Cedar Plank Salmon Recipe
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This Cedar Plank Salmon is one of my favorite quick grill recipes. In under an hour, the salmon, olive oil, and cedar plank come together to create a smoky and super flavorful main dish. I love that it is simple to prepare yet delivers an impressive meal that your family will love every time.
I could eat salmon for every meal if I had the chance. The nutritional benefits, the simplicity of preparing it, and the flavor always win me over. I’ve shared several salmon recipes on my blog, including my popular salmon patties recipe, which is my daughter’s favorite, and the classic salmon burgers recipe that you should not miss if you love this delicious fish.
Cedar Plank Salmon
Cedar plank salmon is made by placing salmon fillets or steaks on a wood plank and cooking them on a grill or in the oven for a smoky flavor. It’s a quick and easy way to add a rich and smoky taste to your food without smoking it for hours.
What I love most is that the salmon can be marinated or just seasoned with a little salt and pepper. Yes, it’s as simple as that. When the salmon is finished cooking, I serve it right on the plank over a large plate. The plank cools quickly, so there’s no need to worry about it burning anyone.
I like to finish the salmon with fresh herbs or a squeeze of citrus and a little melted butter. However you dress it up, it’s a quick and delicious meal your family will love. Let me walk you through it step by step so you can make it at home.
Ingredients and Substitutions
- Salmon – I used wild-caught salmon fillets for this. You can also use salmon steaks.
- Oil – I prefer to use olive or avocado oil. You can use your favorite oil for this.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
- Lemon – Little bit of lemon juice is what I use to finish off the cooked cedar plank salmon.
- Seasonings – I like using only coarse salt and fresh cracked pepper. However, you can use my homemade seafood seasoning too. It’s very good with salmon!
- Plank – A simple cedar plank is what I used for this recipe.
How to Make a Cedar Plank Salmon
Soak the planks: First thing I do is submerge the cedar planks in a casserole dish filled halfway with water and let them sit for about 30 minutes. I place a few forks on top to keep them fully submerged so they will not catch fire on the grill.
Preheat the grill: I set my grill to medium-high heat, aiming for a temperature between 400° and 450°.
Prep the salmon: I pat the salmon fillets dry on both sides with a paper towel.
Season the salmon: Next, I rub the salmon with oil on all sides, then generously season it with coarse salt and freshly cracked black pepper.
Arrange on the plank: I place the seasoned salmon fillets onto the cedar plank, making sure no part of the fish is hanging off.
Grill the salmon: I place the plank directly on the grill, close the lid, and cook for 15 to 18 minutes until the salmon is browned on top and cooked through.
Serve: I finish the salmon with melted butter and a squeeze of lemon juice before serving.
Chef Tip + Notes
I highly recommend for making my Cedar Plank Salmon to keep the grill lid closed while it cooks. This helps trap the smoke and heat, giving the salmon a deep smoky flavor and ensuring it stays moist and tender from start to finish.
- Plank size: I make sure my cedar planks are big enough to hold the whole piece of fish.
- Wood choice: I sometimes switch it up and use cherry, maple, hickory, oak, or alder planks for different flavors.
- One-time use: I never reuse a cedar plank after cooking on it.
- Grill temperature: I preheat the grill to the right temperature for even cooking and smoky flavor.
- Soaking: I soak the cedar planks for at least 30 minutes so they do not burn on the grill.
- For Cooking in the Oven: Follow Steps 1 through 5, then preheat your oven to 450°. Place the water-soaked cedar planks onto a sheet tray and place the salmon on top of the cedar planks before putting everything into the oven. Bake for 20 to 25 minutes or until browned and cooked throughout.
Serving Suggestions
When it comes to deciding what to serve with this cedar plank salmon, I like to keep it simple. It is such a versatile dish and goes so well with fresh salads, like my Italian tomato salad paired with an easy cucumber salad. This combo has been my go-to for quick lunches on busy days.
If I am making this recipe for a crowd, I like to add some hearty sides like roasted garlic parmesan potatoes or sweet potato fries for a nice touch of sweetness. And of course, I always finish with dessert! My popular pistachio cake is the perfect way to end this meal.
Make-Ahead and Storage
Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.
How to Store: The best way to store this salmon is in a plastic container in the refrigerator for up to 3 days. It can also be stored in a plastic container in the freezer for up to 2 months.
How to Reheat: Place the salmon on a sheet tray lined with parchment paper or in a pan and cook in the oven at 350° for 6 to 8 minutes or until warm.
More Salmon Recipes
Cedar Plank Salmon Recipe
Ingredients
- 2 8- ounce salmon fillets
- 2 tablespoons olive oil
- 1 cedar plank
- 2 tablespoons melted unsalted butter
- 1 tablespoon freshly squeezed lemon juice
- coarse salt and freshly cracked pepper to taste
Instructions
- Submerge the cedar planks into a casserole dish filled halfway with water and let it sit for about 30 minutes. This will ensure the plank does not catch fire when grilling. I like to place a few forks over the top of the planks to ensure they are submerged.
- Pre-heat your grill to medium-high heat, anywhere between 400° and 450°.
- Pat dry the salmon fillets on both sides with a paper towel.
- Next, rub it down with oil on all sides and then generously season it with coarse salt and freshly cracked black pepper.
- Place the seasoned salmon fillets onto the cedar plank making sure no parts of it are hanging off.
- Add the plank directly to the grill, close the grill door, and cook for 15 to 18 minutes or until the salmon is browned on top and cooked throughout.
- Serve with melted butter and lemon juice.
Great recipe! I’ve been using this technique since enjoying it in a restaurant where it was served with a tablespoon or so of lemon cream sauce. I often make this with blackening seasoning. I just wanted to add that there is no need to buy overpriced cedar planks from specialty stores. Any untreated cedar will work. My current supply came from 4×4 cedar posts left over from a construction project. I ripped the 4×4’s down to about 1/4″-3/8″. I cut them to serving side and often serve the salmon on the wood to keep it hot while eating. Soaking the planks in hot water will enhance their water absorption.
I love salmon . Your recipe is quick and easy it makes my life easier not only that but healthier .thanks for sharing it Chef … I always followed your content … And I love it 😍.
Best Regards ,
Kate
From New York
excellent!
Hubby made this tonight, really liked the flavor, and easy to make
very easy to make.
Hi David, where can i purchase wood planks? The internet?
Thank you.
Carol Cook
Billy or David? Options in a lot of places such as grocery stores, Lowes, Home Depot, Ace, etc.
No need to spend money on cedar planks that are sold for cooking and marked up generously. I keep my costs low for my cedar planks. Find someone doing an outdoor deck project or similar and ask for scrap wood. A couple pieces of untreated cedar 4×4’s from posts will yield a lot of planks. Use a table saw to cut the planks to size. If you don’t have a table saw, you likely know someone who owns one. This takes minutes to do. I often cut the planks to single serving size both because I cook for myself more often than not. You may also serve the salmon on the plank on a plate for a different visual appeal. A plus is the fish stays hot longer.