Cedar Plank Salmon Recipe
- Updated
- 20 comments
This delicious cedar plank salmon recipe comes together in minutes on the grill for a quick smoky-flavored dish. You will love the simplicity of making this and the outstanding flavor that comes from it.
I could eat salmon for every meal if my wife would let me. The health benefits, the simplicity of preparing it, and the flavor sell me every time. If you also love it, you must try out my salmon patties recipe or salmon burgers.
Cedar Plank Salmon
Cedar plank salmon is a dish where salmon fillets or steaks are placed on a wood plank and cooked on a grill or in the oven to give it a smoky flavor. Cooking on cedar planks is a quick way to incorporate a smoky taste into food without having to smoke it for several hours. In addition, the salmon can be marinated or seasoned simply with salt and pepper.
When the salmon, or any fish for that matter, is done cooking, I serve it directly on the plank over a large plate. The plank cools quickly, so no need to worry about it burning someone. I usually finish the salmon with some fresh herbs or a hint of citrus and melted butter. However, you like it, this is a fantastic quick meal you and your family will love.
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 used to finish off the cooked cedar plank salmon.
- Seasonings – I used only coarse salt and fresh cracked pepper. You can, however, use seafood seasoning or marinade.
- Plank – I used a simple cedar plank for this recipe.
How to Make a Cedar Plank Salmon
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.
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.
Chef Notes + Tips
- 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.
- Make sure your cedar planks are large enough that a large piece of fish can cook on them.
- Feel free to use a cedar, cherry, maple, hickory, oak, or alder plank when cooking this salmon.
- Do not reuse the cedar plank after you have cooked on it.
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.