Cedar Plank Salmon

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Cedar Plank Salmon is a stunningly simple yet flavor-packed dish that turns an ordinary salmon fillet into something extraordinary. Grilling it on a smoldering cedar plank infuses the fish with a delicate, smoky essence that complements the natural richness of the salmon. The high heat gently roasts the fish, while the plank protects it from direct flames, creating a perfectly cooked centerpiece every time.

What elevates this dish even more is the finishing touch — a drizzle of herbaceous green sauce or a squeeze of charred lemon. Whether you’re hosting a summer barbecue or preparing a cozy dinner indoors with an oven alternative, Cedar Plank Salmon adds both rustic charm and gourmet flair to your table.

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Why You’ll Love This Cedar Plank Salmon

• Incredible Flavor: The cedar plank imparts a mild woodsy taste that pairs beautifully with salmon’s buttery texture.
• No-Fuss Cooking: Minimal prep with maximum reward — perfect for both beginners and seasoned cooks.
• Versatile: Works just as well on a grill or in the oven, making it adaptable to weather and kitchen setup.
• Presentation-Worthy: Serves beautifully right on the plank for a rustic, eye-catching display.
• Healthy and Hearty: Packed with omega-3s and protein, this is a wholesome option without sacrificing taste.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Before you begin crafting your Cedar Plank Salmon masterpiece, it’s crucial to gather a few specific tools that not only simplify the process but also ensure flavor and texture are on point.

• Cedar Plank: The star of this recipe. Make sure it’s untreated and food-grade. Soaking it in water for at least 1-2 hours prevents it from catching fire and allows it to release steam and smoke during cooking, infusing the fish with flavor.
• Grill or Oven: Either will work. A grill adds that smoky, charred character, while the oven provides controlled, even heat.
• Tongs: Essential for safely handling the hot cedar plank without damaging the fish.
• Instant-Read Thermometer: To ensure perfectly cooked salmon every time — aim for an internal temp of 125–130°F for medium-rare.
• Basting Brush (Optional): Useful for applying marinades or glazes evenly during cooking.

Each of these tools contributes to the precision, safety, and success of your cooking process, enhancing both ease and end results.

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Preparation Tips

• Soak the Plank: Fully submerge your cedar plank in water (some add wine or apple juice for extra aroma) for at least 1 hour. This step is non-negotiable for safety and flavor.
• Choose Even Cuts: Try to select a salmon fillet with uniform thickness to ensure even cooking throughout.
• Pat Dry Before Seasoning: After removing the salmon from its packaging, pat it dry with paper towels. This helps the seasoning stick better and prevents steaming.
• Preheat the Grill or Oven with the Plank: Let the plank warm up slightly before placing the fish on it — this helps it start smoking right away.
• Keep the Lid Closed: Whether grilling or baking, keeping the lid closed locks in that flavorful steam and heat, cooking the salmon evenly and infusing it with cedar essence.

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Ingredients for this Cedar Plank Salmon

To create a deeply flavorful Cedar Plank Salmon, you’ll need just a few fresh, well-balanced ingredients. This recipe keeps it clean and simple, letting the salmon and cedar do most of the work.

For the Salmon:

• 1 ½ to 2 lb salmon fillet (skin-on, center-cut preferred)
• 1 tbsp olive oil
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 tsp smoked paprika (optional for a bit of warmth)
• 1 tbsp brown sugar (for subtle caramelization)
• 1 lemon, thinly sliced

For the Herb Sauce (Optional but Recommended):

• ¼ cup fresh dill, chopped
• 2 tbsp parsley, finely chopped
• 1 garlic clove, minced
• 1 tbsp lemon juice
• ¼ cup olive oil
• Salt and pepper to taste

Other:

• 1 untreated cedar plank (soaked for at least 1 hour in water)

These ingredients bring freshness, a touch of smoke, a hint of sweetness, and a zesty finish to your beautifully cooked salmon.

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Step 1: Soak the Cedar Plank

Place the cedar plank in a large baking dish or sink, fully submerged in water. Weigh it down with something heavy to keep it submerged and soak for at least 1 hour (up to 2 hours). This helps prevent burning and allows the wood to release its aromatic smoke.

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Step 2: Prep the Salmon

While the plank is soaking, pat the salmon fillet dry with paper towels. Rub it evenly with olive oil, then season generously with salt, pepper, smoked paprika, and brown sugar. Let it sit at room temperature for about 15–20 minutes while you prepare the grill or oven.

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Step 3: Preheat Your Cooking Surface

• Grill Method: Preheat the grill to medium-high (about 400°F). Place the soaked cedar plank on the grill grates for 3 minutes until it starts to crackle and smoke, then flip it over.
• Oven Method: Preheat oven to 400°F. Place the soaked plank on a baking sheet and heat it in the oven for about 5 minutes.

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Step 4: Add the Salmon to the Plank

Carefully place the seasoned salmon (skin-side down) onto the warm cedar plank. If using lemon slices, layer them on top of the fish. Close the grill lid or oven door and cook for 15–20 minutes, depending on the thickness of the fillet.

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Step 5: Make the Herb Sauce (Optional)

While the salmon cooks, whisk together dill, parsley, minced garlic, lemon juice, and olive oil in a small bowl. Season to taste with salt and pepper. This bright sauce adds a fresh contrast to the smoky salmon.

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Step 6: Check for Doneness

Use an instant-read thermometer to check the salmon’s internal temperature. For medium-rare, look for 125–130°F in the thickest part. The salmon should be slightly firm with a bit of translucency in the center.

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Step 7: Serve

Transfer the entire plank to a wooden board or heat-proof platter. Spoon herb sauce over the salmon, garnish with extra dill if desired, and serve directly from the plank for a rustic presentation.

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Notes

• Cedar Planks: Always use food-safe, untreated cedar planks — the kind sold specifically for grilling. Do not use craft or construction wood.
• Marinating Optional: This recipe doesn’t require a long marinade, but you can marinate the salmon for 30 minutes beforehand if desired for extra depth.
• Herb Sauce Variations: Swap dill for basil, or add a bit of Dijon mustard for a tangy twist.
• Indoor Option: If using an oven and missing that charred edge, finish under the broiler for the last 2–3 minutes.
• Salmon Choice: Wild-caught salmon is leaner and richer in flavor, while farm-raised is often milder and fattier — both work beautifully depending on your preference.

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Watch Out for These Mistakes While Cooking

• Skipping the Plank Soak: This is a common error that can cause the plank to burn too quickly. Always soak for at least 1 hour.
• Using High Flames: Too much direct heat can char the plank excessively and overcook the salmon. Use medium or indirect heat.
• Opening the Lid Too Often: Whether grilling or baking, frequently opening the lid lets heat and smoke escape, affecting both cook time and flavor.
• Not Checking Internal Temp: Guesswork leads to dry fish. Use a thermometer for perfect results.
• Overseasoning: Salmon has a naturally rich flavor. A heavy hand with spices can overwhelm rather than enhance.
• Using the Wrong Type of Cedar: Never use cedar from hardware stores. Only use food-grade grilling planks.
• Overcrowding the Plank: Leave space around the salmon for air and smoke to circulate evenly.
• Neglecting to Oil the Fish: A light coat of oil prevents sticking and enhances browning.

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What to Serve With Cedar Plank Salmon?

Cedar Plank Salmon shines as the centerpiece of your meal, and pairing it with the right sides elevates it even further. Whether you’re going for something refreshing, hearty, or elegant, these suggestions will round out your plate beautifully.

8 Recommendations

1. Grilled Asparagus

Crisp-tender spears with a touch of char complement the smoky salmon and add a green pop to your dish.

2. Lemon Herb Quinoa

Light and zesty, this grain soaks up the salmon juices and herb sauce beautifully without overwhelming the flavors.

3. Garlic Mashed Potatoes

Creamy, buttery potatoes balance the smoky notes of the salmon for a comforting combination.

4. Cucumber Dill Salad

A crisp and cooling salad that pairs perfectly with the herb sauce and adds refreshing crunch.

5. Roasted Brussels Sprouts with Balsamic Glaze

Their caramelized edges and tangy finish match the salmon’s sweet-savory profile.

6. Wild Rice Pilaf

Nutty, chewy rice with herbs and mushrooms offers a hearty, earthy pairing.

7. Grilled Corn on the Cob

Brushed with a bit of butter and smoked paprika, corn adds summer vibes and natural sweetness.

8. Chilled Rosé or Crisp White Wine

Not a side dish, but a well-paired wine completes the flavor journey — Sauvignon Blanc or Rosé works wonders here.

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Storage Instructions

Cedar Plank Salmon stores surprisingly well if handled properly. Here’s how to keep it fresh and flavorful:

• Refrigeration: Let the salmon cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
• Freezing: Place cooled salmon portions in freezer-safe bags or containers, removing as much air as possible. Freeze for up to 2 months. Note: texture may change slightly after freezing.
• Reheating: For best results, reheat gently in a 275°F oven for 10–15 minutes. Cover with foil to retain moisture. Avoid microwaving, as it can dry out the fish.

Avoid storing the cedar plank — it’s meant for one-time use only due to flavor degradation and possible contamination.

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Estimated Nutrition

Based on a 6 oz serving (excluding optional sauce):

• Calories: 340
• Protein: 34g
• Total Fat: 20g
• Saturated Fat: 3g
• Carbohydrates: 4g
• Sugar: 2g
• Fiber: 0g
• Cholesterol: 75mg
• Sodium: 420mg
• Unsaturated Fat: 17g
• Trans Fat: 0g

Note: Values may vary depending on salmon type and any additional toppings or sauces used.

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Frequently Asked Questions

1. Can I reuse the cedar plank?

No, it’s not recommended. After being exposed to high heat and fish oils, the plank becomes brittle and can affect flavor or safety if reused.

2. Can I use frozen salmon for this recipe?

Yes, just make sure it’s fully thawed and patted dry before seasoning and placing on the plank.

3. What type of salmon works best?

Both wild-caught and farm-raised work well. Wild offers a richer flavor, while farmed salmon tends to be fattier and more forgiving during cooking.

4. Do I need to flip the salmon during cooking?

No. The indirect heat and plank do the work. Flipping would disturb the delicate texture and presentation.

5. Can I cook this in the oven if I don’t have a grill?

Absolutely. The oven version works beautifully. Just remember to place the soaked plank on a baking sheet.

6. Is the skin edible after cooking?

Yes, though it may not crisp up. Some people enjoy the flavor; others prefer to peel it off before serving.

7. What’s the best internal temperature for salmon?

Aim for 125–130°F for medium-rare. Let it rest a few minutes after cooking as the temperature continues to rise slightly.

8. Can I add a glaze or marinade instead of dry rub?

Definitely. A light soy-maple glaze or citrus marinade adds another layer of flavor. Just avoid overly sugary glazes early on, as they can burn.

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Conclusion

Cedar Plank Salmon is more than just a meal — it’s a sensory experience that brings together smoke, spice, and succulence in every bite. Whether grilled outdoors for a summer gathering or baked indoors for a cozy night in, it offers a perfect balance of gourmet taste and rustic charm. With its easy prep, bold flavor, and elegant presentation, it’s a dish that deserves a regular spot in your rotation.

Stay tuned — I’ll now prepare the printable recipe format in the next step.

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