Easy Grilled Cedar Plank Salmon: Mastering the Art of Smoked Perfection
Transform your outdoor cooking experience with this incredibly simple yet profoundly flavorful Easy Grilled Cedar Plank Salmon. Infused with a rich, wood-smoked essence from a homemade BBQ rub, this recipe promises salmon that is exceptionally tender, juicy, and flakes apart with the slightest touch. Cedar plank grilling is a technique that elevates ordinary fish into an extraordinary culinary delight, making it a guaranteed crowd-pleaser for any meal.
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Salmon is a staple in many kitchens, and for good reason! It’s versatile, packed with nutrients, and quick to cook. If you own a grill, you absolutely must try cedar plank salmon. This method offers a unique smoky depth that you simply can’t achieve with other cooking techniques. With a preparation and cook time of under 20 minutes (excluding plank soaking), it’s a perfect solution for busy weeknight dinners, lively backyard cookouts, or any occasion when you crave a healthy, impressive meal without the fuss.
Table of Contents
What is Cedar Plank Grilling?
Cedar plank grilling is an ancient cooking technique that has been enjoyed for centuries, particularly in Pacific Northwest indigenous cultures. It involves cooking food, most commonly fish, on a water-soaked wooden plank directly on a grill. The magic happens as the plank heats up, releasing aromatic steam and imparting a subtle, smoky cedar flavor directly into the food. This creates a deeply infused, delicate wood-smoked taste that is far superior to simply using wood chips, as the food itself is in direct contact with the flavor source.
Beyond cedar, you might find planks made from maple, apple, cherry, or hickory, each offering a distinct flavor profile. Cedar, however, remains the most popular and widely available choice, celebrated for its robust yet sweet aroma. You can easily find cedar planks at most grocery stores with a grilling section, specialty kitchen stores, or large retailers like Costco. For convenience, you can also order them online from Amazon.
Choosing the Best Salmon: Skin-On or Skin-Off?
The type of salmon you choose significantly impacts the flavor and health benefits of your meal. I always recommend opting for **wild-caught salmon** whenever possible. Wild salmon, such as Sockeye, Coho, or King salmon, boasts a vibrant color and a naturally rich, buttery flavor that speaks to its superior diet and active lifestyle. More importantly, wild-caught salmon is generally healthier as it’s free from the antibiotics and artificial colorings often used in farmed varieties to achieve that signature pink hue.
Farmed salmon, primarily from the Atlantic, often contains harmful chemical additives. By choosing wild-caught, you’re not only getting a better-tasting fish but also a healthier option for you and your family.
When it comes to the cut, you can use a large, full salmon fillet or individual 6-8oz portions. Whether you choose skin-on or skin-off salmon is largely a matter of personal preference, though I typically purchase salmon with the skin still on. Cooking salmon with the skin side down provides a crucial protective layer between the delicate fish flesh and the hot grill grates. This helps to prevent the salmon from sticking and ensures it remains incredibly juicy and moist throughout the cooking process.
While salmon skin is safe and nutritious to eat, I personally don’t consume it. However, if you prefer to remove it after cooking, you’ll find it incredibly easy. Perfectly cooked salmon will effortlessly slide off its skin, a clear sign of a tender, flaky, and delicious result. There will be no need for scraping or struggling to remove a thing!
How to Season Your Salmon for Maximum Flavor
The seasoning is key to enhancing the natural deliciousness of cedar plank salmon. For this recipe, I highly recommend using my Homemade BBQ Rub. Its carefully balanced blend of sweet, savory, and smoky spices perfectly complements the cedar aroma, creating a truly unforgettable flavor profile. However, don’t feel limited! You can experiment with any preferred seasoning blends or individual spices you enjoy. Lemon pepper, dill and garlic, or a simple mix of salt and black pepper are also excellent choices that allow the salmon’s natural taste and the cedar’s smokiness to shine through.
To ensure the spices adhere well and infuse deeply into the fish, a light coating of olive oil or avocado oil before applying the rub is recommended. This helps create a beautiful crust and locks in moisture, contributing to that desirable tender, flaky texture.
The Essential Step: Soaking Your Cedar Plank
This is arguably the most critical step in cedar plank grilling, and it must not be skipped! Placing a dry cedar plank directly onto hot grill grates will almost certainly lead to it catching fire. Soaking the plank prior to grilling serves multiple purposes: it prevents the wood from igniting, and more importantly, it allows the plank to release flavorful steam as it heats, infusing your salmon with that signature smoky aroma and keeping it moist.
Allocate at least one hour for soaking the cedar plank. Ensure the plank is fully submerged in water. You can use a pan or a clean sink for this. Some grill masters even like to soak their planks in wine, beer, or apple cider for an added layer of flavor. Whatever liquid you choose, make sure the plank is thoroughly saturated just before it goes on the grill.
Achieving the Perfect Grill Temperature
Understanding your grill’s temperature is crucial for successful grilling. Most modern gas grills feature a built-in thermometer, making temperature management straightforward. For cedar plank salmon, a consistent medium-high heat, around 400 degrees Fahrenheit (200 degrees Celsius), is ideal. This temperature allows the plank to smolder gently, releasing its smoky essence, without burning too quickly.
If your grill lacks a thermometer, you can employ the “hand test” method to estimate the heat. Carefully hold your hand about 5 inches above the grill grates. If you can hold it there comfortably for 4-5 seconds, it’s considered medium heat (around 325-375°F). For medium-high heat (400-450°F), you should only be able to hold your hand there for 3-4 seconds. You can find more detailed instructions on how to check your grill’s temperature here. Consistent heat ensures even cooking and optimal smoke infusion.
Step-by-Step: How to Grill Cedar Plank Salmon
Grilling cedar plank salmon is a straightforward process that yields impressive results. Follow these simple steps for perfectly cooked, smoky salmon:
- **Prepare the Plank:** Ensure your cedar plank has been submerged in water for at least one hour. This is vital to prevent it from catching fire and to promote steam generation.
- **Preheat Your Grill:** Set your grill to medium-high heat, aiming for a temperature of 400 degrees Fahrenheit (200 degrees Celsius). Allow the grill to preheat thoroughly to ensure even cooking.
- **Season the Salmon:** Pat the salmon fillet dry with paper towels. Lightly rub the entire surface of the salmon with olive oil (or avocado oil). This helps the seasoning adhere and contributes to a beautiful crust.
- **Apply the Rub:** Generously sprinkle your chosen seasoning, such as the homemade BBQ rub, over the salmon. If using brown sugar or a sweetener, I often reserve this to sprinkle on top right before placing it on the grill for a nice caramelized finish. Gently press the spices into the fish to ensure they don’t just sit on the surface but truly penetrate the flesh for deeper flavor.
- **Place on Plank:** Position the seasoned salmon onto the soaked cedar plank. If your salmon has skin, place it skin-side down on the plank.
- **Grill:** Carefully transfer the plank with the salmon to the preheated grill. Close the grill lid to allow the smoky flavors to circulate. Grill for approximately 12-15 minutes.
Knowing When Your Salmon is Perfectly Cooked
Overcooked salmon can quickly become dry and unappetizing, so knowing precisely when it’s done is key to achieving that tender, flaky perfection. There are two reliable ways to determine doneness:
- **Internal Temperature:** For medium doneness, salmon should reach an internal temperature of 135-140 degrees Fahrenheit (57-60 degrees Celsius). The most accurate way to check this is by using a reliable meat thermometer inserted into the thickest part of the fillet. Remember that food continues to cook for a few minutes after being removed from heat, a phenomenon known as “carry-over cooking.” Removing the salmon a few degrees below your target temperature can help prevent overcooking.
- **Visual Flakiness Test:** A simpler, though less precise, method is the “flake test.” Gently press down on the thickest part of the salmon fillet with a fork. If the flesh easily separates along its natural white lines and appears opaque throughout, it’s done. Remove it from the heat immediately.
Just like baking cookies until they’re still soft before they firm up as they cool, salmon will continue to set and firm up once it’s off the grill. Timely removal ensures a moist, delicate texture every time.
Common Concerns: Will the Wood Catch Fire?
It’s a common concern when cooking with wood on a hot grill! While occasional flare-ups might occur, especially if drippings from the salmon hit the coals or burner, a properly soaked cedar plank is highly unlikely to ignite into a full blaze. The moisture within the plank creates steam rather than encouraging combustion. Always keep a spray bottle filled with water nearby to quickly douse any small flames that might appear, ensuring a safe and controlled grilling environment.
Can You Reuse a Cedar Plank?
The reusability of a cedar plank largely depends on its condition after grilling. If the plank is only lightly charred and still structurally sound, it may be possible to reuse it once or twice. However, if it’s heavily charred, cracked, or severely warped, it’s best to discard it. Planks used on very high heat for extended periods are more likely to be single-use. For this reason, many avid plank grillers opt to purchase their cedar planks in bulk, ensuring a fresh, ready-to-use plank for every culinary adventure.
To clean a plank for potential reuse, gently scrape off any residual food and rinse it with water. Avoid using soap, as the wood will absorb the soapy taste. Allow it to air dry completely before storing.
Can You Use a Cedar Plank in the Oven?
Absolutely! If you don’t have access to an outdoor grill or if the weather isn’t cooperating, you can still enjoy the delicious flavors of cedar plank salmon by cooking it in your oven. The process is similar: ensure your cedar plank is thoroughly soaked, then place the seasoned salmon on top. Bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 15-25 minutes, or until the salmon is tender, opaque in the center, and reaches the desired internal temperature. While the oven method won’t replicate the direct smoky char of grilling, the plank will still impart a wonderful, subtle cedar flavor and keep your fish incredibly moist.
Perfect Pairings: Side Dishes for Cedar Plank Salmon
Cedar plank salmon is a versatile main course that pairs beautifully with a wide array of side dishes. Here are some fantastic options to complete your meal, offering a balance of flavors and textures:
- Bacon Ranch Pasta Salad: A creamy, savory pasta salad provides a refreshing contrast to the rich salmon.
- Southern Baked Beans: Sweet and smoky baked beans echo the grilled flavors of the salmon.
- Southern Coleslaw: A crisp and tangy coleslaw cuts through the richness of the fish.
- Southern Potato Salad: Creamy and comforting potato salad is a classic BBQ accompaniment.
- Southern Soul Food Baked Mac and Cheese: For a hearty and indulgent side, mac and cheese is always a winner.
- Easy Spaghetti Salad: A lighter, vibrant pasta salad option.
- Southern Macaroni Salad: Another creamy, delicious pasta-based side.
- Instant Pot Corn on the Cob or Air Fryer Corn on the Cob: Sweet corn is a natural complement to grilled fish.
Beyond these, consider a simple green salad with a vinaigrette, roasted asparagus, or grilled vegetables to round out your healthy and flavorful meal.
Explore More Delicious Salmon and Fish Recipes
If you’ve enjoyed this cedar plank salmon, you’ll love exploring other ways to prepare this versatile fish and other seafood. Here are some additional recipes to inspire your culinary journey:
- Maple Glazed Salmon
- Pan-Seared Salmon
- Baked Parmesan Salmon
- Salmon Fried Rice
- Blackened Salmon
- Keto Salmon Patties
- Smoked Salmon Eggs Benedict
- Air Fryer Salmon
- Crab Stuffed Salmon
- Lemon Pepper Fish
- Tuna Poke Bowls
- Blackened Fish Tacos
- Ninja Foodi Grill Salmon
Easy Grilled Cedar Plank Salmon
Brandi Crawford
Rating: 5 out of 5 stars from 3 votes
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Equipment
- Cedar Grilling Planks
- Meat Thermometer
Ingredients
- 1 pound fresh salmon filet Skin-on or skinless. I use wild caught. You can use one large piece or smaller portions of fish.
- 1 tablespoon olive oil
Homemade BBQ Rub
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1-2 teaspoons brown sugar or sweetener
Instructions
- Soak your cedar plank in water for at least one hour before using it. Ensure it’s completely submerged in water.
- Preheat grill to medium-high heat; 400 degrees Fahrenheit (200 degrees Celsius).
- Place the salmon on the cedar plank (if using skin-on, skin side down). Rub the olive oil over the salmon and season with the spices. I like to reserve the brown sugar or sweetener for the end and sprinkle it on the very top.
- Rub the spices into the fish. This ensures the spices don’t just sit on top and they actually penetrate for additional flavor.
- Grill the salmon for 12-15 minutes until the center of the salmon has turned opaque. Use a meat thermometer to ensure doneness. Ensure the salmon has reached an internal temperature of 135-140 degrees Fahrenheit (57-60 degrees Celsius).
Notes
- You can use any seasoning or BBQ rub you wish. Feel free to experiment with different flavor profiles.
- Using olive oil adds flavor and helps the spices adhere to the fish, creating a better crust. You can also use avocado oil, which has a high smoke point.
- The salmon will turn opaque at the center and will reach an internal temperature of 135-140 degrees Fahrenheit (57-60 degrees Celsius) for medium doneness. Always use a meat thermometer to accurately test the temperature and prevent under or overcooking.
- A simple way to check if your salmon is done is to gently press down on the top of the fillet with a fork. If the flesh flakes easily and separates along the white lines, it’s finished cooking. Remove it from the heat immediately to avoid drying out.
- Soaking the cedar plank is an essential safety and flavor step. If you place a dry plank on the grill grates, it will likely catch fire. Allow at least one hour for the plank to absorb enough water. Ensure it is fully submerged.
Nutrition
Calories: 208kcal
Carbohydrates: 1g
Protein: 30g
Fat: 9g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.