Delicious Cedar Planked Salmon Recipe to Try

If you’re craving a meal that’s bursting with smoky flavor, tender texture, and that gorgeous, golden finish, this delicious Cedar Planked Salmon recipe is exactly what you need. It’s a simple yet impressive dish that brings out the best in fresh salmon with the aromatic touch of cedar wood planks. Whether you’re grilling for family or entertaining guests, this recipe promises mouthwatering results that everyone will ask for again and again.

Why You’ll Love This Recipe

• Effortless elegance: Minimal ingredients come together to create a restaurant-worthy dish at home.
• Smoky flavor boost: Cooking on cedar planks infuses the salmon with a natural, rich aroma that’s hard to beat.
• Healthy and wholesome: Packed with omega-3 fatty acids and cooked without added unhealthy fats.
• Perfect texture: The plank prevents overcooking, sealing in moisture for flaky, tender salmon every time.
• Versatile for any occasion: Ideal for casual family dinners or special outdoor gatherings, fitting any menu.

Ingredients You’ll Need

Gathering a few fresh, simple ingredients makes this Cedar Planked Salmon special, as each plays a crucial role in building layers of flavor, color, and texture.

• Salmon fillets: Choose fresh, skin-on wild or farmed salmon for the best texture and taste.
• Cedar plank: Soaked for at least an hour to prevent burning and to impart that signature smoky flavor.
• Olive oil: Brushed lightly to help the salmon sear beautifully and keep it moist.
• Lemon slices: Adds brightness and a subtle citrus aroma that balances rich salmon flavors.
• Fresh herbs: Dill, parsley, or thyme enhance the dish with fresh, herby notes.
• Salt and pepper: Simple seasonings essential to bring out the salmon’s natural taste.
• Optional glaze: Maple syrup or honey mixed with mustard can add a sweet-savory finish.

Variations for Cedar Planked Salmon

One of the best parts about this recipe is how flexible it is—you can easily swap ingredients or tweak seasonings based on what you love or dietary needs.

• Spicy twist: Add a dash of cayenne pepper or smoked paprika for a subtle heat kick.
• Asian-inspired: Use a soy sauce and ginger glaze instead of the classic lemon and herbs.
• Herb-loaded: Experiment with basil, cilantro, or rosemary for different herbal notes.
• Gluten-free options: This recipe is naturally gluten-free, just keep sauces clean of gluten ingredients.
• Vegetarian alternative: Try cedar planked vegetables like asparagus or portobello mushrooms for a smoky vegetarian meal.

How to Make Cedar Planked Salmon

Step 1: Prepare the Cedar Plank

Start by soaking your cedar plank in water for at least 1 hour to ensure it steams rather than burns during cooking. This step is critical for the perfect smoky flavor and safe grilling.

Step 2: Season the Salmon

Pat your salmon dry, then brush it lightly with olive oil. Season generously with salt and pepper, and place fresh herbs and lemon slices on top or beneath the salmon for added aroma and flavor.

Step 3: Heat the Grill

Preheat your grill to medium heat, about 350°F to 375°F, making sure it’s clean and ready for indirect cooking. This medium temperature helps the salmon cook gently and absorb the cedar essence without flare-ups.

Step 4: Grill the Salmon on the Plank

Place the soaked cedar plank directly on the grill grates, allowing it to warm up until it starts to lightly smoke—about 3 to 5 minutes. Then place the salmon fillets skin side down on the plank and close the lid.

Step 5: Monitor and Finish Cooking

Cook for 12 to 15 minutes, or until the salmon is opaque and flakes easily. Avoid flipping to keep the plank intact and ensure even cooking. Let the plank’s natural oils infuse the fish while preventing it from sticking.

Pro Tips for Making Cedar Planked Salmon

• Soak the plank well: Don’t rush the soaking; it prevents burning and maximizes flavor.
• Maintain medium heat: High flames can char your plank and overcook the fish.
• Use fresh, thick fillets: Thicker pieces hold moisture and cooking better on planks.
• Preheat the plank: Warming the plank on the grill before placing salmon helps initiate the smoky aroma.
• Don’t over-season: Simple seasonings allow the salmon’s natural flavor and cedar wood smoke to shine.
• Rest before serving: Let the salmon rest a few minutes on the plank off the grill to settle juices.

How to Serve Cedar Planked Salmon

Garnishes

Fresh lemon wedges, chopped dill, and a sprinkle of flaky sea salt brighten the presentation and add bursts of fresh flavor to your salmon. Thinly sliced green onions or microgreens also bring color and a hint of sharpness.

Side Dishes

Classic pairings include grilled asparagus, roasted baby potatoes, or a crisp cucumber salad. For a heartier touch, creamy mashed cauliflower or wild rice pilaf complement the cedar-planked salmon beautifully.

Creative Ways to Present

Serve your salmon directly on the cedar plank for rustic charm and added aroma at the table. Alternatively, plate it over a bed of fresh greens or alongside bright vegetable ribbons for a vibrant, crowd-pleasing look.

Make Ahead and Storage

Storing Leftovers

Keep leftover cedar planked salmon in an airtight container in the refrigerator for up to 3 days, making sure it’s cooled completely before storing to maintain freshness.

Freezing

If freezing, wrap the cooked salmon tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. It will stay good for up to 2 months without losing too much moisture or flavor.

Reheating

Reheat gently in a low oven (around 275°F) wrapped loosely in foil to avoid drying out. Avoid the microwave if possible, as it can make the salmon tough and grainy.

FAQs

Can I reuse a cedar plank?

While you can reuse a cedar plank once or twice if it’s still in good condition, it’s best to replace it if it becomes charred, cracked, or too dry to avoid bitter flavors.

Do I need a grill to make cedar planked salmon?

A grill is preferred for the smoky flavor and aroma, but you can also use an oven with soaked cedar planks on a baking sheet for a similar effect.

How thick should the cedar plank be?

Choose a plank about ¼ to ½ inch thick; this size balances durability and the ability to impart flavor without burning too quickly.

Can I use wood other than cedar?

Yes, alder, maple, or hickory wood planks also work well but offer different flavor profiles—cedar remains the classic choice for salmon.

Should I skin the salmon before cooking?

It’s best to leave the skin on; it helps hold the salmon together during cooking and adds a crisp texture when grilled on the plank.

Final Thoughts

This Cedar Planked Salmon recipe is a delightful way to bring bold, smoky flavors and a tender, juicy texture right to your dinner table. Simply put, it’s a showstopper that’s easier than you might think. Whether you’re an experienced griller or trying something new, give this recipe a whirl and enjoy the delicious results with your loved ones—it’s sure to become a favorite!

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