Cedar Plank Grilled Salmon

The simplicity of grilled salmon meets the rich aroma of cedarwood in this elegant and smoky dish. Cedar Plank Grilled Salmon is not only stunning on the plate but bursting with balanced sweet, savory, and aromatic flavors. The honey ginger marinade infuses the fish with moisture and fragrance, while the cedar plank keeps everything juicy and perfectly cooked without sticking.

This recipe is the ultimate no fuss, all flavor summer dinner. Whether you’re cooking for a dinner party or just your own family, it’s an easy way to elevate weeknight cooking. Pair it with grilled veggies or a cold pasta salad and let the flavors of summer shine through every bite.

Full Recipe:

Ingredients:

Marinade (optional but recommended):

• 1/3 cup soy sauce (or coconut aminos for gluten-free)

• 1 tsp rice vinegar

• 2 tbsp olive oil

• 1/2 tsp balsamic vinegar

• 1 tbsp lime juice

• 2 tsp garlic, minced

• 1½ tsp fresh ginger, grated

• 1 tsp sesame oil

• 1/2 tsp fish sauce

• 2 tbsp honey (adjust to taste)

• Pinch of salt

For the Salmon:

• 4 (4oz) salmon fillets (skin on or off)

• 1 large or 2 small cedar planks (soaked in water for 30 minutes)

• Optional garnishes: lemon slices, fresh dill

Directions:

1. Soak cedar planks in water for 30 minutes (up to 2 hours) to prevent burning.

2. In a small bowl, whisk together all marinade ingredients.

3. Place salmon fillets in a silicone or zip-top bag and pour marinade over them. Seal and marinate for 30 minutes in the fridge.

4. Preheat grill to medium-high heat and clean the grates.

5. Remove cedar planks from the water and pat dry. Take salmon out of marinade and place skin-side down on the plank.

6. Carefully place the plank with salmon on the grill over direct heat. Close the lid.

7. Grill for 10–15 minutes or until salmon flakes easily with a fork and internal temperature reaches 145°F.

8. Serve with grilled vegetables or brown rice for a complete summer meal.

Prep Time: 10 minutes | Marinating Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 4 servings

Mastering the Art of Cedar Plank Salmon: Flavor, Technique & Summer Simplicity

Cedar plank salmon is more than just a recipe it’s an experience. Combining bold, smoky aromas with tender, flaky fish, this dish brings restaurant-quality grilling to your backyard. While salmon is already one of the most flavorful and nutritious fish you can enjoy, grilling it on a soaked cedar plank elevates its taste, aroma, and presentation to a whole new level. If you’re looking to impress guests or simply treat yourself to something special, cedar plank salmon is a fantastic go to option, especially in the warm months when outdoor cooking is king.

In this article, we’ll explore the unique appeal of cedar plank salmon, the role of marinades in flavor development, tips for mastering the grilling process, ideas for side pairings, how to make this recipe your own, and smart storage advice. Whether you’re a seasoned home cook or a curious beginner, this guide will deepen your appreciation for one of the most iconic grilled seafood recipes out there.

Why Use a Cedar Plank?

The use of cedar planks in cooking dates back centuries, particularly among Indigenous peoples in the Pacific Northwest. The concept is simple but brilliant: by placing food directly on wood during cooking, you infuse it with aromatic compounds released by the wood’s natural oils as it heats.

Cedar, in particular, lends a subtle smokiness and earthy sweetness that perfectly complements the richness of salmon. But it’s not just about flavor cooking on a cedar plank also creates a gentle steaming effect. As the wood soaks and heats up on the grill, it releases moisture, helping to keep the salmon tender and juicy throughout the cooking process. This makes it ideal for those who may be nervous about overcooking fish on the grill or dealing with sticking issues.

Benefits of Grilling Salmon on a Cedar Plank

Grilling with a cedar plank offers several benefits that go beyond taste:

• Even Cooking: The plank acts as a buffer between the direct heat of the grill and the fish, helping the salmon cook more evenly.

• No Sticking: Say goodbye to pieces of salmon tearing away and sticking to the grill grates. The plank keeps the fish intact.

• Enhanced Flavor: Cedar imparts a signature smoky-woody essence that complements the natural umami of the salmon.

• Beautiful Presentation: Serving salmon directly on a charred cedar plank makes for a rustic and eye-catching table centerpiece.

Using a cedar plank transforms an everyday grilling recipe into a sensory experience that touches on smell, taste, and visual appeal.

The Power of the Marinade

One of the standout elements of this particular cedar plank salmon recipe is the inclusion of a balanced, Asian-inspired marinade. With ingredients like soy sauce (or coconut aminos for a gluten-free version), sesame oil, garlic, ginger, lime juice, and a touch of honey, the marinade offers a sweet, salty, and aromatic profile that enhances the natural flavor of the salmon.

The ginger and garlic offer warmth and sharpness, while the lime provides acidity to cut through the fish’s richness. Sesame oil contributes a toasty depth, and honey adds just enough sweetness to balance the umami of soy sauce. When the fish is grilled on the cedar plank, the sugars from the honey begin to caramelize, creating a crave-worthy glaze.

Marinating the salmon not only flavors the exterior but also helps tenderize the fillets slightly. You can marinate for as little as 30 minutes or up to a few hours for a deeper flavor. For those in a hurry or seeking a simpler taste, a drizzle of olive oil, salt, pepper, and a few lemon slices will still do wonders.

Pro Tips for Grilling Success

Getting your cedar plank salmon just right involves more than just tossing it on the grill. Here are some expert tips to ensure every bite is cooked to perfection:

• Soak the Plank Thoroughly: This is crucial. The cedar plank should soak in water for at least 30 minutes, and ideally up to 2 hours. Weigh it down with a heavy bowl to keep it submerged. This soaking process prevents the plank from catching fire and helps release steam while cooking.

• Control the Heat: Grill over medium-high heat, and always keep a spray bottle of water nearby in case the edges of the plank ignite. It’s normal to see a little char and smoke, but large flames should be avoided.

• Close the Lid: This helps trap the smoky aroma and steam around the fish, enhancing flavor and reducing cook time.

• Use a Thermometer: Salmon is perfectly cooked when it reaches an internal temperature of 145°F (63°C) at the thickest part. If you don’t have a thermometer, look for flakes that separate easily when you gently press the fish with a fork.

• Rest Before Serving: Let the salmon rest on the plank for a few minutes before serving. This allows juices to redistribute for a moist final bite.

Side Dish Ideas

Cedar plank salmon is a versatile entrée that pairs beautifully with a wide range of side dishes. For a full grill to table experience, consider making grilled vegetables such as zucchini, bell peppers, or asparagus. Grilled corn on the cob or potato wedges are hearty, satisfying choices that complement the salmon’s bold flavors.

If you prefer lighter or more refreshing accompaniments, a chilled cucumber salad or quinoa tabbouleh can offer contrast. For a full dinner plate, serve the salmon over a bed of brown rice or herbed couscous.

Don’t forget garnishes fresh dill, thin lemon slices, and a sprinkle of sesame seeds can elevate the presentation and add bright pops of flavor.

Variations to Explore

One of the best things about this recipe is its adaptability. Here are a few fun ways to make it your own:

• Add Heat: Mix in a teaspoon of chili paste or sriracha to the marinade for a spicy kick.

• Citrus Zing: Swap lime juice for orange or grapefruit juice for a sweeter, tangier profile.

• Herb Infusion: Add fresh herbs like rosemary or thyme directly onto the plank underneath the salmon for an extra layer of fragrance.

• Try Other Woods: While cedar is most common, you can experiment with planks made from alder, maple, or hickory for different smoke profiles.

• Make it a Bowl: Break the cooked salmon into chunks and serve over rice or grains with avocado, pickled veggies, and a drizzle of sesame dressing for a salmon grain bowl.

Storage and Reheating

Leftover salmon should be stored in an airtight container in the refrigerator and consumed within 3 days. You can enjoy the leftovers cold over salads, or gently reheat them in a 300°F oven, wrapped in foil to prevent drying out.

Pro tip: Use leftover salmon to make salmon cakes, tacos, or a high-protein breakfast scramble.

Conclusion:

Cedar plank salmon is a culinary celebration of summer grilling at its finest. The combination of wood-fired aroma, rich salmon, and a vibrant marinade results in a meal that feels both elegant and deeply comforting. It’s perfect for casual dinners, backyard gatherings, or even weeknight meals that deserve a little extra flair.

Whether you’re a grilling veteran or just getting started, this recipe offers a forgiving, flavorful way to master salmon on the grill. With just a bit of prep and some thoughtful ingredients, you’ll serve up a dish that’s visually stunning, deeply satisfying, and sure to become a seasonal favorite.

So fire up that grill, soak your plank, and enjoy the smoky, succulent joy that is cedar plank salmon.