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If you’re craving a dinner that feels both effortlessly elegant and packed with smoky, tender goodness, then you absolutely must try this Grilled Cedar Plank Salmon Recipe. The magic happens when fresh salmon meets the aromatic touch of a cedar plank on a hot grill—imparting a subtle woodsy flavor while keeping the fish irresistibly moist and flaky. It’s an incredible way to elevate a simple salmon fillet into a feast that feels like a special occasion, whether you’re hosting friends or just treating yourself to something truly memorable.
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays a vital role in creating that perfect harmony of flavor, texture, and aroma in this Grilled Cedar Plank Salmon Recipe. From the natural oils in the salmon to the brightness of fresh lemon and herbs, each element shines through beautifully.
- 1.5 pounds Salmon Fillets (skin-on): Skin-on keeps the salmon moist and holds it together during grilling.
- 1 piece Cedar Plank: Must be untreated and soaked to impart that signature smoky cedar aroma safely.
- 2 tablespoons Olive Oil: Use extra virgin olive oil to coat the salmon and enhance richness.
- 1 teaspoon Salt: Coarse sea salt or kosher salt for well-rounded seasoning.
- 0.5 teaspoon Pepper: Freshly cracked black pepper adds the perfect subtle kick.
- 0.5 piece Lemon: Fresh lemon juice brightens and balances the smoky flavors.
- 2 tablespoons Fresh Herbs: Chopped dill or parsley to garnish and freshen every bite.
How to Make Grilled Cedar Plank Salmon Recipe
Step 1: Prepare the Cedar Plank
Begin by soaking your cedar plank in water for at least an hour. This crucial step prevents the wood from catching fire on the grill and allows it to gently steam the salmon, infusing it with that distinct cedar aroma.
Step 2: Prep the Salmon
While the plank soaks, pat your salmon fillets dry with paper towels to help the seasoning stick and to ensure a nice crust forms during grilling. Remember, skin-on fillets lend extra moisture and flavor.
Step 3: Season the Salmon
In a small bowl, whisk together olive oil, salt, and pepper. This simple seasoning mix adds flavor without overpowering the salmon’s natural richness. Brush or rub the mixture evenly over the fillets, making sure every inch is coated.
Step 4: Heat the Plank and Start Grilling
Take the soaked cedar plank out of the water and pat it dry. Place it on a preheated grill and let it heat for about five minutes. This warming step helps the plank release those lovely smoky scents once the salmon is on it.
Step 5: Cook the Salmon on the Plank
Place the seasoned salmon skin-side down on the heated cedar plank. Immediately squeeze fresh lemon juice over the fillets, adding a bright citrus layer to the smoky base. Close the grill lid and let the salmon cook gently for 15 to 20 minutes, until it flakes easily with a fork.
Step 6: Finish with Fresh Herbs and Rest
In the last few minutes of grilling, sprinkle chopped fresh dill or parsley over the salmon to add vibrant color and a burst of herbal freshness. Once done, carefully remove the cedar plank from the grill and let the salmon rest for a couple of minutes—this helps the juices redistribute for the ultimate moistness.
How to Serve Grilled Cedar Plank Salmon Recipe
Garnishes
Simple fresh herbs like dill or parsley work wonders to visually brighten the dish and complement the smoky, lemony flavors. For a little extra zing, add thin lemon slices or a light drizzle of good olive oil just before serving.
Side Dishes
This salmon pairs perfectly with fresh, crisp sides like grilled asparagus, a vibrant green salad, or creamy mashed potatoes, all of which balance the smoky richness with freshness and texture contrasts. For a more summery feel, try wild rice pilaf or roasted fingerling potatoes.
Creative Ways to Present
Serving the salmon right on the cedar plank is not only rustic and charming but also keeps the smoky aroma alive at the table. For small gatherings, consider serving individual portions on mini planks or wooden boards to impress your guests with both flavor and style.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled cedar plank salmon in an airtight container in the refrigerator for up to two days. Make sure it cools to room temperature first to maintain optimal texture.
Freezing
You can freeze leftover cooked salmon by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Enjoy within 1-2 months for best flavor and texture.
Reheating
Reheat leftovers gently in a low oven (around 275°F) or covered in a skillet over low heat to avoid drying out the salmon. Avoid the microwave if you want to preserve that wonderful flaky texture.
FAQs
Can I use a plank other than cedar for this recipe?
Yes, while cedar is classic for this dish, you can also use alder or maple planks. Just be sure they are untreated and soaked to prevent burning and to achieve the right smoky infusion.
Do I have to soak the cedar plank? What if I skip this step?
Soaking the plank is essential to prevent it from catching fire on the grill while allowing it to steam the salmon gently. Skipping this step might cause the plank to burn and impart a bitter taste instead of that delicious smoky aroma.
How can I tell when the salmon is perfectly cooked?
Look for salmon that flakes easily with a fork but still looks moist and slightly translucent inside. Overcooked salmon can become dry, so aim for that tender, juicy texture that this recipe helps achieve.
Can I marinate the salmon before grilling instead of just using oil and spices?
You certainly can, but keep it light and brief. The cedar plank adds plenty of flavor on its own, so a heavy marinade might mask the subtle smoky notes you want to enjoy.
What if I don’t have a grill? Can I bake this in the oven?
Absolutely! Preheat your oven and place the soaked cedar plank with salmon on a baking sheet. Bake at 375°F for about 20 minutes, keeping an eye on the salmon’s doneness. You’ll still get a lovely hint of wood aroma.
Final Thoughts
This Grilled Cedar Plank Salmon Recipe truly transforms simple ingredients into a mouthwatering, memorable meal that’s bound to impress. Whether you’re a seasoned griller or a newbie looking for an easy crowd-pleaser, the gentle smoke, tender fish, and fresh finishes make it an absolute winner. I can’t wait for you to try it and enjoy every delicious bite.
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Grilled Cedar Plank Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
Delight in perfectly grilled cedar plank salmon that is infused with subtle smoky flavors and enhanced by fresh herbs. This easy-to-make recipe uses skin-on salmon fillets seared on a soaked cedar plank atop a hot grill, resulting in moist, tender fish with a hint of citrus from fresh lemon juice.
Ingredients
Salmon and Seasoning
- 1.5 pounds Salmon Fillets (Skin-on fillets recommended for moisture)
- 2 tablespoons Olive Oil (Extra virgin olive oil for coating the salmon)
- 1 teaspoon Salt (Coarse sea salt or kosher salt for seasoning)
- 0.5 teaspoon Pepper (Freshly cracked black pepper for flavor)
- 0.5 piece Lemon (Juice squeezed over salmon before grilling)
Garnish
- 2 tablespoons Fresh Herbs (Chopped dill or parsley for garnish)
Grilling Equipment
- 1 piece Cedar Plank (Untreated cedar plank, soaked in water for at least an hour)
Instructions
- Soak the Cedar Plank: Soak the cedar plank in water for at least one hour to prevent burning during grilling and to impart subtle smoky flavor to the salmon.
- Prepare the Salmon: Pat the salmon fillets dry thoroughly using paper towels to ensure the olive oil and seasoning adhere well.
- Mix Seasoning: In a small bowl, combine olive oil, salt, and freshly cracked black pepper, creating a flavorful coating for the salmon.
- Coat the Salmon: Evenly coat the salmon fillets with the olive oil mixture on all sides to enhance moisture and taste.
- Preheat the Cedar Plank: Remove the cedar plank from soaking water, pat dry, and place it on the grill to heat for approximately 5 minutes until it begins to release aroma.
- Place Salmon on Plank: Position the seasoned salmon fillets skin-side down on the hot cedar plank to start cooking gently and absorb the wood flavor.
- Add Lemon Juice: Squeeze fresh lemon juice over the salmon fillets to add brightness and a slight tang.
- Grill the Salmon: Close the grill lid and cook the salmon for 15 to 20 minutes, allowing it to cook evenly through and absorb smokiness from the plank.
- Garnish: During the last few minutes of cooking, sprinkle the chopped fresh herbs such as dill or parsley over the salmon to add freshness and color.
- Rest the Salmon: Carefully remove the cedar plank from the grill and let the salmon rest for a couple of minutes, allowing juices to redistribute for optimal tenderness.
- Serve: Serve the salmon directly from the cedar plank for a rustic and aromatic presentation that enhances the eating experience.
Notes
- Always use an untreated cedar plank to avoid harmful chemicals while grilling.
- Soaking the plank for at least one hour prevents it from catching fire and adds moisture to the cooking process.
- Skin-on salmon helps retain moisture during grilling and is easier to lift off the plank.
- Use fresh herbs like dill or parsley to brighten the flavor just before serving.
- Monitor the grill temperature to avoid overcooking—salmon is best when flaky but still moist.
- If cedar planks are not available, you can replicate a smoky flavor by adding wood chips to the grill instead.
