Cedar Plank Salmon Recipe: A Grilled Masterpiece
I’m about to share something that’ll make you look like a grilling genius without breaking a sweat. Cedar plank salmon sounds fancy, doesn’t it? The kind of dish that makes dinner guests think you’ve been secretly attending culinary school. Truth is, it’s almost embarrassingly simple—just salmon on a wooden plank over flames. But here’s what most people don’t realize about this technique, and why it might just become your new obsession.
Why You’ll Love this Cedar Plank Salmon
When you want to impress your dinner guests without breaking a sweat, cedar plank salmon delivers restaurant-quality results with surprisingly little effort. I mean, who doesn’t love fish that tastes like it came from a fancy steakhouse?
The cedar infuses each bite with subtle smokiness while keeping the salmon incredibly moist. No more dry, overcooked fish disasters. The plank acts like a gentle steam bath, creating perfectly flaky fillets every single time.
Plus, cleanup’s a breeze since you’re literally throwing away the cooking surface. It’s basically fancy grilling for lazy people like me.
What Ingredients are in Cedar Plank Salmon?
This cedar plank salmon recipe keeps things beautifully simple with just a handful of premium ingredients.
You’re not dealing with some complicated spice blend that requires a trip to three different grocery stores – just fresh, quality components that let the salmon shine.
The magic happens when these basic ingredients meet that smoky cedar plank. Each element plays its part, from the garlic-infused oil that keeps everything moist to those colorful peppercorns that make your dinner look like something straight out of a cooking magazine.
- 4 (6-ounce) fresh Atlantic salmon fillets, about 1 inch thick, skin removed
- 4 tablespoons roasted garlic infused olive oil
- 4 tablespoons finely chopped shallots or red onions
- Fresh dill sprigs
- 1 lemon, cut in half
- Coarsely crushed black peppercorns
- Coarsely crushed pink peppercorns
- Coarse salt
- 1 cedar plank (10 inches long, 6 to 8 inches wide, 3/4 inch thick, construction grade)
The star of this show is obviously the salmon itself.
Atlantic salmon works perfectly here because it’s got enough fat content to stay moist during the grilling process, but you could swap in other varieties if that’s what looks good at your fish counter.
That cedar plank deserves special attention too.
You want construction-grade cedar, not some flimsy thing from the spice aisle. Think of it as a one-time investment in absolutely incredible flavor.
The 24-hour soak is non-negotiable – trust me, you don’t want a plank fire situation on your hands.
The peppercorn mix might seem fancy, but it’s worth tracking down those pink ones.
They add this subtle, almost floral note that makes people think you went to culinary school. Regular black pepper works fine if you can’t find the pink variety, but the color combo really does make the dish pop.
How to Make this Cedar Plank Salmon
The 24-hour soak is where this whole thing starts, and yes, it really does need to be that long. Grab your cedar plank – that 10-inch long, 6 to 8-inch wide, 3/4-inch thick construction-grade beauty – and submerge it completely in water. The tricky part is keeping it underwater since wood loves to float, so weight it down with a few cans or whatever heavy things you have lying around.
Once your plank has had its marathon spa day, fire up that barbecue to high heat. You want it nice and hot to start. While it’s heating up, take your 4 salmon fillets and give them the full treatment. Rub each 6-ounce piece all over with that roasted garlic infused olive oil – all 4 tablespoons distributed evenly. The oil isn’t just for flavor, it’s your insurance policy against dry fish.
Next comes the flavor parade. Sprinkle each fillet with some of those 4 tablespoons of finely chopped shallots or red onions, then top with a few sprigs of fresh dill. Give each piece a good squirt of lemon juice from your halved lemon, then finish with those gorgeous crushed black and pink peppercorns. Don’t be shy with the pepper – it’s one of the stars here.
Now for the plank magic. Place that soaked cedar plank directly on your hot grill and sprinkle it with a little coarse salt. Close the cover and let it sit for just a couple of minutes, until the top of the plank is nearly dry. Keep that spray bottle of water handy because sometimes cedar planks get a little too enthusiastic about the whole fire thing.
Time to get those salmon fillets onto their smoky stage. Place all four pieces on top of the plank, then make a vital decision about your heat. If your barbecue has two burners, turn off the one directly beneath the wood – you want indirect heat from here on out. Single burner situation? Just turn it down to the lowest setting possible.
Close that cover and let the cedar work its aromatic magic for about 10 to 12 minutes. You’re looking for salmon that’s nearly cooked all the way through but still has a little give when you press it gently. Overcooked salmon is nobody’s friend, so keep an eye on things.
Right before serving, hit those fillets with another squeeze of fresh lemon juice. The brightness cuts through all that rich, smoky flavor perfectly. Once you’re done, make sure that plank has completely stopped smoking and cooled down before you toss it – this is definitely a one-and-done situation, but what a glorious one it is.
Cedar Plank Salmon Substitutions and Variations
What happens when you can’t find atlantic salmon, or maybe you’re just feeling adventurous with your cedar plank setup?
I’ve got you covered with swaps that’ll keep your grill game strong.
Any thick fish works beautifully here. Try steelhead trout, arctic char, or even halibut if you’re feeling fancy.
The key is that one-inch thickness, so the fish cooks evenly without drying out.
Can’t find shallots? Red onion works perfectly, or even minced garlic if that’s what’s lurking in your kitchen.
No fresh dill? Dried works in a pinch, just use half the amount.
What to Serve with Cedar Plank Salmon
Now that you’ve got your cedar plank salmon sorted, you’re probably wondering what gorgeous sides will make this meal sing.
I’m thinking fresh, bright flavors that won’t compete with that smoky cedar magic. Grilled asparagus with lemon zest? Perfect.
Roasted baby potatoes tossed with herbs? Yes, please. A crisp arugula salad with citrus vinaigrette cuts through the richness beautifully.
For something heartier, try garlic mashed potatoes or wild rice pilaf. The key is balancing that rich, smoky fish with lighter, acidic elements.
Think fresh, think seasonal, think simple.
Final Thoughts
Mastering cedar plank salmon isn’t just about following a recipe—it’s about embracing a cooking method that turns your backyard into a restaurant-quality kitchen.
I love how this technique combines simplicity with sophistication, creating something that looks way more complicated than it actually is.
Sure, you’ll occasionally char the plank a bit too much, or worry you’ve undercooked the fish.
That’s totally normal. The beauty lies in the forgiving nature of cedar plank cooking—the gentle, smoky heat rarely lets you down, even when you’re second-guessing yourself throughout the entire process.
Cedar Plank Salmon
Equipment
Ingredients
- 1 cedar plank 10 inches long, 6-8 inches wide, 3/4 inch thick, construction grade
- 4 6 ounce fresh Atlantic salmon fillets, about 1 inch thick, skin removed
- 4 tablespoons roast garlic infused olive oil
- 4 tablespoons finely chopped shallots or red onions
- Fresh dill sprigs
- 1 lemon cut in half
- Coarsely crushed black peppercorns
- Coarsely crushed pink peppercorns
- Coarse salt
Instructions
- Soak the cedar plank in water for at least 24 hours before cooking, weighing it down with cans to keep it fully submerged.
- Start your barbecue and heat it to high temperature.
- Rub the salmon fillets all over with the garlic-infused olive oil.
- Sprinkle each fillet with chopped shallots and top with fresh dill sprigs.
- Squeeze lemon juice over each fillet and finish with crushed black and pink peppercorns.
- Place the soaked plank on the BBQ and sprinkle with coarse salt.
- Close the cover for 2 minutes or until the top of the plank is nearly dry.
- Place the seasoned salmon fillets on top of the plank.
- If using a two-burner BBQ, turn off the burner beneath the plank. For single burner, reduce heat to lowest setting.
- Close the cover and cook for 10-12 minutes until fish is nearly cooked through.
- Squeeze additional lemon juice over the cooked salmon before serving.
Notes
- Always keep a spray bottle of water nearby in case the cedar plank starts to burn or flame up.
- Cedar planks can only be used once, so confirm it’s completely extinguished before disposal.
- Look for construction-grade cedar planks at hardware stores, which are often more affordable than specialty cooking planks.
- The salmon is done when it flakes easily with a fork but still appears slightly translucent in the center.
- Let the plank dry on top for the full 2 minutes before adding fish to prevent sticking and confirm proper smoking.
- Substitute shallots with red onions for a stronger flavor, or use green onions for a milder taste.
- Make-ahead tip: Season the salmon up to 2 hours before cooking and refrigerate covered.
Nutrition
Frequently Asked Questions
Can I Reuse the Cedar Plank for Multiple Cooking Sessions?
You can’t reuse the cedar plank for multiple cooking sessions. I recommend disposing of it after one use since the recipe specifically states the plank can only be used once.
What Type of Cedar Wood Is Safe for Cooking Salmon?
I recommend using untreated western red cedar planks specifically designed for cooking. Don’t use construction lumber that’s chemically treated, as it’s unsafe for food preparation and can release harmful toxins.
How Do I Know When the Cedar Plank Is Properly Soaked?
I know the cedar plank’s properly soaked when it’s been submerged for at least 24 hours and feels completely saturated with water. I’ll guarantee it stays weighted down so it doesn’t float during soaking.
Can I Cook Cedar Plank Salmon in an Oven Instead?
I can cook cedar plank salmon in the oven. I’ll preheat to 400°F, place the soaked plank on a baking sheet, and bake for 12-15 minutes until cooked through.
What Should I Do if the Cedar Plank Catches Fire?
If your cedar plank catches fire, I’ll immediately spray it with water from a spray bottle. I’ll keep the bottle handy while cooking and quickly extinguish any flames that appear.