If you love salmon but want to elevate it with an unforgettable smoky aroma and tender texture, Cedar Planked Salmon is your new go-to recipe. This method not only imparts a beautiful, delicate woodsy flavor but also keeps the fish incredibly moist and flavorful. The subtle caramelization from the plank, paired with a bright, tangy marinade, makes each bite a delightful experience that’s easy enough for weeknight dinners yet special enough for guests. Trust me, once you try Cedar Planked Salmon, grilling salmon will never be the same again!

Cedar Planked Salmon Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but thoughtful, coming together to create a perfect balance of flavors, from bright citrus notes to rich smokiness and just the right hint of sweetness. Each component plays a vital role in making your Cedar Planked Salmon sing on the grill.

Salmon fillets (4, 6 ounces each): Fresh, firm fillets are best for the perfect texture and flavor.
Olive oil (2 tablespoons): Adds moisture and helps the marinade coat the salmon evenly.
Lemon juice (2 tablespoons): Brings a refreshing citrus brightness that cuts through the richness of the fish.
Dijon mustard (2 teaspoons): Gives a mild tang and depth to the marinade.
Honey (2 teaspoons): Balances the acidity with a touch of natural sweetness.
Garlic cloves, minced (2): Adds savory aroma and subtle pungency.
Salt (1 teaspoon): Essential for enhancing all the flavors.
Black pepper (1/2 teaspoon): Adds a gentle heat layer.
Fresh dill or parsley (optional): Perfect for garnish to add color and fresh herbal notes.
Lemon wedges (optional): To squeeze fresh lemon juice over the cooked fillets for an extra citrus kick.

How to Make Cedar Planked Salmon

Step 1: Prepare the Cedar Plank

First things first, soak your cedar plank in water for at least one hour to ensure it doesn’t catch fire on the grill. You can place something heavy on top to keep it submerged. This step is crucial because it allows the plank to smolder gently, releasing smoky flavors without burning up.

Step 2: Make the Marinade

While the plank soaks, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper in a bowl. This marinade is bursting with bright, tangy, and slightly sweet notes that beautifully complement the natural richness of the salmon.

Step 3: Marinate the Salmon

Place your salmon fillets in a shallow bowl or resealable bag and pour the marinade over them, making sure each piece is thoroughly coated. Let them soak up these flavors for at least 15 minutes while you’re heating up the grill. This rest time allows the salmon to become infused with all those delicious tastes.

Step 4: Heat the Grill and Plank

Preheat your grill to medium-high heat. Place the soaked cedar plank directly on the grill grates and wait about five minutes until it starts to crackle and smoke. This signals perfect smokiness is beginning to form, which will flavor your salmon as it cooks.

Step 5: Grill the Salmon on the Plank

Carefully place the marinated salmon fillets skin-side down on the cedar plank. Close the grill lid to trap the smoke and heat. Allow the salmon to cook for 15 to 20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you like, baste the salmon with leftover marinade halfway through for extra juiciness.

Step 6: Rest and Serve

Once cooked, use tongs to carefully lift the plank with the salmon off the grill. Let the salmon rest for a few minutes to lock in the juices. This short pause ensures every bite is as tender and flavorful as possible.

How to Serve Cedar Planked Salmon

Garnishes

Fresh herbs like dill or parsley not only brighten the plate visually but also enhance the salmon’s natural flavor with their vibrant, herbal notes. A few lemon wedges on the side let everyone add a splash of fresh acidity to tailor each bite.

Side Dishes

Cedar Planked Salmon pairs wonderfully with sides that complement its smoky and citrusy profile. Think grilled asparagus, garlic-roasted potatoes, or a light quinoa salad with cucumber and tomatoes. These sides provide balance without overshadowing the star of the meal.

Creative Ways to Present

Serve the salmon still on the cedar plank for a rustic, impressive presentation that keeps it warm and adds an aromatic flair at the table. For a more elegant approach, plate the salmon over a bed of sautéed greens or atop couscous with a drizzle of the marinade reduced into a glaze.

Make Ahead and Storage

Storing Leftovers

Leftover Cedar Planked Salmon can be stored in an airtight container in the refrigerator for up to three days. To maintain moisture, add a little olive oil or marinade before sealing.

Freezing

If you want to keep salmon longer, wrap each fillet tightly in plastic wrap and foil, then freeze for up to two months. Thaw in the refrigerator overnight to preserve texture and flavor.

Reheating

Reheat gently in a low oven (about 275°F or 135°C) wrapped in foil to prevent drying out. Avoid microwave reheating, which can make the salmon tough. A quick pan sear can also bring back some fresh-cooked charm.

FAQs

Can I use other types of wood planks for this recipe?

Absolutely! While cedar is classic, you can experiment with alder, maple, or hickory planks. Each adds a unique smoky flavor, but cedar planks provide a mild, sweet aroma that pairs perfectly with salmon.

Do I need to soak the cedar plank every time?

Yes, soaking prevents the plank from catching fire and helps it to gently release flavorful smoke. A minimum of one hour of soaking is ideal for safe and effective grilling.

What if I don’t have access to a grill?

You can replicate some cedar plank flavor by baking salmon on a soaked plank in the oven at 375°F (190°C) for about 20-25 minutes. It won’t get the same smoky char but still tastes wonderful.

How thick should my salmon fillets be?

Fillets around 6 ounces and about 1 to 1.5 inches thick work best. This size ensures even cooking without drying out or needing excessive grill time.

Can I prepare the marinade ahead of time?

Yes! Preparing the marinade in advance is a great way to save time. Just whisk it together and refrigerate for up to a day before marinating your salmon.

Final Thoughts

Cedar Planked Salmon is one of those dishes that feels both rustic and refined, simple yet special. It’s a fantastic way to brighten up your meals with smoky warmth and fresh vibrancy. I encourage you to try this recipe soon—once you taste the tender, flavorful fillets straight from the plank, you’ll wonder how you ever grilled salmon without it!

Cedar Planked Salmon Recipe

★★★★★

4.7 from 23 reviews

Author: Ethan
Total Time: 1 hour 35-40 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

Delicious cedar planked salmon grilled to perfection with a tangy and slightly sweet marinade, infused with smoky flavors from the cedar plank. This recipe is perfect for a healthy and flavorful outdoor meal.

Instructions

Soak the Cedar Plank: Soak the cedar plank in water for at least 1 hour before grilling to prevent it from catching fire. Weigh it down with something heavy if necessary to keep it submerged.
Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to create a flavorful marinade for the salmon.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each fillet is thoroughly coated. Let it marinate for at least 15 minutes while you prepare the grill.
Preheat the Grill and Cedar Plank: Preheat your grill to medium-high heat. Place the soaked cedar plank on the grill and heat for about 5 minutes until it starts to crackle and release smoky aromas.
Grill the Salmon: Carefully arrange the marinated salmon fillets skin-side down on the heated cedar plank. Close the grill lid and cook for 15-20 minutes, basting with any leftover marinade halfway through if desired, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Rest the Salmon: Using tongs, carefully remove the cedar plank from the grill. Allow the salmon to rest on the plank for a few minutes to lock in the juices.
Serve: Serve the salmon hot, garnished with fresh dill or parsley and accompanied by lemon wedges for an extra zesty flavor.

Notes

Soaking the cedar plank is essential to prevent it from burning on the grill.
Ensure the salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
Adjust grilling time based on the thickness of your salmon fillets.
Use a meat thermometer for accuracy if possible.
This recipe is great for outdoor grilling but can be adapted for oven use with a cedar plank.

Prep Time: 1 hour 20 minutes
Cook Time: 15-20 minutes
Category: Main Course
Method: Grilling
Cuisine: American