Unlock an unparalleled culinary experience with this cedar plank salmon recipe, where the ancient art of grilling on wood infuses each flaky bite with a complex, smoky aroma. This unique cooking method beautifully complements a sticky-sweet caramelization, achieved through a meticulously crafted rub featuring rich brown sugar, golden honey, and fragrant smoked paprika. The result is a dish that masterfully balances savory depth with a delightful sweetness, promising a memorable meal that stands out from typical grilled fare. Prepare to elevate your grilling game and impress your guests with this effortlessly elegant, yet incredibly flavorful, salmon sensation.
Why This Cedar Plank Salmon Recipe Will Become Your Favorite
We’re passionate about tender, flaky salmon, whether it’s baked to perfection, simply grilled, or prepared on a convenient sheet pan. However, cedar plank salmon introduces an entirely new dimension of flavor that is truly transformative. Grilling directly on a cedar plank naturally infuses the fish with a distinctive woody, aromatic smoke that elevates the entire dish, creating a gourmet experience with minimal effort.
The magic of this recipe lies in its simplicity and the powerful flavor combination. The essential first step involves adequately soaking your cedar planks. This isn’t just a recommendation; it’s crucial for preventing the wood from catching fire on the grill and instead allowing it to smolder gently, releasing its unique essence into the salmon. Once the planks are ready, you’ll generously coat your salmon fillets with a luscious, sweet, and savory glaze. This carefully balanced rub, featuring brown sugar, honey, and smoked paprika, caramelizes beautifully on the grill, forming a irresistible crust that locks in moisture and flavor.
The outcome is nothing short of spectacular: impeccably tender salmon that practically melts in your mouth, encased in a gorgeously caramelized exterior. This savory-sweet harmony, enhanced by the subtle smokiness of the cedar, makes for an unforgettable meal that will have everyone asking for seconds. It’s an easy yet impressive way to prepare salmon, perfect for weeknight dinners or special occasions, promising a delicious and healthy protein option that satisfies every palate.
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Essential Ingredients for Perfect Cedar Plank Salmon
Crafting this exquisite Cedar Plank Salmon requires a few key ingredients, each playing a vital role in developing its signature smoky, sweet, and savory profile. While the full list with precise measurements and detailed instructions can be found in the printable recipe card at the conclusion of this article, here’s a closer look at what you’ll need to gather to bring this delicious dish to life.
Ingredient Spotlight & Expert Substitutions
To ensure your Cedar Plank Salmon is nothing short of perfection, understanding the nuances of each ingredient is key. Here’s what you need to know about selecting and, if necessary, substituting your components:
Selecting Your Salmon
For this recipe, we recommend using high-quality center-cut salmon fillets, ideally about 1 ½ pounds, portioned into four even pieces. Look for vibrant, moist flesh and avoid any fish that appears dry or has a strong, “fishy” odor. Both wild-caught and farmed salmon work well, though wild-caught varieties like Sockeye or Coho often boast a richer flavor and firmer texture. Ensure the skin is on, as it acts as a protective layer during grilling, keeping the flesh moist and preventing it from sticking to the plank. Patting the fillets dry before applying the rub helps the glaze adhere better and promotes that beautiful caramelization.
Choosing and Preparing Cedar Planks
PLANK SELECTION: The star of this dish, cedar grilling planks, are readily available. You can find them in the grilling section of most large grocery stores, dedicated home improvement stores, or conveniently online. When purchasing, it is absolutely crucial to ensure they are specifically labeled as “cedar grilling planks” or “food-safe grilling planks.” Never use untreated wood planks from a lumberyard or craft store, as these may contain harmful chemicals or be made from woods unsuitable for cooking. The cedar imparts a distinct, aromatic smoke that elevates the salmon’s flavor profile in a way no other method can.
SOAKING THE PLANKS: This is arguably the most critical step to prevent your planks from igniting on the grill. Soak your planks completely submerged in water for at least 15-20 minutes for some brands, while others may require a minimum of 2 hours, or even longer (up to 4 hours) for thicker planks to become fully saturated. Always refer to the specific package instructions for the best results. A good soak ensures the planks smolder, rather than burn, releasing their flavorful smoke slowly and consistently. After use, planks are not reusable and should be discarded.
ENHANCING FLAVOR: For an even deeper smoky flavor, you can optionally char the soaked planks on the hot grill for a few minutes before placing the salmon on them. This quick charring process intensifies the cedar aroma, adding another layer of complexity to your finished dish.
Crafting the Irresistible Rub
The balance of savory and sweet in this rub is what gives our cedar plank salmon its signature caramelized crust. You’ll need:
- Stone Ground Mustard: This provides a delightful tang and a slight earthy undertone, creating a fantastic base for the glaze. Stone ground mustard is typically milder than Dijon, offering a more nuanced flavor.
- Substitution Tip for Mustard: If you can’t find stone ground mustard, Dijon mustard can be used as an equal-part substitute. Just be aware that Dijon has a sharper, more pungent flavor, which will slightly alter the overall profile.
- Honey: The natural sweetness of honey contributes to the beautiful caramelization and a wonderfully sticky texture. It also helps to balance the savory elements.
- Brown Sugar: Adds depth to the sweetness and aids in forming that irresistible crust. We divide the brown sugar, using half in the initial glaze and the rest as a final sprinkle to maximize surface caramelization.
- Smoked Paprika: This spice is a game-changer, intensifying the smoky notes introduced by the cedar plank and adding a rich, subtle warmth to the rub without any heat. It also contributes to the appealing reddish-brown hue of the caramelized crust.
- Salt and Pepper: Essential seasonings to enhance the natural flavors of the salmon. Use freshly ground black pepper for the best aroma.
Step-by-Step Guide: How to Make Cedar Plank Salmon
These step-by-step photos and instructions are designed to visually guide you through the process of making this delicious recipe. For a convenient printable version, complete with all measurements and detailed instructions, simply jump to the full recipe card at the bottom of this post.
- Preheat your grill to medium-high heat, aiming for a temperature of approximately 400°F (200°C). This ensures a consistent cooking environment and helps the planks to begin smoldering effectively.
- Prepare your salmon by cutting the 1 ½ pounds of center-cut salmon into 4 evenly sized fillets. Using paper towels, thoroughly pat each fillet dry. This crucial step helps the seasoning and glaze adhere better and promotes a more even cooking and caramelization. Place the prepared fillets, skin side down, onto your adequately soaked cedar planks. Season both sides of the salmon generously with ½ teaspoon of salt and ½ teaspoon of pepper.
- In a medium-sized bowl, combine the 4 tablespoons of stone ground mustard, 3 tablespoons of honey, and ½ tablespoon of the brown sugar. Whisk these ingredients together until you achieve a smooth, well-blended glaze.
- Using a brush or the back of a spoon, generously rub the mustard-honey mixture over the top and sides of each salmon fillet. Ensure an even coating to achieve uniform caramelization and flavor.
- Finally, sprinkle the fillets with 1 teaspoon of smoked paprika and the remaining ½ tablespoon of brown sugar. This final layer enhances both the smoky flavor and the sweet crust.
EXPERT TIP: If any excess sauce pools on the cedar planks rather than coating the salmon, gently lift it with a spoon and redistribute it onto the fillets to maximize flavor and caramelization.
- Carefully place the cedar planks with the salmon fillets directly onto the preheated grill grates. Close the grill lid to allow the cedar to smoke and the salmon to cook thoroughly. Grill for approximately 25-30 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) at its thickest part.
EXPERT TIP: For safe and easy removal of the hot planks from the grill, use a fish turner (a long, flexible spatula). Transfer them to a large cutting board or a heat-safe tray for serving.
Frequently Asked Questions & Expert Grilling Tips
Can I leave my salmon whole instead of slicing it into fillets?
Absolutely! While slicing the salmon into smaller fillets makes for easier serving and can reduce overall cooking time, you can certainly cook a whole salmon fillet on a cedar plank. The key is to monitor the internal temperature. Salmon is perfectly cooked and safe to eat when it reaches an internal temperature of 145°F (63°C). Always check the temperature using an instant-read thermometer inserted into the thickest part of the fish.
How long should I soak the cedar planks?
Soak cedar planks for a minimum of 15-20 minutes, though many brands and thicker planks will benefit from a longer soak of 2-4 hours. The goal is to fully saturate the wood, preventing it from igniting on the grill and allowing it to smolder and impart its smoky flavor. Always follow the specific instructions on your plank packaging.
Can I reuse cedar planks?
No, cedar planks are generally designed for single use. After grilling, they will be charred, often warped, and will have lost much of their aromatic oils. Discard them after one use for optimal flavor and safety.
What if I don’t have a grill? Can I bake cedar plank salmon?
While the true smoky flavor comes from grilling, you can adapt this recipe for oven baking. Preheat your oven to 400°F (200°C) with a soaked cedar plank on a baking sheet. Once hot, place the salmon on the plank and bake for approximately 20-25 minutes, or until it reaches 145°F (63°C). You won’t get the charring or as intense smoky flavor, but the cedar will still impart a subtle aroma.
How do I know when the salmon is done?
The best way to determine doneness is by using an instant-read thermometer to check for an internal temperature of 145°F (63°C). Visually, the salmon should be opaque throughout and easily flake with a fork. Be careful not to overcook, as salmon can dry out quickly.
Can I prepare the salmon ahead of time?
You can prepare the glaze up to a day in advance and store it in an airtight container in the refrigerator. However, it’s best to apply the glaze to the salmon fillets just before grilling to prevent the fish from sitting too long with the seasoning.
Serving Suggestions for Cedar Plank Salmon
This Cedar Plank Salmon is a versatile main course that pairs beautifully with a variety of side dishes. For an elegant finish, garnish your salmon with fresh lemon slices and a sprinkle of chopped fresh parsley, dill, or chives. The bright acidity of the lemon cuts through the richness of the fish and complements the sweet, smoky glaze.
Consider serving it alongside light, fresh leafy greens for a healthy contrast. Roasted asparagus, grilled green beans, or tender roasted carrots make excellent vegetable accompaniments. For starches, fluffy white rice, wild rice pilaf, or creamy mashed potatoes absorb the delicious juices. For a refreshing option, a simple cucumber and tomato salad or a quinoa salad would also be wonderful. Don’t forget a good glass of Pinot Grigio or Sauvignon Blanc to complete the gourmet experience!
Discover More Delicious Grill Recipes
If you loved this cedar plank salmon, you’re in for a treat! Grilling opens up a world of flavor, and we have plenty of other exciting recipes to try. Expand your outdoor cooking repertoire with these favorites:
- Perfectly Grilled Asparagus
- Juicy Smoked Ribeye Steak
- Sweet Grilled Corn on the Cob
- How to Make Pizza on the Grill
- Refreshing Grilled Corn and Zucchini Salad
- Flavorful Cilantro Lime Grilled Chicken Breasts
- Zesty Lemon Herb Grilled Salmon
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Cedar Plank Salmon
Deliciously tender salmon with a gorgeous caramelized crust, linking together a savory-sweet combination that will make your mouth water.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ½ pounds center cut salmon cut into 4 fillets
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 Tablespoons stone ground mustard
- 3 Tablespoons honey
- 1 Tablespoon brown sugar
- 1 teaspoon smoked paprika
Things You’ll Need
- 2 cedar planks (soaked)
- Grill
- Fish turner (for lifting planks off the grill)
Before You Begin (Recipe Notes)
- Depending on the brand of cedar planks you purchase, the soak time may vary. Follow package instructions. Some require 15-20 minutes while others require a minimum of 2 hours.
- Coat the fillets generously, but you may have some marinade leftover.
- Be aware that the skin may stick to the meat, but the meat should easily break away from the skin to eat.
- Cedar grilling planks are available in grocery stores and home improvement stores, or you can find them online. You do not want to use any old wood plank, be sure they are food-safe and are not treated with any chemicals.
- You may optionally char the soaked planks on the grill before adding the salmon for even more flavor.
- Salmon is done when it reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. Always check the temperature in the thickest part of the fillet. Slicing the salmon into smaller fillets makes serving easier and reduces the cook time, however, you can certainly cook the salmon whole as well.
Instructions
- Preheat grill to medium-high (about 400°F / 200°C).
- Cut salmon into 4 evenly sized fillets and pat dry with paper towels. Place fillets, skin side down, onto soaked cedar planks. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- In a bowl, combine 4 Tablespoons stone ground mustard, 3 Tablespoons honey, and 1/2 tablespoon of the brown sugar.
- Rub mustard mixture on the top and sides of the fillets.
- Sprinkle with 1 teaspoon smoked paprika and remaining 1/2 tablespoon of brown sugar. TIP: If you have a lot of sauce mixture sitting on the planks, lift with a spoon and put back on the fillets.
- With fillets on the cedar planks, place on the preheated grill. Close the lid and allow to cook for 25-30 minutes, or until internal temperature reaches 145°F (63°C). TIP: Use a fish turner (a long spatula) to lift the hot planks off the grill and transfer to a large cutting board or heat safe tray to carry.
Nutrition Information
Serving: 1 fillet | Calories: 312cal | Carbohydrates: 17g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 532mg | Potassium: 883mg | Fiber: 1g | Sugar: 16g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on May 19, 2022.