Master the Art of Cedar Plank Salmon: A Smoky, Sweet, and Effortlessly Delicious Grilled Delight
Imagine a culinary experience that elevates a simple salmon fillet into a gourmet masterpiece. This cedar plank salmon recipe promises just that: a symphony of flavors where the natural richness of salmon meets the intoxicating aroma of cedar smoke. Grilling directly on a cedar plank not only imparts an unparalleled smoky depth but also ensures the fish remains incredibly moist and tender. This unique cooking method perfectly complements a sticky-sweet caramelization, achieved through a meticulously crafted rub of brown sugar, golden honey, and aromatic smoked paprika. The result is a dish that’s both rustic and refined, surprisingly easy to prepare, and guaranteed to impress even the most discerning palates. Dive into the world of cedar plank grilling and transform your next meal into an unforgettable feast.
Why This Recipe Works: The Magic of Cedar Plank Grilling
This cedar plank salmon recipe stands out as a true crowd-pleaser for several compelling reasons. First and foremost, the innovative cooking method infuses the salmon with a distinct, earthy smoke flavor that cannot be replicated by conventional grilling. As the soaked cedar plank heats on the grill, it slowly releases aromatic compounds, gently perfuming the fish from underneath. This creates a deeply layered flavor profile, distinct from other smoking methods, that is both subtle and profound.
Beyond the unique flavor, cooking on a cedar plank offers significant practical advantages. The plank acts as a protective barrier, shielding the delicate salmon from direct high heat, preventing it from drying out and ensuring it remains incredibly moist and flaky. This method guarantees a perfectly cooked fillet every time, with a tender interior that melts in your mouth. Unlike grilling directly on grates, there’s no risk of the fish sticking or falling apart, making it a stress-free option for even novice grill masters. The cedar plank also helps to cook the fish evenly, allowing for that beautiful, caramelized crust to form on the surface, courtesy of our irresistible brown sugar, honey, and smoked paprika rub.
The preparation is surprisingly straightforward. The crucial first step involves properly soaking the cedar planks, a simple but essential task that prevents them from igniting on the grill. Once the planks are ready, applying the savory-sweet rub to the salmon fillets is quick and easy. From there, it’s a hands-off grilling process, allowing you to relax while the grill works its magic. The result is a show-stopping dish with minimal effort, combining a rich, smoky essence with a delightful sticky-sweet glaze – a truly savory-sweet harmony that will have everyone asking for seconds. It’s no secret we love a good flakey, tender salmon recipe around here, whether it be baked, grilled, or on a sheet pan, but cedar plank salmon adds an unparalleled dimension.
Related Recipe – Blackened Salmon
Ingredients You Will Need
Gathering the right ingredients is the first step towards culinary success. Below is a detailed list, and for all precise measurements, ingredients, and instructions, please refer to the printable recipe card at the end of this post.
Ingredient Info and Substitution Suggestions
CEDAR PLANKS: The quality of your cedar planks significantly impacts the final flavor. Always purchase food-safe cedar grilling planks, specifically designed for culinary use. These are widely available at major grocery stores, specialty kitchen retailers, and even home improvement stores, or conveniently online. It’s imperative to avoid using untreated lumber or planks that aren’t designated as food-safe, as they may contain harmful chemicals or emit unpleasant flavors when heated. The most critical step is soaking the planks thoroughly before grilling. This process saturates the wood with water, which then steams and smolders on the grill, producing that signature cedar smoke. Soak times vary by brand and plank thickness, so always refer to the manufacturer’s instructions – some require as little as 15-20 minutes, while others benefit from a minimum of 2 hours, or even overnight for thicker planks. A helpful tip for an even deeper smoky flavor is to briefly char the soaked planks directly on the grill for a few minutes before placing the salmon on them. Remember, cedar planks are generally single-use for optimal hygiene and flavor transfer; discard them responsibly after grilling.
SALMON: While the recipe calls for center-cut salmon fillets, you can use other types of salmon such as Sockeye or King salmon. Adjust cooking times slightly based on the thickness of your fillets. Fresh salmon is always preferred for the best flavor and texture. If using frozen salmon, ensure it is fully thawed in the refrigerator before preparation. Patting the salmon dry is crucial for the rub to adhere properly and to encourage that beautiful caramelized crust. You can also cook a whole salmon fillet on a larger plank, adjusting cooking time accordingly.
THE SAVORY-SWEET RUB: This rub is the secret to the salmon’s irresistible caramelized exterior and smoky-sweet flavor profile.
- Stone Ground Mustard: Provides a mild, tangy base that helps the other flavors adhere to the fish and adds a subtle bite. Its coarse texture also contributes to the crust. If stone ground mustard is unavailable, Dijon mustard can be used as a direct substitute in equal parts, though it has a slightly sharper, spicier profile.
- Honey: Contributes to the sticky caramelization and balances the mustard’s tang with its natural sweetness. Maple syrup can be a good alternative if you prefer a different sweet undertone.
- Brown Sugar: Works in tandem with honey to create that desirable sweet crust, adding a deeper molasses note. Light or dark brown sugar will work equally well.
- Smoked Paprika: This spice is key for enhancing the overall smoky theme of the dish, adding a rich, earthy, and slightly sweet flavor. While regular paprika can be used, smoked paprika truly makes a significant difference to the overall experience.
- Salt and Pepper: Essential seasonings to bring out the natural flavors of the salmon and the rub.
How to Make Cedar Plank Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the Grill: Begin by preheating your grill to a medium-high temperature, aiming for approximately 400°F (200°C). This consistent heat is essential for the cedar plank to smolder properly and for the salmon to cook evenly, developing that beautiful caramelized exterior without burning. Ensure your grill grates are clean before you start.
- Prepare the Salmon: Cut the 1 ½ pounds center-cut salmon into four individual, evenly sized fillets. Uniform thickness ensures consistent cooking. Using paper towels, thoroughly pat each salmon fillet dry. This crucial step removes excess moisture, allowing the flavorful rub to adhere better and promoting a crispier, more appealing caramelized crust. Carefully place the dried salmon fillets, skin side down, directly onto your pre-soaked cedar planks. Evenly season the top of each fillet with ½ teaspoon of salt and ½ teaspoon of freshly ground black pepper.
- Mix the Glaze: In a small mixing bowl, combine the wet and sweet components of our exquisite rub. Whisk together 4 tablespoons of stone ground mustard, 3 tablespoons of honey, and 1/2 tablespoon of the brown sugar until you achieve a smooth, well-blended mixture. This forms the luscious glaze that will bind all the flavors together and create that irresistible caramelization.
- Apply the Rub: Using a spoon or a pastry brush, generously spread the prepared mustard, honey, and brown sugar mixture over the top and sides of each salmon fillet. Ensure an even coating, as this will create the foundation for the delectable caramelized crust and infuse the salmon with a savory-sweet flavor profile. Don’t be shy; a good layer will make all the difference for that sticky sweetness.
- Finish with Paprika and Brown Sugar: Now, sprinkle 1 teaspoon of smoked paprika and the remaining 1/2 tablespoon of brown sugar evenly over the glazed salmon fillets. The smoked paprika will amplify the cedar’s smoky notes, while the additional brown sugar boosts the caramelization.
EXPERT TIP – If you notice any excess glaze or rub pooling on the cedar planks rather than coating the salmon, gently lift it with a spoon and redistribute it back onto the fillets to maximize flavor and prevent potential flare-ups on the grill.
- Grill to Perfection: Carefully transfer the cedar planks, with the salmon fillets still resting on them, to the preheated grill. Position them over indirect heat if possible, or adjust burners to medium if using direct heat, ensuring the planks are not directly over the hottest flames to prevent them from catching fire too quickly. Close the grill lid to allow the smoke and heat to circulate, creating an oven-like environment that cooks the salmon gently while infusing it with flavor. Cook for approximately 25-30 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) at its thickest part.
EXPERT TIP – To safely remove the hot planks from the grill, use a long-handled fish turner or a sturdy pair of tongs. Immediately transfer the planks and cooked salmon to a large cutting board or a heat-safe serving tray. This prevents the planks from continuing to cook the salmon and allows for easy transport to your serving area.
Frequently Asked Questions & Expert Tips
Absolutely! While slicing the salmon into individual fillets, as recommended, can help reduce cooking time and make serving more convenient, you can certainly grill a whole side of salmon on a larger cedar plank. The cooking time will need to be adjusted, likely increasing by 10-15 minutes or more, depending on the thickness of the whole piece. Regardless of whether you cook fillets or a whole side, the key to perfectly cooked salmon is an internal temperature of 145°F (63°C), measured at the thickest part of the fish with an instant-read thermometer. This ensures the salmon is safely cooked yet remains incredibly moist and flaky.
Soaking the cedar planks is a critical step to prevent them from burning on the grill and to allow them to release maximum flavor-infusing steam. The ideal soaking time can vary based on the thickness of the plank and the manufacturer’s recommendations. Generally, a minimum of 30 minutes to an hour in warm water is sufficient for most standard planks. For thicker planks or for a deeper smoke flavor, soaking for 2-4 hours, or even overnight, can yield superior results. Ensure the plank is fully submerged; sometimes, placing a weight on it helps it stay under the water.
For food safety and optimal flavor, cedar planks are generally considered single-use items. After one use, the wood often becomes too charred, thin, and brittle, and its ability to impart flavor is significantly diminished. While some attempt to reuse them, it’s not recommended, as charring can become uneven, and the plank may break during cooking. Plus, the pores of the wood absorb flavors and oils from the previous cook, which might not be desirable for your next dish. It’s best to enjoy the fresh cedar aroma each time with a new plank.
Most types of salmon work wonderfully on a cedar plank. Atlantic salmon is a popular choice due to its rich, buttery flavor and relatively high fat content, which keeps it moist during grilling. Sockeye salmon offers a deeper red color and a more robust, less fatty flavor. King salmon (Chinook) is prized for its high oil content and luxurious texture. Coho (silver) salmon is milder and leaner. Ultimately, choose what’s fresh and available. Fattier varieties tend to be more forgiving, but the cedar plank method is designed to keep any salmon moist and tender.
Serving Suggestions
This smoky, sweet cedar plank salmon is a versatile dish that pairs beautifully with a wide array of sides. To enhance its presentation and bright flavors, garnish generously with fresh lemon slices and a sprinkle of vibrant chopped parsley or fresh dill. For a complete meal, consider serving it alongside light and refreshing leafy green salads, such as a crisp arugula salad with a lemon vinaigrette, which provides a lovely counterpoint to the salmon’s richness. Classic grilled or steamed vegetables like tender green beans, delicate asparagus spears, or roasted carrots add both color and nutrition. Heartier options include fluffy rice pilaf, quinoa, or roasted potatoes (especially sweet potatoes for an extra touch of sweetness). For a touch of sophistication, a creamy risotto or a light pasta dish with fresh herbs would also complement the salmon perfectly. A chilled glass of Sauvignon Blanc or Pinot Noir would be an excellent beverage pairing.
More Grill Recipes
- Grilled Asparagus
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- Cilantro Lime Grilled Chicken Breasts
- Lemon Salmon
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Cedar Plank Salmon
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 filets
- 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
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2 cedar planks soaked
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Grill
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Fish turner for lifting planks off the grill
Before You Begin
- 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 filets generously with the rub, but don’t worry if you have some marinade leftover.
- Be aware that the skin may stick to the plank during cooking, but the tender meat should easily break away from the skin for serving.
- Cedar grilling planks are available in grocery stores, home improvement stores, or online. Always ensure they are food-safe and not treated with any chemicals.
- You may optionally char the soaked planks on the grill for a few minutes before adding the salmon for an even more intense smoky flavor.
- Salmon is perfectly cooked 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, cooking a whole side of salmon is also an excellent option.
Instructions
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Preheat grill to medium-high (about 400°F / 200°C).
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Cut salmon into 4 evenly sized filets and pat dry thoroughly with paper towels. Place filets, skin side down, onto soaked cedar planks. Season with salt and pepper.1 1/2 pounds center cut salmon, 1/2 teaspoon salt, 1/2 teaspoon pepper
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In a bowl, combine stone ground mustard, honey, and 1/2 tablespoon of the brown sugar. Whisk until smooth.4 Tablespoons stone ground mustard, 3 Tablespoons honey
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Rub the mustard mixture generously on the top and sides of the filets, ensuring an even coat.
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Sprinkle with paprika and the remaining 1/2 tablespoon of brown sugar. TIP: If any sauce mixture pools on the planks, gently lift it with a spoon and redistribute onto the fillets.1 teaspoon smoked paprika
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Place the cedar planks with the salmon on the preheated grill. Close the lid and allow to cook for 25-30 minutes, or until internal temperature reaches 145°F.
TIP: Use a fish turner (a long spatula) to safely lift the hot planks off the grill and transfer them to a large cutting board or heat-safe tray.
Nutrition
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.