If you’re in the mood to make your backyard feel like a gourmet paradise, you need to try Cedar Plank Salmon. This recipe is an absolute game-changer—succulent salmon is kissed with smoky, woodsy flavor from the cedar plank and brightened up with lemon, herbs, and a touch of Dijon. It’s one of those showstopper dishes that looks impressive but is actually so easy to prepare, turning dinner into an event every single time. Whether you’re cooking for a special weeknight or entertaining friends, this dish is guaranteed to be the highlight of your summer table.
Ingredients You’ll Need
The beauty of Cedar Plank Salmon lies in its simplicity—just a handful of fresh, quality ingredients transform into something magical. Each plays a starring role, from enhancing flavor to keeping the salmon perfectly moist and tender on the grill.
- Salmon Fillet: Choose a 1½ to 2-pound fillet with the skin on; the skin helps the salmon hold together and keeps it juicy throughout grilling.
- Untreated Cedar Plank: Soak for at least 1 hour before grilling; this essential step infuses the salmon with that unmistakable smoky aroma and prevents burning.
- Olive Oil: Adds richness and helps lock in moisture while creating a beautiful sheen on the finished salmon.
- Lemon Juice: A fresh, bright burst of acidity that balances the savory richness of the fish.
- Garlic: Minced for plenty of aromatic punch; it seeps into the fish and adds depth to every bite.
- Dijon Mustard: Brings a subtle tang and barely-there heat that elevates the whole marinade.
- Fresh Dill or Parsley: Chopped herbs introduce vibrant color and a refreshing lift to the flavors.
- Salt: Just enough to highlight all the natural flavors—don’t skip it!
- Black Pepper: Adds a gentle spice and complexity without overpowering the delicate fish.
- Lemon Slices: Classic garnish for a fragrant finish and a pop of sunny color at the table.
How to Make Cedar Plank Salmon
Step 1: Soak Your Cedar Plank
This step is simple but key to success! Place your untreated cedar plank in a large pan or sink, cover it with water, and soak for at least one hour. Weigh it down if needed so it stays submerged. This prevents burning on the grill and ensures your salmon soaks up plenty of that delectable woodsy flavor.
Step 2: Prepare the Marinade
While your plank is soaking, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, fresh dill or parsley, salt, and pepper in a small bowl. Give it a little taste—this zesty marinade is what will make your Cedar Plank Salmon truly irresistible!
Step 3: Prep the Salmon
Gently pat your salmon fillet dry with paper towels. This helps the marinade stick beautifully, ensuring a flavorful crust when grilled. Lay the salmon skin-side down on the soaked plank (it should fit comfortably), then brush or spoon the marinade over the entire surface, making sure every inch is glistening and coated.
Step 4: Grill to Perfection
Preheat your grill to medium heat, about 375°F to 400°F. Place the cedar plank with the salmon directly onto the hot grates, close the lid, and let the magic happen. Grill for 15 to 20 minutes, until the salmon flakes easily with a fork and reaches an internal temp of 135–140°F. The plank will gently smoke, infusing the fish with deep aroma. Trust your senses; the smell alone is worth the wait!
Step 5: Rest and Serve
Carefully remove the entire plank from the grill (use sturdy tongs or oven mitts—it’s hot!). Let your Cedar Plank Salmon rest for a few minutes to lock in all those juices. Finish with a scatter of lemon slices and herbs. Now, the only thing left to do is dig in and savor every bite.
How to Serve Cedar Plank Salmon
Garnishes
For that final flourish, a sprinkle of fresh chopped herbs and a few slices of bright lemon really make this dish pop. The lemon not only looks lovely, but also adds a fresh aroma and a punch of acidity that wakes up each forkful. For a special twist, try a sprinkle of flaky sea salt or thin orange slices.
Side Dishes
Cedar Plank Salmon loves being paired with light, vibrant sides. Think grilled vegetables, a crisp garden salad, or roasted new potatoes. Quinoa or a chilled orzo salad are also excellent choices for soaking up every drop of the savory juices. Keep things seasonal and fresh for a truly memorable meal.
Creative Ways to Present
The cedar plank itself makes a memorable serving platter—just set it right on the table (on a heat-proof surface). If you’d like to go even fancier, portion the salmon and lay each piece atop a bed of greens or grains. You could also garnish with edible flowers or pomegranate seeds for a splash of color and unexpected flair.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, transfer the cooled Cedar Plank Salmon to an airtight container and keep it in the fridge for up to two days. It’s delicious cold atop salads or flaked into wraps for lunch the next day.
Freezing
Cedar Plank Salmon freezes surprisingly well. Portion out any extras, wrap them tightly in plastic and foil, and freeze for up to one month. Thaw overnight in the refrigerator before reheating for maximum freshness and best texture.
Reheating
To keep the salmon moist, reheat gently! Place the fillet on a baking sheet and warm at 275°F until just heated through (about 10–12 minutes). Avoid microwaving, as that can dry out the rich, buttery texture you worked so hard to achieve.
FAQs
Can I use a different type Main Course
Absolutely! While cedar is classic for its bold, smoky flavor, you can also try alder or maple planks for a slightly sweeter, milder result. Just make sure your plank is untreated and intended for cooking.
Do I need to remove the salmon skin before grilling?
It’s best to leave the skin on during grilling—it helps hold the fillet together and prevents sticking. Once cooked, the skin peels away easily if preferred.
How do I know when the Cedar Plank Salmon is done?
When the salmon flakes easily with a fork and reaches an internal temperature of 135–140°F in the thickest part, it’s ready. The color should turn opaque and beautifully pink throughout.
Can I bake Cedar Plank Salmon in the oven?
Yes! If outdoor grilling isn’t an option, you can place the soaked cedar plank and marinated salmon in a 400°F oven for about 15–20 minutes. You’ll still get a gorgeous smoky aroma, though grilling gives it that unbeatable flavor.
What if I don’t have fresh herbs?
If you’re out of fresh dill or parsley, you can use 1 teaspoon dried herbs instead. While fresh gives the brightest flavor, dried will still do the trick in a pinch!
Final Thoughts
I can’t recommend making Cedar Plank Salmon enough! With its irresistible blend of smoky, citrusy, and herby flavors, it’s a recipe that always wows guests and satisfies cravings. Give it a try next time you fire up the grill—you’ll be amazed at just how simple and delicious this classic dish can be.
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Cedar Plank Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus plank soaking)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Cedar Plank Salmon recipe is a classic and flavorful way to cook salmon on the grill. The cedar plank infuses the fish with a smoky aroma while keeping it moist and tender. Perfect for a summer barbecue or a special dinner.
Ingredients
Salmon:
1 (1½ to 2-pound) salmon fillet, skin-on
Cedar Plank:
1 untreated cedar plank (soaked in water for at least 1 hour)
Marinade:
2 tablespoons olive oil, 1 tablespoon lemon juice, 2 cloves garlic (minced), 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh dill or parsley, ½ teaspoon salt, ¼ teaspoon black pepper, lemon slices for garnish
Instructions
- Preheat the Grill: Preheat the grill to medium heat (375°F to 400°F).
- Prepare the Marinade: In a small bowl, mix olive oil, lemon juice, garlic, Dijon mustard, herbs, salt, and pepper.
- Prep the Salmon: Pat the salmon dry and place it skin-side down on the soaked cedar plank. Brush the salmon with the prepared marinade.
- Grill the Salmon: Place the cedar plank directly on the grill grates. Cover and grill for 15 to 20 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 135–140°F.
- Rest and Serve: Carefully remove the plank from the grill. Let the salmon rest for a few minutes before serving with lemon slices.
Notes
- Soak the plank well to prevent flare-ups.
- Try adding orange slices or maple glaze for a sweet twist.
