Cedar plank salmon is a delicious and impressive dish that’s surprisingly easy to make. Cooking salmon on a cedar plank infuses the fish with a subtle smoky aroma and keeps it moist and tender. Whether you’re grilling outdoors or baking in the oven, this method elevates your salmon to restaurant-quality with minimal effort. Ready to wow your family and friends? Let’s dive into how you cook cedar plank salmon step-by-step.
What You’ll Need
– Cedar planks: Untreated cedar planks specifically made for cooking. Soak them in water for at least 2 hours (or overnight) to prevent burning.
– Salmon fillets: Skin-on fillets work best, about 4 to 6 ounces each.
– Seasonings and glaze ingredients: Commonly Dijon mustard, brown sugar, lemon juice or slices, salt, pepper, and olive oil.
– Grill or oven: A medium-high heat grill or a 400°F oven.
Step 1: Soak the Cedar Planks
Start by soaking your cedar planks in warm water for at least 2 hours, ideally longer or overnight. This soaking prevents the wood from catching fire and allows it to produce that wonderful smoky flavor as it heats up. To keep the planks submerged, place them in a baking dish and weigh them down with a heavy object if needed.
Step 2: Prepare the Salmon
Remove the salmon from the fridge about 30 minutes before cooking to bring it closer to room temperature. This helps it cook evenly.
Season the fillets with salt and freshly ground black pepper. For a tasty glaze, mix together Dijon mustard and brown sugar until smooth. Spread this mixture evenly over the top of each salmon fillet. You can also add thin lemon slices or a sprinkle of lemon zest for a bright, fresh flavor.
Step 3: Preheat and Prep Your Grill or Oven
If using a grill, preheat it to medium-high heat (about 350°F to 450°F). Set up for indirect grilling by turning off one or more burners so the plank won’t be directly over the flame. Place the soaked cedar plank on the grill grates over the unlit burner(s) and close the lid. Let the plank heat until it starts to smoke and char lightly, about 4 to 5 minutes.
If cooking in the oven, preheat to 400°F and place the soaked plank on a baking sheet.
Step 4: Cook the Salmon on the Cedar Plank
Once the plank is smoking, carefully flip it over so the charred side is down. Place the salmon fillets skin-side down on the plank. Close the grill lid or put the plank in the oven.
Cook the salmon for 15 to 25 minutes depending on thickness. The salmon is done when it reaches an internal temperature of 125°F to 140°F for medium-rare to medium-well doneness. Use an instant-read thermometer for best results. Be careful not to overcook; the salmon will continue to cook slightly after removing from heat.
Step 5: Rest and Serve
Remove the salmon from the grill or oven and tent loosely with foil. Let it rest for a few minutes to allow the juices to redistribute and the temperature to rise slightly.
Serve the salmon directly on the cedar plank for a rustic presentation or transfer to a platter. It pairs beautifully with roasted vegetables, fresh salads, or grains like quinoa or rice.
Tips for Perfect Cedar Plank Salmon
– Choose quality cedar planks: Make sure they are untreated and food-safe.
– Don’t skip soaking: This is key to preventing flare-ups and getting that signature smoky flavor.
– Use skin-on salmon: The skin helps hold the fillet together and adds flavor.
– Experiment with glazes: Try hoisin sauce with mustard, maple syrup, or fresh herbs for variety.
– Monitor temperature: Use a thermometer to avoid overcooking and keep the salmon moist.
Cedar plank salmon is a straightforward way to impress with minimal fuss. The smoky aroma from the cedar combined with a sweet and tangy glaze creates a memorable meal every time. Give it a try for your next cookout or cozy dinner at home!
Enjoy your perfectly cooked cedar plank salmon!