Introduction
During my first visit to the Pacific Northwest, I discovered the ancient art of cedar plank cooking at a small waterfront restaurant in Seattle. The waiter brought out this stunning piece of salmon, still sizzling on a charred cedar plank, and the aroma alone transported me to misty forests and pristine rivers. That first bite was a revelation—the fish was incredibly moist, infused with subtle smoky cedar notes, and enhanced by a perfectly balanced Asian-inspired marinade.
Since that memorable evening, I’ve been perfecting this cedar plank salmon recipe in my own backyard. The technique might seem intimidating at first, but it’s surprisingly simple and produces restaurant-quality results every time. This method not only imparts an incredible smoky flavor but also creates the most tender, flaky salmon you’ll ever taste. The combination of the aromatic cedar smoke and the savory-sweet marinade creates a dining experience that’s both elegant and deeply satisfying.
Why You’ll Love This Recipe
Unmatched Smoky Flavor
The cedar plank infuses the salmon with a subtle, woodsy aroma that you simply can’t achieve with traditional cooking methods. Furthermore, the gentle smoking process creates layers of flavor that complement rather than overpower the delicate fish.
Perfectly Moist and Flaky Texture
Unlike pan-seared or baked salmon that can easily overcook, cedar plank cooking provides gentle, even heat that keeps the fish incredibly moist. Additionally, the wood acts as a natural barrier, preventing the salmon from drying out while developing a beautiful, caramelized exterior.
Impressive Presentation
Few dishes create such a stunning visual impact as salmon served on a charred cedar plank. The rustic elegance makes it perfect for entertaining guests or creating a special dinner at home.
Foolproof Cooking Method
Once you understand the basic technique, cedar plank salmon is nearly impossible to mess up. The wood regulates the temperature naturally, making it an excellent choice for grilling novices and experts alike.
Ingredients
For the Cedar Plank Setup:
- 4 cedar planks, cooking grade
- Water for soaking
For the Salmon:
- 4 salmon fillets, about 6 ounces each
For the Salmon Marinade:
- 1/2 cup low sodium soy sauce
- 1/2 cup vegetable oil
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1/3 cup green onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/2 teaspoon ground mustard
Serving Suggestions:
- Steamed jasmine rice or wild rice
- Grilled asparagus or broccolini
- Asian cucumber salad
- Sesame green beans
- Lemon wedges and fresh herbs
Step-by-Step Instructions
Preparing the Cedar Planks
Begin by soaking your cedar planks in room temperature water for at least 2 hours, though overnight soaking produces even better results. The planks should be completely submerged—use a heavy plate or bowl to keep them underwater if they float.
Properly soaked planks will be saturated with water, which creates the steam necessary for the gentle cooking process. During this time, you can prepare your marinade and let the salmon absorb those wonderful flavors.
Creating the Perfect Marinade
In a large shallow container or heavy-duty ziplock bag, combine the soy sauce, vegetable oil, rice vinegar, and sesame oil. Whisk these liquid ingredients together until well blended.
Add the thinly sliced green onions, minced garlic, minced fresh ginger, and ground mustard to the mixture. Stir thoroughly to ensure all ingredients are evenly distributed throughout the marinade.
Marinating the Salmon
Place the salmon fillets in the prepared marinade, turning them to coat all surfaces completely. The fish should be covered with the marinade on both sides for optimal flavor penetration.
Marinate the salmon for up to 1 hour—this timing coincides perfectly with the cedar plank soaking process. Avoid marinating longer than an hour, as the acid in the rice vinegar can begin to “cook” the fish, affecting its texture.
Setting Up the Grill
Heat one side of your outdoor grill to medium heat, leaving the other side off to create an indirect heat zone. This setup is crucial for cedar plank cooking, as direct heat can cause the planks to catch fire rather than simply smoke.
Once the grill reaches temperature, remove the soaked cedar planks from the water and place them on the cooler side of the grill grates. Allow them to warm up gradually until they begin to smoke and make small popping sounds.
Cooking the Salmon
When the planks are properly heated and smoking, remove the salmon fillets from the marinade, allowing excess marinade to drip off. Place each fillet skin-side down on the smoking cedar planks, spacing them evenly.
Discard the used marinade for food safety reasons. Close the grill cover and cook for 15-18 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Final Touches
Once cooked, the salmon can be served directly on the cedar planks for an impressive presentation. The wood will continue to release aromatic smoke, enhancing the dining experience even after cooking is complete.
Serving Suggestions
Elegant Dinner Party
Present the salmon on the cedar planks as the centerpiece of your table, accompanied by steamed jasmine rice and grilled seasonal vegetables. The visual impact creates an unforgettable dining experience that guests will talk about for months.
Casual Family Meal
Serve with simple sides like roasted potatoes and a fresh green salad for a nutritious weeknight dinner that feels special without being overly complicated.
Outdoor Entertaining
This recipe is perfect for backyard gatherings, as the cooking process becomes part of the entertainment. Guests love watching the planks smoke and hearing the gentle sizzling sounds.
Recipe Variations
Asian-Fusion Style
Add 2 tablespoons of honey and 1 tablespoon of sriracha to the marinade for a sweet and spicy variation. Garnish with sesame seeds and additional green onions for authentic Asian flair.
Mediterranean Twist
Replace the Asian marinade with olive oil, lemon juice, minced garlic, and fresh herbs like dill and oregano. This version pairs beautifully with roasted vegetables and couscous.
Maple Glazed Version
Brush the salmon with pure maple syrup during the last 5 minutes of cooking for a sweet, caramelized finish. This variation works particularly well with fall-themed sides.
Herb-Crusted Option
Before placing on the planks, coat the marinated salmon with a mixture of fresh chopped herbs, panko breadcrumbs, and a small amount of olive oil for added texture.
Make-Ahead Tips
Marinade Preparation
The marinade can be prepared up to three days in advance and stored in the refrigerator. This actually allows the flavors to meld and develop more complexity over time.
Salmon Marinating
For best results, marinate the salmon for exactly one hour before cooking. However, if needed, you can marinate for as little as 30 minutes with acceptable results.
Plank Preparation
Cedar planks can be soaked overnight if convenient, though 2 hours is the minimum requirement. Longer soaking times actually improve the smoking process and reduce the risk of flare-ups.
Complete Meal Prep
Prepare side dishes in advance so you can focus entirely on the salmon during the crucial cooking period. This ensures perfect timing and prevents overcooking.
Notes
Cedar Plank Selection: Use only food-grade cedar planks specifically designed for cooking. Hardware store lumber contains chemicals and treatments that are unsafe for food preparation.
Grill Temperature: Maintain medium heat throughout the cooking process. Too high heat can cause the planks to ignite, while too low heat won’t create proper smoking.
Safety Considerations: Keep a spray bottle of water nearby when grilling with cedar planks. This allows you to quickly extinguish any flare-ups without disrupting the cooking process.
Plank Reuse: Cedar planks can sometimes be reused if they’re not too charred, though fresh planks always provide the best flavor and smoking properties.
Frequently Asked Questions
Q: Can I use cedar planks on a gas grill? A: Absolutely! Gas grills work perfectly for cedar plank cooking. The key is creating indirect heat by only turning on one side of the grill and placing the planks on the cooler side.
Q: What if my cedar planks catch fire? A: This occasionally happens if the grill is too hot. Simply spray the flames with water and move the planks to a cooler area of the grill. The planks should smoke, not burn.
Q: Can I prepare this recipe without a grill? A: Yes, you can use cedar planks in a conventional oven at 400°F. Place the soaked planks on a baking sheet and follow the same cooking time guidelines.
Q: How do I know when the salmon is done? A: The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. The fish should be opaque throughout with no translucent areas.
Q: Can I use frozen salmon for this recipe? A: Fresh salmon works best, but completely thawed frozen salmon is acceptable. Ensure it’s thoroughly defrosted and patted dry before marinating.
Q: What’s the best type of salmon to use? A: King salmon, sockeye, or coho salmon work excellently for cedar plank cooking. Choose fillets that are similar in thickness for even cooking.
Q: How long can I store leftover cedar plank salmon? A: Cooked salmon can be refrigerated for up to 3 days. It’s delicious cold in salads or gently reheated for another meal.
Q: Can I marinate the salmon longer than one hour? A: It’s best not to exceed one hour, as the acid in the marinade can begin to “cook” the fish, affecting its texture. Thirty minutes to one hour is the ideal range.