Grilled Cedar Plank Salmon – Jessica Gavin

Salmon cooked on cedar plank recipe

Video Salmon cooked on cedar plank recipe

Grilled cedar plank salmon sprinkled with a tasty homemade blend of herbal spices. Cooking directly on the wood infuses a delicious smoky flavor into this tender flaky fish.

Cedar plank salmon

Lighting the grill and cooking salmon on a piece of steaming charred wood is a game changer. Roasting food directly on a cedar plank adds smoky, earthy flavors of the wood. When you cook salmon directly on the board, direct contact extracts the unique aroma of the wood and transfers it to the surface of the fish.

Salmon is my

favorite fish because the rich, flaky meat cooks in minutes, my baked salmon recipe is a weekday lifesaver. It’s also packed with healthy nutrients like Omega-3 fatty acids and takes on any flavor effortlessly. This grilled cedar plank salmon recipe incorporates a blend of aromatic herbs and spices to make the dish burst with flavor.

The spice blend

A tasty dry gluten-free sweet provides robust flavors for salmon in boards. A combination of garlic powder, onion powder, smoked paprika, cayenne pepper, cinnamon, thyme, basil, oregano, brown sugar, salt and pepper generously covers the steak.

sprinkle a tablespoon of spice on a salmon fillet

Where to buy cedar


For your first attempt at grilled cedar plank salmon, I recommend trying Weber Firespice Cedar Planks (affiliate link). They’re easy to work with, affordable ($10 for two planks), and large enough to hold a 1-pound steak or other items you’d like to roast.

I’ve also bought them at Home Depot, but I’ve seen other brands sold at major grocery stores. They come in various sizes, I like the longer planks for large fillets or the shorter ones for one or two smaller portions.

See also  No smoke without fire: how to barbecue low and slow - The Guardian

Leave it whole or cut it?

To facilitate serving and cook a little faster, pre-cut four portions of the steak by gently marking the sections but without cutting the skin. However, this step is not necessary. If you do not cut the salmon fillet, just watch the cooking of the fish.

Additional flavor enhancers

Cut the lemons and place them in the center to add some aroma to the fish. This also prevents the surface of the salmon from drying out too much. Add fresh sprigs of thyme on top while grilling to add even more aromatic herbaceous notes.

How to give salmon

plank on the grill

soak a cedar plank in water and preheat it first on the grill

1. Soak


board Dip the cedar board underwater for at least an hour before charring on the grill. A heavy bottle of beer or wine helps prevent wood from floating to the top. The water that is absorbed helps the board burn and not catch fire.

2. Carbonize the board separately

Preheat the grill to medium-high, about 400 to 450°F (204 to 232°C). Place the water-soaked board on the grill racks and close the lid. When the board begins to smoke and char slightly, about 7 to 10 minutes, turn and remove from the grill to begin salmon preparation. This carbonization step allows the wood to transfer more smoky flavor before the salmon begins to cook.

3. Iron

the salmon

Season the fillet first, then place it with the salmon skin down on the charred side of the wooden plank. Roast over medium-high heat with the lid closed until the salmon is opaque in the center and begins to brown slightly around the edges, about 15 minutes per pound of fish. This salmon does not need to be flipped!

See also  Cilantro Lime Rice (Rice Cooker) - Simply Scratch

salmon on a wooden plank

4. Check cooking

Place an instant-read thermometer on the thickest part of the fish. The salmon will reach an internal temperature of approximately 140ºF (60ºC) for medium cooking. Be careful as the grill can be much hotter than your oven, so keep checking every few minutes, so the fish doesn’t dry out. You can also use a fork to separate the center of the meat to see if it can be easily separated.

Can a cedar plank be reused?

Yes, but it will have a less intense flavor output as some of the natural wood oils are depleted from the previous cooking, making it drier. However, this can be partially remedied by lightly greasing the surface before soaking it again.

I tend to throw away planks after using them because salmon skin tends to stick to the board and it’s easier and more affordable to buy new ones. Although if the plank is still in good shape after the first use, you can wash it and dry it for later. I have also used the plank again, but alone. I place it on the side of the grill to add cedar flavor to other foods.

What can you cook on a cedar plank?

Seafood such as fish and shrimp, chicken breasts, pork chops, sliced vegetables, fruits such as pineapple spears and stone fruit. Use a combination of ingredients to make skewers or skewers and grill them on a board for a delicious smoky flavor.

Grilled cedar plank salmon on barbecue grills

More grilling recipes


  • corn salad Grilled
  • shrimp
  • Grilled chicken

Related Articles

Back to top button