Introduction
Have you ever tried cooking salmon on a wooden plank? It might sound fancy, but it’s surprisingly easy — and the flavor? Absolutely unforgettable. If you’re looking for a way to elevate your salmon game with smoky, savory goodness, this Cedar Planked Salmon recipe is your new go-to. Ready to try something simple and stunning? Let’s fire up the grill!
Overview: Why Cedar Planked Salmon Is a Must-Try
Cedar Planked Salmon is more than just a cooking method — it’s a flavor experience. When salmon cooks directly on a cedar plank over a grill, it takes on an amazing smoky aroma while staying moist and tender inside. It’s a technique used in Pacific Northwest cuisine that’s now popular everywhere.
Here’s why this recipe is a keeper:
Smoky flavor: The cedar wood adds a subtle, earthy taste you can’t get any other way.
Moist and juicy: The plank keeps the fish from drying out while it cooks.
Easy prep: Just marinate, grill, and serve — no flipping needed.
Perfect for summer: A show-stopper for backyard BBQs or family dinners.
Healthy and light: Packed with protein, omega-3s, and fresh herbs.
Essential Ingredients and Why They Matter
Let’s break down what you need to make this flavorful grilled salmon dish.
Cedar Planks (3, 12-inch, untreated)
Why it matters: Cooking on cedar infuses the salmon with a light smoky flavor and prevents sticking.
Tip: Make sure the planks are untreated and food-safe.
Soak time: Soak for at least 1 hour in warm water so they don’t burn on the grill.
Soy Sauce (⅓ cup)
Adds salty, umami richness to the marinade.
Substitute: Use low-sodium soy sauce if preferred.
Vegetable Oil (⅓ cup)
Helps carry flavor into the fish and prevents sticking.
Substitute: Canola oil or avocado oil work just as well.
Rice Vinegar (1½ tablespoons)
Adds a light tang that brightens the flavor of the marinade.
Substitute: Apple cider vinegar or lemon juice.
Sesame Oil (1 teaspoon)
Brings nutty depth and aroma typical of Asian marinades.
Tip: A little goes a long way — don’t overdo it.
Green Onions (¼ cup, chopped)
Add freshness and mild onion flavor.
Fresh Ginger (1 tablespoon, grated)
Delivers warm, zesty spice to balance the soy and sesame.
Tip: Use a microplane for easy grating.
Garlic (1 teaspoon, minced)
Adds aromatic depth and savory notes to the marinade.
Salmon Fillets (2 fillets, 2 pounds each, skin removed)
Rich, buttery fish that stands up well to grilling.
Tip: Ask your fishmonger to remove the skin or do it yourself carefully with a sharp knife.
Step-by-Step Instructions: How to Make Cedar Planked Salmon
Step 1: Soak the Cedar Planks
Place the cedar planks in a large container or sink.
Cover with warm water and weigh them down with a plate to keep submerged.
Soak for at least 1 hour, or up to 2 hours if you have time.
Tip: You can soak them in wine, cider, or beer for added flavor.
Step 2: Make the Marinade
In a shallow dish, mix together the soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, grated ginger, and minced garlic.
Whisk until combined.
Tip: Make the marinade ahead of time and keep it in the fridge for up to a day.
Step 3: Marinate the Salmon
Place the salmon fillets in the marinade.
Turn them gently to coat both sides.
Cover and refrigerate for 15 minutes, or up to 1 hour for stronger flavor.
Tip: Don’t marinate longer than 1 hour — the acidity can start to break down the fish.
Step 4: Preheat the Grill
Heat your grill to medium.
Place the soaked cedar planks directly on the grill grates.
Let the planks heat until they start to smoke and crackle slightly — this takes just a few minutes.
Tip: Close the lid for a minute or two to help the planks heat faster.
Step 5: Grill the Salmon
Remove the salmon from the marinade and place it on the heated planks.
Discard the remaining marinade.
Close the grill lid and cook for about 20 minutes.
The salmon is done when it flakes easily with a fork and reaches 135°F–145°F internal temperature.
Tip: Keep a spray bottle of water nearby in case the planks catch fire.
Assembly: How to Serve and Impress
When the salmon is done, use a wide spatula to lift portions directly from the plank.
Serve it over rice, salad greens, or roasted vegetables.
Garnish with extra green onions, sesame seeds, or a squeeze of fresh lemon.
Serve right on the plank for a rustic, eye-catching presentation.
Perfect pairings: Chilled white wine, cucumber salad, or garlic butter asparagus.
Storage and Make-Ahead Tips
Storage:
Store leftover salmon in an airtight container in the fridge for up to 3 days.
To reheat, use a low oven (300°F) for about 10 minutes or enjoy it cold in salads or wraps.
Make-Ahead:
Soak your planks and mix your marinade earlier in the day.
You can also marinate the salmon in the morning and grill it fresh for dinner.
Tip: Cooked salmon can be used the next day in tacos, pasta, or grain bowls.
Recipe Variations: Customize Your Planked Salmon
Maple Glaze: Swap the soy marinade for maple syrup, Dijon mustard, and garlic.
Lemon Herb: Use olive oil, lemon juice, thyme, and dill for a Mediterranean twist.
Spicy Honey: Add sriracha and honey to your marinade for heat and sweetness.
Coconut Lime: Mix coconut milk, lime juice, and garlic for a tropical flavor.
Cedar Planked Veggies: Try grilling zucchini, eggplant, or bell peppers on an extra plank for a full meal.
Conclusion: Smoky, Simple, and So Satisfying
Cedar Planked Salmon is one of those dishes that feels fancy but is secretly easy to make. With the rich flavor of salmon, the light smokiness from the cedar, and the punchy Asian-inspired marinade, every bite is packed with taste. Whether you’re grilling for a backyard gathering or just want something special on a weeknight, this recipe brings wow-factor with very little effort.
Give it a try — and once you do, it’ll become a grilling favorite for years to come.
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Cedar Planked Salmon
Description
Have you ever tried cooking salmon on a wooden plank? It might sound fancy, but it’s surprisingly easy — and the flavor? Absolutely unforgettable. If you’re looking for a way to elevate your salmon game with smoky, savory goodness, this Cedar Planked Salmon recipe is your new go-to.
Ingredients
Let’s break down what you need to make this flavorful grilled salmon dish.
Cedar Planks (3, 12-inch, untreated)
Why it matters: Cooking on cedar infuses the salmon with a light smoky flavor and prevents sticking.
Tip: Make sure the planks are untreated and food-safe.
Soak time: Soak for at least 1 hour in warm water so they don’t burn on the grill.
Soy Sauce (⅓ cup)
Adds salty, umami richness to the marinade.
Substitute: Use low-sodium soy sauce if preferred.
Vegetable Oil (⅓ cup)
Helps carry flavor into the fish and prevents sticking.
Substitute: Canola oil or avocado oil work just as well.
Rice Vinegar (1½ tablespoons)
Adds a light tang that brightens the flavor of the marinade.
Substitute: Apple cider vinegar or lemon juice.
Sesame Oil (1 teaspoon)
Brings nutty depth and aroma typical of Asian marinades.
Tip: A little goes a long way — don’t overdo it.
Green Onions (¼ cup, chopped)
Add freshness and mild onion flavor.
Fresh Ginger (1 tablespoon, grated)
Delivers warm, zesty spice to balance the soy and sesame.
Tip: Use a microplane for easy grating.
Garlic (1 teaspoon, minced)
Adds aromatic depth and savory notes to the marinade.
Salmon Fillets (2 fillets, 2 pounds each, skin removed)
Rich, buttery fish that stands up well to grilling.
Tip: Ask your fishmonger to remove the skin or do it yourself carefully with a sharp knife.
Instructions
Place the cedar planks in a large container or sink.
Cover with warm water and weigh them down with a plate to keep submerged.
Soak for at least 1 hour, or up to 2 hours if you have time.
Tip: You can soak them in wine, cider, or beer for added flavor.
In a shallow dish, mix together the soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, grated ginger, and minced garlic.
Whisk until combined.
Tip: Make the marinade ahead of time and keep it in the fridge for up to a day.
Place the salmon fillets in the marinade.
Turn them gently to coat both sides.
Cover and refrigerate for 15 minutes, or up to 1 hour for stronger flavor.
Tip: Don’t marinate longer than 1 hour — the acidity can start to break down the fish.
Heat your grill to medium.
Place the soaked cedar planks directly on the grill grates.
Let the planks heat until they start to smoke and crackle slightly — this takes just a few minutes.
Tip: Close the lid for a minute or two to help the planks heat faster.
Remove the salmon from the marinade and place it on the heated planks.
Discard the remaining marinade.
Close the grill lid and cook for about 20 minutes.
The salmon is done when it flakes easily with a fork and reaches 135°F–145°F internal temperature.
Tip: Keep a spray bottle of water nearby in case the planks catch fire.
FAQs: All About Cedar Planked Salmon
Can I reuse cedar planks?
Yes, if they’re still in good shape and not too charred. Just rinse well and dry completely before storing.
Can I cook this in the oven?
Yes! Place the soaked plank on a baking sheet and roast at 400°F for about 20–25 minutes.
What if I can’t find cedar planks?
Try grilling on foil or a cast iron pan, though you won’t get the same smoky flavor.
Can I leave the skin on?
You can, but the skin will stick to the plank. Removing it beforehand makes serving easier.
What sides go well with this?
Rice, quinoa, green beans, roasted potatoes, or fresh cucumber salad all pair beautifully.
