Cedar Plank Salmon Wellplated Com

Go for it! In my family, half of our text chain is pictures of food we’ve cooked and of which we are proud. We celebrate our kitchen wins and encourage each other to try the recipes we really loved. You best bet I sent out a proud picture of my first cedar plank salmon. You’ll feel empowered to do the same! This cedar plank salmon recipe is a way of cooking salmon by placing it directly on soaked cedar planks on a hot grill.

The cedar plank infuses the salmon with a gentle smoky flavor, making the fish taste more rich and complex. It’s fantastic!Cooking salmon filets on a cedar plank also means you don’t need to stress over your fish falling through the grates (a reason I also love Grilled Salmon in Foil).

How to Make Cedar Planked Salmon

You can use the cedar plank method with just about any salmon marinade or a spice rub such as Salmon Seasoning. I especially like the glaze from the 5 Ingredient Maple Dijon Salmon in The Well Plated Cookbook, and have included a yummy honey version for you below. If you are grill-less (or it’s pouring rain and you don’t want to grill outside), fear not. You can also make cedar plank salmon in the oven.

Salmon Prep and Grilling Tips

The skin needs to be removed from the salmon prior to using cedar planks. If you leave the skin on, it will block the smoke flavors from the wood, and you’ll miss the point entirely.To remove the skin from salmon, place the salmon skin-side down on a cutting board. With the tail end facing you, grab ahold of the end of the salmon and use a very sharp knife (a boning knife works great for this) to cut away from you, removing the skin from the fillet. For ease, you can also ask the seafood counter at your grocery store to remove the skin for you. The proper cedar plank salmon temperature is 135 degrees F. Use an instant read thermometer to check for doneness (whether using a gas grill or charcoal grill), then let it rest. The carryover cooking will bring the fish the rest of the way to the internal temperature. For more tips, see my Salmon Temperature Guide.

Cedar Plank Soaking Tips

Heads up! The cedar planks need to soak for at least 2 hours prior to cooking salmon to ensure they do not catch fire. While you can certainly use water for soaking the planks, an excellent way to up the quality of your dish is to use a more flavorful liquid.

Apple juice is my favorite liquid for soaking cedar planks, because it’s inexpensive and the apple works well with the cedar notes.For a splurge, soak your cedar planks in a dry white wine.

Even with soaking, on a hot grill, the edges of the plank can still catch fire. Keep a spray bottle (an inexpensive one like this is great) with water or apple juice near the grill to put out any flames.

The Ingredients

Salmon. As far as healthy salmon recipes go (and I have a bunch!), cedar plank salmon is one of my favorites. The flavors are complex and subtly smoky, the salmon is tender and moist, and the plank makes cleanup a breeze. Plus, salmon is also rich in protein and healthy fats like omega-3s.

Cedar Planks. Grilling salmon on cedar planks is an easy way to make your meals taste like they came from a restaurant.Honey. Sweet and sticky, the honey caramelizes on the salmon and helps all the other ingredients adhere to it. Dijon Mustard. Tangy, zippy, and delicious paired with the honey. Soy Sauce. Adds salty, umami flavor to the salmon. Garlic. For scrumptious garlicky flavor. Cayenne. An optional sprinkle brings a touch of heat.

The Directions

Storage Tips

To Store. Refrigerate salmon in an airtight storage container for up to 2 days.To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. To Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Grill Tongs. A must-have for the grill.Baking Sheet. I use these to soak the cedar planks. Brush. An easy way to add the seasoning mixture to the salmon.