Description
Cedar Planked Salmon is a flavorful and elegant dish that combines the smoky aroma of cedar wood with tender, juicy salmon. This simple yet impressive recipe locks in moisture and infuses the fish with subtle woodsy notes, perfect for both grilled and oven-baked preparations. Ideal for weeknight dinners or entertaining guests, this recipe requires minimal prep and delivers a gourmet presentation with fresh herbs, lemon, and garlic enhancements.
Ingredients
Scale
Salmon and Plank
- 1 thick, skin-on fresh salmon fillet (about 1 to 1.5 pounds)
- 1 cedar plank (soaked in water for at least 1 hour)
Seasoning and Garnishes
- 2 tablespoons olive oil
- 2 to 3 lemon slices
- 2 cloves garlic, minced or finely chopped
- 2 tablespoons fresh herbs (such as dill or parsley), chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Soak the Cedar Plank: Soak your cedar plank in water for at least 1 hour to prevent burning and create steam that infuses the salmon with a smoky flavor.
- Prepare the Salmon: Rinse and pat dry the salmon fillet. Brush it lightly with olive oil on all sides to keep it moist and help the seasoning stick evenly.
- Season Generously: Sprinkle salt, pepper, minced garlic, and chopped fresh herbs over the salmon. Top with lemon slices for extra brightness and aroma.
- Preheat the Grill or Oven: Set your grill to medium-high heat or preheat the oven to 375°F (190°C). Place the soaked cedar plank on the grill grate or in a roasting pan to warm up.
- Cook on the Cedar Plank: Place the salmon skin-side down on the warmed plank. Cover and cook for 15 to 20 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Remove and Rest: Carefully transfer the plank to a heat-safe surface and let the salmon rest for a few minutes to allow juices to redistribute before serving.
Notes
- Do not skip soaking the cedar plank; it prevents burning and infuses the fish with smoky steam.
- Use thick, fresh, skin-on fillets for best results and moisture retention.
- Keep an eye on cooking time to avoid overcooking, which dries out the salmon.
- Use a meat thermometer to ensure the salmon reaches a safe internal temperature of 145°F (63°C).
- Serve the salmon directly on the cedar plank for rustic presentation and to keep it warm longer.
- Prep Time: 1 hour 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 85 mg