Cedar plank salmon is one of my favorite recipes to prepare. Having great BBQ salmon recipes really broaden your range with a satisfying and healthy option. I remember being apprehensive the first time I decided to make cedar plank salmon. But after cooking the salmon, the flavor infusion and moisture quickly made it my go to salmon recipe. Bringing in a smoldering plank to your family and friends with beautiful fish fillets has all the fanfare of a sizzling fajita plate.
Here’s a great recipe with a how-to video of Chef Romy Prasad from Vancouver shares his method for cedar plank salmon. Chef Prasad has cooked in the kitchens of Michelin starred restaurants around the world.
Cedar planking is such simple and elegant way to cook salmon. During the cook the fish steams gently while staying tender and moist. It’s also infused with smoky flavors from the grill coupled with the distinctly woodsy flavors of the cedar
Soaking the planks in water is the standard but you can also add more flavor and fun by soaking the cedar in wine, apple cider or sake. The low heat helps prevents a fire from the heat. You can find cedar planks at most grocery stores, Lowe’s or Home Depot or your local hardware store.
There’s also no hard-and-firm rule for how much fish you cook. If you have a small grill or are just cooking for yourself, it’s fine to grill a single fillet on one plank. Or you can cook for a crowd, as we did, and pick up a whole side of salmon to grill at once. Small fillets will cook slightly more quickly than the larger cuts.
The folks over at thekitchn.com share a great post on the process and this great recipe:
Lemon Slices or Lemon juice/zest (optional)
Fresh minced dill (optional)
Herb de Provence (optional)
- Soak Your Cedar Planks: 1-2 hours before grilling, soak the planks in water, sake or wine.
- Heat the Grill: Heat your gas or charcoal grill to 350°F or a medium heat setting.
- Lay the Planks on the Grill: Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.
- Lay the Salmon on Top: Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill.
- Cook for 12 – 15 Minutes: Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center.
- Remove the Skin: Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. The skin should stick to the boards and separate easily.
- Cut into Portions and Serve: Use a sharp knife to cut the salmon into portions and serve immediately.
You can use this recipe for salmon, halibut, tilapia, catfish or any of your favorite fish.
Leave us a comment and let us know what your favorite fish and plank wood recipe is.