Imagine the enchanting aroma of cedar smoke wafting through the air as you unveil a perfectly grilled cedar plank salmon, its tender fillets glistening and bursting with flavor. With each bite, the rich, buttery texture mingles effortlessly with the subtle hints of woodsy cedar, creating a delightful dance on your palate that makes every meal feel like a special occasion.
Recalling warm summer evenings spent gathered around the grill, laughter mingling with the sizzling sounds of salmon cooking to perfection, fills me with nostalgia. Whether it’s a backyard barbecue or an intimate family dinner, cedar plank salmon promises not just a meal, but an experience that transforms ordinary moments into cherished memories, leaving your guests eagerly anticipating another taste.
Why Is cedar plank salmon So Irresistibly Good?
Grilled perfection awaits you with every bite of this cedar plank salmon, where the unique smoky flavor elevates your meal. Quick and easy, it takes just 15 minutes of prep and 20 minutes of cooking—perfect for busy weeknights! Healthy and flavorful, this dish is packed with omega-3 fatty acids and complemented by a delightful marinade of soy sauce, maple syrup, and garlic. Versatile enough for any occasion, it impresses guests while being simple enough for a family dinner. Plus, the stunning presentation topped with fresh parsley and lemon wedges will have everyone asking for seconds!
cedar plank salmon Ingredients
- 4 fillets salmon (skin-on, about 6 oz each) – Choose fresh, high-quality salmon for the best flavor and texture in your cedar plank salmon.
For the Marinade
- 1/4 cup soy sauce (low sodium) – This adds a savory umami flavor without overwhelming saltiness.
- 2 tablespoons maple syrup – A touch of sweetness that balances the saltiness of the soy sauce beautifully.
- 2 tablespoons olive oil – Helps to keep the fish moist while providing a rich, fruity flavor.
- 2 cloves garlic (minced) – Adds aromatic depth that complements the salmon perfectly.
- 1 teaspoon fresh ginger (grated) – Imparts a zesty kick and works wonderfully with seafood.
- 1 teaspoon black pepper (freshly ground) – Enhances the overall flavor profile with a mild heat.
For Garnish
- 2 tablespoons fresh parsley (chopped) – Brightens up the dish with color and freshness.
- 1 lemon lemon wedges (for serving) – Squeeze over the top for a refreshing citrus finish to your cedar plank salmon.
Step-by-Step cedar plank salmon
1. Soak the Plank: Start by soaking the cedar plank in water for at least 1 hour before grilling. This step is crucial for infusing that irresistible smoky flavor into your salmon.
2. Make the Marinade: In a bowl, whisk together 1/4 cup low sodium soy sauce, 2 tablespoons maple syrup, 2 tablespoons olive oil, 2 cloves of minced garlic, 1 teaspoon of freshly grated ginger, and 1 teaspoon of freshly ground black pepper until well combined.
3. Marinate the Salmon: Place the skin-on salmon fillets (about 6 oz each) in a shallow dish and pour the marinade over them. Let them soak up all that flavor for about 15-30 minutes, making sure to turn them halfway through.
4. Preheat the Grill: Preheat your grill to medium-high heat, aiming for about 375°F to 400°F. This temperature will help achieve that perfect grilled texture on your salmon.
5. Prepare the Plank: Carefully place the soaked cedar plank on the grill and close the lid. Heat it for about 5 minutes until it starts to smoke—this is when the magic begins!
6. Grill the Salmon: Gently place your marinated salmon fillets on the sizzling cedar plank. Close the lid and grill for 15-20 minutes, or until the salmon is beautifully cooked through and flakes easily with a fork.
7. Serve with Love: Remove the cedar plank from the grill and let your delicious salmon rest for a few minutes. Garnish with 2 tablespoons of chopped fresh parsley and serve with lemon wedges for that extra zing!
Optional: Squeeze fresh lemon juice over your salmon just before serving for added brightness.
Exact quantities are listed in the recipe card below.
Tips for the Best cedar plank salmon
- Marinade Time: Allow the salmon to marinate for at least 15 minutes but no more than 30 minutes to avoid overpowering the fish with flavors.
- Plank Soaking: Always soak your cedar plank for a full hour; this prevents it from catching fire and ensures that it infuses a smoky flavor into the salmon.
- Watch the Grill Temp: Keep an eye on your grill temperature; if it’s too hot, the salmon can cook unevenly and dry out. Aim for medium-high heat.
- Skin-On Advantage: Use skin-on fillets as they help hold the salmon together while grilling and add extra moisture during cooking.
- Rest Before Serving: Let the cedar plank salmon rest for a few minutes after grilling. This allows the juices to redistribute for a tender bite.
How to Store and Freeze cedar plank salmon
- Fridge: Store leftover cedar plank salmon in an airtight container for up to 3 days to maintain freshness and flavor.
- Freezer: If you want to keep your cedar plank salmon longer, wrap it tightly in plastic wrap and then in aluminum foil. It can last up to 3 months.
- Reheating: Thaw frozen salmon in the fridge overnight. Reheat gently in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
- Fresh Herbs: Use fresh parsley within a few days for optimal flavor; store it wrapped in a damp paper towel in the fridge to extend its life.
cedar plank salmon Your Way
Feel free to make this dish your own by experimenting with flavors and ingredients that excite your taste buds!
- Spicy Kick: Add 1 teaspoon of sriracha or your favorite hot sauce to the marinade for a delightful heat. This will elevate the dish, bringing an exciting twist to the smoky flavor of the cedar plank.
- Herb Infusion: Substitute fresh parsley with dill or cilantro for a refreshing herbaceous note. Each herb brings out different flavor profiles in the salmon, creating a unique experience with every bite.
- Sweet & Savory: Replace maple syrup with honey or brown sugar for a sweeter glaze. The caramelization from either option enhances the overall richness, making each fillet irresistibly succulent.
- Citrus Zing: Mix in the zest of one orange or lime to the marinade for a bright citrus flavor. This addition not only livens up the dish but also adds a fragrant aroma that will tantalize your senses.
- Smokier Flavor: Use hickory or apple wood chips instead of cedar for grilling if you want an even bolder smoky taste. Each type of wood infuses distinct flavors, allowing you to customize how deep that smokiness goes.
- Nutty Crunch: Top each fillet with crushed almonds or walnuts before serving for an unexpected crunch. The added texture contrasts beautifully with the soft, flaky salmon, creating an enjoyable bite.
- Umami Boost: Consider adding a tablespoon of miso paste into the marinade for an extra depth of flavor. This enhances the savory notes and pairs wonderfully with the natural sweetness of salmon.
- Tangy Twist: Incorporate a splash of rice vinegar or apple cider vinegar into the marinade for added acidity. This brightens up the dish, balancing out the richness and leaving you craving more!
Make-Ahead Tips for cedar plank salmon
Preparing cedar plank salmon is a fantastic option for meal prep, allowing you to enjoy a delicious and nutritious dish without the last-minute rush. You can easily prepare the marinade a day in advance by whisking together 1/4 cup of low-sodium soy sauce, 2 tablespoons of maple syrup, 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of grated fresh ginger, and 1 teaspoon of freshly ground black pepper. Store the marinade in an airtight container in the refrigerator. Additionally, soak your cedar plank in water for at least one hour before grilling; this can be done up to 24 hours ahead. When you’re ready to serve, simply marinate your salmon fillets in the prepared marinade for 15-30 minutes before grilling on the preheated cedar plank. This way, you’ll savor every bite of your flavorful cedar plank salmon with minimal effort on the day of serving!
cedar plank salmon Questions Answered
What type of salmon is best for grilling on a cedar plank?
For this cedar plank salmon recipe, skin-on fillets are ideal because the skin helps keep the fish moist and adds flavor. I recommend using wild-caught salmon if available, as it tends to have a richer taste and firmer texture. Each fillet should be about 6 oz for optimal cooking.
How long should I marinate the salmon?
Marinating the salmon for 15 to 30 minutes is perfect. This allows the flavors from your marinade—soy sauce, maple syrup, garlic, ginger, and black pepper—to penetrate the fish without overpowering its natural taste. Just remember not to exceed 30 minutes to avoid altering the texture of the salmon.
Can I store leftover cedar plank salmon?
Absolutely! If you have any leftovers after your meal, let the salmon cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat it in the oven at a low temperature to maintain its moisture.
Is it possible to freeze cedar plank salmon?
Yes, you can freeze cedar plank salmon! Wrap it tightly in foil or place it in a freezer-safe bag before freezing. It’s best consumed within 2 months for optimal flavor and texture. When ready to eat, thaw it overnight in the refrigerator before reheating.
What should I serve with cedar plank salmon?
This flavorful dish pairs wonderfully with light sides such as grilled vegetables, a fresh green salad, or even quinoa for a wholesome meal. You can also offer lemon wedges on the side, which brighten up the dish beautifully and enhance its smoky flavor.
How do I know when my cedar plank salmon is done cooking?
The key indicator that your salmon is cooked through is when it flakes easily with a fork and has an internal temperature of 145°F. Typically, grilling on a preheated cedar plank takes about 15-20 minutes. Keep an eye on it after 15 minutes to ensure you don’t overcook this tender fish!
Cedar Plank Salmon
Ingredients
Method
- Soak the cedar plank in water for at least 1 hour before grilling.
- In a bowl, whisk together soy sauce, maple syrup, olive oil, minced garlic, grated ginger, and black pepper.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for 15-30 minutes.
- Preheat the grill to medium-high heat (about 375°F to 400°F).
- Place the soaked cedar plank on the grill and close the lid. Heat for about 5 minutes until it starts to smoke.
- Carefully place the marinated salmon fillets on the cedar plank. Close the lid and grill for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove the cedar plank from the grill. Let the salmon rest for a few minutes, then garnish with chopped parsley and serve with lemon wedges.
