The cedar wood gives this Cedar Plank Salmon grill recipe an undeniably smoky flavor that any salmon fan will fall head over heels for. It’s as moist, flaky, and flavorful as you imagine.
Table Of Contents
Recipe Details
I love this Cedar Plank Salmon recipe because it makes these salmon fillets taste so utterly amazing. I like serving mine with a fresh and herbaceous chimichurri sauce to really bring out the flavor in the salmon.
- TASTE: There is smoky flavor from the grill and earthy, woodsy notes that are absorbed from the cedar plank. This makes this dish irresistible.
- TEXTURE: The fillets are moist and flaky, having absorbed moisture from the soaked planks along with flavor. They’re everything you dreamed of.
- TIME: Cedar plank salmon takes less than 30 minutes to prepare.
- EASE: Like most of my grilled salmon recipes, this dish is very simple and easy to make.
What You’ll Need
Ingredient Notes
- Wild-caught salmon– I prefer this to farm-raised, but any salmon fillet will work in this recipe.
- Garlic cloves- Freshly grated garlic has a superior flavor to the store-bought kind.
- Seasoning- Salt, Black pepper, Cumin, and Chili powder. These add some spicy and savory notes to the salmon.
- Olive oil– This is for helping the seasoning stick and crisping the outside of the salmon.
- Chimichurri sauce– You can use store-bought or this recipe for homemade chimichurri.
Add-ins and Substitutions
- Try different soaking liquids- Water is what I used, but you can get creative. Soak the cedar planks in wine or cider for more flavor.
- Add some sweetness- Try adding some honey, brown sugar, or pure maple syrup to the salmon before seasoning it.
- Add other seasonings- Sprinkle some spices like paprika, garlic powder, or curry powder on. Or add lemon zest, chives, or green onions.
- Make your own glaze/marinade- Try different combinations, like brown sugar, Dijon mustard, and bourbon for a sweet sauce. Or go spicy with lemon, ginger, cayenne pepper, and a touch of maple syrup. You may want to even try my honey soy cedar plank salmon.
How to Make Cedar Plank Salmon
- Prep the cedar planks. First, submerge the cedar planks in room temperature water for about 2-4 hours.
- Season the salmon fillets. Drizzle olive oil over each fillet, then spread a little bit of pressed garlic on top. Combine the cumin, chili powder, and salt in a small prep bowl and sprinkle it over the salmon fillets.
- Grill. Now place the seasoned salmon fillets on each soaked cedar plank, skin side down. Then grill them for 15-20 minutes at 500 degrees Fahrenheit. Serve with chimichurri sauce.
Pro Tip: Before you start, check your salmon filet for pin bones. Sometimes they can be missed when packaging, so give it a look before you begin seasoning.
Recipe Tips
- Soak the planks in advance- Save time and soak the planks weeks in advance and then store them in the freezer until you need them.
- Don’t overcook the salmon- You want to cook your salmon fillets until they are pink and easily flake when scraped with a fork. They can get really dry if they’re overcooked.
- Check the internal temperature-Avoid overcooking the fillets by checking the internal temp with a meat thermometer. Don’t exceed 145 degrees Fahrenheit.
FAQs
Grilling time may vary depending on the thickness of each fillet. As a general rule of thumb, for every 1 inch of salmon fillet, grill for about 7-8 minutes total. Therefore you’ll want to flip the fish after about 4 minutes. The temperate of the grill also plays a huge part in grilled cedar plank salmon. Medium-high heat is the best for grilled salmon.
Yes, you can also bake this salmon in the oven. Place the seasoned salmon fillets on the cedar planks, then in an oven preheated to 350 degrees Fahrenheit. Cook for 10-14 minutes, until the fish is pink and flaky.
Serving Suggestions
I love this moist and flaky Cedar Plank Salmon recipe. It tastes delicious with sides like potatoes, salad, veggies, pastas, or grains.
- Potatoes- Serve this salmon with some Mashed Potatoes, Air Fryer Baked Potatoes or Scalloped Potatoes for an amazing meal.
- Cold salad- Enjoy these grilled salmon fillets with Pasta Salad, Broccoli Cranberry Salad and Carrot Salad.
- Vegetables- I love greens like Garlic Asparagus, Roasted Green Beans, and Crispy Air Fryer Broccoli with salmon.
- Pasta or grains- For a tasty pasta side, serve this flaky fish with Four Cheese Ravioli, or with this Mediterranean Quinoa Salad for a lighter option.
Make This Recipe in Advance
Make ahead: If you want to prep this recipe, soak the cedar planks beforehand. You can also combine the spices in a prep bowl for when you are ready to grill the salmon.
Storing: Store any leftover cedar plank salmon in an airtight container in the fridge for up to two days. The best way to reheat them is low and slow to avoid drying them out. Warm them for about 15 minutes at 275 degrees Fahrenheit, then serve.
Freeze: If your salmon was not already frozen and thawed, then you can freeze it once cooled in an airtight container for up to 3 months.
More Delicious Salmon Dishes!
Full Recipe Instructions
Grilled Cedar Plank Salmon
Ingredients
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 2 1/2 – 3 lb. wild caught salmon skin-on or skinless
- 3-4 garlic cloves grated or pressed
- 3 tbsp Olive oil
- Chimichurri sauce for serving
Instructions
- Submerge the cedar planks in water for at least 4 hours. This will prevent the wood from catching on fire and burning.
- In a small bowl, combine the 1 tsp salt, 1/2 tsp cumin, and 1/2 tsp chili powder.
- Drizzle 3 tablespoons olive oil over the fillet. Then grate the 3-4 garlic cloves using a zester or garlic press and spread the grated garlic over the oiled salmon.
- Season the salmon with the seasoning mix and place on each cedar plank, skin side down.
- Grill at 500 degrees Fahrenheit for 15-20 minutes. Grilling time may vary depending on the thickness of each fillet. You want to make sure the thickest part of the salmon reaches at least 145 degrees Fahrenheit. Use an instant-read thermometer to check the fish temperature.
Notes
Nutrition
This recipe was originally published on Jun 16, 2016, it has been updated since.
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Anna says
Love the picture! I have a question for you. Is the plank reusable or one time use? Does it taste the same if you reuse it?
Thanks!
simplyhomecooked says
Hey Anna, the plank is typically not reusable because it usually burns quite a bit during grilling.