There’s a secret to grilling salmon that transforms the ordinary into the extraordinary – and it’s not just in the seasoning or the fire. Enter the cedar plank: a simple wooden slab that unlocks a world of smoky, aromatic flavor, infusing each flaky bite with a whisper of the forest. As the salmon gently steams atop the warm cedar, it absorbs not only the subtle hint of woodsmoke but also retains its tender, moist texture, creating an unforgettable sensory experience. In this article, we dive into the art and science behind cedar plank grilling, revealing how this age-old technique elevates grilled salmon from a weeknight dinner to a gourmet delight.
Unlocking flavor with cedar planks brings a deeply aromatic dimension to grilled salmon that simply cannot be replicated by any other cooking method. Beyond imparting the unmistakable essence of wood smoke, cedar plank grilling wraps the fish in gentle heat, keeping it moist while infusing it with subtle herbal and resinous notes unique to the cedar. This technique, rooted in Indigenous North American cooking traditions, has become a beloved choice among culinary enthusiasts seeking to elevate their salmon to an extraordinary sensory experience.
Prep and Cook Time
Preparation: 30 minutes (including plank soaking) | Cook Time: 20-25 minutes | Total: 50-55 minutes
Yield
Serves 4 generously
Difficulty Level
Medium – Requires preparation and attentive grilling
Ingredients
- 1 cedar plank (approximately 12″ x 7″, untreated and food-grade)
- 4 salmon fillets (6 oz each, skin on)
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Optional: 1 teaspoon honey for a touch of sweetness
Instructions
- Choosing the Perfect Cedar Plank: Select a cedar plank labeled for food use-untreated and free of chemicals. Look for one about 12 inches by 7 inches to comfortably fit each salmon fillet. Thicker planks (about ½ inch) offer better heat retention and more aromatic smoke.
- Preparing and Soaking the Cedar Plank: Submerge the cedar plank in cold water for at least 30 minutes to prevent burning and promote a gentle steaming effect during grilling. For extra flavor, soak in a mix of water with a splash of white wine or lemon juice.
- Preheat the Grill: Lightly oil the grill grates and preheat to medium heat-approximately 350°F (175°C). Proper temperature ensures even cooking without flare-ups.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a bowl, whisk olive oil, lemon juice, garlic, dill, salt, pepper, lemon zest, and honey if using. Brush this mixture generously over the salmon.
- Ready the Cedar Plank on the Grill: Shake off excess water from the soaked plank and place it on the preheated grill. Wait about 2-3 minutes until the plank begins to emit fragrant cedar smoke.
- Place Salmon on the Plank: Arrange the salmon fillets skin-side down on the cedar plank. Close the grill lid and cook for 20 to 25 minutes, depending on thickness. The fish should flake easily with a fork but retain moistness.
- Finishing Touches: Remove the plank from the grill carefully (it will be very hot). Let salmon rest for 5 minutes on the plank to allow the juices to redistribute.
Tips for Success
- Plank Reuse: Cedar planks can be reused for a limited number of times (usually 2-3), but flavor intensity diminishes after each use.
- Wood Alternatives: If cedar is unavailable, try alder or maple planks for a different smoky profile.
- Checking Doneness: Use a meat thermometer-salmon is perfectly cooked at 125°F (52°C) for medium-rare, 145°F (63°C) for well done.
- Make-Ahead: Marinate salmon in the lemon-garlic mixture up to 2 hours ahead for deeper flavor penetration.
- Water Soak Variations: Adding herbs or citrus slices to soaking water enhances complexity in smoke aromas.
Serving Suggestions
Present your cedar plank grilled salmon directly on the wooden plank for a rustic, aromatic display. Garnish with sprigs of fresh dill, thin lemon wedges, and a drizzle of high-quality extra virgin olive oil. Pair it with a crisp cucumber dill salad or grilled asparagus to complement the smoky and citrusy notes. For a festive meal, serve alongside wild rice or roasted baby potatoes tossed in rosemary and thyme.
| Nutrient | Per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 34 g |
| Carbohydrates | 2 g |
| Fat | 20 g |
For further inspiration on grilling techniques and flavor layering, explore our Ultimate Grilling Guide. To deepen your understanding of cedar’s culinary role, visit the Smithsonian’s article on Indigenous Plank Cooking Traditions.
Q&A
Q: What is a cedar plank, and why is it used for grilling salmon?
A: A cedar plank is a thin, flat piece of aromatic cedar wood specifically designed for cooking. When soaked and placed on the grill, it imparts a subtle smoky sweetness to the salmon, infusing the fish with rich, natural flavors that elevate the dining experience beyond ordinary grilling.
Q: How does using a cedar plank change the taste of grilled salmon?
A: The cedar’s natural oils release a fragrant, earthy aroma as the plank heats up, which gently seeps into the salmon’s flesh. This process creates layers of flavor-smoky, slightly sweet, and woodsy-that harmonize perfectly with the fish’s delicate texture, turning each bite into a gourmet delight.
Q: Can I use any wood plank for grilling salmon, or is cedar special?
A: While many hardwoods can be used for grilling, cedar stands out because of its unique aromatic profile and the mild char it lends to fish. Unlike heavier woods like mesquite or hickory, which can overwhelm delicate flavors, cedar provides a balance that enhances rather than masks the salmon’s natural taste.
Q: What is the proper way to prepare a cedar plank before grilling?
A: Soak the cedar plank in water for at least an hour (sometimes up to three) before grilling. This prevents it from catching fire and allows the steam released during cooking to carry those coveted cedar-infused flavors into the salmon. Some chefs even soak their planks in wine, juice, or tea for a twist on the traditional scent.
Q: Does grilling salmon on a cedar plank affect its texture?
A: Absolutely! The plank acts as a gentle buffer between the fish and the grill’s high heat, promoting even cooking. This method helps the salmon retain moisture, resulting in a tender, flaky texture with a subtle crust that’s simply irresistible.
Q: Are cedar planks reusable, or are they a one-time use item?
A: Most cedar planks are intended for single use to ensure optimal flavor and safety. However, if taken care of properly-scrubbed clean and dried-they can sometimes be reused, though the aroma intensity diminishes. For the freshest flavor experience, new planks are recommended.
Q: Can cedar plank grilling be used for other types of food besides salmon?
A: Definitely! Cedar planks pair beautifully with other delicate proteins like trout, steelhead, or even chicken and vegetables. The wood’s signature flavor subtly enhances many dishes, making it a versatile tool for adventurous grillers aiming to unlock new layers of taste.
To Conclude
As the smoke curls gently around the tender salmon, infused with the rich, aromatic essence of cedar, it’s clear that this simple plank holds the key to a truly elevated grilling experience. Unlocking flavor with cedar planks isn’t just a cooking technique-it’s an invitation to connect with nature’s subtle artistry. Whether you’re a seasoned grill master or an adventurous home cook, embracing cedar planks transforms ordinary salmon into a memorable feast, where every bite tells a story of smoky sweetness and delicate warmth. So next time you fire up the grill, let the cedar plank guide your journey to flavor elevated beyond the flame.
