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Why You’ll Love My Recipe
Salmon is an incredibly flavorful fish that doesn’t get enough love in home kitchens! Cooking it on a cedar plank takes its incredible natural taste to the next level, infusing it with subtle woody notes. This recipe makes Cedar Plank Salmon approachable, convenient, and mostly worry-free – just keep an eye on the fire so your salmon (and your grill) come out perfectly!
Love salmon as much as I do? You’ll want to try my Fast and Easy Lemon Garlic Grilled Salmon for a zesty, bright twist, or make a Salmon Loaf that’s perfect for leftovers and feels like a hug on a plate!
Karlynn’s Recipe Notes
- Skill Level: This recipe is relatively easy to make, but you do need to pay a little extra attention when cooking with wood and fire to keep things safe!
- Total Time: Your Cedar Plank Salmon is ready in just 20 minutes.
- Variations: Amp up the marinade’s flavor by adding paprika, cayenne, or red pepper flakes for some extra kick! Then, serve your salmon with Roasted Fingerling Potatoes, my Green Beans Almondine, or make some Grilled Veggies for a simple, smoky side that pairs perfectly with the salmon.
- Tools For This Recipe: You will need a large, food-grade cedar plank, a small container or bowl for the marinade, a large resealable Ziploc bag, a grill, BBQ tongs, a basting brush, and a fork for checking the salmon’s doneness.
What You’ll Need for Ingredients
Salmon Fillets: Choose fresh, thick fillets (about 6 ounces) for the best results! Karlynn’s Tip: If you can, go for skin-on fillets – they keep the fish from sticking to the wood and add tons of extra flavor.
Soy Sauce: A classic addition to any marinade, soy sauce adds rich, salty, and umami notes that make all the flavors pop.
Garlic: Fresh minced garlic gives your marinade its signature punch. Karlynn’s Tip: If you have it on hand, toss in some minced ginger as well! It pairs beautifully with the garlic, adding a teriyaki-style twist to the marinade.
Brown Sugar: Sugar adds sweetness that balances the savory soy sauce and creates a lovely, caramelized glaze when it’s grilled.
Lemon Juice: Freshly squeezed lemon juice brings a zesty flavor that complements the smoky cedar perfectly. Karlynn’s Tip: If you’re using store-bought lemon juice from concentrate, reduce it slightly so it doesn’t overpower the salmon!
How To Make Cedar Plank Salmon
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Whisk the marinade ingredients together, adjusting to taste.
- Reserve ¼ cup of the marinade in a separate container or bowl.
- Place the salmon into sealable Ziploc bags and pour in the marinade.
- Marinate for 1-2 hours in the fridge.
- Soak the cedar planks in warm water for at least 2 hours.
- Preheat the outdoor grill to medium-high and heat the plank on the grate until it begins to smoke and gets lightly charred.
- Turn the cedar plank over using BBQ tongs, and move it to one side of the grill to avoid direct heat. Turn off the burners on the side with the plank.
- Place the salmon fillets on the board and baste with the remaining marinade.
- Close the lid and grill for about 10 minutes, depending on the size of your fillets.
- Avoid overcooking and serve when it’s ready! Salmon is cooked when it reaches a safe internal temperature of 145°F.
Karlynn’s Tips and Tricks for the Perfect Cedar Plank Salmon
- Always Soak Your Cedar Plank: Soaking the plank in warm water for at least 2 hours (or overnight if you have the time) helps it withstand the grill’s heat and prevents scorching. Keep the cedar plank weighted down so it stays underwater as it soaks. The longer you soak it, the better it resists the flame – and your salmon will pick up that delicious cedar taste!
- Have Safety Tools Ready: Cooking with wood over an open flame can be a little risky, but it’s not worth writing off! Keep a portable fire extinguisher or a big bucket of water nearby just in case. Safety first, flavor second!
- Check for Doneness, Not Color: Salmon is easy to overcook, and it can happen before you even realize it! Here’s a trick: you can tell it’s ready when the meat flakes easily with a fork. It might be slightly pink in the center, but that’s perfectly normal. Like all meats, the salmon will keep cooking a little after you remove it from the grill, especially with the cedar plank still radiating heat. For a good rule of thumb, bring your salmon to a safe internal temperature of 145°F before digging in!
Storage Instructions
This Cedar Plank Salmon is amazing fresh from the grill, and if you’re lucky enough, you might have leftovers – but don’t count on it!
Refrigerator: Let your salmon cool completely, then store it in an airtight container in the fridge for 3-4 days.
Freezer: Wrap individual fillets tightly in plastic wrap and then foil, or place them in a freezer-safe container. They’ll keep for up to 3 months, according to USDA food safety guidelines. Thaw in the fridge and reheat your fillets in the oven!
More Delicious Salmon Recipes
If you loved this Cedar Plank Salmon, don’t stop there! These Salmon Recipes are just as flavorful, and don’t disappoint:
- Learn How To Pan Fry Salmon for a quick, crispy finish any night of the week!
- Salmon & Green Beans is a simple, filling dish that’s perfect for a quick seafood lunch.
- My Baked Salmon With Cream Cheese is creamy, garlicky, and melts right in your mouth!
That’s all, folks! You’ve made a Cedar Plank Salmon that’s smoky, tender, and so good you’ll probably want to make it twice in a week.
Give this recipe a try, enjoy every bite, and don’t forget to tell me how it went in the comments below! I can’t wait to hear from you.
Happy Cooking!
Karlynn
Cedar Plank Salmon
Equipment
- food grade cedar plank
Ingredients
Salmon Marinade
- 4 salmon fillets, 6 ounces each
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup water
- ¼ cup vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons lemon juice
- ⅛ teaspoon black pepper
Instructions
- Whisk together the marinade ingredients, taste testing, and adjusting ingredients to taste if needed. Remove 1/4 cup of the marinade and place in a container for basting later on.
- Place the salmon fillets in a large sealing Ziploc bag, and pour the remaining marinade over top.
- Place the bag in the refrigerator and let marinate for 1-2 hours, making sure to occasionally take out the bag and swish the marinade around the salmon filets.
- Soak the cedar planks for at least 2 hours in warm water but overnight is best! Make sure to weigh it down with something heavy so that it actually soaks up some water.
- Preheat an outdoor grill for medium-high heat. Heat the plank on the grate until it begins to smoke and is at the most lightly charred.
- Use BBQ tongs to turn the plank over and place on one side of the BBQ. Turn off the burners on that side under the plank so that you are using indirect heat for grilling. This lessens the chance of burning the cedar board too much and lighting it on fire. Place the salmon fillets on the board.
- Baste the salmon with the remaining marinade.
- Close the lid and grill for about 10-15 minutes, depending on the thickness and size of the filets.
- The salmon is done when you can flake it with a fork.
- Remember that the salmon will continue to cook after you remove it from the grill, so don’t over cook it!
Notes
- Using indirect heat is a much safer way to cook with cedar planks
- Make sure to soak the cedar plank in water for 2-3 hours or it WILL LIGHT ON FIRE!
- Try to soak the cedar board overnight before you BBQ for the safest results.
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