Cedar Plank Salmon
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Unrated
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Prep Time
5 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
278 kcal
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Course
Main Course, Dinner
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Cuisine
American
Cedar Plank Salmon
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How to make perfect cedar plank salmon. Easy, tender, smoky, and flaky! The best way to cook salmon on the grill, with oven option too.
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Ingredients
- 2 cedar planks approx. 6x14-inch in size; each should be large enough to hold two fillets of salmon
- apple juice for soaking the planks, or water or white wine
- 4 salmon skin removed, 6-ounce fillets
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 tablespoons honey
- 1 tablespoon soy sauce low-sodium
- ½ tablespoon Dijon mustard
- 1 clove garlic minced (about 1 teaspoon)
- Pinch cayenne pepper optional
- water for the planks when grilling, or apple juice; in a spray bottle
Instructions
- At least 2 hours before cooking, soak the planks in apple juice (or water or wine). I use rimmed baking sheets. Drain.
- Remove the skin from the salmon fillets (if it is not removed already). Pat dry and season on both sides with the salt and pepper. In a small bowl, stir together the honey, soy sauce, mustard, garlic, and cayenne.
- Place the salmon on what (was) skin-side down on a plate. Brush all over the top and sides with the honey mixture.
- Preheat the grill to medium-high (375° to 400° F). Place the planks on the grill and let cook for 4 minutes. Flip the planks over (they should have nice char marks), place the salmon on top, then close the grill. Cook until the salmon reaches 135° F on an instant read thermometer, about 7 to 12 minutes depending upon your grill and the thickness of your fillets.
- Check on it every few minutes and if the edges of the plank catches fire, mist with water. Transfer the salmon to a serving platter. Cover and let rest 5 minutes, then serve. Discard planks after use.
Notes
- TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350° F or in the microwave.
- TO FREEZE: Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TO MAKE CEDAR PLANK SALMON IN THE OVEN:
Soak the planks and prepare the salmon fillets as directed. Preheat the oven to 375°F. Once the oven reaches temperature, place the pre-soaked cedar planks on a rimmed baking sheet in the oven. Let the planks heat up for about 5 minutes, then add the salmon fillets on top. Bake cedar plank salmon in the oven for 15 to 20 minutes.
- Soak the planks and prepare the salmon fillets as directed. Preheat the oven to 375°F.
- Once the oven reaches temperature, place the pre-soaked cedar planks on a rimmed baking sheet in the oven.
- Let the planks heat up for about 5 minutes, then add the salmon fillets on top. Bake cedar plank salmon in the oven for 15 to 20 minutes.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
278kcal
(14%)
Carbohydrates
9g
(3%)
Protein
34g
(68%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Cholesterol
94mg
(31%)
Potassium
861mg
(18%)
Fiber
0.2g
(1%)
Sugar
9g
(18%)
Vitamin A
70IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 278kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Potassium | 861mg | 18% |
| Fiber | 0.2g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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