Cedar Plank Salmon Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
2
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Calories
427 kcal
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Course
Main Course
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Cuisine
American
Cedar Plank Salmon Recipe
Description
The process begins by soaking cedar planks to prevent them from catching fire during grilling. Salmon fillets are patted dry, oiled, and generously seasoned before placing on the soaked planks. Grilling on cedar imparts subtle smokiness and helps keep the fish moist as it cooks over indirect heat. The cooking time is 15 to 18 minutes at 400° to 450°, allowing a browned exterior and tender, fully cooked interior.
Serving the salmon with melted butter and lemon juice adds a creamy richness and a fresh, tangy finish that complements the smoky notes from the cedar plank. This method works well for outdoor grilling and can also be adapted for oven cooking by baking the salmon on soaked planks at 450°F for 20 to 25 minutes.
Leftover salmon stores well in the refrigerator for up to three days and can be frozen for two months. Reheat gently in the oven to preserve moisture. Various wood planks like cherry or maple can be used to vary smoke flavors, but the plank should be large enough for the fish and never reused.
Ingredients
- 2 8- ounce salmon fillets
- 2 tablespoons olive oil
- 1 cedar plank
- 2 tablespoons unsalted butter melted
- 1 tablespoon lemon juice freshly squeezed
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Submerge the cedar planks into a casserole dish filled halfway with water and let it sit for about 30 minutes. This will ensure the plank does not catch fire when grilling. I like to place a few forks over the top of the planks to ensure they are submerged.
- Pre-heat your grill to medium-high heat, anywhere between 400° and 450°.
- Pat dry the salmon fillets on both sides with a paper towel.
- Next, rub it down with oil on all sides and then generously season it with coarse salt and freshly cracked black pepper.
- Place the seasoned salmon fillets onto the cedar plank making sure no parts of it are hanging off.
- Add the plank directly to the grill, close the grill door, and cook for 15 to 18 minutes or until the salmon is browned on top and cooked throughout.
- Serve with melted butter and lemon juice.
Notes
- Soak cedar planks in water for at least 30 minutes to prevent burning on the grill.
- Store cooked salmon refrigerated up to 3 days or frozen up to 2 months in airtight containers.
- Reheat salmon in the oven at 350°F for 6 to 8 minutes to retain moisture.
- The recipe can be adapted to oven cooking by baking on soaked cedar planks at 450°F for 20 to 25 minutes.
- Use appropriately sized planks and avoid reusing cedar planks after cooking.
- Other wood planks such as cherry, maple, hickory, oak, or alder may be used to impart different smoky flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 1g | 0% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 108mg | 36% |
| Sodium | 153mg | 6% |
| Potassium | 706mg | 15% |
| Fiber | 0.03g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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