Delectable Cedar Plank Salmon

This hearty cedar plank salmon has been my go-to impressive dinner for years, combining the natural smokiness of cedar with perfectly cooked salmon. The wood infuses the fish with an aromatic quality that elevates an ordinary fillet into something truly memorable.

I first made this cedar plank salmon when trying to recreate a dish from my favorite seafood restaurant. Now it's become our Friday night tradition when we want something special without the fuss of complicated cooking.

Ingredients

• Whole salmon fillet about 2 pounds: The star of the show so select a bright pink fillet with firm flesh
• Olive oil: Creates a beautiful exterior and helps seasonings adhere
• Salt and freshly ground black pepper: Essential for bringing out the salmon's natural flavors
• Fresh lemon juice: Adds brightness that balances the rich fish
• Dijon mustard: Provides tangy depth look for authentic French Dijon for best results
• Honey: Creates caramelization and balances the mustard's sharpness select local raw honey if possible
• Fresh dill: The classic herb pairing for salmon with its delicate anise notes
• Garlic cloves: Optional but adds aromatic depth choose firm bulbs without sprouting
• Cedar plank: The secret ingredient that infuses smoky flavor look for untreated food safe options

Step-by-Step Instructions

Soak the Cedar Plank:

Completely submerge your cedar plank in water for at least 1-2 hours before cooking. This crucial step prevents the wood from burning and creates the steam needed for proper flavor infusion. For deeper flavor I sometimes add a splash of white wine to the soaking water.

Prepare the Salmon:

Pat your salmon completely dry with paper towels to ensure proper seasoning adhesion. Brush both sides with olive oil creating a thin even layer. Season generously with salt and pepper making sure to cover the entire fillet.

Create the Glaze:

Mix the lemon juice Dijon mustard and honey in a small bowl until completely combined. This sweet tangy mixture will create a beautiful glaze as it cooks. Brush generously over the salmon making sure to cover the entire surface.

Add Aromatics:

Sprinkle the minced garlic and fresh dill evenly across the salmon pressing gently to adhere. The garlic will mellow as it cooks while the dill infuses its distinctive flavor throughout.

Prepare Your Heat Source:

Preheat your grill to medium high approximately 375°F or your oven to the same temperature. For grilling ensure the grates are clean and lightly oiled to prevent sticking.

Position the Salmon:

Place the prepared salmon skin side down on the soaked cedar plank. This orientation protects the delicate flesh and allows the skin to crisp beautifully against the plank.

Cook to Perfection:

Place the plank on your grill or in your oven and cook for 15-20 minutes. The salmon is done when it flakes easily with a fork but still maintains a slightly translucent center for optimal moisture.

Rest and Serve:

Allow the salmon to rest on the plank for 5 minutes before serving. This resting period lets the juices redistribute throughout the fish. Garnish with fresh lemon slices and additional dill sprigs for a beautiful presentation.

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The cedar plank is truly the magic ingredient in this recipe. I discovered this technique after a camping trip in the Pacific Northwest where locals showed me how indigenous peoples had been cooking salmon this way for centuries. The marriage between the sweet resinous cedar and the rich salmon creates a flavor combination that simply can't be replicated any other way.

Perfecting the Doneness

The biggest challenge with salmon is achieving that perfect doneness where the fish is cooked through but still moist. For a two pound fillet start checking at the 12 minute mark by gently pressing the thickest part with a fork. The fish should just begin to flake but still have some resistance. Remember that salmon will continue cooking slightly after removal from heat so it's better to err on the side of slightly underdone rather than overdone.

Storage and Leftovers

Cedar plank salmon makes exceptional leftovers that can transform into multiple meals. Store any cooled leftovers in an airtight container in the refrigerator for up to three days. I love flaking cold leftover salmon onto a salad with avocado and a light vinaigrette for lunch the next day. You can also gently reheat it in a 275°F oven just until warmed through to preserve its moisture. For an impressive appetizer transform cold leftover salmon into a quick spread by mixing with cream cheese fresh herbs and lemon zest.

Customizing Your Flavors

While the classic honey mustard dill combination is foolproof there are countless ways to personalize your cedar plank salmon. For an Asian inspired version replace the honey and mustard with a mixture of soy sauce rice vinegar brown sugar and ginger. Mediterranean flavors work beautifully too try a topping of sun dried tomatoes olive tapenade and fresh basil. The cedar plank provides a consistent smoky foundation that complements nearly any flavor profile you might crave.

Choosing the Right Plank

The quality of your cedar plank directly impacts the flavor of your finished dish. Look for untreated western red cedar planks specifically sold for cooking. These planks should be approximately 1/2 inch thick which provides enough substance to withstand the heat while releasing flavor. Thinner planks burn too quickly while thicker ones may not impart enough flavor during the cooking time. I've found that planks sized slightly larger than your fillet work best allowing the edges of the wood to char slightly which intensifies the smoky flavor.

Frequently Asked Questions

→ Why soak the cedar plank before cooking?

Soaking prevents the plank from catching fire and enhances the wood's smokiness, adding flavor to the salmon.

→ What herbs pair best with cedar plank salmon?

Fresh dill is often preferred, but you can experiment with thyme, parsley, or a blend of your favorite herbs.

→ Can I bake cedar plank salmon in the oven?

Yes, baking at 375°F for 15-20 minutes will cook the salmon evenly and still infuse it with a mild smoky aroma.

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

→ Can I reuse the cedar plank?

Reusing is not recommended as the plank absorbs oils and flavors from the first use, which may alter future dishes.