BBQ Sockeye Salmon on Cedar Plank

The memory still makes my mouth water. It was late summer, years ago, on a camping trip to the Pacific Northwest. The air smelled of pine and salt, and the sunset painted the sky in vibrant hues. A local fisherman, with hands as weathered as driftwood, shared his secret for the perfect salmon: a cedar plank and a simple seasoning of sea salt. The smoky aroma that wafted from the grill that evening as the salmon cooked slowly over embers was intoxicating. That meal, shared with newfound friends under a canopy of stars, remains one of my most cherished culinary experiences. This recipe is my attempt to recreate that magic, bringing the taste of the Pacific Northwest to your backyard.

Recipe Overview

• Prep Time: 1 hour 10 minutes
• Cook Time: 50-60 minutes
• Total Time: 2 hours – 2 hours 10 minutes
• Servings: 4
• Dietary Type: Pescatarian, Gluten-Free, Dairy-Free

Ingredients

• 1 kg fresh wild sockeye salmon (fillets or steaks)
• Sea salt, to taste
• 1 cedar plank (approximately 3/4″ thickness)
• 3-4 cups mesquite or alder wood chips
• Water, for soaking and dousing

Equipment Needed

• Large container for soaking cedar plank
• Barbecue grill with a lid
• Tongs
• Spray bottle with water (optional)

Instructions

1. Begin by preparing the cedar plank. These are readily available at most grocery stores, though thicker planks (around 3/4 inch) are preferred. Submerge the cedar plank completely in water and allow it to soak for at least one hour. This prevents the plank from catching fire on the grill.

2. Once the cedar plank has soaked, remove it from the water and pat the “smooth” surface dry. Dust the smooth surface generously with sea salt.

3. Lay the sockeye salmon fillet (or steaks) onto the salted surface of the cedar plank. Season the top of the salmon generously with sea salt. Don’t be shy; the salt penetrates the fish beautifully during the cooking process and is essential for flavour.

4. Prepare your barbecue grill. Light the barbecue, establishing distinct hot and cool zones. Leave one side of the grill at a high heat, while the other side should be set to the lowest possible setting or turned off completely.

5. Place the planked salmon on the cool side of the grill. This indirect cooking method ensures the salmon cooks gently and evenly without burning. Add 3-4 cups of either mesquite or alder wood chips onto the hot side of the grill. These wood chips will impart a delicious smoky flavour to the salmon. Close the barbecue hood immediately.

6. As the wood chips heat up, they will likely begin to flame. Be prepared to douse these flames quickly with a small amount of water using a spray bottle or by carefully pouring a little water over them. Just one quick douse is usually enough to keep the smoke going without creating a fire hazard. This is critical for a consistent smoke flavour.

7. Allow the salmon to cook over indirect heat for approximately 25 minutes. Monitor the temperature inside the grill, aiming for a consistent 250-300°F (120-150°C).

8. After 25 minutes, extinguish the “cool” burner if it was on, and reduce the heat on the “hot” side to approximately 33% of its original output. This will help to continue cooking the salmon gently without drying it out.

9. Continue cooking the salmon until it reaches a “doré” colouring (a reddish-orange hue) and flakes easily with a fork. This typically takes another 25-35 minutes, but the cooking time can vary depending on the thickness of the salmon fillet and the heat of your grill. Keep the barbecue hood closed throughout this process. A reliable internal temperature for perfectly cooked salmon is 145°F (63°C).

10. Once the salmon is cooked through, carefully remove the cedar plank from the grill using tongs or heat-resistant gloves.

Expert Tips & Tricks

• Soaking is Key: Ensure the cedar plank is fully submerged and soaked for at least an hour to prevent burning. Consider weighing it down with a heavy object if it tends to float. Overnight soaking is even better!
• Wood Chip Variety: Experiment with different types of wood chips for varying smoky flavours. Applewood or cherry wood are excellent alternatives to mesquite and alder.
• Temperature Control: Maintaining a consistent temperature is crucial. Use a grill thermometer to monitor the internal temperature of the grill and adjust the heat as needed.
• Don’t Overcook: Salmon is best when it’s slightly moist and flaky. Overcooking will result in a dry, less flavourful fish.
• Cedar Plank Reuse: You can reuse the cedar plank a few times, but be sure to clean it thoroughly with soap and water after each use and allow it to dry completely. Eventually, the plank will become too charred and will need to be replaced.

Serving & Storage Suggestions

Serve the BBQ sockeye salmon directly from the cedar plank for a rustic and impressive presentation. The smoky aroma of the cedar will further enhance the dining experience. I find it pairs exceptionally well with a simple salad of mixed greens, cherry tomatoes, cucumbers, radishes, carrot spears, and fresh green pepper, accompanied by a creamy herbed dip. It’s a light and refreshing meal, perfect for warm weather.

Leftover BBQ sockeye salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a low oven (275°F/135°C) or in a microwave. Be careful not to overcook it during reheating. The leftover salmon can also be flaked and added to salads, pasta dishes, or made into salmon patties.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	N/A
Calories from Fat	192 kcal	N/A
Total Fat	21.4 g	32%
Saturated Fat	3.7 g	18%
Cholesterol	155 mg	51%
Sodium	117.5 mg	4%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	53.2 g	106%

Variations & Substitutions

• Spice Rub: For a more flavourful salmon, consider adding a dry spice rub before grilling. A combination of smoked paprika, garlic powder, onion powder, and brown sugar works well.
• Citrus Glaze: A citrus glaze adds a touch of sweetness and acidity to the salmon. Mix orange juice, lemon juice, honey, and soy sauce, and brush it over the salmon during the last 15 minutes of cooking.
• Maple Syrup: Maple syrup is an incredible glaze for salmon. Brush it over the fillet during the last 10 minutes.
• Herb Infusion: Add fresh herbs like dill, thyme, or rosemary to the cedar plank beneath the salmon for an herbaceous infusion.
• Different Fish: While sockeye salmon is preferred, other types of salmon, such as coho or king salmon, can also be used. Adjust cooking times accordingly. Even trout can work well with this method.

FAQs (Frequently Asked Questions)

Q: Can I use a gas grill instead of a charcoal grill?
A: Yes, a gas grill works perfectly fine. Just ensure you can create distinct hot and cool zones, with one side set to high heat for the wood chips and the other side at a low setting for indirect cooking.

Q: What if my cedar plank catches fire?
A: This can happen if the plank wasn’t soaked long enough. Use a spray bottle of water to quickly douse the flames. Monitor the plank closely and continue to spray as needed.

Q: How do I know when the salmon is done?
A: The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). It should also have a “doré” reddish-orange colour.

Q: Can I prepare the salmon ahead of time?
A: You can prepare the salmon by placing it on the salted cedar plank and seasoning it with sea salt up to a few hours in advance. Store it covered in the refrigerator until you’re ready to grill it.

Q: What other side dishes go well with this salmon?
A: Grilled vegetables, such as asparagus, zucchini, and bell peppers, are excellent accompaniments. A quinoa or couscous salad also pairs well. For a heartier meal, try roasted potatoes or wild rice.

Final Thoughts

There’s something undeniably special about cooking salmon on a cedar plank. The combination of the smoky aroma, the tender, flaky fish, and the rustic presentation elevates a simple meal into a memorable experience. I encourage you to try this recipe and discover the magic for yourself. Feel free to experiment with different wood chips, herbs, and spices to create your own unique flavour profile. And most importantly, don’t be afraid to share your culinary creations with friends and family. After all, food is best enjoyed when it’s shared!