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Easy Cedar Plank Salmon: A Flavor-Packed Grilling Sensation

The aroma alone transports me back to summers spent on the Puget Sound. My grandfather, a seasoned fisherman, always had a cedar plank ready, soaking patiently in saltwater. The moment the salmon hit the grill, the smoky cedar mingled with the sweet glaze, creating a fragrance that promised a feast. He’d meticulously debone each fillet, ensuring even the smallest pin bones were gone, a testament to his love and dedication to the perfect grilled salmon. This recipe captures that same magic – simple, delicious, and utterly unforgettable.

Recipe Overview

Prep Time: 2 hours 15 minutes
Cook Time: 20-30 minutes
Total Time: 2 hours 35 minutes
Servings: 2
Yield: 2 salmon fillets
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt & freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar

Equipment Needed

Large dish or container for soaking plank
Grill (gas or charcoal)
Paper towels
Small bowl
Platter

Instructions

Begin by preparing the cedar plank. This is crucial for infusing the salmon with that signature smoky flavor. Submerge the cedar plank in salted water for at least 2 hours. Ensure the entire plank is fully immersed. The salt helps to prevent the plank from catching fire on the grill and enhances the flavor. After soaking, drain the plank thoroughly.
While the plank soaks, prepare the salmon fillets. Remove the skin from the salmon fillets if desired. Some prefer leaving the skin on, as it can help protect the fish from drying out on the grill, but for this recipe, we’re removing it for a more even cooking and flavor penetration. Use a sharp knife and gently slide it between the skin and the flesh.
Next, meticulously remove any remaining bones. Run your fingers along the surface of the fillet to feel for any small bones. Use tweezers or pliers to carefully pull them out. This step ensures a pleasant eating experience.
Rinse the salmon under cold running water and pat it completely dry with paper towels. Excess moisture can hinder the browning process and prevent the glaze from adhering properly.
Season the salmon generously with salt and freshly ground black pepper on both sides. Don’t be shy with the seasoning; it’s essential for enhancing the natural flavors of the salmon.
Lay the salmon fillets on the prepared cedar plank, placing them on what was the skin-side down.
Carefully spread the Dijon mustard evenly over the top and sides of the salmon fillets. The mustard acts as a binder for the brown sugar and adds a tangy counterpoint to the sweetness.
In a small bowl, place the brown sugar. Use your fingers to crumble it, breaking up any large clumps. This ensures even distribution over the mustard-coated salmon.
Sprinkle the crumbled brown sugar evenly over the Dijon mustard. Ensure the entire surface is coated. The brown sugar will caramelize during grilling, creating a beautiful and flavorful crust.
Set up your grill for indirect grilling and preheat it to medium-high heat. Indirect grilling means the salmon will cook away from the direct flames, preventing it from burning and allowing it to cook through evenly. If using a gas grill, turn off the burner directly beneath where the plank will be placed. If using a charcoal grill, arrange the coals on either side of the grilling surface.
Place the cedar plank with the salmon in the center of the hot grate, away from the direct heat.
Cover the grill and cook until the salmon is cooked through, about 20 to 30 minutes. The cooking time will vary depending on the thickness of the fillets and the temperature of your grill.
To check for doneness, insert an instant-read thermometer into the thickest part of the salmon fillet. The internal temperature should read 135 degrees F. The salmon should also flake easily with a fork.
Once cooked, carefully transfer the salmon and the plank to a platter. Serve immediately right off the plank. The cedar plank not only imparts flavor but also serves as a beautiful serving dish.

Expert Tips & Tricks

Soaking Time is Key: Don’t skimp on the soaking time for the cedar plank. A well-soaked plank is less likely to catch fire and will provide the best smoky flavor. You can even weigh it down with a plate to ensure it stays submerged.
Sugar Substitute: For a slightly different flavor profile, try using maple sugar or coconut sugar instead of brown sugar.
Don’t Overcook: Salmon is best when it’s slightly undercooked, as it will continue to cook slightly off the grill. Aim for an internal temperature of 130-135°F for optimal moistness.
Plank Re-Use: While not recommended for food safety reasons, you can sometimes reuse a cedar plank once. However, it’s best to consider it disposable after a single use, especially if it’s charred.

Serving & Storage Suggestions

Serve the cedar plank salmon immediately, straight from the plank, for the best flavor and presentation. Garnish with fresh herbs like dill or parsley, and a lemon wedge for a burst of citrus.

Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a low oven (around 275°F) or in a microwave, taking care not to overcook it. The salmon is best enjoyed fresh, but proper storage ensures it remains safe and flavorful for a short period.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	295.7 kcal	N/A
Calories from Fat	N/A	24%
Total Fat	7.9 g	12%
Saturated Fat	1.3 g	6%
Cholesterol	73.1 mg	24%
Sodium	380.4 mg	15%
Total Carbohydrate	21.5 g	7%
Dietary Fiber	0.7 g	2%
Sugars	20.3 g	N/A
Protein	33.6 g	67%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice it Up: Add a pinch of cayenne pepper or a dash of smoked paprika to the brown sugar mixture for a little heat.
Herb Infusion: Before spreading the mustard, sprinkle some chopped fresh herbs like dill, thyme, or rosemary over the salmon fillets.
Citrus Zest: Add lemon or orange zest to the brown sugar mixture for a bright, citrusy flavor.
Honey Glaze: Substitute honey for the brown sugar for a different kind of sweetness.
Vegetarian Option: While this recipe is specifically for salmon, you could try grilling firm tofu on a cedar plank using a similar glaze.

FAQs (Frequently Asked Questions)

Q: Can I use a gas or charcoal grill for this recipe?
A: Yes, both gas and charcoal grills work well. The key is to use indirect heat to prevent the plank from burning and to cook the salmon evenly.

Q: How do I know when the salmon is done?
A: The best way to check for doneness is to use an instant-read thermometer. The internal temperature should reach 135°F. The salmon should also flake easily with a fork.

Q: What if my cedar plank catches fire?
A: If the plank starts to flame, use a spray bottle filled with water to extinguish the flames. Make sure your plank is properly soaked beforehand.

Q: Can I prepare the salmon ahead of time?
A: You can prepare the salmon by seasoning it and applying the mustard and brown sugar glaze ahead of time. Store it in the refrigerator until ready to grill. However, it’s best to grill it fresh for the best flavor and texture.

Q: What sides go well with cedar plank salmon?
A: Grilled vegetables like asparagus, zucchini, or bell peppers are excellent choices. A simple salad or roasted potatoes also complement the salmon well.

Final Thoughts

I urge you to try this recipe. The combination of the smoky cedar, the flaky salmon, and the sweet and tangy glaze is simply irresistible. It’s a surprisingly easy dish that delivers impressive results, perfect for a weeknight dinner or a weekend gathering. Don’t be afraid to experiment with the variations and make it your own. And please, share your feedback – I’d love to hear how it turned out! Pair this delightful salmon with a crisp Sauvignon Blanc or a light-bodied Pinot Noir for a truly memorable meal.

Easy Cedar Plank Salmon Recipe