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Grilled Cedar-Planked Salmon with Sun-Dried Tomato Vinaigrette

The first time I tasted cedar-planked salmon, it was at a lakeside barbecue in the Pacific Northwest. The air was crisp, filled with the scent of pine and woodsmoke, and the salmon, imbued with that same smoky cedar aroma, was unlike anything I’d ever had. It was flaky, moist, and subtly sweet, a true celebration of simple, fresh ingredients cooked with care. That day, I knew I had to learn the secrets of plank cooking and bring that taste of the wilderness back to my own kitchen.

Recipe Overview

Prep Time: 4 hours (minimum, for soaking plank)
Cook Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 6
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

1 cedar plank, untreated (14x7x1 inch)
1/2 cup sun-dried tomato vinaigrette dressing
1/4 cup fresh basil, finely chopped
1/4 cup sun-dried tomatoes, finely chopped (not oil packed)
1 tablespoon oil
2 lbs salmon fillets, cut 1 inch thick
2 cups cooked basmati rice or 2 cups cooked brown rice
Basil leaves (to garnish)

Equipment Needed

Grill
Large container for soaking plank
Weight to submerge plank
Mixing bowl
Basting brush

Instructions

Soak the cedar plank: Place the plank in a large container filled with water. Use a weight, such as a heavy pot or several cans, to keep the plank fully submerged. Soak for a minimum of 4 hours, or preferably overnight. This step is crucial to prevent the plank from catching fire on the grill.
Preheat the grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). Make sure the grates are clean.
Prepare the vinaigrette: In a mixing bowl, combine the sun-dried tomato vinaigrette dressing, finely chopped fresh basil, and finely chopped sun-dried tomatoes. Mix well to combine the flavors.
Reserve dressing: Divide the vinaigrette mixture in half. Set aside half of the dressing for serving the fish later.
Oil the plank: Remove the soaked cedar plank from the water and pat it dry with a paper towel. Brush the top surface of the plank with 1 tablespoon of oil. This will help prevent the salmon from sticking.
Place salmon on the plank: Arrange the salmon fillets, skin side down, on the oiled cedar plank. Ensure the fillets are evenly spaced and not overlapping.
Grill the salmon: Carefully place the cedar plank with the salmon onto the preheated grill. Close the grill lid. Grill for 10 minutes.
Brush with dressing: After 10 minutes of grilling, open the grill lid and brush the salmon fillets generously with the remaining vinaigrette mixture.
Continue grilling: Close the grill lid again and continue to grill for an additional 10 minutes, or until the salmon flakes easily with a fork. The exact cooking time will depend on the thickness of the salmon fillets and the heat of your grill.
Check for doneness: To check if the salmon is done, insert a fork into the thickest part of the fillet. If it flakes easily and is opaque throughout, it’s ready.
Remove from grill: Carefully remove the cedar plank with the cooked salmon from the grill. Use tongs or a spatula to transfer the salmon fillets from the plank to a serving platter.
Remove skin: Gently remove the skin from the salmon fillets. It should peel off easily.
Serve: Plate the cooked basmati or brown rice and top with the grilled salmon fillet. Spoon a tablespoon or so of the reserved vinaigrette dressing over the fish. Garnish with additional basil leaves.

Expert Tips & Tricks

Plank soaking: If you don’t have time for an overnight soak, a minimum of 4 hours is essential. For faster soaking, you can use hot water, but ensure the plank cools down before grilling.
Plank safety: Keep a spray bottle filled with water nearby while grilling. If the plank starts to flame excessively, lightly spritz it with water.
Flavor variations: Experiment with different types of wood planks, such as alder or maple, for subtle flavor variations.
Salmon selection: Choose salmon fillets of uniform thickness for even cooking.
Doneness test: If you have a meat thermometer, the internal temperature of the salmon should reach 145°F (63°C).

Serving & Storage Suggestions

Serve the grilled cedar-planked salmon immediately while it’s hot and flaky. The aroma of the cedar will be most pronounced when freshly grilled. Accompany it with a side salad, grilled vegetables, or crusty bread to soak up the delicious vinaigrette.

Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Avoid overcooking, as it can dry out the fish. This dish is best enjoyed fresh, but properly stored leftovers can still be delicious. It is not recommended to freeze cooked salmon.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	270.6 kcal	N/A
Calories from Fat	69 g	26%
Total Fat	7.7 g	11%
Saturated Fat	1.2 g	5%
Cholesterol	78.8 mg	26%
Sodium	149.3 mg	6%
Total Carbohydrate	16.2 g	5%
Dietary Fiber	0.6 g	2%
Sugars	0.9 g	3%
Protein	32 g	64%

Variations & Substitutions

Herb variations: Instead of basil, try using other fresh herbs like dill, parsley, or thyme.
Dressing variations: Experiment with different types of vinaigrette, such as balsamic or lemon-herb.
Spice it up: Add a pinch of red pepper flakes to the vinaigrette for a little heat.
Vegetarian plank: Grill tofu or vegetables like zucchini, bell peppers, and eggplant on a cedar plank for a vegetarian option.
Maple Glaze: Substitute the sun-dried tomato vinaigrette with a maple syrup and Dijon mustard glaze for a sweeter flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I reuse the cedar plank?
A: It’s generally recommended to use a cedar plank only once or twice, as it will become charred and may impart an unpleasant flavor to the salmon after multiple uses.

Q: What if my plank catches fire?
A: Keep a spray bottle of water nearby and lightly spritz the plank if it starts to flame excessively. Be careful not to douse the flames completely, as this can lower the grill temperature.

Q: Can I use a gas grill instead of a charcoal grill?
A: Yes, this recipe works well on both gas and charcoal grills. Just ensure the grill is preheated to medium heat.

Q: What if I don’t have sun-dried tomatoes?
A: You can substitute with chopped fresh tomatoes, although the flavor will be slightly different. Consider adding a touch of tomato paste for a more concentrated tomato flavor.

Q: How do I know when the salmon is cooked through?
A: The salmon is done when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F (63°C).

Final Thoughts

Grilled cedar-planked salmon is an easy way to impress your guests with delicious food and a touch of rustic elegance. It’s a versatile dish that can be customized to your liking with different herbs, dressings, and side dishes. The unique smoky flavor from the cedar plank elevates simple salmon to a culinary masterpiece. Don’t be afraid to experiment with different variations and make it your own! Gather your ingredients, fire up the grill, and get ready to experience the magic of plank cooking. We hope you enjoy this recipe as much as we do!

Grilled Cedar-Planked Salmon Recipe