Cedar Planked Salmon is a true culinary masterpiece that combines the rich flavor of salmon with the subtle smokiness of cedar wood. This classic method of cooking creates moist, flaky fish infused with earthy, aromatic tones that make every bite unforgettable. The technique not only enhances the taste but also adds a rustic charm to any outdoor meal.
Cedar Planked Salmon :
Ideal for summer gatherings, family dinners, or special occasions, this dish elevates simple grilled salmon to gourmet status. With just a few ingredients and a cedar plank, you can achieve a restaurant-quality flavor that’s smoky, savory, and perfectly balanced.
History:
Cooking fish on cedar planks originated from Indigenous peoples of the Pacific Northwest. They discovered that using aromatic wood not only preserved the fish but also imparted a unique smoky aroma and depth of flavor. Over centuries, this technique evolved and became popular across North America.
Today, Cedar Planked Salmon is a staple in outdoor cooking and fine dining alike. It’s admired for its combination of simplicity and sophistication — a perfect example of how traditional cooking methods can produce timeless results.
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Cedar Planked Salmon – Smoky Tender and Perfectly Grilled
Ingredients
- 1 large salmon fillet (about 1.5 lbs)
- 1 untreated cedar plank (soaked in water for at least 1 hour)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped
Instructions
- Soak the cedar plank: Submerge the plank in water for at least one hour to prevent burning.
- Prepare the grill: Preheat the grill to medium heat (around 375°F/190°C).
- Season the salmon: Brush the fillet with olive oil, lemon juice, garlic, salt, and pepper. Sprinkle with fresh dill.
- Grill on the plank: Place the soaked plank on the grill for 2–3 minutes until it starts to smoke. Lay the salmon skin-side down on the plank.
- Cook: Close the grill lid and cook for 15–20 minutes or until the salmon flakes easily with a fork.
- Serve: Garnish with lemon slices and serve hot with your favorite sides.
Notes
- Always use untreated, food-safe cedar planks.
- Soaking the plank prevents flare-ups and helps create fragrant smoke.
- You can reuse planks if they aren’t too charred.
- For added flavour, soak the plank in apple cider, wine, or beer.
- Serve directly from the plank for a rustic presentation.
Tips for Cedar Planked:
- Don’t overcook the salmon — check after 15 minutes for perfect tenderness.
- Use fresh herbs like dill, thyme, or rosemary for enhanced aroma.
- Add a drizzle of honey or maple syrup before grilling for a sweet glaze.
- Keep a spray bottle of water nearby to manage flare-ups.
- Let the salmon rest for 5 minutes before serving to retain juices.
FAQ’s Planked Salmon:
Q: Why soak the cedar plank before grilling?
Soaking prevents the wood from burning and helps produce gentle, flavorful smoke.
Q: Can I bake cedar planked salmon in the oven?
Yes, bake at 375°F (190°C) for 15–20 minutes. The wood still imparts its smoky aroma.
Q: What type of cedar should I use?
Use Western Red Cedar planks that are labeled as food-grade and untreated.
Q: Can I reuse the plank?
If the plank isn’t overly charred, rinse it well and reuse it for another cook.
Q: What sides go best with cedar planked salmon?
Roasted asparagus, grilled vegetables, quinoa, or wild rice make great pairings.
Conclusion:
Cedar Planked Salmon is more than a meal — it’s an experience that blends nature, fire, and flavour. The cedar wood infuses the salmon with smoky, earthy notes while keeping it moist and tender. Each bite celebrates simplicity and craftsmanship, making this dish ideal for family gatherings, outdoor dinners, or a quiet evening by the grill.