I’m so excited to share with you my favorite cedar board salmon recipe. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.
The origin of this recipe is unclear, but it’s believed to have originated from the Pacific Northwest region of the United States, where salmon is abundant and cedar wood is a common material for cooking and smoking. The combination of flavors and textures in this dish is truly unique and will leave you wanting more.
The key to making this recipe successful is to use fresh, high-quality ingredients and to cook the salmon on a cedar board, which infuses the fish with a smoky, woody flavor that’s hard to replicate with other cooking methods. I’ve served this dish at countless family gatherings and dinner parties, and it never fails to impress.
Whether you’re looking for a quick weeknight meal or a special occasion dish, this cedar board salmon recipe is sure to please even the pickiest of eaters. My kids love it when I serve this dish with a side of roasted vegetables or quinoa, which helps to balance out the richness of the salmon.
As an added bonus, this recipe is also incredibly healthy, as salmon is packed with omega-3 fatty acids and antioxidants that are essential for maintaining good health.
Cedar Plank Grilled Salmon
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A classic Pacific Northwest preparation, this salmon is grilled on a soaked cedar plank, which infuses the fish with a delicate smoky, woodsy aroma. The plank also protects the salmon from direct heat, resulting in incredibly moist, flaky fish with a subtly sweet glaze.
1Submerge the cedar plank in water and weigh it down with a heavy plate or bowl so it stays fully immersed.
2Soak the plank for at least 1 hour and up to 4 hours; this prevents it from catching fire on the grill.
3While the plank soaks, mix the maple syrup, soy sauce, Dijon mustard, minced garlic, and grated ginger in a small bowl.
4Set the glaze aside.
5Pat the salmon fillet dry with paper towels and place it on a large plate.
6Rub the flesh side with olive oil and season evenly with kosher salt and black pepper.
7Preheat your gas or charcoal grill to medium-high heat, aiming for 400 to 450 degrees Fahrenheit.
8If using charcoal, arrange the coals for two-zone cooking with a hot side and a cooler side.
9Remove the soaked plank from the water and place it directly on the grill grates over the hot side.
10Close the lid and let the plank heat for 3 to 4 minutes until it starts to crackle and release steam, then flip the plank using tongs.
11Place the salmon fillet skin-side down onto the hot plank.
12Close the grill lid and cook for 12 to 15 minutes, until the thickest part of the salmon registers 130 degrees Fahrenheit on an instant-read thermometer and the flesh flakes easily with a fork.
13During the last 3 minutes of cooking, brush the glaze generously over the top of the salmon.
14Close the lid and allow the glaze to set and caramelize slightly, being careful not to burn it.
15Using heavy oven mitts, carefully remove the plank with the salmon from the grill and place it on a heatproof surface.
16Let the salmon rest for 5 minutes before slicing and serving directly from the plank.
Soak the plank for at least 1 hour to avoid flare-ups. You can use the leftover glaze as a dipping sauce, but do not brush it on raw fish to avoid cross-contamination. For extra flavor, add fresh dill or lemon slices on top of the salmon before grilling.
Watch Video Of How Cedar Plank Grilled Salmon Works
This cedar board salmon recipe is perfect for any occasion – whether it’s a special dinner party or just a quick weeknight meal. It’s easy to make ahead of time and reheat when needed, making it ideal for busy households like mine.
When storing leftover salmon, make sure to wrap it tightly in plastic wrap or aluminum foil and refrigerate at 40°F (4°C) within two hours of cooking. You can also store cooked salmon in an airtight container in the refrigerator for up to three days or freeze it for up to six months.
Reheating cooked salmon is simple – just place it on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through.
❓ Frequently Asked Questions About Cedar Plank Grilled Salmon
Q: What type of cedar board should I use for this recipe?
A: You can use either a pre-made cedar plank or a piece of raw cedar wood that you can season and prepare yourself. If you’re using raw cedar wood, make sure to soak it in water for at least an hour before cooking to prevent it from catching fire.
Q: Can I substitute the cedar plank with another type of wood?
A: While other types of wood may impart different flavors to the salmon, none will quite replicate the unique taste and aroma of cedar. If you don’t have access to a cedar plank, you can try using other types of wood like alder or mesquite, but keep in mind that the results may be different.
Q: How do I ensure that my salmon cooks evenly on the cedar board?
A: To prevent hotspots and uneven cooking, make sure your oven is at the correct temperature (usually around 400°F) and that you’re not overcrowding the board with too many pieces of salmon. Also, consider investing in a meat thermometer to ensure that your salmon reaches a safe internal temperature of 145°F.
Q: Can I cook this recipe on a grill instead of in the oven?
A: Yes, you can cook this recipe on a grill instead of in the oven. In fact, grilling adds an extra layer of smoky flavor to the dish that many people love. Just make sure your grill is at medium-high heat (around 375°F) and that you’re not overcrowding it with too many pieces of salmon.
Q: What are some side dishes that pair well with this recipe?
A: Some popular side dishes that pair well with this recipe include roasted vegetables like asparagus or Brussels sprouts, quinoa or brown rice, and steamed broccoli or green beans.
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