Introduction
Cedar-plank grilled salmon is one of those dishes that never fails to impress, combining the natural sweetness of salmon with the aromatic essence of cedar wood. I’ve found that this cooking method transforms an ordinary piece of salmon into something truly extraordinary, infusing it with a subtle smokiness that perfectly complements the fish’s rich flavor. Whether you’re planning a special dinner or want to elevate your grilling game, this recipe delivers restaurant-quality results right in your backyard.
Ingredients
- 2 lbs fresh salmon fillet, skin on
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 lemon, thinly sliced
- 2 sprigs fresh rosemary
- 1 cedar plank (about 14 inches long), soaked for at least 2 hours
Instructions
- Start by soaking your cedar plank in water for at least 2 hours, though overnight is better. This prevents the wood from burning and ensures proper smoke production.
- Preheat your grill to medium-high heat (around 375-400°F).
- Pat the salmon dry with paper towels. Brush both sides with olive oil.
- In a small bowl, mix the brown sugar, salt, and pepper. Rub this mixture evenly over the salmon.
- Place the soaked cedar plank on the preheated grill and close the lid. Wait until the plank begins to smoke and crackle (about 3-5 minutes).
- Carefully place the seasoned salmon on the plank, skin side down. Arrange lemon slices and rosemary sprigs on top.
- Close the grill lid and cook for 15-20 minutes, or until the salmon flakes easily with a fork.
- Remove from grill and let rest for 5 minutes before serving.
Cook Time and Serving Size
Prep Time: 10 minutes (plus 2 hours for plank soaking)
Cook Time: 15-20 minutes
Servings: 4-6 people
Recipe Notes
For the best results, keep these important tips in mind:
- Choose a salmon fillet with consistent thickness to ensure even cooking.
- Keep a spray bottle of water handy in case the plank catches fire.
- The salmon is done when it reaches an internal temperature of 145°F or when it flakes easily with a fork.
- Don’t flip the salmon during cooking – the cedar plank method only requires cooking on one side.
- If you can’t find cedar planks at your local store, they’re readily available online or at hardware stores (just ensure they’re food-grade).
- Store unused cedar planks in a dry place. While they can be reused once or twice, replace them when they become too charred.
- For extra flavor, try adding a tablespoon of Dijon mustard to the seasoning mix, or replace the rosemary with fresh dill.
Cedar-Plank Grilled Salmon
Cedar-plank grilled salmon is one of those dishes that never fails to impress, combining the natural sweetness of salmon with the aromatic essence of cedar wood. I've found that this cooking method transforms an ordinary piece of salmon into something truly extraordinary, infusing it with a subtle smokiness that perfectly complements the fish's rich flavor. Whether you're planning a special dinner or want to elevate your grilling game, this recipe delivers restaurant-quality results right in your backyard.
Ingredients
- 2 lbs fresh salmon fillet skin on
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 lemon thinly sliced
- 2 sprigs fresh rosemary
- 1 cedar plank about 14 inches long, soaked for at least 2 hours
Instructions
- Start by soaking your cedar plank in water for at least 2 hours, though overnight is better. This prevents the wood from burning and ensures proper smoke production.
- Preheat your grill to medium-high heat (around 375-400°F).
- Pat the salmon dry with paper towels. Brush both sides with olive oil.
- In a small bowl, mix the brown sugar, salt, and pepper. Rub this mixture evenly over the salmon.
- Place the soaked cedar plank on the preheated grill and close the lid. Wait until the plank begins to smoke and crackle (about 3-5 minutes).
- Carefully place the seasoned salmon on the plank, skin side down. Arrange lemon slices and rosemary sprigs on top.
- Close the grill lid and cook for 15-20 minutes, or until the salmon flakes easily with a fork.
- Remove from grill and let rest for 5 minutes before serving.