Imagine the scent of aromatic cedar smoke wafting through your backyard as perfectly grilled salmon fillets sizzle on wooden planks. This isn’t just any fish dinner—it’s a culinary experience that connects us to centuries of cooking tradition while delivering incredible flavor and nutrition.
Cedar-plank grilling originated with Native American tribes in the Pacific Northwest, who would secure salmon to Western Red Cedar planks and place them near open fires. This ingenious cooking method prevented the delicate fish from sticking to cooking surfaces while infusing it with the wood’s natural aromatic oils. Today, this technique has been adapted for modern grills, allowing home cooks to achieve restaurant-quality results with minimal effort.
What makes this cedar-plank salmon recipe stand out is its perfect balance of simplicity and sophistication. The cedar plank acts as a natural barrier, protecting the salmon from direct flame while slowly releasing its fragrant oils into the flesh. The result is exceptionally moist, tender salmon with a subtle smoky essence that complements rather than overwhelms the fish’s natural flavors.
Ingredients
Base Ingredients
- 4 salmon fillets (6 oz/170g each), skin-on or skinless
- 2 untreated cedar planks (6×12 inches/15x30cm)
- 2 tablespoons olive oil (30ml)
- 1 teaspoon sea salt (5g)
- ½ teaspoon black pepper (2g)
Lemon-Herb Marinade
- 3 tablespoons fresh lemon juice (45ml)
- 2 tablespoons honey or maple syrup (30ml)
- 2 cloves garlic, minced (6g)
- 1 tablespoon fresh dill, chopped (3g)
- 1 teaspoon lemon zest (2g)
- 1 tablespoon olive oil (15ml)
Optional Garnishes
- Fresh lemon wedges
- Additional fresh herbs (dill, parsley, or chives)
- Capers
- Thinly sliced red onion
Substitutions:
- For gluten-free: Ensure all ingredients are naturally gluten-free
- For dairy-free: This recipe is naturally dairy-free
- For low-sodium: Reduce salt to ½ teaspoon and use low-sodium soy sauce if using variations
- For honey-free: Replace with maple syrup or agave nectar
- Salmon alternatives: Arctic char or trout work well with cedar-plank cooking
Seasonal Note: Wild salmon is typically in season from May to September, offering the best flavor and sustainability. Farmed salmon is available year-round.
Instructions/Steps
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Soak the cedar planks (1-2 hours): Submerge the cedar planks in water, adding a splash of white wine or apple cider vinegar if desired. Weight them down with a heavy can to keep them fully submerged. This prevents the wood from burning and creates steam during cooking.
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Prepare the grill (10 minutes): Preheat your grill to medium-high heat (400°F/200°C). If using a gas grill, preheat with all burners on medium. For charcoal, wait until the coals are covered with gray ash.
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Make the marinade (5 minutes): In a small bowl, whisk together the fresh lemon juice, honey or maple syrup, minced garlic, chopped dill, lemon zest, and olive oil until well combined.
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Prepare the salmon (5 minutes): Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season with salt and pepper. Place the salmon in a shallow dish and pour half of the marinade over it, turning to coat. Reserve the remaining marinade for basting.
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Preheat the planks (5 minutes): Remove the soaked cedar planks from the water and pat dry. Place them on the preheated grill, close the lid, and let them heat for 3-5 minutes until they start to crackle and release aromatic steam.
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Arrange the salmon (2 minutes): Carefully place the salmon fillets on the hot cedar planks, leaving space between each piece. The salmon should sizzle gently when it touches the wood.
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Grill the salmon (15-20 minutes): Close the grill lid and cook for 12-15 minutes. Baste the salmon with the reserved marinade halfway through cooking. The salmon is done when it reaches an internal temperature of 125-130°F (52-54°C) for medium-rare or 140°F (60°C) for medium.
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Rest and serve (5 minutes): Using heat-resistant gloves or spatulas, carefully remove the planks from the grill. Let the salmon rest for 3-5 minutes before serving. This allows the juices to redistribute and the fish to finish cooking gently.
Pro Tip: Keep a spray bottle of water handy to extinguish any flare-ups on the plank edges. The plank should char slightly but not burn completely.
Common Pitfall to Avoid: Don’t flip the salmon! The plank protects the bottom while the grill heat cooks from above. Flipping can cause the fish to break apart.
Recipe Info Box
Course: Main Dish
Cuisine Style: Pacific Northwest / American
Nutrition Information
Health Benefits: Cedar-plank salmon is an excellent source of high-quality protein and heart-healthy omega-3 fatty acids, which support brain health and reduce inflammation. Salmon is also rich in vitamin D, essential for bone health and immune function, and vitamin B12, important for nerve function and red blood cell formation.
Nutrition Disclaimer: Values are estimates and may vary based on ingredients, portion sizes, and specific salmon varieties used (wild vs. farmed).
Tips/Variations/Notes
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Wood Alternatives: While cedar is traditional, experiment with alder for a milder flavor or maple for a sweeter note. Avoid soft woods like pine that contain harmful resins.
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Spice Rub Variation: Create a dry rub with brown sugar, smoked paprika, garlic powder, and cayenne for a sweet and spicy version that caramelizes beautifully on the grill.
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Asian-Inspired Twist: Replace the lemon-herb marinade with a mixture of soy sauce, sesame oil, ginger, and garlic for an umami-rich preparation.
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Indoor Method: Don’t have a grill? Preheat your oven to 400°F (200°C), place the soaked cedar plank on a baking sheet, and cook for 12-15 minutes.
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Make-Ahead: The marinade can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator.
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Storage: Leftover salmon keeps well in the refrigerator for 2-3 days. Reheat gently in a 300°F (150°C) oven for 10 minutes to maintain moisture.
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Freezing: Uncooked salmon can be frozen in the marinade for up to 3 months. Thaw overnight in the refrigerator before cooking.
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Serving Suggestion: For an elegant presentation, serve the salmon directly on the cedar plank with a bed of wilted spinach or grilled asparagus.
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Troubleshooting: If your salmon is sticking to the plank, it may not have been preheated long enough. Always ensure the plank is hot before adding the fish.
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Plank Reuse: Cedar planks can typically be reused 2-3 times if they haven’t burned through. Scrub with hot water (no soap) and dry thoroughly before storing.
Equipment Needed
Essential Tools
- Grill (gas or charcoal)
- 2 untreated cedar planks (6×12 inches/15x30cm)
- Large container or sink for soaking planks
- Tongs or heat-resistant gloves
- Instant-read meat thermometer
- Mixing bowls
- Whisk
- Basting brush
- Sharp knife
- Cutting board
Nice-to-Have Extras
- Grill thermometer
- Spray bottle for water
- Cedar plank holder for serving
- Fish spatula
- Microplane for zesting lemons
FAQs
Q: Can I substitute the cedar planks with another type of wood? A: Yes! Alder, maple, and hickory work well. Alder provides a milder flavor similar to cedar, maple adds sweetness, and hickory offers a stronger smoky taste. Avoid soft woods like pine that contain harmful resins.
Q: How long does cedar-plank salmon last in the fridge? A: Cooked salmon can be stored in an airtight container in the refrigerator for 2-3 days. For best quality, consume within 24 hours as the texture and flavor diminish over time.
Q: Can I freeze cedar-plank salmon? A: Yes, you can freeze cooked salmon for up to 3 months. Wrap it tightly in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator and reheat gently in a 300°F oven.
Q: Is cedar-plank salmon kid-friendly? A: Absolutely! The mild smoky flavor and tender texture appeal to many children. You can reduce or omit the black pepper and serve with child-friendly sides like rice or roasted potatoes.
Q: How do I know when the salmon is done? A: The most reliable method is using an instant-read thermometer. For medium-rare, look for 125-130°F (52-54°C); for medium, 140°F (60°C). The salmon should also flake easily with a fork and appear opaque.
Q: Can I make cedar-plank salmon without a grill? A: Yes! Preheat your oven to 400°F (200°C), place the soaked cedar plank on a baking sheet, and cook for 12-15 minutes. The results won’t be quite as smoky but will still be delicious.
Q: What if my cedar plank catches fire? A: Keep a spray bottle of water nearby to extinguish any flames. Some charring is normal and desirable for flavor, but if the plank ignites, spritz it with water and reduce the grill heat slightly.
Q: Can I prepare this recipe ahead for a dinner party? A: You can soak the planks and prepare the marinade up to a day in advance. However, for best results, cook the salmon just before serving as it doesn’t reheat as well as some other proteins.
Q: What sides pair best with cedar-plank salmon? A: Light, fresh sides complement the rich salmon beautifully. Try grilled asparagus, roasted potatoes, a simple green salad, quinoa, or steamed vegetables with herbs.
Recipe Story & Cultural Context
The tradition of cooking salmon on wooden planks is deeply rooted in the indigenous cultures of the Pacific Northwest, particularly among tribes like the Salish, Nuu-chah-nulth, and Tlingit. For centuries, these peoples have revered salmon not merely as food but as a sacred gift from the Creator. Many tribes hold ceremonies to honor the first salmon of the season, believing that showing respect ensures the salmon’s return year after year.
Historically, Native American cooks would split salmon lengthwise and secure the pieces to Western Red Cedar planks using wooden skewers or thongs. The planks were then positioned vertically around an open fire, allowing the fish to cook slowly in the radiant heat while absorbing the cedar’s aromatic oils. This method was both practical and ingenious—it prevented the delicate fish from falling apart or sticking to cooking surfaces while infusing it with subtle wood flavors.
When European settlers arrived in the Pacific Northwest, they observed and adapted this cooking technique. Over time, cedar-plank grilling evolved from its traditional vertical orientation to the horizontal method commonly used today, where the plank is placed directly on grill grates. This adaptation made the technique more accessible to home cooks while preserving its essential character.
Today, cedar-plank salmon represents a beautiful fusion of ancient wisdom and modern convenience. It connects us to the sustainable food practices of indigenous peoples while offering a foolproof method for achieving perfectly cooked fish. The technique has spread beyond the Pacific Northwest, becoming popular across North America and even internationally, wherever fresh salmon and cedar are available.
Regional variations have emerged as the technique has traveled. In the Great Lakes region, local whitefish is sometimes substituted for salmon. In Scandinavia, a similar tradition exists using juniper or alder wood. Some contemporary chefs experiment with different woods and flavor combinations, but the core principle remains the same: using wood as both cooking surface and seasoning.
What makes cedar-plank cooking particularly special is its emphasis on simplicity and respect for ingredients. Unlike many modern cooking techniques that rely on complex equipment or heavy seasoning, cedar-plank grilling lets the natural flavors of the fish shine through, enhanced only by the subtle kiss of smoke and wood.
Pairing Suggestions
Wine Pairings
- Pinot Noir: The light body and bright acidity of Oregon or California Pinot Noir complement salmon without overwhelming it.
- Sauvignon Blanc: A crisp Sauvignon Blanc with citrus notes echoes the lemon in the marinade and cuts through the rich fish.
- Rosé: A dry rosé from Provence or California offers versatility with enough body to stand up to the smoky flavors.
- Chardonnay: An oaked Chardonnay pairs beautifully with the cedar notes, creating a harmonious wood-on-wood flavor profile.
Beer Pairings
- IPA: The hoppy bitterness of an IPA balances the richness of the salmon.
- Pilsner: A light, crisp pilsner cleanses the palate between bites.
- Wheat Beer: The subtle citrus and spice notes in a wheat beer complement the herb marinade.
Side Dish Suggestions
- Spring/Summer: Grilled asparagus with lemon, fresh herb salad with light vinaigrette, or quinoa with cucumber and dill.
- Fall/Winter: Roasted root vegetables, wild rice pilaf, or creamy polenta with sautéed mushrooms.
- Year-Round: Garlic mashed potatoes, steamed green beans with almonds, or a simple arugula salad with shaved Parmesan.
Special Occasion Ideas
- Easter Brunch: Serve with spring vegetable hash and poached eggs.
- Fourth of July: Pair with corn on the cob and potato salad for an all-American feast.
- Dinner Party: Present as the centerpiece of a Pacific Northwest-themed menu with Dungeness crab cakes and huckleberry dessert.
- Romantic Dinner: Accompany with truffle mashed potatoes and sautéed spinach for an elegant meal.
Conclusion
Cedar-plank grilled salmon represents the perfect marriage of simplicity and sophistication—a dish that honors ancient traditions while fitting seamlessly into modern life. The magic lies in how the cedar plank transforms ordinary salmon into something extraordinary: moist, tender, and infused with a subtle smoky aroma that can’t be replicated by any other cooking method.
What makes this recipe truly special is its accessibility. You don’t need professional culinary skills or expensive equipment to achieve impressive results. With just a cedar plank, a grill, and a few simple ingredients, you can create a restaurant-quality meal that will have your guests asking for your secret.
Beyond its incredible flavor, cedar-plank salmon is a nutritional powerhouse packed with protein, heart-healthy omega-3s, and essential vitamins and minerals. It’s a dish that nourishes both body and soul, connecting us to sustainable food traditions while supporting our health.
We’d love to hear how your cedar-plank salmon turns out! Leave a comment below with your experience, rate the recipe, or share any creative variations you’ve tried. Don’t forget to snap a photo of your beautiful creation and post it on social media with the hashtag #CedarPlankPerfection—your culinary masterpiece might just inspire others to try this timeless technique.
Whether you’re cooking for a special occasion or a simple weeknight dinner, cedar-plank grilled salmon delivers a memorable meal that celebrates the natural bounty of the Pacific Northwest. Soak your plank, fire up the grill, and prepare to discover why this cooking method has stood the test of time for centuries.