The moment that cedar plank hits the grill and begins to crackle, you know you’re in for something special. This salmon recipe blends the rich, buttery texture of the fish with deep, smoky undertones, thanks to the natural wood aroma infusing every bite. A simple Asian-inspired marinade featuring soy sauce, sesame oil, fresh ginger, and garlic adds complexity and a slightly sweet-savory finish.
Whether you’re grilling for a summer party or just looking to elevate your weeknight dinner, this Cedar Planked Salmon offers an unforgettable culinary experience. No flipping, no sticking to the grates—just tender, flakey perfection that’s as easy to make as it is elegant to serve. Pair with grilled vegetables or a crisp green salad, and you’ve got a complete meal that’s sure to impress.
Full Recipe:
-
4 (6 ounce) salmon fillets, skin on
-
1/4 cup soy sauce
-
1/4 cup vegetable oil
-
1 tablespoon rice vinegar
-
1 tablespoon sesame oil
-
3 green onions, sliced
-
1 tablespoon grated fresh ginger
-
2 cloves garlic, minced
-
2 untreated cedar planks (food-safe), soaked in water for 2 hours
Directions:
-
Soak cedar planks in water for at least 2 hours. Weight them down so they stay submerged.
-
In a bowl, whisk together soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic to make the marinade.
-
Place salmon fillets in a shallow dish and pour marinade over them. Cover and refrigerate for 15–30 minutes.
-
Preheat an outdoor grill to medium heat. Place soaked cedar planks on the grill grates and heat until they start to smoke and crackle (about 5 minutes).
-
Carefully place the salmon fillets skin-side down on the cedar planks. Close the grill lid.
-
Grill salmon for 15–20 minutes, or until it flakes easily with a fork. Avoid flipping the fish.
-
Carefully remove the planks from the grill using tongs and transfer the salmon to plates.
Prep Time: 15 minutes (plus 2 hours soaking) / Cooking Time: 20 minutes / Total Time: 35 minutes (excluding plank soak)
Kcal: 360 kcal per serving / Servings: 4
The Legacy of Cedar Plank Cooking
Cedar plank cooking is a time-honored method that dates back centuries, with deep roots in Native American culinary traditions, particularly among tribes in the Pacific Northwest. These communities used aromatic wood not just as a source of fuel but as a medium for flavor. Cooking fish—especially salmon—on wooden planks over open fires allowed the natural oils and moisture from the wood to infuse the fish, adding a smoky depth and subtle complexity that’s nearly impossible to replicate with other cooking methods.
Today, cedar plank cooking is a celebrated technique in modern kitchens and backyards across the globe. It marries rustic heritage with gourmet sophistication, producing meals that are as delicious as they are memorable.
Why Cedar Plank Salmon Is So Popular
The popularity of cedar planked salmon isn’t just about taste—it’s also about experience. The cedar plank offers a built-in buffer that protects the fish from direct heat, preventing it from sticking to grill grates or drying out. It eliminates the need for flipping and creates a gentle, indirect cooking process that results in a tender, evenly cooked fillet.
The smoke released from the cedar plank during grilling permeates the fish with aromatic woodsy notes. Combine that with a well-balanced marinade—often featuring ingredients like soy sauce, sesame oil, ginger, and garlic—and you’ve got a dish that hits all the right notes: umami, smokiness, and a hint of sweetness.
The Role of Marinade in Enhancing Flavor
While the cedar plank imparts smokiness, the marinade is what gives the salmon its bold, complex flavor. In most cedar planked salmon recipes, the marinade draws heavily from Asian influences, balancing salty soy sauce with the nuttiness of sesame oil and the brightness of rice vinegar.
Ginger and garlic offer pungent, aromatic qualities that cut through the richness of the salmon, while green onions add a fresh pop of flavor. Marinating the fish for even just 15–30 minutes is enough to let these flavors seep in, enhancing the natural qualities of the salmon without overpowering it.
The oil in the marinade also plays a dual role—it not only helps distribute flavors evenly across the fish but also locks in moisture, making the final product succulent and juicy.
Choosing the Right Cedar Plank
Not all wood planks are created equal. For best results, always use untreated, food-safe cedar planks. You can usually find these in the grilling section of grocery or kitchen specialty stores. Avoid planks that have been chemically treated or stained, as they can release harmful toxins when heated.
Soaking the planks for at least two hours before grilling is crucial. This step prevents the wood from catching fire on the grill and also encourages the release of aromatic steam that flavors the fish during cooking. For a deeper infusion, consider soaking the planks in wine, cider, or even beer instead of water.
Tips for Grilling Success
Grilling cedar planked salmon isn’t complicated, but a few key tips can make the process even smoother. First, make sure your grill is preheated to medium heat and clean of any food residue. Placing the soaked cedar planks on the grill first allows them to heat up and start smoking—an essential part of flavor development.
Once you place the salmon on the plank, resist the urge to open the lid too frequently. Keeping the grill closed allows the smoky essence to build and infuse the fish more thoroughly. Because of the moisture in the plank and the fat in the salmon, flare-ups are rare, making this a relatively low-maintenance grilling experience.
When the fish flakes easily with a fork and reaches an internal temperature of about 135–140°F (it will rise slightly after removal), it’s ready to come off the heat.
Serving and Pairing Suggestions
Cedar planked salmon is a showstopper on its own, but pairing it with the right sides can elevate your meal even further. For a light, refreshing accompaniment, consider a crisp cucumber salad or citrus-dressed greens. Roasted seasonal vegetables or grilled asparagus also work beautifully.
Starch lovers might enjoy serving it with wild rice, garlic mashed potatoes, or even a chilled soba noodle salad tossed in sesame oil. The richness of the fish pairs well with acidic or slightly sweet beverages, such as a glass of dry Riesling, Pinot Noir, or a citrusy craft beer.
For a complete dinner party menu, start with a simple appetizer like shrimp skewers or miso soup, followed by your cedar planked salmon, and finish with a fruit-forward dessert like grilled peaches or lemon sorbet.
Health Benefits of Salmon and Cedar Plank Cooking
Salmon is often touted as one of the healthiest protein choices, and for good reason. It’s an excellent source of omega-3 fatty acids, which promote heart health, brain function, and may even reduce inflammation. It’s also high in B vitamins, potassium, and lean protein.
Grilling the salmon on a cedar plank instead of frying or heavily sautéing it means you’re keeping additional fats and calories in check. Plus, you’re avoiding direct contact with the flames, which can sometimes char food and introduce potentially harmful compounds. This makes cedar planked salmon one of the most health-conscious ways to enjoy this flavorful fish.
Great for Entertaining and Meal Prep
Whether you’re hosting a summer barbecue, a cozy dinner gathering, or just want to meal prep for the week, cedar planked salmon is incredibly versatile. It presents beautifully straight off the grill, making it an impressive main course for guests.
Leftovers are equally useful—toss them into a salad, flake them into a wrap, or serve cold over a grain bowl. You can even make salmon patties with the leftover cooked fish by mixing it with breadcrumbs, herbs, and an egg before pan-searing.
Best of all, because the recipe is so hands-off once the salmon hits the grill, it allows you to focus on entertaining or prepping other components of your meal.
Customization and Variations
While the classic cedar planked salmon recipe leans toward Asian flavors, it’s easily customizable. Want a Mediterranean twist? Swap out the soy-based marinade for one with olive oil, lemon juice, fresh oregano, and crushed garlic. Craving a more American barbecue flavor? Try a brown sugar and Dijon glaze with a touch of bourbon.
You can also experiment with other types of wood planks, such as maple, cherry, or alder, each bringing its own unique scent and taste. And while salmon is the go-to, this method works great with other types of fish like trout, Arctic char, or even halibut.
Conclusion
Cedar planked salmon is more than just a meal—it’s a culinary experience that brings together flavor, tradition, and simplicity. From its roots in indigenous cooking to its place in modern backyard grilling, this method captures the essence of what makes great food memorable.
It’s incredibly easy to prepare, stunning to serve, and endlessly adaptable to suit your tastes. Whether you’re looking for a healthy weeknight dinner, a showstopping entrée for guests, or a new way to appreciate the depth of salmon’s flavor, cedar plank cooking is a technique worth mastering.
