You’re about to discover an ancient cooking method that will transform your salmon into a smoky, tender masterpiece! Cedar plank salmon grilling isn’t just a technique; it’s a culinary journey that Native Americans perfected centuries ago. While you might think it’s complicated, you’ll be surprised to learn that this restaurant-worthy dish only needs five ingredients and some basic know-how. Let’s explore how a simple piece of wood can elevate your next salmon dinner into something truly memorable. Once you have tried this for yourself make sure to leave comments and tips below.
History of Cedar Plank Salmon
While Native American tribes have been cooking salmon on wood planks for thousands of years, cedar plank grilling gained widespread popularity in the Pacific Northwest during the 1990s.
You’ll find that this cooking method originated with tribes like the Coast Salish, who’d discover that cedar wood enhanced the fish’s natural flavors while keeping it moist. In restaurants across Seattle and Vancouver, chefs began incorporating this traditional technique into their modern menus. They’d noticed how the cedar’s aromatic oils created a subtle smokiness that guests couldn’t resist.
Soon, home cooks started experimenting with cedar plank grilling too, and by the early 2000s, you could find cedar planks in most grocery stores. This ancient cooking method has now become a beloved staple of contemporary American cuisine. And its about time you give this method a try. Go into your kitchen today and recreate a piece of history for your family to savor and enjoy.
Recipe For the best Cedar Plank Salmon
Cedar Plank Salmon is a classic grilling technique that combines the natural oils of salmon with aromatic cedar wood to create a dish that’s both elegant and flavorful. The method dates back to Native American cooking traditions and has become a popular way to prepare salmon, offering a perfect balance of smoky essence and delicate fish texture.
The beauty of this recipe cedar plank salmon, lies in its simplicity, using just five key ingredients to achieve restaurant-quality results. The brown sugar and soy sauce create a glossy glaze that caramelizes beautifully on the salmon’s surface, while the cedar plank infuses the fish with subtle woody notes and prevents it from sticking to the grill.
- 1.5 pounds salmon fillet
- 1/4 cup brown sugar
- 3 tablespoons soy sauce
- 1 teaspoon black pepper
- 1 cedar plank (12-14 inches long)
Remember that you can cook more if you need. Simply do it by doubling the recipe and then if you have left overs you can have them the following day or freeze them for a later date. Now, lets get started together!
Begin by soaking the cedar plank in water for at least 2 hours or overnight. Preheat your grill to medium-high heat (375°F). In a small bowl, combine brown sugar and soy sauce until well mixed.
Pat the salmon dry with paper towels and place it skin-side down on the soaked cedar plank. Brush the brown sugar mixture generously over the salmon and sprinkle with black pepper. Place the plank on the preheated grill, close the lid, and cook for 15-20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 135°F.
Keep a spray bottle filled with water nearby to control any flare-ups on the cedar plank edges. Minimize opening the grill lid during cooking to maintain consistent temperature and preserve the smoky flavor. One of the best flavors you will ever taste is smoked salmon so it might as well be Cedar plank salmon.
The salmon will continue cooking for a few minutes after removal from the grill, so it’s better to remove it slightly early rather than risk overcooking. Allow the salmon to rest for 5 minutes before serving, and if the plank is still smoking, place it in water to extinguish completely before discarding.
Cooking Steps
You’ll want to start by soaking your cedar plank for at least 2 hours, which prevents burning and helps create that wonderful smoky flavor.
While your plank soaks, you can mix up the brown sugar-soy sauce glaze and pat your salmon dry, making sure it’s ready to be placed skin-side down on the plank.
Once you’ve got everything assembled and your grill is at medium-high heat, you’ll place the plank with salmon on the grill, keeping the lid closed as much as possible during cooking and letting the finished fish rest for 5 minutes before serving.
step 1. Soak Plank Before Grilling
Proper plank preparation begins with a thorough soaking of your cedar plank for at least 2 hours, though overnight soaking delivers the best results.
You’ll want to submerge the plank completely in water – a large baking dish or clean sink works perfectly for this task.
To keep the plank underwater, you can place a heavy bowl or pot on top of it.
If you’re short on time, the minimum 2-hour soak will work, but you won’t get that deep, smoky flavor that makes cedar plank salmon so special.
While the plank soaks, it’s absorbing moisture that’ll create the perfect amount of smoke during grilling.
Don’t skip this crucial step – a dry plank can catch fire on your grill, and that’s definitely not the kind of excitement you’re looking for!
step 2. Prepare Salmon Glaze Mixture
While your cedar plank continues soaking, let’s create the sweet-savory glaze that’ll transform your salmon into a caramelized masterpiece.
- Grab a medium mixing bowl and measure out 1/4 cup of brown sugar – don’t worry about packing it too tightly.
- Add 3 tablespoons of soy sauce to the brown sugar. You’ll notice the sauce might look a bit grainy at first, but that’s perfectly normal.
- Using a whisk or spoon, stir the mixture until the brown sugar dissolves completely and you’ve got a smooth, dark glaze. This usually takes about 30 seconds of steady stirring.
- Give it a quick taste test – you’re looking for that perfect balance of sweet and salty. If needed, add a touch more brown sugar or soy sauce to suit your preference.
step 3. Place Salmon on Plank
Now that your glaze is ready, let’s put that beautifully soaked cedar plank to work.
- Remove your cedar plank from the water and pat it lightly with paper towels to remove excess moisture.
- Place the plank on a clean work surface and position your salmon fillet in the center, skin-side down. You’ll want the fish to sit comfortably on the plank without hanging over the edges.
- Using paper towels, pat the salmon’s surface dry to help the glaze stick better. This step is crucial for achieving that perfect caramelization we’re looking for.
- Brush your brown sugar-soy mixture generously over the entire top surface of the salmon, making sure to coat it evenly.
Don’t forget those sides – they need love too!
step 4. Monitor Grill Temperature Carefully
Maintaining consistent grill temperature stands as one of the most critical factors for perfectly cooked cedar plank salmon.
You’ll want to keep your grill steady at 375°F throughout the cooking process, as fluctuating temperatures can lead to uneven cooking and potentially dry fish.
Watch your grill’s temperature gauge carefully, and make adjustments to maintain that sweet spot between 350-400°F.
If you notice the temperature climbing too high, slightly open the grill vents to release some heat.
When the temperature drops too low, close the vents a bit and increase the gas flow or add more charcoal.
Remember, every time you lift the lid, you’re losing valuable heat and smoke – so resist the urge to peek too often.
A good rule is to check the temperature every 5 minutes.
step 5. Rest Before Serving
After achieving the perfect temperature and cooking your salmon, letting it rest properly makes all the difference in the final dish.
You’ll want to give your cedar plank salmon at least 5 minutes of resting time before serving – this isn’t just for show, it’s actually crucial for the best texture.
During this resting period, the juices inside the salmon will redistribute evenly throughout the fish instead of spilling out when you cut into it.
While you’re waiting, you can use this time to prepare your serving plates or finish any side dishes.
Don’t worry if you see a bit of carryover cooking happening – that’s perfectly normal, and it’s why we slightly undercook the salmon on the grill.
After resting, your salmon will be perfectly moist and ready to serve.
Final Thoughts
Cedar plank salmon stands out as one of the most impressive yet approachable dishes you’ll ever make on your grill.
You’ll love how this simple preparation method transforms ordinary salmon into a showstopping meal that’ll have your guests thinking you’re a culinary genius.
Don’t let the elegant results fool you – this recipe’s beauty lies in its simplicity. With just five ingredients and some patience during the plank-soaking process, you’ll create a dish that perfectly balances sweet, savory, and smoky flavors.
Whether you’re hosting a special dinner or just wanting to elevate your weeknight cooking, cedar plank salmon delivers restaurant-quality results without the fuss.
It’s a technique you’ll find yourself returning to again and again, especially when you want to make an impression without spending hours in the kitchen. Just remember the name and the rest of the details will come easy. Your family and friends will love the method of Cedar Plank Salmon.
