How to Make Perfect Cedar Plank Salmon: A Step-by-Step Guide

Cedar plank salmon is a delicious and aromatic way to prepare salmon, infusing it with a subtle smokiness and enhancing its natural flavors. If you’re looking to elevate your grilling game while incorporating traditional Indigenous cooking techniques, this simple yet impressive cooking method is perfect for a flavorful meal!

Follow this step-by-step guide to achieve perfectly cooked cedar plank salmon every time.

The Indigenous History of Cedar Plank Salmon

The tradition of cooking salmon on cedar planks dates back centuries and originates from Indigenous peoples of the Pacific Northwest, including the Coast Salish, Tlingit, and Haida nations.

These communities perfected the technique of using cedar wood to slowly cook salmon over open flames, enhancing its natural flavors while preserving its moisture. This method was not only a culinary practice but also a deeply rooted cultural tradition, often used during gatherings, ceremonies, and feasts.

Today, cedar plank salmon continues to honor these rich traditions, bringing history and heritage to modern kitchens.

Why Use a Cedar Plank?

Cooking salmon on a cedar plank imparts a mild smoky flavor while keeping the fish moist and tender. On top of that, the plank prevents the salmon from sticking to the grill and helps cook it evenly. Plus, it’s an easy way to impress your family and guests with restaurant-quality results at home!

Ingredients You’ll Need:

• 1 untreated cedar plank (about 12 inches long)
• 2 salmon fillets (skin-on, about 6 oz each)
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup or honey
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 lemon (sliced)
• Fresh herbs (such as dill or parsley) for garnish

Step 1: Soak the Cedar Plank

To prevent the plank from burning on the grill, soak it in water for at least 1 hour (up to 2 hours for the best results). You can weigh it down with a heavy object to keep it submerged. This step ensures the plank smolders rather than catches fire, adding a gentle smoky essence to the salmon (which you’ll be thankful for later!).

Step 2: Prepare the Salmon

Pat the salmon fillets dry with a paper towel to remove excess moisture. In a small bowl, mix olive oil, Dijon mustard, maple syrup (or honey), salt, black pepper, garlic powder, and smoked paprika. Then, brush the mixture generously over the salmon fillets, ensuring they are evenly coated. Let the salmon marinate for about 15 minutes to enhance the flavor.

Step 3: Preheat the Grill

Preheat your grill to medium heat (375-400°F). If using a charcoal grill, arrange the coals for indirect heat. Place the soaked cedar plank on the grill and heat it for about 5 minutes until it begins to smoke and crackle slightly.

Step 4: Grill the Salmon on the Plank

Once the plank is heated, place the salmon fillets skin-side down on the plank; lay the lemon slices on top of the fillets for added flavor. Close the grill lid and cook for about 12-15 minutes, or until the salmon reaches an internal temperature of 125-130°F for medium-rare or 140°F for fully cooked.

Step 5: Serve and Enjoy

Carefully remove the cedar plank from the grill using tongs or a heatproof glove. Let the salmon rest for a few minutes before garnishing it with fresh herbs. After your salmon is complete, you can serve it with a side of grilled vegetables, rice, or a fresh salad for a well-balanced meal!

Pro Tips for the Best Cedar Plank Salmon:

• Use untreated cedar planks – Avoid planks that have been chemically treated or painted.
• Experiment with flavors – Try adding a splash of soy sauce, a squeeze of lime, or a sprinkle of red pepper flakes to the marinade.
• Reuse your cedar plank – If the plank is not overly charred, rinse it thoroughly and let it dry for future use.

This simple yet flavorful technique will transform your salmon into a smoky, tender masterpiece. Give it a try and enjoy a taste of gourmet grilling right at home!