Master Cedar Planked Salmon – Easy, Smoky & Delicious

Imagine a warm summer evening with the grill crackling. The air is filled with the smoky scent of cedar planked salmon. Grilling salmon on a cedar plank is more than cooking—it’s an experience that turns a simple meal into something special.

Cedar planked salmon is a mix of easy and fancy. Our grilled salmon recipes bring top-notch flavors right to your backyard. The cedar adds a woodsy taste that makes the salmon even richer.

It might seem hard to make cedar planked salmon, but it’s really simple. With a few easy steps, you’ll make a dish that looks and tastes like it’s from a fancy restaurant.

The Magic of Grilling Salmon on Cedar Wood

Discover the art of wood-fired cooking that turns ordinary salmon into a culinary masterpiece. Pacific Northwest cuisine loves grilling salmon on cedar planks. This technique makes smoky salmon dishes truly special.

Understanding Wood Plank Selection

Choosing the right cedar plank is key for perfect smoky salmon dishes. Look for planks that meet these important criteria:

• Minimum thickness of ½ inch
• Food-grade certified
• Untreated wood from reputable sources
• Smooth surface without splinters

Benefits of Cedar Plank Cooking

Wood-fired cooking on cedar planks has many benefits for salmon:

Smoke Infusion Process

To master the smoke infusion process in Pacific Northwest cuisine, follow these essential steps:

1. Soak cedar plank for at least 1 hour before grilling
2. Preheat grill to 350-375°F
3. Place salmon on prepared cedar plank
4. Grill for 12-15 minutes per inch of thickness
5. Check internal temperature reaches 145°F

Pro tip: Keep a spray bottle nearby to manage any unexpected flames. This ensures your cedar plank cooking stays controlled and delicious.

Essential Ingredients for Perfect Cedar Planked Salmon

Starting with premium ingredients is key to making delicious seafood barbecue ideas. Your healthy fish dishes begin with the right salmon fillet. Look for wild-caught Pacific salmon, about 4-6 ounces per serving.

• Fresh salmon fillets (skin-on recommended)
• Extra virgin olive oil
• High-quality Dijon mustard
• Fresh herbs (basil, dill, or parsley)
• Sea salt and freshly ground black pepper

These ingredients make your seafood barbecue ideas stand out. A 4-ounce salmon serving gives you:

• 35 grams of protein
• 442 calories
• Omega-3 fatty acids
• Essential vitamins and minerals

Choosing wild-caught Pacific salmon is best for flavor and nutrition. The right ingredients turn a simple meal into a feast that’s good for you.

Preparing Your Cedar Plank for Grilling Success

Mastering salmon grilling starts with the right cedar plank prep. The right steps can make your outdoor cooking stand out. It’s all about getting that smoky flavor and tender salmon.

Proper Soaking Techniques

Before grilling, cedar planks need careful prep. Here’s what to do:

• Soak the cedar plank in cold water for at least 2 hours
• Use filtered or clean water to prevent unwanted flavors
• Ensure the entire plank is completely submerged
• Weight down the plank if it tends to float

Plank Seasoning Methods

Boost your salmon grilling with unique soaking liquids. Try these:

• White wine for a subtle, sophisticated taste
• Apple cider for a hint of sweetness
• Herbal tea for unexpected aromatic notes

Pre-grilling Preparation

Before grilling, do these important steps:

1. Pat the plank dry with a clean kitchen towel
2. Lightly oil the plank’s surface to prevent sticking
3. Preheat your grill to 375°F-400°F
4. Check plank size: 5″x11″ works best for 2-4 portions

Outdoor cooking trends keep changing, and cedar plank grilling is a great mix of old and new. With these steps, your salmon will wow everyone.

Cedar Planked Salmon: The Ultimate Grilling Guide

Learning how to grill salmon can turn a simple meal into a feast that wows your guests. The cedar plank method adds a special touch by bringing out smoky flavors in the fish.

To get the best results, follow these key grilling steps:

• Preheat your grill to medium-high heat (350-400°F)
• Position the cedar plank about 8 inches from the heat source
• Make sure the plank has soaked for 1-4 hours to avoid burning

Keeping the temperature right is key for great salmon. Experts say to use the hand test to check the heat:

“The secret to perfect cedar planked salmon is patience and precise temperature control.” – Grill Master Chef

Timing is everything when grilling salmon. Cook for 12-15 minutes, depending on the fish’s thickness. It’s done when it flakes easily and reaches 145°F inside.

For a gourmet touch, try a dry rub up to 24 hours ahead or a quick marinade 2 hours before grilling. This boosts the flavor.

Creating the Perfect Herb Butter Topping

Take your cedar planked salmon to the next level with a delicious herb butter topping. This topping turns your dish from good to great. It brings out the rich flavors of salmon, making it a hit with everyone.

Fresh Herb Combinations

Choosing the right herbs is key for your salmon. Here are some great herb mixes:

• Classic Blend: Dill, parsley, and chives
• Mediterranean Twist: Basil, oregano, and thyme
• Zesty Option: Cilantro, mint, and green onions

Butter Mixture Ratios

Getting the herb butter just right is important. Here’s a good mix for your salmon:

Application Techniques

For the best results, apply the herb butter carefully. Brush it on the salmon in the last 2-3 minutes of cooking. This way, the herbs flavor the salmon without burning.

Pro tip: Let the butter mixture warm up for 15-20 minutes before using. This makes it easier to spread evenly on your salmon.

Mastering Temperature and Timing

Getting great at grilling salmon means knowing how to control the heat and timing. Learning about heat management can make your cedar planked salmon truly stand out.

Temperature is key when grilling salmon. Make sure your grill is at 350-375°F (175-190°C) before you start. This temperature helps cook the fish evenly without drying it out.

• Preheat grill to medium-high heat
• Use a meat thermometer for accuracy
• Cook salmon 12-15 minutes per inch of thickness
• Target internal temperature of 145°F (63°C)

For perfect salmon, keep an eye on both the grill’s heat and the fish’s internal temperature. A meat thermometer in the thickest part of the fish is your best friend. The FDA says to cook to 145°F for safety. But some chefs like it a bit lower, at 125-130°F, for extra tenderness.

Grill masters know that salmon keeps cooking even after it’s off the heat. Take it off when it’s almost done, then let it rest for 5 minutes. This lets the juices spread and makes the flavors pop.

Pro tip: Watch for visual cues like opaque flesh and easy flaking to indicate doneness.

By mastering these grilling techniques, you’ll impress everyone with your delicious cedar planked salmon. It’s a skill that will make your cooking shine.

Signature Maple Bourbon Glaze Recipe

Take your salmon to the next level with this amazing maple bourbon glaze. It turns a simple cedar planked salmon into a dish that wows everyone. The mix of sweet, smoky, and rich flavors will make your salmon unforgettable.

Making a great glaze needs careful attention and top-notch ingredients. This recipe combines classic tastes that enhance salmon’s natural flavor. It adds depth and complexity to your dish.

Glaze Ingredients

• ½ cup bourbon whiskey
• 2 tablespoons pure maple syrup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon low sodium soy sauce
• 1 clove minced garlic
• ½ teaspoon apple cider vinegar

Preparation Steps

1. Combine bourbon and maple syrup in a small saucepan
2. Bring mixture to a boil, then reduce heat to simmer
3. Reduce liquid by approximately half (8-10 minutes)
4. Add remaining ingredients and whisk thoroughly
5. Simmer until sauce reaches a syrupy consistency

“The secret to an exceptional glaze is patience and attention to detail.” – Culinary Expert

This maple bourbon glaze will elevate your salmon to new heights. The sweet maple, rich bourbon, and savory flavors blend perfectly. They create a delicious coating that caramelizes beautifully on the salmon.

Pro tip: Brush the glaze during the last few minutes of cooking to prevent burning and maximize flavor intensity.

Pairing Suggestions and Side Dishes

When you’re looking at seafood barbecue ideas, picking the right side dishes is key. They can make your cedar plank salmon go from good to amazing. Look for sides that match its smoky flavor and add nutrition. Lemon dill rice and grilled asparagus are great choices.

Healthy fish dishes are even better with lively side dishes. Try roasted garlic parmesan potatoes for a crispy bite. Mango avocado salsa adds a sweet and creamy touch. Quinoa with cranberries and almonds brings a tropical flavor, while Mediterranean cucumber salad adds a fresh crunch.

For a summer barbecue, consider sides like herb butter corn on the cob and steamed green beans with almonds. A light spinach strawberry salad is also a great choice. If you’re watching carbs, garlic mashed cauliflower is a tasty, low-calorie option. Each side dish enhances the salmon and makes your meal complete.

The secret to great pairings is finding the right balance of flavors and textures. Choose sides like roasted root vegetables or a quick farro salad with cherry tomatoes. Use fresh, seasonal ingredients to make your cedar plank salmon the highlight of the meal.

FAQ

What type of cedar plank should I use for grilling salmon?

Pick a food-grade cedar plank that’s at least 1/2 inch thick. Make sure it’s untreated and made for cooking. Look for planks from trusted brands that use wood from sustainable forests in the Pacific Northwest.

How long do I need to soak the cedar plank before grilling?

Soak your cedar plank for 1-2 hours before grilling. Soaking in water, white wine, or apple cider adds flavor. It also stops the wood from burning and creates a smoky cooking space for your salmon.

Can I reuse cedar planks for multiple cooking sessions?

Cedar planks are best used once for food safety and flavor. Some try to clean and reuse them, but it’s safer to use a new plank each time. This ensures the best taste and prevents bacterial growth.

What’s the best type of salmon for cedar plank grilling?

Wild-caught Pacific salmon like Sockeye, Chinook, or Coho are great. Choose fresh, thick fillets with a bright color and firm texture. Skin-on salmon is best as it keeps moisture in during grilling.

How do I prevent the cedar plank from catching fire?

Soak the plank well before grilling and have water ready. Grill at medium heat (350-400°F) and watch the plank closely. If it starts to char, spray with water to stop flames.

What internal temperature should cedar planked salmon reach?

Cook salmon to 145°F. Use a meat thermometer in the thickest part of the fillet. The fish should look opaque and flake easily with a fork when cooked right.

Can I prepare cedar planked salmon in the oven?

Yes, you can cook cedar planked salmon in the oven at 400°F. Place the soaked plank with salmon on a baking sheet. Cook for 12-15 minutes, depending on the fillet’s thickness.

What are some good seasonings for cedar planked salmon?

Try classic seasonings like fresh dill, lemon zest, garlic, and black pepper. You can also use maple bourbon glazes, herb butter, or Mediterranean spice blends. These add to the smoky cedar flavor.