Kick your grilling game up a notch with these mouthwatering cedar plank salmon recipes! Perfect for summer gatherings or quick weeknight dinners, this collection transforms simple salmon into smoky, flavorful masterpieces. Whether you’re a grilling pro or just getting started, you’ll find inspiration to create unforgettable meals that will have everyone asking for seconds. Let’s dive into these delicious recipes!
Maple Glazed Cedar Plank Salmon
Keeping your dinner both impressive and approachable starts with this maple glazed cedar plank salmon. Knowing how the sweet maple and smoky cedar complement the rich fish makes this recipe perfect for beginners wanting restaurant-quality results at home.
Ingredients
– 1 cedar plank (15×7 inches)
– 1.5 pounds salmon fillet
– 1/4 cup maple syrup
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
Instructions
1. Submerge the cedar plank completely in water for at least 1 hour, weighing it down with a heavy bowl to prevent floating.
2. Preheat your grill to 400°F, creating both direct and indirect heat zones by turning on only half the burners.
3. Pat the salmon fillet completely dry with paper towels to ensure proper searing and glaze adhesion.
4. Whisk together maple syrup, soy sauce, olive oil, Dijon mustard, garlic powder, and black pepper in a small bowl.
5. Brush half of the maple glaze evenly over the top surface of the salmon fillet.
6. Place the soaked cedar plank on the preheated grill over direct heat for 3 minutes until it begins to smoke and crackle.
7. Move the plank to the indirect heat zone using tongs to prevent flare-ups from dripping glaze.
8. Place the glazed salmon skin-side down on the hot cedar plank.
9. Close the grill lid and cook for 12-15 minutes until the salmon flakes easily with a fork but remains moist.
10. Brush the remaining glaze over the salmon during the last 3 minutes of cooking for a shiny finish.
11. Insert an instant-read thermometer into the thickest part of the salmon, checking for 145°F internal temperature.
12. Transfer the entire plank to a heat-safe surface using grill mitts, letting the salmon rest for 5 minutes before serving.
When you slice into this salmon, the flesh will be tender and flaky while maintaining its moisture from the plank steaming. The caramelized maple glaze creates a sweet-savory crust that pairs beautifully with the subtle smokiness infused throughout. For a stunning presentation, serve the salmon directly on the cedar plank alongside roasted vegetables or a fresh quinoa salad.
Garlic Butter Cedar Plank Salmon
When you want restaurant-quality seafood at home, this cedar plank salmon delivers impressive results with surprisingly simple techniques. We’ll walk through soaking the plank, preparing the garlic butter, and grilling to perfection so even first-timers can achieve flaky, aromatic fish every time.
Ingredients
– 1 cedar plank (6×12 inches)
– 1.5 lbs salmon fillet
– 4 tbsp unsalted butter
– 3 cloves garlic
– 1 tbsp fresh lemon juice
– 1 tsp chopped fresh dill
– 0.5 tsp kosher salt
– 0.25 tsp black pepper
Instructions
1. Submerge the cedar plank completely in water and weigh it down with a heavy object for 1 hour.
2. Preheat your grill to medium heat (375°F) with the lid closed.
3. Mince the garlic cloves finely using a sharp knife.
4. Melt the unsalted butter in a small saucepan over low heat.
5. Stir the minced garlic into the melted butter and cook for 1 minute until fragrant.
6. Remove the saucepan from heat and stir in the fresh lemon juice.
7. Pat the salmon fillet dry with paper towels to ensure even cooking.
8. Brush the garlic butter mixture evenly over the entire surface of the salmon.
9. Sprinkle the kosher salt and black pepper evenly over the buttered salmon.
10. Scatter the chopped fresh dill across the top of the seasoned salmon.
11. Place the soaked cedar plank directly on the preheated grill grate.
12. Close the grill lid and cook for 15-18 minutes until the salmon flakes easily with a fork.
13. Remove the plank from the grill using tongs and oven mitts.
14. Let the salmon rest on the plank for 3 minutes before serving. You’ll notice the salmon develops a beautifully moist texture from the plank steaming, while the garlic butter creates a rich, aromatic crust that complements the natural sweetness of the fish. Try serving it directly on the cedar plank for a rustic presentation, or flake it over a fresh garden salad for a lighter meal.
Lemon Dill Cedar Plank Salmon
Just imagine the aroma of lemon and fresh dill mingling with smoky cedar as this salmon bakes to perfection. Juicy, flaky fish infused with herbal brightness makes this impressive dish surprisingly approachable for weeknight dinners or special occasions. Let me walk you through each simple step to create this restaurant-quality meal at home.
Ingredients
– 1 cedar plank
– 1.5 lbs salmon fillet
– 3 tbsp olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh dill
– 1 tsp lemon zest
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Submerge the cedar plank completely in water and let it soak for at least 1 hour to prevent burning during cooking.
2. Preheat your oven to 375°F while the plank soaks.
3. Pat the salmon fillet dry with paper towels to ensure even cooking and better browning.
4. In a small bowl, whisk together olive oil, lemon juice, chopped dill, lemon zest, salt, and black pepper.
5. Brush the entire surface of the salmon fillet with the prepared marinade mixture.
6. Place the soaked cedar plank on a baking sheet to catch any potential drips during cooking.
7. Position the marinated salmon fillet skin-side down on the damp cedar plank.
8. Insert the baking sheet with the planked salmon into the preheated 375°F oven.
9. Bake for 15-18 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
10. Carefully remove the baking sheet from the oven using oven mitts to avoid burns.
11. Let the salmon rest on the plank for 3 minutes before serving to allow juices to redistribute. Expect beautifully moist, flaky salmon with a delicate smoky aroma from the cedar. The lemon-dill marinade creates bright, fresh flavors that pair wonderfully with roasted vegetables or a simple quinoa salad for a complete meal.
Honey Sriracha Cedar Plank Salmon
Once you master this honey sriracha cedar plank salmon, you’ll have an impressive yet surprisingly simple dish perfect for weeknight dinners or entertaining guests. Our methodical approach ensures even beginners can achieve perfectly cooked salmon with that signature smoky flavor. Opening your cedar plank is the first crucial step toward creating this restaurant-quality meal at home.
Ingredients
– 1 cedar plank (15×7 inches)
– 1.5 pounds salmon fillet
– 3 tablespoons honey
– 2 tablespoons sriracha
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon minced garlic
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Submerge the cedar plank completely in water for at least 1 hour, weighing it down with a heavy bowl to prevent floating.
2. Preheat your grill to medium heat, maintaining a consistent 375°F temperature throughout cooking.
3. Pat the salmon fillet completely dry with paper towels to ensure proper searing and sauce adhesion.
4. Whisk together honey, sriracha, soy sauce, olive oil, minced garlic, black pepper, and salt in a small bowl until fully combined.
5. Brush half of the honey sriracha mixture evenly over the top surface of the salmon fillet.
6. Place the soaked cedar plank directly on the preheated grill grates and close the lid for 3 minutes to preheat the wood.
7. Carefully position the seasoned salmon skin-side down on the heated cedar plank using tongs.
8. Close the grill lid and cook for 12-15 minutes, maintaining 375°F, until the salmon flakes easily with a fork but remains moist.
9. Brush the remaining sauce mixture over the salmon during the final 3 minutes of cooking for a glossy finish.
10. Use a wide spatula to transfer the salmon from the plank to a serving platter, leaving the skin behind if desired.
Now you’ll notice the salmon boasts a beautiful caramelized crust that gives way to tender, flaky flesh beneath. The magic happens when the sweet honey balances the sriracha’s gentle heat while the cedar plank infuses subtle smokiness throughout. Next time, try serving it over quinoa with roasted asparagus for a complete meal that showcases these complex flavors beautifully.
Teriyaki Cedar Plank Salmon
Even the most novice cooks can achieve restaurant-quality results with this teriyaki cedar plank salmon, which transforms simple ingredients into an impressive main course through a straightforward grilling method. Essential preparation involves soaking the plank and creating a balanced glaze that caramelizes beautifully over the fish. Following these methodical steps ensures moist, flavorful salmon every time.
Ingredients
– 1 cedar plank (15×6 inches)
– 1.5 lbs salmon fillet
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 2 tsp grated ginger
– 1 tsp minced garlic
– 1/2 tsp cornstarch
– 1 tbsp water
– 1 tbsp sliced green onions
– 1 tsp sesame seeds
Instructions
1. Submerge the cedar plank completely in water for at least 1 hour, weighing it down with a heavy object to prevent floating.
2. Pat the salmon fillet dry with paper towels and place it skin-side down on a plate.
3. Combine soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic in a small saucepan.
4. Whisk cornstarch and water in a separate bowl until no lumps remain.
5. Bring the soy sauce mixture to a simmer over medium heat, stirring constantly.
6. Add the cornstarch slurry to the saucepan while continuing to stir.
7. Cook the sauce for 2 minutes until it thickens to a glaze consistency, then remove from heat.
8. Preheat your grill to medium heat, approximately 375°F.
9. Remove the cedar plank from water and pat the top surface dry with paper towels.
10. Brush half of the teriyaki glaze evenly over the top of the salmon fillet.
11. Place the glazed salmon skin-side down on the dry surface of the cedar plank.
12. Set the plank with salmon directly on the grill grate and close the lid.
13. Grill for 15-18 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
14. Brush the remaining teriyaki glaze over the salmon during the last 5 minutes of cooking.
15. Transfer the plank with salmon to a heat-safe surface using grill tongs.
16. Sprinkle sliced green onions and sesame seeds over the finished salmon.
Zesty caramelized edges contrast beautifully with the moist, flaky interior, creating a perfect balance of sweet and savory flavors. The cedar plank imparts a subtle smokiness that complements the teriyaki glaze without overwhelming the delicate fish. For a complete meal, serve alongside steamed jasmine rice and roasted asparagus to soak up the delicious sauce.
Smoky Paprika Cedar Plank Salmon
Haven’t you always wanted to impress guests with restaurant-quality salmon that’s surprisingly simple to prepare? Let’s walk through creating this smoky, flavorful dish together, perfect for both weeknight dinners and special occasions. This methodical approach ensures even beginners achieve perfectly cooked salmon every single time.
Ingredients
– 1 cedar plank (6×12 inches)
– 1.5 pounds salmon fillet
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 lemon
Instructions
1. Soak the cedar plank in water for at least 1 hour, weighing it down with a heavy object to ensure complete submersion.
2. Preheat your grill to medium-high heat, approximately 400°F.
3. Pat the salmon fillet completely dry with paper towels.
4. Brush both sides of the salmon with olive oil using a pastry brush.
5. Combine smoked paprika, garlic powder, salt, and black pepper in a small bowl.
6. Rub the spice mixture evenly over the top surface of the salmon fillet.
7. Place the soaked cedar plank directly on the grill grate and close the lid for 3 minutes.
8. Carefully flip the plank using tongs and arrange the seasoned salmon skin-side down on the heated surface.
9. Close the grill lid and cook for 12-15 minutes without opening.
10. Cut the lemon in half and squeeze the juice from one half over the cooked salmon.
11. Check for doneness by inserting a fork into the thickest part – the salmon should flake easily and reach 145°F internally.
12. Transfer the plank with salmon to a heat-safe surface using grill mitts.
Let this beautiful presentation shine by serving the salmon directly on the cedar plank at your table. The flesh remains incredibly moist and tender while absorbing the subtle woody aroma, complemented by the paprika’s smoky warmth against the bright lemon finish.
Brown Sugar Mustard Cedar Plank Salmon
Frequently, home cooks feel intimidated by cooking fish, but this cedar plank method creates perfectly moist salmon every time. Following these simple steps will give you restaurant-quality results with minimal effort, making it perfect for weeknight dinners or entertaining guests.
Ingredients
- 1 cedar plank (15×7 inches)
- 1.5 pounds salmon fillet
- 1/4 cup brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
Instructions
- Submerge the cedar plank completely in water for at least 1 hour before cooking to prevent burning.
- Preheat your grill to medium heat, maintaining a consistent 375°F temperature throughout cooking.
- Pat the salmon fillet dry with paper towels to ensure the glaze adheres properly.
- Combine brown sugar, Dijon mustard, olive oil, garlic powder, smoked paprika, black pepper, and sea salt in a small bowl.
- Brush the glaze mixture evenly over the entire surface of the salmon fillet.
- Place the soaked cedar plank directly on the grill grate and close the lid for 3 minutes to preheat the wood.
- Carefully position the glazed salmon skin-side down on the heated cedar plank.
- Close the grill lid and cook for 15-18 minutes, resisting the urge to open the lid frequently to maintain temperature.
- Check for doneness by inserting a fork into the thickest part – the salmon should flake easily and reach 145°F internally.
- Use two spatulas to carefully transfer the plank and salmon to a heat-safe surface for serving.
Juicy and flaky with a beautiful caramelized crust, this salmon boasts a perfect balance of sweet and tangy flavors. The cedar plank imparts a subtle smoky essence that elevates the dish beyond ordinary grilled fish. Try serving it directly on the plank for a rustic presentation, or pair it with roasted asparagus and wild rice for a complete meal that impresses with minimal effort.
Citrus Herb Cedar Plank Salmon
For a foolproof way to impress guests with minimal effort, this cedar plank salmon delivers restaurant-quality results right from your backyard grill. Following these precise steps ensures perfectly cooked fish infused with smoky, citrusy flavors every single time. Focus on the details below for a dish that looks as spectacular as it tastes.
Ingredients
- 1 cedar plank (15×7 inches)
- 1.5 lbs salmon fillet
- 2 tbsp olive oil
- 1 tbsp fresh dill
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 4 lemon slices
Instructions
- Submerge the cedar plank completely in water for 1 hour, weighing it down with a can to prevent floating.
- Pat the salmon fillet dry with paper towels to ensure proper seasoning adhesion.
- Brush both sides of the salmon with olive oil using a pastry brush.
- Combine dill, lemon zest, garlic powder, black pepper, and sea salt in a small bowl.
- Rub the herb mixture evenly over the top surface of the salmon fillet.
- Arrange lemon slices in a single layer across the seasoned salmon.
- Preheat grill to medium heat (375°F) with all burners lit.
- Place the soaked cedar plank directly on the grill grate and close the lid for 3 minutes until lightly smoking.
- Transfer the prepared salmon onto the heated plank using a wide spatula.
- Close the grill lid and cook for 12-15 minutes until the salmon flakes easily with a fork but remains moist.
- Check for doneness by inserting a fork at the thickest part – flesh should appear opaque and separate cleanly.
- Remove the plank from the grill using heatproof gloves to avoid steam burns.
- Let the salmon rest on the plank for 3 minutes before serving to allow juices to redistribute.
Zesty lemon notes cut through the rich, buttery texture of the flaky salmon, while the subtle smokiness from the cedar elevates this beyond ordinary grilled fish. Serve it directly on the charred plank for a rustic presentation, or flake it over a bed of quinoa with extra fresh dill. The herb crust forms a delicate golden exterior that contrasts beautifully with the moist, tender interior in every bite.
Bourbon Glazed Cedar Plank Salmon
Just imagine the perfect balance of sweet, smoky, and savory flavors coming together in this elegant yet approachable dish. Juicy salmon fillets absorb the subtle cedar aroma while a rich bourbon glaze caramelizes to perfection, creating a restaurant-quality meal you can easily master at home.
Ingredients
– 4 (6-ounce) salmon fillets
– 1 untreated cedar plank
– 1/4 cup bourbon
– 3 tablespoons brown sugar
– 2 tablespoons soy sauce
– 1 tablespoon Dijon mustard
– 1 teaspoon minced garlic
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Soak the cedar plank in water for at least 1 hour to prevent burning during cooking.
2. Preheat your grill to medium heat, approximately 375°F.
3. Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
4. Combine bourbon, brown sugar, soy sauce, Dijon mustard, and minced garlic in a small saucepan.
5. Bring the glaze mixture to a simmer over medium heat, stirring constantly until the sugar dissolves completely.
6. Continue simmering the glaze for 5-7 minutes until it thickens to a syrupy consistency.
7. Place the soaked cedar plank directly on the preheated grill grates and close the lid.
8. Heat the plank for 3-4 minutes until it begins to smoke lightly and crackle.
9. Arrange the seasoned salmon fillets skin-side down on the hot cedar plank.
10. Brush each fillet generously with the prepared bourbon glaze using a pastry brush.
11. Close the grill lid and cook the salmon for 12-15 minutes, basting with additional glaze every 5 minutes.
12. Check for doneness by inserting a fork into the thickest part of a fillet – the flesh should flake easily but remain moist.
13. Remove the plank from the grill using heatproof gloves or tongs.
14. Let the salmon rest on the plank for 2-3 minutes before serving to allow juices to redistribute.
Velvety salmon flakes melt in your mouth while the caramelized bourbon glaze provides a beautiful sweet-savory crust. Serve this stunning dish directly on the cedar plank for dramatic presentation, pairing beautifully with roasted asparagus or wild rice pilaf for a complete meal that impresses guests with minimal effort.
Cajun Spiced Cedar Plank Salmon
Firing up the grill for this cedar plank salmon recipe transforms ordinary fish into an extraordinary meal with minimal effort. Following these straightforward steps will yield perfectly cooked, flaky salmon infused with smoky wood flavor and bold Cajun seasoning that even novice cooks can master.
Ingredients
– 1 cedar plank (15×7 inches)
– 1.5 pounds salmon fillet
– 2 tablespoons olive oil
– 1 tablespoon Cajun seasoning
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1 lemon
– 2 tablespoons chopped fresh parsley
Instructions
1. Submerge the cedar plank completely in water and soak for at least 1 hour to prevent burning.
2. Preheat your grill to medium heat, maintaining a consistent 375°F temperature.
3. Pat the salmon fillet completely dry with paper towels to ensure proper seasoning adhesion.
4. Brush both sides of the salmon evenly with olive oil using a pastry brush.
5. Combine Cajun seasoning, garlic powder, smoked paprika, and black pepper in a small bowl.
6. Sprinkle the seasoning mixture evenly over the top surface of the salmon fillet.
7. Remove the soaked cedar plank from water and place it directly on the grill grate.
8. Close the grill lid and preheat the plank for 3 minutes until it begins to lightly smoke.
9. Place the seasoned salmon fillet skin-side down directly onto the heated cedar plank.
10. Close the grill lid and cook for 12-15 minutes without opening to maintain consistent heat.
11. Check for doneness by inserting a fork – the salmon should flake easily and reach 145°F internally.
12. Transfer the plank with salmon to a heat-safe surface using grill tongs.
13. Squeeze fresh lemon juice evenly over the cooked salmon.
14. Garnish with chopped fresh parsley before serving directly from the plank.
Keeping the salmon skin-side down throughout cooking creates a protective barrier against direct heat. The finished dish features a beautifully crisp exterior that gives way to moist, tender flesh with distinct smoky undertones from the cedar. Consider serving this impressive planked salmon alongside grilled asparagus or over a bed of lemon herb rice for a complete meal that showcases the harmonious blend of spice and smoke.
Ginger Soy Cedar Plank Salmon
Every home cook needs a foolproof salmon recipe in their arsenal, and this ginger soy cedar plank version delivers restaurant-quality results with minimal effort. Essentially, we’re marinating fresh salmon in an Asian-inspired glaze before slow-roasting it on an aromatic cedar plank. Expect perfectly cooked, flaky fish infused with smoky, sweet, and savory flavors that will impress any dinner guest.
Ingredients
- 1 cedar plank (15×7 inches)
- 1.5 lbs salmon fillet
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp grated fresh ginger
- 2 minced garlic cloves
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp sliced green onions
- 1 tsp toasted sesame seeds
Instructions
- Submerge the cedar plank completely in water for at least 1 hour, weighing it down with a heavy bowl to prevent floating.
- Pat the salmon fillet dry with paper towels and place it skin-side down on a plate.
- Whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small bowl until fully combined.
- Pour half of the marinade over the salmon, reserving the remaining half in a separate bowl.
- Cover the marinated salmon with plastic wrap and refrigerate for 30 minutes maximum to prevent the fish from becoming mushy.
- Preheat your oven to 375°F while the salmon marinates.
- Remove the cedar plank from water and pat the top surface dry with paper towels.
- Place the marinated salmon skin-side down directly onto the dry surface of the cedar plank.
- Transfer the plank with salmon to the middle rack of your preheated oven.
- Bake for 15-18 minutes until the salmon reaches 145°F internal temperature when tested with an instant-read thermometer.
- While salmon bakes, combine cornstarch and water in the reserved marinade bowl, whisking until smooth.
- Heat the cornstarch-marinade mixture in a small saucepan over medium heat for 2-3 minutes until thickened into a glossy glaze.
- Brush the thickened glaze over the cooked salmon during the final 2 minutes of baking.
- Remove the salmon from oven and let it rest on the plank for 5 minutes before serving to allow juices to redistribute.
- Sprinkle sliced green onions and toasted sesame seeds over the finished salmon just before serving.
Amazingly tender and flaky, this salmon boasts a perfect balance of sweet honey, salty soy, and aromatic ginger. The cedar plank imparts a subtle smokiness that elevates the fish without overpowering it. For a stunning presentation, serve the salmon directly on the charred plank alongside jasmine rice and steamed broccoli to soak up the delicious glaze.
Pesto Cedar Plank Salmon
For those seeking an impressive yet approachable seafood dish, pesto cedar plank salmon delivers restaurant-quality results with minimal fuss. Following these methodical steps will guide you through creating moist, flavorful salmon with aromatic smokiness from the cedar plank. First, we’ll prepare the plank and ingredients before moving to the cooking process.
Ingredients
– 1 cedar plank (15×7 inches)
– 1.5 pounds salmon fillet
– 1/2 cup basil pesto
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 lemon
Instructions
1. Submerge the cedar plank completely in water for at least 1 hour, weighing it down with a heavy object to prevent floating.
2. Preheat your grill to medium heat, maintaining 375°F with the lid closed.
3. Pat the salmon fillet dry with paper towels to ensure proper seasoning adherence.
4. Brush both sides of the salmon with olive oil using a pastry brush.
5. Sprinkle kosher salt and black pepper evenly over the entire surface of the salmon.
6. Spread basil pesto in an even layer across the top surface of the salmon fillet.
7. Remove the soaked cedar plank from water and place it directly on the grill grates.
8. Close the grill lid and heat the plank for 5 minutes until it begins to smoke lightly.
9. Carefully place the seasoned salmon fillet skin-side down on the heated cedar plank.
10. Close the grill lid and cook for 15-18 minutes until the salmon flakes easily with a fork.
11. Cut the lemon in half and squeeze fresh juice over the cooked salmon just before serving.
12. Use a wide spatula to transfer the salmon from the plank to a serving platter. Vibrant with herbal notes from the pesto and subtle smokiness from the cedar, this salmon develops a beautifully moist interior while the plank prevents sticking. The firm yet flaky texture pairs wonderfully with roasted vegetables or atop a bed of quinoa for a complete meal that showcases the salmon’s natural richness enhanced by the aromatic wood infusion.
Balsamic Glazed Cedar Plank Salmon
Preparing balsamic glazed cedar plank salmon transforms ordinary salmon into an elegant, restaurant-quality dish with minimal effort. This method infuses the fish with subtle smoky flavor while keeping it incredibly moist and tender throughout. Let’s walk through each step together to ensure perfect results.
Ingredients
- 1 cedar plank (15×7 inches)
- 1.5 pounds salmon fillet
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, sliced
Instructions
- Submerge the cedar plank completely in water for at least 1 hour, weighing it down with a heavy bowl to prevent floating.
- Preheat your grill to medium heat, maintaining 375°F consistently with the lid closed.
- Pat the salmon fillet dry with paper towels to ensure proper searing and glaze adhesion.
- Combine balsamic vinegar, honey, olive oil, minced garlic, dried thyme, salt, and black pepper in a small bowl, whisking thoroughly until emulsified.
- Brush half of the balsamic glaze evenly over the top surface of the salmon fillet.
- Remove the soaked cedar plank from water and place it directly on the preheated grill grate.
- Close the grill lid and heat the plank for 5 minutes until it begins to smoke lightly and crackle.
- Carefully place the glazed salmon fillet skin-side down on the hot cedar plank.
- Arrange lemon slices in a single layer across the top of the salmon fillet.
- Close the grill lid and cook for 12-15 minutes, resisting the urge to open it frequently to maintain consistent temperature.
- Brush the remaining balsamic glaze over the salmon during the final 3 minutes of cooking.
- Check for doneness by inserting a fork at the thickest part—the salmon should flake easily but remain slightly translucent in the center.
- Use two large spatulas to transfer the entire cedar plank with salmon to a heatproof surface.
- Let the salmon rest on the plank for 5 minutes before serving to allow juices to redistribute.
Unbelievably moist and flaky, this salmon boasts a perfect balance of sweet balsamic caramelization against the subtle smokiness from the cedar. The flesh should separate into clean, tender flakes while maintaining structural integrity. Serve it directly on the aromatic plank for dramatic presentation, or pair with roasted asparagus and wild rice for a complete meal that impresses guests with minimal cleanup.
Jalapeño Lime Cedar Plank Salmon
Soaking a cedar plank before grilling is the secret to achieving that wonderfully smoky, restaurant-quality salmon at home. Simply follow these straightforward steps to create a perfectly flaky fillet infused with zesty jalapeño and bright lime flavors that will impress any dinner guest.
Ingredients
– 1 cedar plank (approximately 6×12 inches)
– 1.5 lbs salmon fillet
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 jalapeños
– 1 lime
– 2 tbsp honey
Instructions
1. Submerge the cedar plank completely in water and let it soak for at least 1 hour to prevent burning during grilling.
2. Preheat your grill to medium-high heat, approximately 400°F, with the lid closed for 10 minutes.
3. Pat the salmon fillet completely dry with paper towels to ensure proper searing and seasoning adherence.
4. Brush both sides of the salmon evenly with olive oil using a pastry brush.
5. Sprinkle kosher salt and black pepper evenly over the entire surface of the salmon fillet.
6. Slice one jalapeño into thin rounds and the second jalapeño into lengthwise strips for varied texture and presentation.
7. Cut the lime in half, then slice one half into thin rounds and reserve the other half for juicing.
8. Arrange the jalapeño slices and lime rounds decoratively across the top of the salmon fillet.
9. Drizzle honey evenly over the arranged jalapeños and lime slices to create a sweet glaze.
10. Place the soaked cedar plank directly on the preheated grill grates and close the lid for 2 minutes to preheat the plank.
11. Carefully transfer the prepared salmon onto the hot cedar plank using a wide spatula.
12. Close the grill lid and cook for 12-15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
13. Squeeze the juice from the remaining lime half over the cooked salmon just before serving.
Grilling on cedar imparts an aromatic smokiness that beautifully complements the spicy jalapeño and tangy lime. The salmon emerges with a moist, flaky texture and caramelized edges from the honey glaze, making it stunning when served directly on the plank for a rustic presentation that enhances the dining experience.
Rosemary Garlic Cedar Plank Salmon
Gently introducing a foolproof method for perfectly cooked salmon, this cedar plank technique infuses delicate fish with aromatic rosemary and garlic while keeping it incredibly moist. Following these precise steps will give you restaurant-quality results right from your own grill, making this an impressive yet approachable dish for any home cook.
Ingredients
– 1 cedar plank (15×7 inches)
– 1.5 lbs salmon fillet
– 3 tbsp olive oil
– 4 garlic cloves
– 2 tbsp fresh rosemary
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lemon
Instructions
1. Submerge the cedar plank completely in water and weigh it down with a heavy object for at least 1 hour.
2. Preheat your grill to medium heat, maintaining a consistent 400°F temperature.
3. Pat the salmon fillet completely dry with paper towels to ensure proper searing.
4. Mince the garlic cloves finely to distribute flavor evenly throughout the fish.
5. Chop the fresh rosemary leaves, discarding the tough stems.
6. Combine olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper in a small bowl.
7. Rub the seasoning mixture evenly over all surfaces of the salmon fillet.
8. Remove the cedar plank from water and place it directly on the preheated grill grate.
9. Close the grill lid and heat the plank for 5 minutes until it begins to smoke lightly and crackle.
10. Place the seasoned salmon fillet skin-side down directly onto the heated cedar plank.
11. Close the grill lid and cook for 12-15 minutes without opening to maintain consistent heat.
12. Cut the lemon in half and squeeze the juice evenly over the salmon during the final 2 minutes of cooking.
13. Check for doneness by inserting a fork at the thickest part – the salmon should flake easily and reach an internal temperature of 145°F.
14. Use two large spatulas to carefully transfer the entire plank with salmon to a heat-safe surface.
15. Let the salmon rest on the plank for 5 minutes before serving to allow juices to redistribute.
Unbelievably moist and flaky, this salmon develops a subtle smokiness from the cedar that complements the robust garlic and earthy rosemary. The plank creates a beautiful presentation when brought directly to the table, or flake the salmon over a bed of quinoa for a complete meal that captures all the aromatic infused oils from the cooking process.
Miso Glazed Cedar Plank Salmon
Cedar plank salmon offers a wonderfully aromatic cooking method that infuses the fish with subtle smoky flavor while keeping it incredibly moist. Mastering this miso-glazed version requires just a few simple steps and yields restaurant-quality results right in your own kitchen. Following this methodical approach will ensure perfectly cooked salmon every time.
Ingredients
– 1 cedar plank (15×7 inches)
– 1.5 lbs salmon fillet
– 3 tbsp white miso paste
– 2 tbsp mirin
– 1 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp grated ginger
– 1 tsp sesame oil
– 2 tbsp sliced green onions
– 1 tsp sesame seeds
Instructions
1. Submerge the cedar plank completely in water for at least 1 hour, weighing it down with a heavy object to prevent floating.
2. Preheat your grill to medium heat (375°F) while the plank soaks.
3. Pat the salmon fillet dry with paper towels to ensure proper searing.
4. Whisk together white miso paste, mirin, rice vinegar, honey, grated ginger, and sesame oil in a small bowl until smooth.
5. Brush half of the miso glaze evenly over the top surface of the salmon fillet.
6. Place the soaked cedar plank directly on the preheated grill grates and close the lid for 3 minutes to preheat the plank.
7. Carefully arrange the glazed salmon skin-side down on the heated cedar plank.
8. Close the grill lid and cook for 12-15 minutes, maintaining the grill temperature at 375°F.
9. Brush the remaining miso glaze over the salmon during the last 3 minutes of cooking.
10. Check for doneness by inserting a fork—the salmon should flake easily and reach an internal temperature of 145°F.
11. Transfer the salmon from the plank to a serving platter using a wide spatula.
12. Garnish with sliced green onions and sesame seeds before serving.
Buttery and flaky, the salmon develops a beautiful caramelized crust from the sweet-savory miso glaze while remaining exceptionally moist from the plank-steaming method. Serve it straight from the cedar plank for dramatic presentation, or flake it over a bed of jasmine rice to soak up the delicious glaze. The subtle smokiness pairs wonderfully with crisp Asian slaw or steamed bok choy for a complete meal.
Blackened Cedar Plank Salmon
For those seeking restaurant-quality seafood at home, blackened cedar plank salmon delivers impressive flavor with surprisingly simple technique. Following these methodical steps will guide you to perfectly cooked fish with that signature smoky crust every time.
Ingredients
– 1 cedar plank (15×7 inches)
– 1.5 pounds salmon fillet
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Submerge the cedar plank completely in water for at least 1 hour, weighing it down with a heavy bowl to prevent floating.
2. Preheat your grill to medium-high heat, approximately 400°F, with one zone for direct heat and another for indirect.
3. Pat the salmon fillet completely dry with paper towels to ensure proper seasoning adhesion.
4. Brush both sides of the salmon evenly with olive oil using a pastry brush.
5. Combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper in a small bowl.
6. Sprinkle the spice mixture evenly over both sides of the salmon, gently pressing to adhere.
7. Place the soaked cedar plank on the direct heat zone of the preheated grill for 3 minutes until lightly smoking.
8. Flip the plank using tongs and immediately transfer it to the indirect heat zone.
9. Place the seasoned salmon skin-side down on the charred surface of the plank.
10. Close the grill lid and cook for 12-15 minutes until the internal temperature reaches 145°F when tested with an instant-read thermometer.
11. Carefully remove the entire plank from the grill using heat-resistant gloves or tongs.
12. Let the salmon rest on the plank for 5 minutes before serving to allow juices to redistribute.
Just cooked through with a beautifully blackened crust, this salmon boasts tender, flaky flesh that practically melts in your mouth. Juicy and aromatic from the cedar smoke, it pairs wonderfully with a crisp cucumber salad or over creamy polenta for a complete meal that feels both rustic and refined.
Orange Sesame Cedar Plank Salmon
Venturing into cedar plank salmon might seem intimidating, but this orange sesame version breaks it down into manageable steps that guarantee restaurant-quality results right from your own kitchen. We’ll walk through each stage methodically, from preparing the plank to achieving that perfect flaky texture. Following these precise instructions will give you the confidence to master this impressive dish.
Ingredients
– 1 cedar plank
– 1.5 lbs salmon fillet
– 1/4 cup orange juice
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 1 tsp minced garlic
– 1 tbsp brown sugar
– 1 tsp cornstarch
– 1 tbsp sesame seeds
– 2 tbsp sliced green onions
Instructions
1. Submerge the cedar plank completely in water for at least 1 hour before cooking.
2. Preheat your grill to 400°F with the lid closed.
3. Pat the salmon fillet dry with paper towels to ensure even cooking.
4. Whisk together orange juice, soy sauce, sesame oil, ginger, garlic, and brown sugar in a small bowl.
5. Stir cornstarch into the marinade until fully dissolved to create a glossy glaze.
6. Brush half of the glaze evenly over the top surface of the salmon fillet.
7. Place the soaked cedar plank directly on the preheated grill grate.
8. Close the grill lid and cook for 2 minutes until the plank begins to smoke lightly.
9. Carefully place the glazed salmon skin-side down on the heated plank.
10. Close the grill lid and cook for 12-15 minutes, resisting the urge to open it frequently.
11. Check for doneness by inserting a fork—the salmon should flake easily but remain moist.
12. Brush the remaining glaze over the salmon during the last 3 minutes of cooking.
13. Sprinkle sesame seeds evenly across the salmon surface.
14. Remove the plank from the grill using heat-resistant gloves or tongs.
15. Transfer the salmon to a serving platter using a wide spatula.
16. Garnish with sliced green onions before serving.
Buttery flakes of salmon absorb the cedar’s smoky essence while the orange sesame glaze caramelizes into a sweet-savory crust that crackles with each bite. Serve it straight from the plank for dramatic presentation, or flake it over rice bowls to catch every drop of the glossy sauce. The contrast between the tender fish and crunchy sesame seeds makes this dish particularly satisfying for both weeknight dinners and special occasions.
Coconut Curry Cedar Plank Salmon
Venturing into cedar plank cooking transforms ordinary salmon into something extraordinary. This coconut curry version combines the smoky wood flavor with rich, aromatic spices for a restaurant-quality meal you can easily make at home. Follow these precise steps to achieve perfectly cooked, flavorful salmon every time.
Ingredients
– 1 cedar plank (15×7 inches)
– 1.5 lbs salmon fillet
– 1 tbsp olive oil
– 1 tbsp curry powder
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup coconut milk
– 1 tbsp lime juice
– 2 tbsp chopped cilantro
Instructions
1. Submerge the cedar plank completely in water for at least 2 hours before cooking.
2. Preheat your grill to 400°F with direct heat.
3. Pat the salmon fillet dry with paper towels to ensure proper seasoning adhesion.
4. Brush both sides of the salmon with olive oil using a pastry brush.
5. Combine curry powder, garlic powder, salt, and black pepper in a small bowl.
6. Rub the spice mixture evenly over both sides of the salmon fillet.
7. Remove the cedar plank from water and shake off excess moisture.
8. Place the seasoned salmon skin-side down on the damp cedar plank.
9. Position the plank with salmon directly on the grill grates over direct heat.
10. Close the grill lid and cook for 12-15 minutes until the salmon flakes easily with a fork.
11. Whisk together coconut milk and lime juice in a small saucepan.
12. Heat the coconut-lime mixture over medium heat for 3-4 minutes until warmed through.
13. Transfer the cooked salmon to a serving platter using a wide spatula.
14. Drizzle the warm coconut-lime sauce over the salmon.
15. Sprinkle chopped cilantro evenly over the finished dish.
Creamy coconut milk balances the bold curry spices while the cedar plank infuses subtle smokiness throughout the tender fish. The flaky texture pairs beautifully with jasmine rice or roasted vegetables, making this dish impressive enough for guests yet simple enough for weeknight dinners.
Herbed Butter Cedar Plank Salmon
A perfectly grilled cedar plank salmon transforms ordinary weeknight dinners into restaurant-quality meals with minimal effort. This method infuses the fish with subtle smoky flavor while keeping it incredibly moist and flaky. Anyone can master this impressive dish by following these straightforward steps.
Ingredients
– 1 cedar plank (15×7 inches)
– 1.5 pounds salmon fillet
– 4 tablespoons unsalted butter
– 2 tablespoons fresh dill
– 1 tablespoon fresh parsley
– 1 teaspoon lemon zest
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Submerge the cedar plank completely in water for at least 1 hour before grilling to prevent burning.
2. Preheat your grill to medium heat, maintaining 375°F consistently.
3. Pat the salmon fillet dry with paper towels to ensure proper seasoning adhesion.
4. Combine softened butter, chopped dill, parsley, lemon zest, garlic powder, black pepper, and salt in a small bowl.
5. Spread the herbed butter mixture evenly over the top surface of the salmon fillet.
6. Place the soaked cedar plank directly on the grill grate and close the lid for 3 minutes to preheat.
7. Carefully position the seasoned salmon skin-side down on the heated cedar plank.
8. Close the grill lid and cook for 15-18 minutes without opening to maintain consistent temperature.
9. Check for doneness when the salmon flakes easily with a fork and reaches 145°F internally.
10. Remove the plank from the grill using tongs and let the salmon rest for 3 minutes before serving. Zesty lemon and fresh herbs create a bright counterpoint to the rich, buttery salmon that flakes apart beautifully. Serve it directly on the warm cedar plank for dramatic presentation, or pair with roasted asparagus and wild rice for a complete meal that showcases the delicate smoky undertones.
Summary
Mastering cedar plank salmon is easier than you think with these 20 flavorful recipes! Whether you’re new to grilling or a seasoned pro, there’s a perfect dish waiting for you. Fire up the grill, pick your favorite recipe, and enjoy that incredible smoky flavor. Don’t forget to share which one you loved in the comments below and pin this article to your Pinterest boards for your next cookout!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
