Cedar Plank Smoked Salmon: A Flavorful Culinary Adventure

Cedar plank smoked salmon is a culinary experience that elevates salmon from a simple dish to an unforgettable flavor journey. The aromatic cedar infuses the salmon with a subtle, smoky sweetness, creating a moist, tender, and incredibly flavorful result. This guide will walk you through every step of creating perfect cedar plank smoked salmon, from selecting your ingredients to mastering the smoking process.

## Why Cedar Plank Smoking?

Cedar plank smoking offers several advantages over other cooking methods:

* **Enhanced Flavor:** The cedar plank imparts a distinctive smoky flavor that complements the rich taste of salmon beautifully. It’s a gentle smokiness, not overpowering, allowing the natural flavors of the fish to shine through.
* **Moisture Retention:** The plank acts as a barrier, preventing the salmon from drying out during the smoking process. This results in incredibly moist and flaky fish.
* **Even Cooking:** The plank distributes heat evenly, ensuring that the salmon cooks uniformly, preventing overcooking in some areas and undercooking in others.
* **Presentation:** Serving salmon directly on the cedar plank adds an elegant and rustic touch to your presentation, making it perfect for special occasions or impressing guests.

## Ingredients You’ll Need

* **Salmon Fillet:** Choose a high-quality salmon fillet, preferably skin-on. The skin helps to protect the flesh from drying out and adds a layer of flavor. Look for salmon that is firm, vibrant in color, and smells fresh. Sockeye, King (Chinook), or Coho salmon are all excellent choices.
* **Cedar Plank:** Use a food-grade cedar plank specifically designed for grilling or smoking. These planks are available at most supermarkets, hardware stores, and online retailers. Ensure the plank is untreated and free of any chemicals or coatings.
* **Olive Oil:** Extra virgin olive oil is used to lightly coat the salmon and the cedar plank, preventing sticking and adding a subtle richness.
* **Lemon:** Fresh lemon juice adds brightness and acidity, balancing the richness of the salmon and enhancing its flavor.
* **Fresh Herbs (Optional):** Fresh herbs like dill, rosemary, thyme, or parsley can be added to the salmon for an extra layer of flavor. Choose herbs that complement the smoky cedar flavor.
* **Garlic (Optional):** Minced garlic adds a pungent and savory note to the salmon. Use fresh garlic for the best flavor.
* **Spices:** Salt, black pepper, and any other desired spices. Paprika, garlic powder, onion powder, or a pre-made seafood seasoning blend can all work well.
* **Maple Syrup or Honey (Optional):** A touch of maple syrup or honey adds a subtle sweetness and helps to create a beautiful glaze on the salmon.

## Preparing the Cedar Plank

Soaking the cedar plank is crucial to prevent it from catching fire on the grill or smoker. Here’s how to properly prepare your plank:

1. **Soak the Plank:** Submerge the cedar plank in water for at least 2 hours, and preferably overnight. Weigh it down with a heavy object to ensure it stays fully submerged. You can use a large pot, baking dish, or even a clean sink filled with water. For added flavor, you can soak the plank in wine, beer, apple cider, or even a brine.
2. **Dry the Plank:** After soaking, remove the plank from the water and pat it dry with paper towels. This will help it to heat up more quickly on the grill.

## Preparing the Salmon

1. **Inspect the Salmon:** Check the salmon fillet for any pin bones and remove them with tweezers or pliers. Run your fingers along the flesh to feel for any bones that may be present.
2. **Pat Dry:** Pat the salmon fillet dry with paper towels. This will help the seasonings adhere better and promote a better sear on the skin.
3. **Season the Salmon:** In a small bowl, combine olive oil, lemon juice, minced garlic (if using), chopped fresh herbs (if using), salt, pepper, and any other desired spices. Mix well.
4. **Marinate the Salmon:** Place the salmon fillet on a plate or in a shallow dish and pour the marinade over it, ensuring that it is evenly coated. You can also gently rub the marinade into the flesh with your fingers. Let the salmon marinate in the refrigerator for at least 30 minutes, or up to 2 hours. Longer marinating times will result in a more flavorful salmon.

## Cedar Plank Salmon Recipe Options:

Here are a few cedar plank salmon recipe variations to try:

### Classic Cedar Plank Salmon:

**Ingredients:**

* 1.5-2 lbs salmon fillet, skin on
* 1 cedar plank, soaked for at least 2 hours
* 2 tablespoons olive oil
* 2 tablespoons lemon juice
* 2 cloves garlic, minced (optional)
* 1 tablespoon fresh dill, chopped (optional)
* Salt and pepper to taste

**Instructions:**

1. Prepare the cedar plank as described above.
2. Prepare the salmon as described above.
3. Preheat your grill to medium heat (around 350-400°F).
4. Place the soaked cedar plank directly on the grill grates.
5. Close the grill lid and let the plank heat up for about 5-10 minutes, or until it starts to smoke slightly.
6. Carefully place the salmon fillet, skin-side down, on the heated cedar plank.
7. Close the grill lid and cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
8. Carefully remove the cedar plank with the salmon from the grill.
9. Let the salmon rest for a few minutes before serving.

### Maple Glazed Cedar Plank Salmon:

**Ingredients:**

* 1. 5-2 lbs salmon fillet, skin on
* 1 cedar plank, soaked for at least 2 hours
* 2 tablespoons olive oil
* 2 tablespoons lemon juice
* 1 tablespoon maple syrup
* 1 tablespoon Dijon mustard
* 1 clove garlic, minced (optional)
* Salt and pepper to taste

**Instructions:**

1. Prepare the cedar plank as described above.
2. Prepare the salmon as described above.
3. In a small bowl, whisk together maple syrup, Dijon mustard, and minced garlic (if using).
4. Preheat your grill to medium heat (around 350-400°F).
5. Place the soaked cedar plank directly on the grill grates.
6. Close the grill lid and let the plank heat up for about 5-10 minutes, or until it starts to smoke slightly.
7. Carefully place the salmon fillet, skin-side down, on the heated cedar plank.
8. Brush the maple glaze over the salmon.
9. Close the grill lid and cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Brush with additional glaze during the last few minutes of cooking.
10. Carefully remove the cedar plank with the salmon from the grill.
11. Let the salmon rest for a few minutes before serving.

### Lemon Herb Cedar Plank Salmon:

**Ingredients:**

* 1. 5-2 lbs salmon fillet, skin on
* 1 cedar plank, soaked for at least 2 hours
* 2 tablespoons olive oil
* Juice and zest of 1 lemon
* 2 cloves garlic, minced (optional)
* 2 tablespoons fresh herbs (dill, rosemary, thyme), chopped
* Salt and pepper to taste

**Instructions:**

1. Prepare the cedar plank as described above.
2. Prepare the salmon as described above.
3. In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic (if using), and chopped fresh herbs.
4. Preheat your grill to medium heat (around 350-400°F).
5. Place the soaked cedar plank directly on the grill grates.
6. Close the grill lid and let the plank heat up for about 5-10 minutes, or until it starts to smoke slightly.
7. Carefully place the salmon fillet, skin-side down, on the heated cedar plank.
8. Close the grill lid and cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
9. Carefully remove the cedar plank with the salmon from the grill.
10. Let the salmon rest for a few minutes before serving.

## Smoking the Salmon

**On a Gas Grill:**

1. **Preheat the Grill:** Preheat your gas grill to medium heat (around 350-400°F). If your grill has multiple burners, turn off one burner to create a cooler zone for indirect cooking.
2. **Place the Plank:** Place the soaked cedar plank directly on the grill grates over the lit burner(s).
3. **Heat the Plank:** Close the grill lid and let the plank heat up for about 5-10 minutes, or until it starts to smoke slightly. This will infuse the plank with heat and flavor.
4. **Place the Salmon:** Carefully place the salmon fillet, skin-side down, on the heated cedar plank.
5. **Close the Lid and Cook:** Close the grill lid and cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Avoid lifting the lid too often, as this will release heat and prolong the cooking time.
6. **Check for Doneness:** Use a fork to gently flake the salmon to check for doneness. If it flakes easily, it’s ready. You can also use a meat thermometer to ensure the internal temperature reaches 145°F.
7. **Remove and Rest:** Carefully remove the cedar plank with the salmon from the grill using tongs or a spatula. Let the salmon rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

**On a Charcoal Grill:**

1. **Prepare the Charcoal:** Light the charcoal in a chimney starter. Once the coals are glowing red and covered with ash, pour them into one side of the grill. This creates a two-zone cooking setup with direct heat on one side and indirect heat on the other.
2. **Place the Plank:** Place the soaked cedar plank on the grill grates over the indirect heat (the side without coals).
3. **Heat the Plank:** Close the grill lid and let the plank heat up for about 5-10 minutes, or until it starts to smoke slightly.
4. **Place the Salmon:** Carefully place the salmon fillet, skin-side down, on the heated cedar plank.
5. **Close the Lid and Cook:** Close the grill lid and cook for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Maintain a consistent temperature by adjusting the vents on the grill.
6. **Check for Doneness:** Use a fork to gently flake the salmon to check for doneness. If it flakes easily, it’s ready. You can also use a meat thermometer to ensure the internal temperature reaches 145°F.
7. **Remove and Rest:** Carefully remove the cedar plank with the salmon from the grill using tongs or a spatula. Let the salmon rest for a few minutes before serving.

**On a Smoker:**

1. **Prepare the Smoker:** Prepare your smoker according to the manufacturer’s instructions. Aim for a smoking temperature of around 225-250°F. Use wood chips that complement salmon, such as alder, apple, or maple.
2. **Place the Plank:** Place the soaked cedar plank directly on the smoker grates.
3. **Heat the Plank:** Let the plank heat up for about 15-20 minutes before placing the salmon on top.
4. **Place the Salmon:** Carefully place the salmon fillet, skin-side down, on the heated cedar plank.
5. **Close and Smoke:** Close the smoker lid and smoke for 45-60 minutes, or until the salmon reaches an internal temperature of 145°F. Use a meat thermometer to ensure accurate temperature readings.
6. **Remove and Rest:** Carefully remove the cedar plank with the salmon from the smoker. Let the salmon rest for a few minutes before serving.

## Tips for Perfect Cedar Plank Salmon

* **Don’t Overcook:** Salmon is best when cooked to medium, with an internal temperature of 145°F. Overcooked salmon will be dry and tough.
* **Monitor the Plank:** Keep an eye on the cedar plank while it’s on the grill. If it starts to catch fire, use a spray bottle filled with water to extinguish the flames. You can also move the plank to a cooler part of the grill.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that your salmon is cooked to the perfect temperature. Insert the thermometer into the thickest part of the fillet.
* **Let it Rest:** Allowing the salmon to rest for a few minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Experiment with Flavors:** Don’t be afraid to experiment with different herbs, spices, and marinades to create your own unique cedar plank salmon recipe.
* **Choose the Right Wood:** Not all wood is created equal. Certain types of wood are best suited for specific proteins. For salmon, cedar, alder, and maple are excellent choices.
* **Soak the Wood Long Enough:** Ensuring the cedar plank is properly soaked prevents it from burning up too quickly and infuses the salmon with the desired smoky flavor.
* **Consider a Brine:** Brining the salmon before smoking can help to keep it moist and add flavor. A simple brine can be made with water, salt, sugar, and your favorite herbs and spices.
* **Indirect Heat is Key:** Using indirect heat helps to cook the salmon evenly and prevent it from drying out. On a gas grill, turn off one burner. On a charcoal grill, place the coals on one side and the plank on the other.

## Serving Suggestions

Cedar plank smoked salmon is delicious served with a variety of sides:

* **Grilled Vegetables:** Asparagus, zucchini, bell peppers, and onions all pair well with salmon.
* **Roasted Potatoes:** Roasted potatoes with herbs and garlic are a classic side dish.
* **Rice Pilaf:** A light and fluffy rice pilaf is a great way to soak up the flavorful juices from the salmon.
* **Salad:** A fresh green salad with a light vinaigrette is a refreshing complement to the rich salmon.
* **Quinoa:** Quinoa is a healthy and nutritious side dish that pairs well with salmon.
* **Creamy Dill Sauce:** A classic accompaniment to salmon.
* **Lemon Wedges:** A squeeze of fresh lemon juice brightens the flavors.

## Storing Leftovers

Store leftover cedar plank smoked salmon in an airtight container in the refrigerator for up to 3 days. It can be reheated gently in the oven, microwave, or enjoyed cold in salads or sandwiches.

## Troubleshooting Common Problems

* **Plank Catches Fire:** Ensure the plank is thoroughly soaked. Keep a spray bottle of water handy to extinguish any flames.
* **Salmon is Dry:** Avoid overcooking. Use a meat thermometer to ensure it reaches 145°F and let it rest before serving.
* **Not Enough Smoky Flavor:** Make sure the plank is smoking before placing the salmon on it. You can also add wood chips to your grill or smoker for extra smoke.
* **Salmon Sticks to the Plank:** Lightly oil the plank before placing the salmon on it. Use a spatula to gently lift the salmon from the plank when it’s cooked.

## Conclusion

Cedar plank smoked salmon is a rewarding culinary experience that is surprisingly easy to master. With a little preparation and attention to detail, you can create a dish that is sure to impress your family and friends. The combination of smoky cedar flavor, moist and tender salmon, and elegant presentation makes this a truly unforgettable meal. So, fire up your grill or smoker, soak your cedar plank, and embark on your own cedar plank smoked salmon adventure! Enjoy!

## Nutritional Information (per serving, approximate):

* Calories: 300-400
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: Varies depending on marinade and side dishes

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*