Cedar plank salmon is a culinary delight that infuses the rich, buttery flavor of salmon with the smoky, aromatic essence of cedarwood. This cooking method not only imparts a unique taste but also keeps the salmon incredibly moist and flaky. Whether you’re grilling outdoors or baking indoors, cedar plank salmon is a guaranteed crowd-pleaser. This comprehensive guide will walk you through everything you need to know to prepare perfect cedar plank salmon every time.
**Why Cedar Plank Salmon?**
Cedar plank cooking offers several advantages:
* **Flavor Infusion:** The cedar plank imparts a distinct smoky flavor to the salmon, enhancing its natural richness.
* **Moisture Retention:** The plank creates a barrier between the salmon and direct heat, preventing it from drying out.
* **Elegant Presentation:** Serving the salmon directly on the cedar plank adds a rustic and visually appealing touch to your meal.
* **Easy Cleanup:** The plank protects your grill or baking sheet from direct contact with the salmon, making cleanup a breeze.
**Choosing the Right Cedar Plank**
Selecting the right cedar plank is crucial for successful cedar plank salmon.
* **Type of Wood:** Opt for untreated, food-grade Western Red Cedar planks. Avoid planks that have been chemically treated, as these can release harmful substances during cooking.
* **Size:** The plank should be large enough to accommodate the salmon fillet without the edges hanging over. A standard size is typically around 12-15 inches long and 5-7 inches wide.
* **Thickness:** A plank that is about 1/2 to 1 inch thick is ideal. Thinner planks may burn more quickly, while thicker planks may require longer soaking times.
* **Quality:** Choose a plank that is free from cracks, knots, and other imperfections. These flaws can cause the plank to split or burn unevenly.
**Ingredients You’ll Need**
* **Salmon Fillet:** Skin on or off, about 1.5 – 2 pounds, and approximately 1-inch thick. Look for wild-caught salmon for the best flavor and nutritional value, such as Sockeye, Coho, or King salmon. Farmed salmon also works well and is generally more readily available and more affordable.
* **Cedar Plank:** As discussed above, ensure you have a food-grade cedar plank of appropriate size.
* **Olive Oil:** Extra virgin olive oil is preferred for its flavor and health benefits. Alternatively, you can use avocado oil or melted butter.
* **Lemon:** One fresh lemon, both the zest and juice.
* **Garlic:** 2-3 cloves, minced.
* **Fresh Herbs:** Dill, parsley, thyme, or rosemary work well. Choose one or a combination based on your preference. Approximately 2 tablespoons, chopped.
* **Salt and Pepper:** To taste.
* **Optional Seasonings:** Paprika, garlic powder, onion powder, maple syrup, brown sugar, Dijon mustard, soy sauce, ginger, honey, red pepper flakes.
**Soaking the Cedar Plank: An Essential Step**
Soaking the cedar plank is a critical step that prevents it from burning on the grill or in the oven.
* **Submerge the Plank:** Place the cedar plank in a large container (such as a baking dish or a sink) and cover it completely with water. You can use weights (like plates or cans) to keep the plank submerged.
* **Soaking Time:** Soak the plank for at least 2 hours, or preferably overnight. The longer the plank soaks, the more moisture it will absorb, reducing the risk of burning. You can also use other liquids, such as wine, beer, apple juice, or broth, to add extra flavor. Avoid using soapy water.
**Preparing the Salmon**
While the plank is soaking, prepare the salmon.
* **Rinse and Pat Dry:** Rinse the salmon fillet under cold water and pat it dry with paper towels. This helps to remove any excess moisture and allows the seasonings to adhere better.
* **Remove Pin Bones (Optional):** Run your fingers along the surface of the salmon fillet to feel for any pin bones. Use tweezers or pliers to remove them.
* **Prepare the Marinade or Rub:** In a small bowl, combine the olive oil, lemon juice, minced garlic, lemon zest, chopped herbs, salt, and pepper. Adjust the quantities to your liking. For a sweeter flavor, add a tablespoon of maple syrup or brown sugar. For a spicy kick, add a pinch of red pepper flakes. You can also use pre-made spice rubs designed for seafood.
* **Marinate the Salmon:** Place the salmon fillet on a plate or in a shallow dish. Pour the marinade over the salmon, ensuring it is evenly coated. If using a dry rub, sprinkle it generously over the salmon. Cover the salmon with plastic wrap and refrigerate it for at least 30 minutes, or up to 2 hours. This allows the flavors to penetrate the salmon.
**Grilling Cedar Plank Salmon**
Grilling is a popular method for cooking cedar plank salmon, as it imparts a wonderful smoky flavor.
* **Preheat the Grill:** Preheat your grill to medium heat (around 350-400°F or 175-200°C). If using a gas grill, preheat with all burners on medium. If using a charcoal grill, arrange the coals for indirect heat, with a cooler zone where you will place the plank.
* **Prepare the Plank:** Remove the soaked cedar plank from the water and pat it dry with paper towels. This helps to prevent excessive steaming.
* **Place the Plank on the Grill:** Place the cedar plank directly on the grill grates. Close the grill lid and let the plank heat up for about 5-10 minutes. You should start to smell the cedar aroma and see the plank begin to smoke slightly.
* **Place the Salmon on the Plank:** Carefully place the marinated salmon fillet, skin-side down if using skin-on salmon, onto the heated cedar plank. Close the grill lid.
* **Cook the Salmon:** Grill the salmon for approximately 15-25 minutes, or until it is cooked through. The cooking time will vary depending on the thickness of the salmon fillet and the temperature of your grill. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Use a meat thermometer to check the internal temperature.
* **Monitor for Flare-Ups:** Keep a close eye on the plank while grilling. 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 or reduce the heat.
* **Remove from the Grill:** Once the salmon is cooked through, carefully remove the cedar plank from the grill using tongs or heat-resistant gloves. Transfer the plank with the salmon to a serving platter.
**Baking Cedar Plank Salmon**
Baking cedar plank salmon is a convenient option, especially during colder months or when you don’t have access to a grill.
* **Preheat the Oven:** Preheat your oven to 400°F (200°C).
* **Prepare the Plank:** Remove the soaked cedar plank from the water and pat it dry with paper towels.
* **Place the Plank on a Baking Sheet:** Place the cedar plank on a baking sheet lined with parchment paper for easier cleanup.
* **Place the Salmon on the Plank:** Carefully place the marinated salmon fillet, skin-side down if using skin-on salmon, onto the cedar plank.
* **Bake the Salmon:** Bake the salmon for approximately 15-25 minutes, or until it is cooked through. The cooking time will vary depending on the thickness of the salmon fillet and the accuracy of your oven. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Use a meat thermometer to check the internal temperature.
* **Broil for Extra Color (Optional):** For a more golden-brown top, you can broil the salmon for the last 1-2 minutes of cooking. Watch it carefully to prevent burning.
* **Remove from the Oven:** Once the salmon is cooked through, carefully remove the baking sheet from the oven using oven mitts. Transfer the plank with the salmon to a serving platter.
**Serving Cedar Plank Salmon**
Serve the cedar plank salmon immediately while it’s hot and flavorful.
* **Garnish:** Garnish the salmon with fresh herbs, lemon wedges, or a drizzle of olive oil.
* **Side Dishes:** Pair the salmon with complementary side dishes such as roasted vegetables (asparagus, broccoli, Brussels sprouts), rice pilaf, quinoa, mashed potatoes, or a fresh salad.
* **Wine Pairing:** Serve with a crisp white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. A light-bodied red wine like Pinot Noir can also complement the smoky flavor of the salmon.
**Tips for Perfect Cedar Plank Salmon**
* **Don’t Overcook:** Salmon is best when it’s slightly undercooked, as it will continue to cook slightly after being removed from the heat. Overcooked salmon becomes dry and tough.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that the salmon is cooked to the proper internal temperature of 145°F (63°C).
* **Soak the Plank Thoroughly:** Soaking the cedar plank for at least 2 hours is essential to prevent it from burning. Oversoaking won’t hurt; some cooks soak overnight.
* **Experiment with Flavors:** Don’t be afraid to experiment with different marinades, rubs, and seasonings to create your own unique flavor combinations.
* **Consider the Thickness of the Salmon:** Adjust the cooking time based on the thickness of the salmon fillet. Thicker fillets will require longer cooking times.
* **Use Indirect Heat:** When grilling, use indirect heat to prevent the plank from burning and to ensure that the salmon cooks evenly.
* **Don’t Reuse the Plank:** While some people attempt to reuse cedar planks, it’s generally not recommended. The plank will have absorbed flavors and oils from the previous use, and it may also be more prone to burning. It’s best to discard the plank after each use.
**Variations and Flavor Combinations**
Cedar plank salmon is a versatile dish that can be adapted to suit a variety of tastes.
* **Maple-Glazed Cedar Plank Salmon:** Combine maple syrup, Dijon mustard, soy sauce, and garlic for a sweet and savory glaze.
* **Lemon-Dill Cedar Plank Salmon:** Use lemon juice, dill, and garlic for a classic and refreshing flavor combination.
* **Spicy Cedar Plank Salmon:** Add red pepper flakes, cayenne pepper, or a chili-garlic sauce to the marinade for a spicy kick.
* **Teriyaki Cedar Plank Salmon:** Use teriyaki sauce, ginger, and sesame oil for an Asian-inspired flavor.
* **Brown Sugar and Bourbon Cedar Plank Salmon:** Create a sweet and smoky glaze with brown sugar, bourbon, and a touch of smoked paprika.
**Troubleshooting**
* **Plank is Burning:** Ensure the plank is thoroughly soaked. Use indirect heat when grilling. Keep a spray bottle of water handy to extinguish any flames.
* **Salmon is Dry:** Don’t overcook the salmon. Use a meat thermometer to check for doneness. Consider adding a marinade or glaze to help keep the salmon moist.
* **Salmon is Sticking to the Plank:** Lightly oil the cedar plank before placing the salmon on it. This can help to prevent sticking.
* **Plank is Splitting:** Ensure you are using a high-quality cedar plank that is free from cracks and knots. Soaking the plank thoroughly can also help to prevent splitting.
**Cedar Plank Salmon Recipe**
Here’s a simple and delicious recipe to get you started:
**Yields:** 4 servings
**Prep time:** 15 minutes (plus 2 hours soaking time)
**Cook time:** 20 minutes
**Ingredients:**
* 1 cedar plank (food grade)
* 1.5-2 pounds salmon fillet, skin on or off
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 lemon, juiced and zested
* 2 tablespoons fresh dill, chopped
* Salt and pepper to taste
**Instructions:**
1. **Soak the cedar plank:** Submerge the cedar plank in water for at least 2 hours.
2. **Prepare the salmon:** Rinse the salmon and pat it dry. Remove any pin bones.
3. **Make the marinade:** In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, chopped dill, salt, and pepper.
4. **Marinate the salmon:** Place the salmon in a dish and pour the marinade over it. Marinate for 30 minutes in the refrigerator.
5. **Preheat the grill or oven:** Preheat the grill to medium heat (350-400°F) or the oven to 400°F.
6. **Prepare the plank:** Remove the cedar plank from the water and pat it dry.
7. **Grill or bake the salmon:**
* **Grill:** Place the plank on the grill. Heat for 5-10 minutes until smoking. Place the salmon on the plank and grill for 15-25 minutes, or until cooked through.
* **Bake:** Place the plank on a baking sheet. Place the salmon on the plank and bake for 15-25 minutes, or until cooked through.
8. **Check for doneness:** The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
9. **Serve:** Remove the plank from the grill or oven. Garnish with fresh dill and lemon wedges. Serve immediately with your favorite side dishes.
Enjoy your perfectly cooked cedar plank salmon! This technique is a surefire way to impress your guests and elevate your culinary skills. From selecting the right cedar plank to mastering the cooking time, every step contributes to creating a memorable and flavorful dish. With a little practice and experimentation, you’ll be able to create countless variations of cedar plank salmon that will delight your taste buds and leave everyone asking for more. Happy cooking!