You step outside, flip open the grill and spot a soaked cedar plank holding a bright fillet of salmon. It may seem fancy but really it’s a simple way to make dinner taste amazing. Cedar planked salmon blends the sea’s fresh, rich savor with a hint of smoky, sweet cedar. This cooking trick comes from Pacific Northwest native groups who’d use cedar planks over an open fire. It gave the fish extra flavor and let them cook with the wood they found nearby. Now people everywhere grill salmon this way, loving both the taste and the story behind it.

When the salmon cooks on cedar, it soaks up a warm, woody note that lifts its natural taste. The fish stays juicy and looks pretty, too. Beyond taste, salmon packs omega-3 fats, good protein, plus vitamins and minerals that keep your body happy. Cooking on a plank also means less grease and flare-ups compared to tossing fish right on hot grates. Altogether, cedar planked salmon is tasty, good for you, and a cool nod to old cooking customs.

What is Cedar Planked Salmon?

Cedar planked salmon is just salmon fillets grilled on a cedar board that’s been soaked in water first. The wet wood smolders instead of burning, and it releases a smoky, slightly sweet scent into the fish. That smell mingles with the ocean flavor of salmon and makes each bite pop. Food lovers like it because it’s quick, looks great on a plate, and shows off the salmon’s freshness.

This way of cooking goes back to the indigenous tribes of the Pacific Northwest. They used cedar boards from trees around them and fish from rivers or the sea. Cedar planks helped cook the fish evenly and kept it from sticking to hot rocks or metal. Over decades, folks everywhere caught on and started doing the same on backyard grills. Nowadays it’s a hit at cook-outs and fancy dinners alike.

To do it, you soak the cedar plank so it won’t catch fire and lay the salmon on it while the grill heats up. As the plank warms, it steams and smokes the fish, sending that cedar aroma into every flaky layer. Your guests get a tasty, fragrant dish that still feels down-to-earth and honest.

Benefits of Cooking with Cedar Planks

Using cedar planks does more than keep your salmon from drying out. The wood’s oils seep into the fish and add subtle spicy-sweet notes. It’s like giving plain salmon a secret upgrade without piling on sauce or spices.

It’s also a cleaner way to grill. Since the fish isn’t on direct flames, you need less oil and there’s nearly zero flare-ups. That helps you keep the salmon moist and keeps harmful chemicals down. Plus, cedar itself is all-natural, so you’re not adding weird stuff to your meal.

Another cool thing is sustainability. If you get cedar planks from a trusted source, you’re helping forests stay healthy. And picking wild-caught salmon over farmed shows respect for nature’s balance. You can feel good about eating a dish that tastes awesome and takes care of the planet.

Benefits of Cooking with Cedar Planks

Flavor is the main perk: cedar adds a mild smokiness that you won’t get with gas alone. Your salmon comes out tasting rich and layered, without hiding its own fresh flavor.

It’s healthy, too. Salmon is packed with omega-3s, which help your heart, brain, and joints. Grilling on cedar means you don’t fry in oil or butter, so the fish stays lean and nutritious. The plank also traps moisture so the fish is tender instead of dry.

Finally, the method can reduce waste. One plank can sometimes be reused if it’s not charred too badly. And using responsibly sourced materials keeps your cook-out green. It’s a small thing that feels good every time you fire up the grill.

Choosing the Right Salmon

Picking good salmon is the first step. Atlantic salmon is usually farmed, with more fat and a milder taste. Pacific salmon—like Sockeye, Coho or King—is often wild-caught, leaner, and has a stronger flavor. Most folks prefer wild fish for its bold taste and eco-friendly harvest.

Look for color, not brown patches or slimy spots. Fresh salmon should be bright and firm. Give it a quick sniff: a light ocean smell is fine, but if it stinks really fishy, pass it by.

Preparing the Cedar Plank

There are two kinds of cedar you’ll see: Western Red Cedar, which is milder and very popular, and Eastern Cedar, which can be a bit stronger. Either works fine but try both to see which you prefer.

Before you grill, soak the plank for at least an hour or two. If you’re feeling fancy, drop some wine or apple cider vinegar in the water. That adds extra flavor as it steams off. Do not use treated wood—it can give toxic fumes.

Cedar Planked Salmon Recipe

A. Ingredients

1 pound fresh salmon fillet
1 medium cedar plank (about 12×6 inches)
For the marinade:

2 tablespoon olive oil
2 tablespoon honey
2 tablespoon soy sauce
1 tablespoon Dijon mustard
Fresh herbs (parsley, dill or thyme)

B. Directions

Prep the plank: Soak it in water (or water plus a splash of wine) for 1–2 hours so it won’t burn.
Marinate the salmon: Mix oil, honey, soy sauce and mustard in a bowl. Put the fillet in and coat it well. Let it sit for 30 minutes or more.
Grill: Heat your grill to medium. Put the plank on the grates and close the lid for 3–5 minutes until it sizzles. Then place the salmon skin-side down. Close the grill and cook 12–15 minutes, until the fish is opaque and flakes easily.
Serve: Carefully lift the plank off. Sprinkle herbs on top and serve with veggies or salad.

C. Advice for Perfect Cedar Planked Salmon

Keep the grill around 350°F so the fish cooks slow and stays juicy. Check doneness at 12 minutes so you don’t overcook. Experiment with herbs or spices—fresh citrus zest or smoked paprika can be fun.

Pairing Suggestions

White wines like Sauvignon Blanc or Pinot Grigio match well with cedar planked salmon. If you like red, a light Pinot Noir works, too. Serve with grilled asparagus, zucchini or a rice salad. A dill yogurt sauce or citrus vinaigrette adds creaminess without hiding the fish.

Frequently Asked Questions (FAQs)

What wood should I use? Stick with food-safe cedar, especially Western Red Cedar for mild flavor.

Can I reuse the plank? Maybe, if it’s not too black or cracked.

How long to soak? At least 1–2 hours so it smolders, not burns.

Other options? Alder or maple planks work too. You can use a grill basket if you have no planks.

How do I know it’s done? It flakes with a fork and looks opaque. Internal temp should be 145°F.

Conclusion

Cedar planked salmon is a fun, tasty way to grill. It brings smoky, sweet notes to fresh fish, uses less fat, and honors an old cooking style. Give it a try next time you fire up the grill—you’ll taste the difference and maybe learn a bit of history too.

Additional Resources and References

Want more grill tips and salmon ideas? Check out:

Or dive into “The Wood-Fired Cookbook” for a full guide to cooking with wood.