Western Cedar Plank Salmon offers a delightful blend of smoky flavors that can be achieved through grilling on a well-prepared wooden plank, enhancing the dish’s richness while imparting a subtle woodiness that complements the fish.

Be sure to soak the plank beforehand to prevent burning Western Cedar Plank Salmon, and enjoy the delicious results!

Choosing a wood for plank cooking…

Cedar: Known for its sweet, aromatic flavor, cedar is perfect for fish, especially salmon. It brings a freshness that enhances the natural flavors of seafood.
Maple: With a mild sweetness, maple is versatile and pairs wonderfully with various meats, fruits, and even some vegetables.
Hickory: This wood has a strong flavor and is best suited for hearty meats like pork and beef. Hickory provides a savory, smoky taste that can elevate a barbecue.
Alder: Alder wood is often used for smoking fish due to its light, sweet flavor. It’s a great choice for delicate proteins.

When selecting wood, be sure to choose untreated, food-grade planks to avoid harmful chemicals leaching into your food.

Preparing the plank for cooking Western Cedar Plank Salmon…

Soak the Plank: Submerge the plank in water for at least 1 to 2 hours before use. This helps to keep it from igniting on the grill. I sometimes soak the plank for up to 8 to 10 hours.
Flavor Boost: For an extra punch of flavor, consider soaking the plank in a mixture of water with white wine, apple juice or even beer.
Drying: After soaking, pat the plank dry with a cloth. Avoid using any soaps or detergents.

Western Cedar Plank Salmon

Print Recipe

Enjoy the natural smoky flavors of this planked salmon.

Prep Time: 8 hours 5 minutes
Cook Time: 45 minutes
Total Time: 8 hours 50 minutes
Yield: Varies
Category: Entree
Method: Grill
Cuisine: Pacific Northwest

Ingredients

Scale

1 fillet fresh salmon (about 1/2 pound for each serving)
1 cedar plank (no more than 1/2 inch thick)
Garlic salt
Pepper
Dill weed

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Instructions

Soak cedar plank thoroughly to prevent burning. I usually soak it for at least 8 hours.
Place the salmon on the plank skin side down and season to taste with garlic salt, dill weed and black pepper.
Place the plank with the salmon on a covered grill on low. You want the plank to smolder on the bottom and create smoke but not to flame up. The cover will retain the smoke and also prevent flame-up. It will take 30 to 45 minutes for a good size fillet of salmon. The plank will get hot enough to cook the salmon through. You do not need to turn the salmon.

Notes

Photo credit: (c) Can Stock Photo OG_vision