Cedar Plank Salmon is a delicious way to grill salmon that tastes great. The fish gets a wonderful smoky flavor, the salmon stays juicy and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush salmon with my maple ginger frosting and you’ll have a new favorite salmon recipe in no time.

Cedar Salmon! Did you make it? If not, you have to try it because it’s so easy and gives the salmon a wonderful smoky flavor. If you’ve ever tried grilled salmon, you know how hard it can be. Salmon often sticks to the grill (even if you have oiled it) and if you try to turn or remove the salmon, it will fall apart and you will lose half of it between the grill grates. It’s not funny. But the good news is that cedar planks solve that problem.

Cedar plank salmon is a delicious way to grill salmon with enormous flavor. You get that lovely smoky flavor in the fish, the salmon stays extra moist and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush the salmon with my maple ginger glaze and you’ll soon have a new favorite salmon recipe.

Cedar plank salmon! Have you ever made it? If not, you’ll have to give it a try because it’s so darn easy and imbues a wonderful smokey flavor into the salmon.

If you’ve ever tried to grill salmon you know how difficult it can be. The salmon often sticks to the grill (even if you’ve oiled it) and as you try to flip or remove the salmon, it falls apart and you lose half of it between the grill grates. That’s not fun. But good news, the cedar plank solves that problem.

Because there’s no direct heat charring the bottom of the salmon, the salmon also stays incredibly moist when cooked on a cedar plank.

But there’s one more reason why I love cedar plank salmon, as a gluten-free gal. And it’s a biggie – I don’t have to worry about cross-contamination.

That’s a huge consideration, especially during the summer months when everyone is using public grills or at friend’s houses using their grills. Unfortunately, the heat from the grill doesn’t “kill” any gluten that may be lurking on the grill grates. If high-heat did that, all deep fried foods would be gluten-free – and of course you know they’re not. So cedar planks to the rescue!

Cedar plank salmon on charred grilling planks.

HOW LONG SHOULD YOU SOAK CEDAR PLANKS?

Cedar planks should be soaked for at least 1-2 hours. I buy these ones that are extra long to better accommodate a big filet. But if you plan to grill smaller salmon pieces, you could opt for a shorter length.

CAN YOU REUSE CEDAR PLANKS?

No, they’re a one-time use item. Even if yours isn’t completely charred, it’s not safe to use it again from a food safety standpoint.

Cedar plank salmon on charred grilling plank next to plate of bok choy.

HOW TO MAKE CEDAR PLANK SALMON

Once you make this recipe you’ll wonder why you haven’t made cedar plank salmon sooner. Here’s how easy it is:

  • Soak the planks for at least 1-2 hours in water, then dry with a kitchen towel.
  • Preheat your grill to medium high.
  • Toast the planks (optional) to dry them off. Just place them empty on the grill for 2 minutes, then flip and cook the other side for 2 minutes.
  • Place the salmon on the planks. If your salmon doesn’t fit, you can use more than one plank or place it on a diagonal across several planks.
  • Season your salmon with the maple ginger glaze on the plank. You can add more glaze halfway through as well.
  • Cook the salmon for 12-15 minutes on medium indirect heat.

Once your salmon is cooked through, remove it from the grill with tongs. Place it on a baking sheet or other surface that can handle the hot temperature of the wood (and remember this will get dirty from the charred wood). Slice the salmon into pieces and enjoy!

What to serve with the salmon? I love my Bok Choy, Coleslaw and Potato Salad. And if it’s an outdoor party, don’t forget the Guacamole and Pico de Gallo to nibble on.

 

INGREDIENTS

1 1/2 lbs Salmon, (Sockeye, Coho, King)

GLAZE
1/2 cup maple syrup
1/3 cup tamari, or coconut aminos
1/4 cup lemon juice
3 cloves garlic, minced
2 tbsp grated ginger

GARNISH
green onion (optional)

 

INSTRUCTIONS

Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.

Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
Turn the grill on medium high until it reaches 350°F (175°C). If possible, use indirect heat.
While the grill is heating, pat down the salmon to remove any extra moisture. Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon. (Optional: You can remove the skin from the salmon before placing on the plank.)

Once the grill has heated, place the cedar plank in the middle of the grill and close the lid. Cook for 12-15 minutes. It’s better to slightly under cook the salmon than overcook, as it will continue cooking once removed from the grill. You can add a little more glaze to the salmon halfway through the cooking process.
Once the salmon is done, turn the grill off and use 2 tongs to transport the cedar plank to a large baking pan. Add optional toppings like green onion and serve immediately.

TIPS

If you’re grilling a large filet as I’m doing in this recipe, make sure you get cedar planks that are 15″ long. The standard 12″ ones are usually too short, but they work fine for 2-4 individual pieces.

NUTRITION

CALORIES: 246kcal, CARBOHYDRATES: 20g, PROTEIN: 24g, FAT: 7g, SATURATED FAT: 1g, CHOLESTEROL: 62mg, SODIUM: 773mg, POTASSIUM: 660mg, FIBER: 1g, SUGAR: 17g, VITAMIN A: 45iu, VITAMIN C: 4.4mg, CALCIUM: 48mg, IRON: 1.2mg