Why You’ll Love This Recipe
I love this recipe because it transforms an ordinary salmon fillet into something extraordinary with minimal effort. Grilling on cedar gives me that rich, smoky taste without needing complicated equipment. The marinade seeps into the fish, keeping it flavorful and juicy. Plus, I can prepare it in under 40 minutes, which makes it perfect for both weeknights and special dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 whole salmon fillet (about 2 pounds)
1 cedar plank (soaked in water for at least 1 hour)
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
Directions
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I preheat my grill to medium heat.
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In a bowl, I mix olive oil, brown sugar, soy sauce, Dijon mustard, lemon juice, salt, and pepper.
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I place the salmon fillet on the soaked cedar plank.
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I brush the marinade generously over the salmon.
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I set the cedar plank directly on the grill.
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I close the grill lid and cook for 15–20 minutes, until the salmon flakes easily with a fork.
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I remove it from the grill and let it rest for a few minutes before serving.
Servings and Timing
This recipe serves 4 people. It takes about 15 minutes to prep and 20 minutes to cook, so the total time is 35 minutes.
Variations
I sometimes add fresh dill or rosemary to the marinade for extra herbal flavor. When I want more citrus notes, I add orange juice instead of lemon. For a spicier kick, I stir in a little sriracha or red pepper flakes. If I don’t have a cedar plank, I’ve also wrapped the salmon in foil with lemon slices, which works as a quick alternative.
Storage/Reheating
If I have leftovers, I store the salmon in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it in the oven at 300°F until just heated through, which helps keep it moist. I sometimes flake the cold salmon over salads or stir it into pasta for a quick meal.
FAQs
How long should I soak the cedar plank?
I soak the cedar plank for at least 1 hour, but sometimes I let it sit in water for up to 2 hours to make sure it doesn’t burn.
Can I use frozen salmon?
Yes, I can use frozen salmon as long as I thaw it completely before grilling.
Do I need to remove the salmon skin before cooking?
I prefer to leave the skin on because it helps hold the fish together and adds flavor, but I can remove it afterward if I like.
What kind of grill works best?
I usually use a gas grill, but this recipe works on a charcoal grill too. I just make sure to control the heat so the plank doesn’t burn too quickly.
Can I reuse a cedar plank?
I don’t usually reuse cedar planks because they get charred, but sometimes I can reuse them once if they’re still in good condition.
How do I know when the salmon is done?
I check if it flakes easily with a fork and reaches an internal temperature of 145°F. That’s when it’s perfectly cooked.
Can I bake cedar plank salmon in the oven?
Yes, I sometimes bake it at 375°F on a soaked cedar plank placed on a baking sheet. It won’t have as much smoky flavor, but it still tastes great.
What side dishes go well with cedar plank salmon?
I like serving it with grilled vegetables, wild rice, or a simple green salad.
Can I make the marinade ahead of time?
Yes, I often mix the marinade a day ahead and keep it in the fridge until I’m ready to use it.
Does the cedar plank add flavor?
Yes, the cedar wood infuses the salmon with a smoky, earthy aroma that makes it taste unique and delicious.
Conclusion
Cedar plank salmon is a quick, flavorful way I like to bring out the best in fresh fish. The smoky cedar and sweet-savory marinade make it a dish that feels both rustic and refined. With just a few simple steps, I can serve a meal that impresses every time, whether for a family dinner or a backyard cookout.
