Cedar Plank Salmon

By Ali Slagle

Updated Aug. 1, 2024

Cedar Plank Salmon
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 2 hours
Prep Time
5 minutes
Cook Time
55 minutes, plus at least 1 hour soaking
Rating
4(119)
Comments
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In the Pacific Northwest, Native Americans smoked salmon on cedar, embodying the belief that what grows together goes together. On backyard grills, planks insulate the salmon from the flames, so the fish stays tender, and they prevent it from sticking to the grates. Purchase food-grade planks from a grocery or hardware store, then soak the planks in water so they don’t flare. Heat the plank on the grill until smoldering, then add the fish. The steam and smoke rising from the cedar gently cook the fish and infuse it with woodsy flavor. Salmon kissed by cedar is such a special combination that additional seasonings are not needed.

Featured in: The Key to Great Grilled Salmon? Do Less.

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Ingredients

Yield:4 servings
  • 4(4- to 6-ounce) skin-on salmon fillets
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

296 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 29 grams protein; 331 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak a food-grade cedar plank in water for at least 1 hour. To keep the plank from floating, top it with a bowl filled with water. When you’re ready to cook, heat the grill to high, which is between 450 and 550 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds. Season the salmon with salt and pepper.

  2. Step 2

    Place the plank on the grill, close the grill and let the plank cure until the bottom side is charred, lightly smoking and maybe even making a popping sound, 5 to 10 minutes. If any part of the plank catches on fire, sprinkle it with a little water.

  3. Step 3

    Reduce the heat to low, between 250 and 350 degrees. Flip the plank and arrange the salmon fillets skin side down on the plank, ideally at least 1 inch apart and 1 inch distant from the edges of the plank. (If you removed the plank from the grill to arrange the fish, leave the grill open so that the temperature drops more quickly.)

  4. Step 4

    Close the grill and cook until cooked through, 10 to 16 minutes, depending on the size of the fillets. (The fish is done when the fish flakes easily or when an instant-read thermometer inserted into the thickest part reaches 125 degrees for medium-rare.)

  5. Step 5

    To serve, slide a spatula between the flesh and its skin at the thick end. The fish will easily peel away from the skin. If your fish has white albumin, no big deal — just scrape it away with the spatula before serving. Discard the plank and skin (or, if you have a charcoal grill, scrape off the skin and put the plank on top of your next fire to infuse it with cedar).

Ratings

4 out of 5
119 user ratings
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Comments

JAS

We also make this but add a liberal sprinkling of smoked paprika along with the s&p; and then brush with maple syrup a couple of times while it cooks. Serve atop coconut rice and top the whole shebang with chili crisp and sliced scallions. Sweet/smoky/spicy unctuous goodness!

Angus Kimble

This has been a standard in my home for 20 years. I split my planks ahead from cedar logs on hand, saturate a day in a bucket, then drip-dry, wrap, and into the freezer. It only takes a few minutes to thaw and re-hydrate. They are 1/2 inch or more thick, and do not split in the freezer I’ve prepared the salmon for the plank many ways, but now do Kenji’s dry-brine first, then coat with a sweet & tangy BBQ sauce that caramelizes. Inspired by a BBQ Salmon dish at Chotto Matte in Miami (May 2023).

MK

This is a staple in our house. Simple preparation, always a winner. We serve it with an arugula salad with roasted beets and goat cheese, and a balsamic drizzle.

Donald Holmes

There is no need to soak or preheat the plank. Preheat the grill to high, put the salmon on the plank skin side down, close the top, and cook 12 minutes. The plank will burn around the edges, creating a nice smoke, but the portion with the fish on it will not catch fire. (You can boil water in a paper bag set directly on a bed of coals -- try it sometime.) To remove the fish, slide a spatula between the skin and the flesh; the skin will stick to the plan and the flesh will come away in a slab.

carswell

I marinate my salmon in a mixture of balsamic vinegar, maple syrup and chili flakes beforehand. The flavours compliment the cedar smoke. I also cook down the remaining marinade until it is a thickened syrup so as not to waste pricey ingredients.

Greg

The key to good salmon is to not overcook it. Remove from the heat when the internal temperature reaches ~130 degrees. Once off the heat, it will continue cooking to perfection.

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