Cedar plank salmon is a popular grilling method that delivers a unique flavor profile and consistently moist results. The technique involves cooking the fish on a piece of cedar wood placed directly on the grill grates. This process gently steams the salmon while simultaneously infusing it with the aromatic, woodsy smoke of the cedar. The plank acts as a barrier, protecting the delicate fish from the harsh, direct heat of the grill.
Plank and Fish Preparation
The cedar plank must be fully submerged in liquid for a minimum of one to two hours before it is used on the grill. This soaking process saturates the wood with moisture, which prevents the plank from immediately catching fire when exposed to high heat. The moisture also allows the plank to generate steam during cooking. While water is the standard soaking liquid, using wine, beer, or cider can introduce subtle flavor notes that transfer to the fish.
Selecting a skin-on salmon fillet is recommended, as the skin provides a natural layer of protection between the fish flesh and the hot plank. Before placing the fish on the plank, it should be patted dry and seasoned simply with salt and pepper, or perhaps a light rub or glaze. The goal is to complement the cedar flavor, not overpower it, so heavy marinades are avoided. Once seasoned, the salmon is placed skin-side down on the soaked plank, ready for the heat.
Grill Setup and Heat Management
The grill should be preheated to a medium-high temperature, aiming for a range between 350°F and 400°F (175°C to 200°C). For gas grills, this means turning off one or more burners to create an indirect heat zone. Charcoal grills require pushing the hot coals to one side to establish this zone.
The soaked plank should be placed on the grill grates first, ideally over the direct heat zone until it begins to smoke and lightly char. This initial exposure activates the wood’s aromatic oils, which are responsible for the signature cedar flavor. Once the plank is smoking, move it to the indirect heat zone and place the salmon on top. Maintaining the medium-high temperature allows the fish to cook gently while the plank smolders and infuses the salmon.
The Grilling Process and Doneness
The cooking time for a standard one-inch thick salmon fillet typically ranges from 12 to 20 minutes. Keep the grill lid closed throughout the process, as this traps the heat and the cedar smoke. This allows the fish to cook evenly and absorb the woodsy aroma.
The most reliable way to determine doneness is by using a meat thermometer inserted into the thickest part of the fillet. The United States Department of Agriculture recommends cooking salmon to an internal temperature of 145°F (63°C) for food safety. Visually, the salmon is done when the flesh turns opaque throughout and begins to flake easily when pressed with a fork. Removing the fish from the heat when it reaches 135°F to 140°F allows for carryover cooking to bring it to the final temperature without drying it out.
Serving and Troubleshooting
After removing the plank from the grill, allow the salmon to rest for a few minutes to let the juices redistribute and maintain moisture. The fish can be carefully slid off the plank onto a serving platter. For a rustic presentation, it can be served directly on the cedar plank itself, separating the skin (which often sticks to the wood) from the cooked flesh with a spatula.
The most common issue encountered is a flare-up, which occurs if the plank becomes too dry or is exposed to excessive direct heat. Keeping a spray bottle filled with water nearby is a simple way to manage this situation. If the edge of the plank catches fire, a quick spritz of water will extinguish the flame, and the plank should be immediately moved to the cooler, indirect zone.