Cedar Plank Cooked Salmon Recipe

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Cedar Plan Cooked Salmon
Serves 4
I’ve always been fascinated with this method for cooking salmon.The resulting fillets are just so moist, so tender and so deliciously fragrant, all infused with that delicate sweet and smoky aroma.
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Prep Time
2 hr
Cook Time
15 min
Prep Time
2 hr
Cook Time
15 min
423 calories
0 g
158 g
17 g
64 g
2 g
250 g
335 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 423
Calories from Fat 151
% Daily Value *
Total Fat 17g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 158mg
Sodium 335mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 64g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1kg Salmon
  2. Cedar Planks
  1. First, head out to your favorite hardware or even grocery store and buy wooden planks of the desired essence (they have several available now, such as cedar, maple, birch, oak, cherry, apple or even hickory).
  2. If you want to cook individual fillets like I did, cut your wooden planks to desired size. I cut my 12” x 7” planks into 2 pieces of 6” x 7”.
  3. Soak said wooden planks for at least 2 hours prior to “grilling” your fish. You can soak them in plain water, fruit juice, white or red wine, cider, sake or even tea. Some people also like to add fresh herbs, spices, a splash of vinegar, a few slices of lemon / lime / orange or other flavouring components to their soaking liquid. Feel free to use whatever you want, so long as it’s humid! I chose to use plain tap water.
  4. Preheat your grill to medium heat (about 350F).
  5. While this is happening, prep and season your salmon fillet. If you want individual fillets, now is the time to cut it into pieces of approximately 225 grams. Do not remove the skin. Just sprinkle a little bit of salt and pepper and rub it all over the entire surface of the fish. Yes, on the skin side too.
  6. Take your planks out of the water and place your fish onto them, skin side down. I decided to add a few sprigs of fresh lemon thyme on top of my fish.
  7. Place the planks on the grill, close the lid and cook for 12-15 minutes, depending on size and thickness of your fish. Make sure to check for doneness from time to time. The fish is done when it’s uniformly pink and no longer translucent in the center (although I like mine to retain just a little hint of translucence).
  1. I chose to serve my salmon directly on the cedar plank, with a side of multi-colored carrots. A handful of chopped parsley made them all nice and pretty (and quite tasty too!)
  2. If you want more of a smoky flavor, you can also place the planks directly on the preheated grill for 2 minutes, turning them once after one minute. When the planks start crackling, they are ready to use. At this point, just place your fish directly on the planks as you did with the previous method.
  3. Oh, and it might be a good idea to keep a spray bottle filled with water handy in order to extinguish flames in the event that the planks start to burn…
Adapted from The Healthy Foodie
Outlaw Fitness http://www.outlawfitnesshq.com/

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