Best Cedar Plank Grilled Salmon Recipes

CEDAR PLANK-GRILLED SALMON

Steps:

• Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
• Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

GRILLED CEDAR PLANK SALMON

Steps:

• Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
• Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
• Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
• While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.

CEDAR PLANK-GRILLED SALMON WITH GARLIC, LEMON AND DILL

Steps:

• Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
• When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
• Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

CEDAR PLANK-GRILLED SALMON WITH CILANTRO PESTO

Steps:

• This recipe is for OUTSIDE gas or charcoal plank-grilling.
• For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
• Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
• Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.
• Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
• Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

GRILLED CEDAR PLANK SALMON WITH GARLIC BASIL BUTTER

Steps:

• Soak your cedar plank in water for 20 minutes, flipping over halfway through soak time.
• While the plank is soaking, mix together butter, basil and minced garlic cloves, spread on salmon.
• Salt and pepper to taste.
• Heat your grill to low, or the right setting for your grill for fish.
• Take your cedar plank out of the water and place the salmon on top of the plank. Place it on the grill and cook for 20-40 minutes depending on how thick your salmon is.Grill with the lid closed.
• During the cooking time, if the plank catches on fire, spray it with water.
• Salmon is done cooking, when it flakes easily with a fork.
• *Note: Whenever I make this it normally takes around 30-45 minutes to cook on the grill. I constantly check it to make sure the plank doesn't burn & the salmon doesn't over cook.
• Make sure you have water on hand to spray the cedar plank with, so it doesn't catch on fire.

GRILLED CEDAR PLANK SALMON WITH LEMON-DILL TOPPING

Steps:

• Do this 9 hours or more ahead; place the cedar planks in water to completely cover them (use a heavy object to place on top of them to weigh down the planks).
• When ready to grill, for the topping; in a bowl combine the dill, parsley, lemon juice, oil and minced fresh garlic; set aside.
• Sprinkle the salmon with the seasoned salt and black pepper.
• Set grill to about 350 - 400°F.
• Remove the planks from water and place the planks on the cooking grate and grill covered for 2 minutes or until the planks begin to LIGHTLY smoke.
• Place 2 fillets on each of the cedar planks; cover with grill lid and cook for 15-18 minutes or until the fish flakes with a fork.
• Using a heat-proof spatula remove the fish from planks and transfer to serving plates.
• Carefully remove the planks from the grill using long tongs.
• Spoon the herb mixture over the fish and serve immediately.
• Delicious!

BAKED (OR GRILLED) CEDAR-PLANK SALMON (REAL SIMPLE)

Steps:

• Preheat oven to 350 degrees. Place pre-soaked cedar plank on a rimmed baking sheet.
• Place the salmon, skin side down, on the cedar plank. In a small bowl, combine the sugar, oil, thyme, and cayenne. Spread over the salmon.
• Cover with foil. Roast on plank for 25-30 minutes, until salmon flakes easily and is opaque throughout.
• Serve with fresh lemon wedges.
• To grill: Follow instructions above, except put the plank with salmon (covered with foil) directly on the grill. Grill should be preheated to medium or, if using charcoal, allow the coals to burn until they are covered with white ash.

PRUDHOMME'S CEDAR PLANK GRILLED SALMON

Steps:

• 1. Salmon Preparation: a. Slice the filets into 4 servings and place on wax paper b. Sprinkle on Paul Prudhomme's Magic Seasoning Blends Seafood Magic (to taste) c. Add paper-thin slices of Vidalia Onion (optional) d. Layer with two thin fresh lemon wedges with a pat of butter underneath e. Put in refrigerator for at least two hours 2. Plank Preparation: a. Submerge in water for a minimum of 4 hours b. Remove and shake off water c. Coat with Extra Virgin Olive Oil on one side d. Set aside for cook Cooking Directions 1. Bring Big Green Egg temperature up to 425 degrees and stabilize 2. Place soaked planks (olive oil side up) on grill 3. Allow to heat up until they appear to 'steam' or 'smoke' lightly 4. Place Salmon on planks (skin side down) 5. Close BGE Lid and let cook for 15 minutes 6. Test for flakiness and adjust cooking time accordingly. 7. Remove from heat and serve hot.

SURF AND SURF: CEDAR PLANK-GRILLED SALMON AND HALIBUT WITH PARSLEY AND DILL PESTO

Steps:

• Soak untreated cedar plank in water for at least 1 hour. Prepare your grill by scraping it, oiling it, and heating it to medium.
• Carefully rinse and dry each fillet. If you feel any bones when you run your fingers along the fillet, you may wish to remove them. Using needlenose pliers or strong tweezers, gently pull out the bones in the same direction they grew to avoid damaging the fish.
• Place the fish on the plank, brush them with olive oil, and season with salt and pepper. Place the plank over the flame or hot coals. It will burn, but this is normal and a part of the recipe. If you see open flames, turn the heat to low and spray the plank with a little bit of water from a spray bottle. You can also move it to a cooler part of the grill.
• Cook until the juices turn opaque and solid on the top of the fish, approximately 10 minutes for each inch of thickness. Do not overcook. The meat thermometer should read 145˚F. when inserted into the thickest part of the fish.
• At this point, most of the plank will be charred around the fish. Remove the fish to a platter, leaving the skin on the plank, and discard the plank. Spoon the pesto over the fish before serving.
• Parsley and Dill Pesto
• In a food processor or blender, blend the garlic. Add the parsley, dill, preserved lemon, cheese, olive oil, salt, and pepper and pulse until well combined. Scrape down the sides of the bowl and pulse until the mixture forms a smooth paste.

GRILLED CEDAR PLANK SALMON WITH YELLOW PEPPER SAFFRON SAUCE

Steps:

• Preheat grill. Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16 by 16-inch sheets. Remove the planks with tongs and place 1 plank in the center of each piece of foil. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium well doneness. Remove each fillet from the plank and drizzle with the sauce.
• In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.

CEDAR PLANK SALMON WITH GRILLED CHERRY TOMATOES

Steps:

• Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket.
• Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135 degrees F with an instant-read thermometer, 25 to 30 minutes.
• Meanwhile, toss the cherry tomatoes with the olive oil and some salt.
• When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil.
• Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, 1/2 teaspoon salt and a few grinds of pepper.
• Spoon the tomato mixture over the salmon and serve immediately.

CEDAR PLANK SPICY APPLE GRILLED SALMON

Steps:

• Cedar Plank -- If using a cedar plank (grill or oven), make sure to soak the plank approximately 2-3 hours in water. I just use the sink, or a tupperware container works great. Just make sure the wood is submerged in the water. A couple of heavy cans or soda bottles work great.
• Apple Glaze -- Mix the jelly, horseradish, vinegar, and chives together and set to the side.
• Cedar Plank -- Remove the cedar plank from the water and dry it well. Brush the top of the plank where the salmon will be placed with 2 tablespoons of the olive oil and sprinkle with coarse salt, kosher salt works great.
• Salmon -- Have your guy behind the fish counter remove the skin for you, if they will. If not, run a sharp thin knife along the skin with the salmon sitting flat on the counter. It is very easy to remove. Brush the remaining 1 tablespoon of olive oil on the top of the salmon and season well with salt and pepper.
• Grilling -- If using a grill, medium high heat or charcoal works great as well. This can also be done in a 400 degree oven. With either method, I prefer to let the cedar plank heat up for a few minutes and get good and smoky before I add the salmon (about 5 minutes works great).
• Once the cedar plank is slightly smoking and hot. Add the salmon which has been brushed with olive oil, salt and pepper on the cedar plank. Then, immediately brush the apple glaze on the salmon and close the lid on the grill or continue cooking in the oven. After 5 minutes, brush more glaze on, and again after another 5 minutes. The salmon should take around 15 minutes depending on the thickness. It should be opaque, flaky, and firm to the touch. You don't want it raw in the middle but you don't want to over cook it either - you still want it moist and tender.
• Serve -- I like to serve mine right on the cedar plank. ENJOY!
• Note: Make sure to let the plank cool properly before disposing of it. Also, prep time doesn't include the time to soak the plank.

CEDAR PLANK GRILLED SALMON WITH MUSTARD-MAPLE GLAZE

Steps:

• Cedar Plank Grilled Salmon with Mustard-Maple Glaze How to make it: 1. Soak large cedar plank in water for at least 1 hour. 2. Preheat a grill. Spread a thin coat of olive oil on the plank, season with salt, and layer with lemon slices. Place the plank on the grill to preheat for 5 minutes. 3. Place the salmon on the heated plank and season with 1/8 tsp salt. Grill until nearly opaque in thickest part, 10-15 minutes. 4. Simmer maple syrup, mustard, and garlic in saucepan until reduced to about 1/3 cup, 8 minutes. Stir in lemon juice and cayenne and remove from heat. 5. Reserve 2 Tbsp of the glaze in a bowl. Spoon remaining glaze over salmon and continue to grill until flesh is opaque, 3 to 5 minutes. Spoon reserved glaze over salmon.

GRILLED CEDAR PLANK SALMON RECIPE BY TASTY

Steps:

• Submerge the cedar planks in a 9x13 (22 x 33 cm) glass baking dish filled with water. Soak for at least 1 hour to prevent burning while grilling.
• In a small bowl, whisk together the mustard, brown sugar, orange zest, salt, pepper, coriander, and cumin.
• On a cutting board, pat the salmon fillets with paper towels to remove any excess moisture. Rub the mustard mixture evenly over the salmon.
• Preheat the grill to 350°F (180°C).
• Place the cedar planks on the grill over indirect heat, arrange the salmon fillets on top, and close the lid. Grill for 15-17 minutes, until the salmon is pink in the center and easily flakes with a fork.
• Enjoy!

CEDAR PLANK GRILLED SALMON

Steps:

• 1. Soak the plank for an hour or two in water. Or, it occurs to me that soaking it in white wine might add some flavor, though I haven't tried it - if you do let me know how it works! Heat the grill to HOT. 2. Lay your salmon filet on the plank, and coat with a small amount of olive oil. I use a Misto for this - it works great. But I am gadgety. Now squeeze juice from half the lemon on top, then sprinkle a couple pinches of salt and a couple grinds of pepper. Sprinkle chopped fresh parsley, then cover the fish first with thin slices of shallot then thin slices of tomato. The whole fish should be covered. Cut the other half of the lemon in quarters and put them on the plank - they are going along for the ride. Sprinkle another pinch of salt and grind a bit more pepper over everything. 3. Get a spritzer and set it to stun. I have water in mine but back to that wine thought - maybe some white wine would be good in there? Put the fish on the grill and let it cook through, keeping on eye that the plank does not burst into flame. If it tries to, spritz the flame without blasting your fish off the plank. (would wine catch fire? I don't think so ...) 4. When the fish is cooked this is what I do - because fish skin grosses me out and it will be kind of stuck to the plank anyhow, so I use a big flat fish spatula to shimmy the flesh off of the plank and onto a serving plate. Squeeze the juice of those smoked lemons over the fish and enjoy!