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Cedar Plank Salmon
This Cedar Plank Salmon recipe is one of the EASIEST ways to prepare fish, and it's SO moist and tender, with a Dijon-maple wet rub and slightly smoky undertones. Readers are raving: "Oh My GOSH!!!….. OUTSTANDING!!!! This was unbelievable and really easy!"
👥 4 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 10 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- whisk
- cutting board
- spatula
📝 Preparation Steps
1
Soak planks: Combine the water and salt in a 9x13 non reactive dish (or whatever size comfortably fits your planks). Add the cedar planks and weigh down with a clean, nonreactive weight (I used a glass jar of sauce) so they are completely submerged. Soak cedar planks for at least ⏱️ 2 hours; drain and dry right before using.
salt1 tablespoon
2
Marinate salmon ⏱️ 15 minutes to ⏱️ 4 hours ahead of time: In a small bowl, whisk together the Wet Rub Marinade Ingredients. Place the salmon (skin-side down) on a baking sheet or cutting board; brush the top and sides with the Wet Rub. Let the salmon rest for ⏱️ 15 minutes before grilling, or cover and refrigerate for up to ⏱️ 4 hours. Bring to room temperature before grilling.
3
Preheat grill: Preheat the grill to medium-high heat (400°F to 450°F with the lid closed.) Get a water bottle ready to spritz any flare ups.
4
Grill salmon: Transfer the salmon to the soaked and dried planks. Place the plank(s) on the grill grates, and grill, covered with the lid, until the internal temperature reaches 130-135 degrees F (or is done to your liking) on an instant read thermometer, about ⏱️ 12-15 minutes. Spritz the plank(s) with some water if the edges start to catch fire.
5
Let rest: Using a large metal spatula or tongs, carefully transfer the cedar planks to a baking sheet. Let the salmon rest on the planks for ⏱️ 5 minutes before serving.
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