How to Grill Cedar Plank Salmon? A Guide to Flaky, Flavorful Perfection
Cedar plank salmon is grilled by indirect heat on a soaked cedar plank, imparting a delicate smoky flavor and keeping the salmon wonderfully moist. Follow these steps for a foolproof recipe that will impress your guests.
Understanding the Art of Cedar Plank Salmon
Cedar plank salmon isn’t just about cooking salmon; it’s about infusing it with the aromatic essence of cedar while ensuring it remains incredibly tender. The cedar plank acts as a barrier between the direct heat of the grill and the delicate salmon fillet, essentially steaming it and imparting a subtle, smoky, woodsy flavor that elevates the fish to gourmet status. The method is remarkably simple, yet the results are consistently impressive, making it a favorite for both novice and experienced grillers alike.
Benefits of Cedar Plank Grilling
Why choose cedar plank grilling over other methods? The advantages are numerous:
- Enhanced Flavor: The cedar plank imparts a distinctive smoky, woody flavor that complements the richness of the salmon.
- Moisture Retention: The plank acts as a buffer, preventing the salmon from drying out. The salmon essentially steams on the plank, resulting in a flaky and tender texture.
- Presentation: Serving the salmon directly on the cedar plank is visually appealing and adds a rustic touch to any meal.
- Ease of Preparation: Once the plank is soaked, the process is relatively hands-off, requiring minimal supervision.
- Reduces Sticking: The plank prevents the salmon from sticking to the grill grates, making for easy cleanup.
The Cedar Plank Salmon Grilling Process: A Step-by-Step Guide
Here’s a breakdown of how to perfectly grill cedar plank salmon:
- Choose the Right Plank: Purchase food-grade cedar planks. Avoid planks treated with chemicals or those that are too thin, as they may burn easily. They can be found at most grocery stores or specialty kitchen shops.
- Soak the Plank: This is crucial! Submerge the cedar plank in water for at least 2 hours, or preferably overnight. This prevents the plank from catching fire on the grill. You can add wine, beer, or citrus juice to the soaking water for extra flavor infusion, but water works just fine. Weigh the plank down to keep it fully submerged.
- Prepare the Salmon: Select a salmon fillet that is roughly the same size as the plank. Remove any pin bones. Pat the salmon dry with paper towels. This ensures better seasoning adherence.
- Season the Salmon: Keep it simple! Olive oil, salt, pepper, and a squeeze of lemon juice are all you need for a classic flavor. Consider adding herbs like dill or rosemary, or a sprinkle of garlic powder or paprika.
- Prepare the Grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). For a gas grill, use indirect heat by turning off one or more burners. For a charcoal grill, arrange the coals to one side of the grill.
- Place the Plank on the Grill: Place the soaked cedar plank directly on the grill grates over the indirect heat. Close the grill lid and let the plank heat up for about 5-10 minutes, or until it begins to smoke.
- Place the Salmon on the Plank: Carefully place the seasoned salmon fillet skin-side down on the preheated cedar plank.
- Grill the Salmon: Close the grill lid and cook the salmon for approximately 15-20 minutes, or until it is cooked through. The internal temperature should reach 145°F (63°C). A visual cue is the salmon will flake easily with a fork.
- Remove and Serve: Carefully remove the plank with the salmon from the grill. Let it rest for a few minutes before serving. You can serve the salmon directly on the plank for a dramatic presentation.
Common Mistakes to Avoid
Even with a straightforward recipe, mistakes can happen. Here’s what to watch out for:
- Insufficient Soaking: Not soaking the plank long enough will result in it burning on the grill, imparting a bitter taste to the salmon and creating a fire hazard.
- Using High Heat: High heat will cause the plank to char too quickly, potentially burning the salmon on the bottom and leaving the inside undercooked.
- Overcrowding the Plank: Using a plank that is too small for the salmon can lead to uneven cooking.
- Overcooking the Salmon: Overcooked salmon is dry and tough. Use a meat thermometer to ensure it reaches the optimal internal temperature.
- Using the Wrong Type of Wood: Only use food-grade cedar planks. Other types of wood can contain chemicals or impart an unpleasant flavor.
Flavor Enhancements and Variations
While the basic recipe is excellent, feel free to experiment with different flavors.
- Sweet and Savory: Glaze the salmon with maple syrup, brown sugar, or honey during the last few minutes of grilling.
- Citrus Infusion: Add slices of lemon, orange, or grapefruit to the plank under the salmon.
- Herbaceous: Place sprigs of fresh dill, rosemary, thyme, or oregano on the plank under the salmon.
- Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the salmon.
- Marinated Salmon: Marinate the salmon for 30 minutes before grilling for added flavor.
- Cedar Plank Smoked Salmon: Add wood chips to a smoker box for an intense, delicious smoky flavor.
Equipment Checklist
Before you begin, make sure you have everything you need:
- Cedar planks (food-grade)
- Salmon fillet
- Olive oil
- Salt and pepper
- Lemon
- Grill
- Water
- Meat thermometer
- Tongs
- Baking sheet (for transporting the plank)
Estimated Cooking Times
| Salmon Fillet Thickness | Estimated Grilling Time |
|---|---|
| 1 inch | 15-20 minutes |
| 1.5 inches | 20-25 minutes |
| 2 inches | 25-30 minutes |
Frequently Asked Questions
Can I reuse a cedar plank?
It depends. If the plank is only slightly charred and still has some structural integrity, you can reuse it. However, it will likely impart less flavor the second time around. Discard the plank if it’s heavily charred, cracked, or shows signs of significant wear. Cleaning the plank by gently scraping any debris off is essential before reuse.
What if my plank catches fire?
If the plank catches fire, immediately use a spray bottle filled with water to extinguish the flames. Move the plank to a cooler part of the grill. Make sure you thoroughly soaked the plank before grilling to prevent this.
Can I use different types of wood for plank grilling?
While cedar is the most common and preferred choice, other woods like alder, maple, or cherry can be used. However, be sure to select a food-grade wood specifically designed for grilling and smoking. Each type of wood will impart a different flavor profile.
What’s the best way to clean a cedar plank?
After grilling, let the plank cool completely. Gently scrape off any debris with a spatula or brush. Avoid using soap, as it can seep into the wood and affect the flavor of future dishes. A light scrubbing with water is usually sufficient.
What size cedar plank should I use?
Choose a plank that is slightly larger than the salmon fillet. This ensures that the entire fillet rests on the plank and cooks evenly. A standard size plank is typically around 12-15 inches long and 5-7 inches wide.
Can I grill cedar plank salmon in the oven?
Yes, you can. Preheat your oven to 375°F (190°C). Follow the same preparation steps as for grilling, and bake for approximately 15-20 minutes, or until the salmon is cooked through. This method will still infuse the salmon with cedar flavor, although not quite as intensely as grilling.
What kind of salmon is best for cedar plank grilling?
While you can use any type of salmon, fattier varieties like King or Sockeye tend to work best, as they remain moist and flavorful during the grilling process. Atlantic salmon is also a good choice.
Do I need to flip the salmon on the plank?
No, there is no need to flip the salmon while it’s grilling on the cedar plank. The plank acts as a shield, distributing heat evenly and preventing the bottom from burning.
How do I know when the salmon is done?
The best way to determine doneness is by using a meat thermometer. Insert it into the thickest part of the salmon. It should register 145°F (63°C). The salmon should also flake easily with a fork.
Can I use a cedar plank on a pellet grill?
Yes, you can use a cedar plank on a pellet grill. Set the grill to medium heat and follow the same grilling instructions as for a gas or charcoal grill. The pellet grill will add an additional layer of smoky flavor to the salmon.
How do I prevent the plank from warping or cracking?
Thoroughly soaking the plank is the key to preventing warping or cracking. The moisture helps to keep the wood pliable and prevents it from drying out too quickly.
What are some good side dishes to serve with cedar plank salmon?
Cedar plank salmon pairs well with a variety of side dishes, such as grilled vegetables, roasted potatoes, quinoa salad, asparagus, or a fresh green salad. A crisp white wine complements the flavors of the salmon and cedar beautifully.