\n\t\t\t\t\tCedar plank salmon is Pacific Northwest cooking at its most iconic. A side of salmon roasting on smoldering cedar wood, picking up subtle woodsy smoke that no other method can replicate.\t\t\t\t<\/p>\n<\/p><\/div>\n
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\t\t\t\t<\/figure>\n<\/p><\/div>\n<\/p><\/div>\nCedar plank grilling transforms salmon from a weeknight staple into something you\u2019d proudly serve at a backyard gathering. The wood smoke infuses the fish with a subtle, earthy flavor while keeping it moist and tender, and the presentation alone makes it feel special. This works for both wild salmon and farmed varieties, though wild sockeye or king salmon will give you richer results. Simple as that.<\/p>\n
Soak your plank for at least an hour before grilling to prevent it from catching fire. Clean flavors. A simple glaze or dry rub is all you need: the cedar is where all the flavor comes from. Serve this with grilled asparagus and roasted potatoes, or flake it over a green salad the next day. The leftovers are excellent in pasta or grain bowls.<\/p>\n
Soaking the Plank and Preparing the Salmon<\/h2>\n
Submerge a cedar grilling plank in water for at least two hours, weighting it down with something heavy so it stays underwater. This is critical. A dry plank will catch fire instead of smoldering. Pat the salmon dry with paper towels and place it skin-side down on the soaked plank. Brush the top and sides with olive oil. Mix brown sugar, smoked paprika, garlic powder, salt, black pepper, and cayenne into a rub. Press this mixture evenly over the top and sides of the salmon. Arrange thin lemon slices down the center for brightness and presentation.<\/p>\n
Grilling on the Plank<\/h2>\n
Preheat your grill to medium heat, around 350 degrees. Place the plank with the salmon directly on the grill grates. Close the lid and cook for eighteen to twenty-two minutes, depending on thickness, until the salmon flakes easily at the thickest part and reaches 125 degrees for medium doneness. Keep a spray bottle of water nearby. A few flames around the edges of the plank are normal and add flavor, but spray them down if they get out of control. The plank will smoke and smolder, infusing the salmon with subtle cedar flavor.<\/p>\n
Serving on the Plank<\/h2>\n
Using heat-proof gloves or tongs, carefully transfer the entire plank to a heatproof surface or serving platter. The plank will be hot and fragile, so handle it carefully. Scatter fresh chopped dill over the salmon and serve directly from the plank with lemon wedges on the side. Guests can portion their own pieces right off the plank. The salmon should be moist, flaky, and infused with gentle cedar smoke. Cedar planks are single-use and cannot be reused.<\/p>\n