Cedar Plank Salmon with brown sugar and dijon glaze that you can cook on the grill or in the oven. This delicious (and EASY) salmon recipe belongs in a restaurant and is sure to WOW your dinner guests.
This salmon recipe can be summer up in one word: WOW! Just, wow. This is one of those meals that every time we eat it I ooh and ahh with every single bite. It’s BETTER than salmon from a restaurant and it’s super easy to make. The combination of mustard and brown sugar flavors in the salmon is amazing, especially combined with the woodsey and smoke flavors from the grilled cedar plank.
How to cook Cedar Plank Salmon:
You can buy cedar plank salmon at most grocery stores near where you would find grilling tools. This recipe is unbelievably easy, but you need to plan ahead to leave enough time to soak the cedar planks.
Soaking the cedar planks helps to bring out the wonderful flavor of the cedar, and will help keep them from catching fire when on the grill.
What’s the difference between smoked salmon and cedar plank salmon?
Smokers seem to be all the rage these days. In fact, I recently bought a Traeger grill and I am excited to start trying and creating smoked meat recipes. Up to this point, I have never had a smoker and the idea of one was intimidating. However, I have loved cooking with cedar planks! They are an affordable and non threatening solution to creating that yummy wood smoked flavor without needing any fancy equipment!
Cedar boards are affordable and can be purchased at a kitchen supply store or online. They are inexpensive and the technique is not difficult to master- not to mention the taste is next-level good! They work because as fish steams during cooking, it will absorb some of the woodsy flavors from the cedar plank board. The smoky flavors from the grill along with the cedar flavor from the wood plank combine for an amazing tasting fish.
Can I cook cedar plank salmon in the oven?
If you don’t have a grill, no problem! Cedar plank salmon is delicious cooked in the oven as well. It won’t have the same smoky flavor you get from the grill but it will take up the woodsy flavor of the cedar plank. The prep is the same (soak the planks in water…etc) but instead of using your grill, preheat your oven to 375 degrees and cook the salmon for about 17-23 minutes or until it easily flakes with a fork.
Can I reuse a cedar plank for grilling?
If the cedar board is still intact after grilling, it can be reused. The tricky part with reusing a cedar board is that the board has soaked up the flavors of whatever you last grilled on it. Also, if you grilled with direct heat, the board may be charred and difficult to handle or clean. If you really want to reuse the board, you can scrape off any leftover food, clean it with hot water (no soap) and let it re-soak in water before re-using.
How to tell if salmon is cooked:
If you have ever order salmon at a nice restaurant, chances are they either asked you how “done” you like your salmon, or they simply brought it to you medium or medium rare. Great chefs feel that salmon is cooked perfectly when the salmon is flaky on the outside and has a soft and moist center (medium or medium rare).
The great thing about salmon is that you can watch the color of the fish change as it cooks, so it’s easy to tell when it’s cooked to your desired doneness. Simply watch the colors of the salmon as it cooks, and use a fork to gently test if the layers will flake away easily, or not. Remove it from the heat to rest when it’s finished. Keep in mind that the salmon will continue to a cook a little as it rests on the hot cedar plank.
Serve Cedar Plank Salmon with:
Cedar Plank Salmon
- 1 cedar plank
- 2 salmon fillets , 3/4 lb pound each*
- Salt and freshly ground black pepper
- 3 Tablespoons dijon mustard
- ¼ cup light brown sugar
- Soak cedar plank in water for at least 2 hours, or up to 24 hours, prior to grilling.
- Stir the brown sugar and Dijon mustard together until smooth.
- Turn grill to medium-high heat. When ready to cook, place the pre-soaked cedar plank on the hot grate and close the lid. Leave it there until there is a smoke-y smell, about 4-5 minutes.
- Turn the plank over and place the salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired.
- For indirect heat grilling: Heat grill to medium-high heat. Cook salmon in the center of hot grate, away from the heat. Cover the grill and cook salmon for about 15 to 25 minutes (depending on thickness), or until cooked through (135 degrees F) and flakes easily with a fork. Be careful not to overcook it.
- You can cook the salmon over direct heat, but be careful to check the cedar plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
- (See my notes above for how to tell when salmon is done.)