Grilling salmon on a cedar plank adds a smoky flavor and keeps the fish tender and juicy. If you’ve never tried this method before you’re in for a treat. The cedar plank not only infuses your salmon with a subtle woodsy taste but also helps prevent it from sticking to the grill.
Knowing how long to grill salmon on a cedar plank is key to getting perfectly cooked fish every time. Too little time and your salmon might be undercooked too long and it could dry out. In this article you’ll discover the ideal grilling times and tips to help you master this delicious technique.
Why Use a Cedar Plank for Grilling Salmon
You enhance salmon’s flavor by grilling it on a cedar plank. The plank absorbs the heat evenly, preventing hot spots that can overcook parts of the fish. You maintain moisture in the salmon because the plank creates a barrier between the fish and the grill’s direct heat. You infuse a distinct smoky aroma into the salmon that cannot be achieved with other cooking methods. You reduce the risk of the salmon sticking to the grill grates, making it easier to flip and serve. You enjoy a visually appealing presentation since the cedar plank adds a rustic touch to your grilled salmon dishes.
Preparing the Cedar Plank and Salmon
Proper preparation of the cedar plank and salmon ensures even cooking and maximizes flavor. Follow these steps for the best results.
Soaking the Cedar Plank
Start by soaking your cedar plank in water for at least 1 hour. You can submerge it fully or weigh it down to keep it underwater. If time is short, soak for a minimum of 30 minutes but avoid less, as insufficient soaking increases the risk of burning. For added flavor, soak the plank in flavored liquids like apple juice, white wine, or a light brine solution.
Seasoning the Salmon
Lightly season your salmon with salt, pepper, and your choice of herbs such as dill, parsley, or thyme. Apply a thin layer of olive oil or melted butter to prevent sticking and enhance moisture retention. Avoid heavy marinades that contain sugar, as they may burn during grilling. If using marinades, keep the exposure under 30 minutes to maintain texture and flavor balance.
How Long to Grill Salmon on Cedar Plank
Grilling salmon on a cedar plank requires precise timing to lock in moisture and flavor. Knowing the ideal temperature and cooking duration ensures you avoid overcooking or drying out the fish.
Grill Temperature and Time Guidelines
Set your grill to medium heat, about 350°F to 375°F (175°C to 190°C), for even cooking. Place the soaked cedar plank with salmon directly over the heat source. Grill for 12 to 15 minutes per inch of thickness. For example, a 1-inch thick fillet cooks in 12 to 15 minutes, while a 1.5-inch thick piece takes 18 to 22 minutes. Keep the grill covered to trap heat and maintain consistent temperature.
Signs Your Salmon Is Perfectly Cooked
Salmon is ready when it flakes easily with a fork and the flesh turns opaque throughout. The internal temperature should reach 125°F to 130°F (52°C to 54°C) for medium doneness, measured with a meat thermometer. Texture remains moist but firm, and the cedar plank delivers a subtle smoky aroma without charring the fish.
Tips for Enhancing Flavor and Texture
Choose aromatic cedar planks to intensify smoky notes without overpowering the salmon’s natural taste. Soak the plank for 1 to 2 hours in water or a flavored liquid, like apple juice, to prevent burning and add subtle sweetness. Brush your salmon with a thin layer of olive oil or melted butter to lock in moisture and promote even browning. Season simply with salt, pepper, and fresh herbs, such as dill or thyme, to enhance flavor without masking the cedar aroma. Preheat the grill to maintain consistent heat and place the plank over direct heat briefly to start smoking, then move it to indirect heat to avoid charring. Use an instant-read thermometer to monitor the internal temperature, removing the salmon at 125°F to 130°F for optimal texture. Let the salmon rest on the plank for 3 to 5 minutes after grilling to allow juices to redistribute for a tender finish.
Common Mistakes to Avoid When Grilling on Cedar Planks
- Skipping the soaking process: You must soak cedar planks for at least 1 hour in water or flavored liquids to prevent them from catching fire. Dry planks burn quickly, imparting bitter flavors and ruining the salmon’s moisture.
- Grilling over direct high heat: You grill the plank briefly over direct medium heat only to start smoke. Extended exposure to high heat causes excessive charring, which leads to unpleasant bitterness and uneven cooking.
- Using thick marinades or over-marinating: Applying thick or sugary marinades causes burning and flare-ups. You should keep marinade time under 30 minutes and opt for light seasoning with salt, pepper, and herbs.
- Not preheating the grill properly: You preheat your grill to 350°F-375°F (175°C-190°C) before placing the plank to ensure steady cooking. Without preheating, the salmon cooks unevenly and sticks to the plank.
- Ignoring internal temperature measures: You rely on visual cues alone risks overcooked or undercooked salmon. Using an instant-read thermometer to reach 125°F-130°F (52°C-54°C) for medium doneness guarantees perfect texture and flavor.
- Removing salmon too soon or resting it insufficiently: You let the salmon rest on the plank for at least 3 to 5 minutes post-grilling. Skipping this step releases its juices immediately, resulting in dry, less tender fish.
Conclusion
Grilling salmon on a cedar plank is a simple way to elevate your meal with smoky flavor and moist texture. By paying attention to grilling times and temperatures, you’ll consistently get tender, flaky fish.
Remember to soak your plank properly and monitor the internal temperature for the best results. With a bit of practice, you’ll master this technique and impress your guests every time you fire up the grill.