Cedar planked salmon is really popular with people who love food and grilling outside or hosting fancy dinner parties. This way of cooking not only makes the salmon taste better but also gives it a hint of cedar's smell. The idea is to cook the fish on a soaked cedar plank which stops it from getting too burnt by direct heat while also letting it soak up the cedar flavor.
In this article we are gonna show you how to make cedar planked salmon. We will talk about why its so special, how the flavors work together, and share some useful cooking tips. We'll also answer some common questions so you can feel more comfy about trying this tasty recipe.
1. What is Cedar Planked Salmon?
Cedar planked salmon is a cooking style that has been around for many years, and its roots go way back to Native American traditions. Native tribes, especially those living along the Pacific Northwest coast, used cedar wood to cook their fish. They did this not only to make the fish taste better but also to keep the fish safe from direct flames. This old method adds a smokey smell to the fish that lots of people still like today.
The unique taste of cedar planked salmon comes mostly from the wood itself. When its been soaked in water and then heated up on a grill or in an oven, the plank lets out oils that give a light smokey flavor to the salmon. This is different from other ways like pan-searing or baking in foil, which dont give that extra hint of aroma. Cedar gives a touch of sweetness and a little earthy taste that goes perfect with the natural richness of the fish.
Salmon is known to be a very healthy food, packed with omega-3 fatty acids, good protein, and important vitamins and minerals. Cooking it on a cedar plank helps it keep its moisture so you dont need to add a lot of oil or fat. Another cool thing is that cedar wood has some natural germ-killing properties, which might help keep your food safer when its cooking, making cedar planked salmon not only yummy but also a healthier choice.
2. Choosing Your Ingredients
When youre making cedar planked salmon its really important to pick the right ingredients. First, you gotta choose the type of salmon. There are many kinds and each one tastes a bit different. Sockeye salmon is often known for its deep red color and rich flavor while King salmon has a higher fat content and a kind of buttery taste. Coho salmon is a good middle ground because it offers both good flavor and is usually less expensive. Also, whether you go for fresh or frozen salmon makes a difference; fresh fish is usually better but make sure its from a good, sustainable source.
The cedar plank itself is another big deal. Even though cedar is the traditional choice there are other hardwoods that can give cool flavors. When youre picking a cedar plank look for ones that are untreated and free of chemicals to be safe. It needs to be soaked for at least 30 minutes to get ready and help it smolder instead of burning up. If you want to try something different you could also use woods like maple or cherry, which give you different but tasty flavors.
Marinades and seasonings are super important for making the salmon taste even better. Simple marinades like lemon-dill or even a little teriyaki work well, balancing out the smokiness from the cedar. A good idea is to keep things simple when it comes to herbs and spices so that they dont overpower the salmon. Fresh herbs like parsley or dill paired with a squirt of lemon juice at the end can really enhance the dish, making your cedar planked salmon the star of any meal.
3. Cedar Planked Salmon Recipe
3.1 Ingredients
- For the Salmon: 1 to 2 pounds of salmon fillet (Sockeye, King, or Coho)
- For the Marinade:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (optional)
- Salt and pepper to taste
Cooking Time: 15-20 minutes on the grill or in the oven
Servings: 4-6
3.2 Directions
- Preparation of the Plank: Soak your cedar plank in water for at least 30-60 minutes to stop it from burning. This helps the wood smolder and gives the salmon that awesome flavor.
- Marinating the Salmon: In a bowl, mix together olive oil, lemon juice, dill, garlic, soy sauce, salt, and pepper. Put the salmon in a shallow dish or a zip-top bag and pour the marinade over it. Let it sit in the fridge for 30 minutes to an hour.
- Preheating the Grill or Oven: Warm up your grill to medium heat (around 350°F) or get your oven to 400°F.
- Cooking the Salmon: Take the salmon out of the marinade and put it skin-side down on the soaked cedar plank. Then, place the whole thing on the grill or in the oven. Cook for 15-20 minutes until the salmon flakes easily with a fork and reaches 145°F inside.
- Serving Suggestions: Once its done, carefully remove the cedar plank. You can serve the salmon directly on the plank or move it to a plate. Consider serving it with some grilled veggies or a fresh salad.
3.3 Cooking Tips and Advice
- Use a meat thermometer to check if the salmon gets to 145°F for perfect doneness.
- Cooking times may differ depending on how thick your salmon is so watch it close.
- If you see any flare-ups on the grill, you can move the plank to a cooler spot until they die down.
4. Serving and Pairing Suggestions
4.1 Ideal Side Dishes
You can balance out the richer taste of cedar planked salmon with some good sides:
- Grilled asparagus or zucchini
- Quinoa salad with cherry tomatoes and cucumber
- Roasted sweet potatoes or garlic mashed potatoes
4.2 Wine and Beverage Pairings
Pair your cedar planked salmon with the right drinks to make the meal even better:
- White Wines: Try a Chardonnay or Sauvignon Blanc which both have a crisp taste.
- Rosé: A dry rosé works well to match the smokey flavor.
- Non-alcoholic Options: Sparkling water with a bit of lemon or an herbal iced tea are nice and refreshing.
4.3 Presentation Tips
Make your dish look as good as it tastes:
- Sprinkle some freshly chopped herbs like parsley or dill on top.
- Serving it on the cedar plank gives it a rustic, homey look.
- Add lemon wedges around for a pop of color and extra zing.
5. Cleaning and Storing Leftovers
5.1 How to Clean the Cedar Plank
After youre done cooking, let the cedar plank cool down completely. If you want to use it again, scrub it gently with a brush and warm water. Dont use soap because that could change its flavor. Make sure the plank is totally dry before you store it away.
5.2 Storing Leftover Salmon
To keep your leftover salmon fresh, put it in an airtight container in the fridge. Its best to eat it within 2-3 days. If youre planning to warm it up, try not to use the microwave because that might dry it out. Instead, warm it in a low temperature oven.
5.3 Recipe Ideas for Leftovers
If you have extra cedar planked salmon, you can get creative with it:
- Break it up and toss it into a salad with mixed greens and some citrus vinaigrette.
- Use it as a filling for tacos with some avocado and salsa for a fast dinner.
- Mix it with pasta, a light cream sauce, and spinach for a comforting meal.
6. FAQs about Cedar Planked Salmon
6.1 What types of salmon are best for cedar planking?
Sockeye, King, and Coho salmon are all good choices coz they have strong flavors and firm textures.
6.2 How long should I soak the cedar plank?
You should soak the plank for at least 30 to 60 minutes so that it smolders correctly when you cook.
6.3 Can I use a cedar plank in the oven?
Yes you can, just make sure its soaked before putting it in the oven at the right temperature.
6.4 How do I know when the salmon is done?
The salmon is ready when it flake easily with a fork and its internal temp reaches 145°F.
6.5 What can I do if I don't have a cedar plank?
If you dont have a cedar plank you can use other types of wood like maple or cherry, or even cook the salmon in foil or a cast iron skillet.
6.6 Can I reuse cedar planks after grilling?
You can reuse cedar planks if they arent too burnt out. Just clean them right and store them properly for next time.
Conclusion
Cedar planked salmon is a really tasty and healthy meal that is totally worth making even if it takes a bit more effort. The way the cedar wood brings out the flavors in the salmon creates a meal thats both comforting and impressive. Dont be afraid to experiment with different marinades and sides to make the dish your own. And remember, cooking is about having fun and sharing with people, so go ahead and try this method out with your friends or family!
Cedar Planked Salmon
Equipment
- 1 cedar grilling plank soaked in water
- 1 grill or smoker
- 1 bowl for marinade
- 1 basting brush
- 1 tongs
- 1 cutting board
Ingredients
- 4 fillets salmon 6 ounces each
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- optional fresh dill or parsley for garnish
- optional lemon wedges for serving
Instructions
- Soak the cedar plank in water for at least 1 hour before grilling to prevent it from catching fire. Weigh it down with something heavy if necessary.
- In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to create a marinade.
- Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring each piece is well coated. Allow it to marinate for at least 15 minutes while the grill heats up.
- Preheat the grill to medium-high heat. Once hot, place the soaked cedar plank on the grill for about 5 minutes until it begins to crackle and smoke.
- Carefully place the marinated salmon fillets skin-side down on the heated plank. Close the grill lid.
- Grill the salmon for about 15-20 minutes or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Baste with any remaining marinade halfway through cooking if desired.
- Once done, carefully remove the cedar plank from the grill using tongs. Let the salmon rest for a few minutes.
- Serve hot, garnished with fresh dill or parsley and lemon wedges if desired.
