Cedar Planked Salmon

Cedar Planked Salmon: Center-cut salmon fillets rubbed with brown sugar, salt and pepper and grilled on a cedar plank are deliciously moist and have a mild smoke flavor.

Grilling salmon on a cedar plank is a sure-fire way to produce moist, tender fish with a subtle smoke flavor. All that's needed to prepare the fish is a simple rub made with brown sugar, salt and pepper. The cooking technique is very simple and the planks are readily available in most supermarkets, so there's no reason not to give cedar plank grilling a try.

Cedar Planked Salmon

  • Ingredients:
  • 4 center-cut salmon fillets, skin removed (1-1/2 inches thick - about 6 ounces each)
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Olive oil
  • 1 cedar grilling plank (6 x 15 x 3/8" thick)

Soak the grilling plank in cool water for a minimum of 1 hour or up to 12 hours, making sure it's completely submerged the entire time (you may need to weigh it down). Roasting pans and plastic coolers make good soaking vessels.

The longer you soak the plank, the more water it will absorb. This not only helps prevent flare-ups, but the plank will produce more steam, infusing a richer, wood-smoked flavor to the fish.

Preheat a gas or charcoal grill to medium heat (about 400°F).

Combine the brown sugar, salt and black pepper in a small bowl. Arrange the salmon fillets with the side where the skin was removed facing up.

Rub a bit of olive oil over the surface of the salmon, then sprinkle with half of the brown sugar mixture. Using the back of a spoon, rub it into the salmon so it adheres well. Turn and season the other side with the brown sugar mixture (no need to oil this side).

Drain the cedar plank and blot dry. Place it on the grill and heat until you begin to smell wood smoke, 4 to 7 minutes.

Using tongs, flip the plank over so the hotter side is facing up. Place the salmon, oiled side down, on the plank and cover the grill. Cook for 8 to 12 minutes, just until the fish is cooked through.

Allow the salmon to rest on the plank for at least 3 minutes before serving.

Makes 4 servings

comments & replies

Thanks...looks delicious! I've seen cedar plank used more in cooking but have not yet tried it. It makes me wonder what the fuss is! I may have to teat it out with your recipe.

So glad to see you back! Love the new improvements.

We use a cedar plank for nearly all our fish. Not only gives the fish a terrific flavor, but the kitchen smells wonderful. Will give this a try with the brown sugar.

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