We love fish in our house, we usually eat fresh fish from the Farmers’ Market 4-5 nights a week, everything from Mahi Mahi to Black Cod to Salmon. Using the cedar plank on the grill is my absolute favorite way of cooking salmon. The salmon comes off the plank with a rich smoky flavor and melts in your mouth.
I have a few tips for using a cedar plank when grilling. The first is it’s important to soak your plank for at least 4-5 hours before putting it on the grill. By soaking the plank it makes sure it doesn’t burn. The second tip is that once you finish cooking on the plank, you should clean it off, let it dry, wrap it in plastic wrap and keep it in the freezer until you’d like to use it again. This will ensure a long life for your cedar plank. You can find cedar planks on Amazon or at a Whole Foods or even Ralphs.
Cedar Plank Salmon
- 1 1/2 pounds salmon (we used Chinook) *Portion out 1/2 pound per person when you order it.
- 1/2 teaspoon olive oil
- 3 sprigs fresh thyme, broken into smaller pieces
- 1 teaspoon lemon zest
- 3/4 tablespoon brown sugar
- salt and pepper (a good pinch of each)
- Soak cedar plank for 4-5 hours in water.
- Place salmon on cedar plank. Lightly brush top of salmon with olive oil. Top with thyme, lemon zest, brown sugar, salt and pepper.
- Place plank on grill on medium heat until the salmon is cooked through. Timing will vary depending on thickness and size of your fish. For ours it took 15 minutes. Remove the plank from the grill. (Hint: To make it easy, portion your salmon while it is still on the plank. Use a large wooden spatula to help move your salmon from the plank to your plate.)