How Long to Grill Salmon on Cedar Plank for Perfect Flavor
Grilling salmon on a cedar plank adds a delicious smoky flavor that’s hard to beat. It’s a simple way to elevate your meal and impress your guests with minimal effort. But getting the timing just right is key to perfectly cooked fish that’s tender and flaky.
You might wonder how long you should grill salmon on a cedar plank to achieve that ideal balance of smoky aroma and juicy texture. Too short and it’s undercooked; too long and it dries out. Understanding the right grilling time helps you master this technique and enjoy salmon at its best every time.
Benefits of Grilling Salmon on a Cedar Plank
You gain several advantages when grilling salmon on a cedar plank. First, the plank infuses the fish with a rich, smoky aroma that enhances its natural flavor without overpowering it. Second, the plank acts as a barrier, preventing direct contact with the grill grates, which reduces the risk of the salmon sticking or falling apart. Third, it helps regulate heat evenly, allowing for consistent cooking and maintaining moist, tender flesh throughout. Fourth, the plank adds a visually appealing presentation, making your dish look gourmet with minimal effort. Lastly, using a cedar plank simplifies cleanup by catching drippings and protecting the grill.
Preparing the Cedar Plank for Grilling
Properly preparing the cedar plank ensures even cooking and maximizes flavor infusion. Follow these steps to get the best results when grilling salmon.
Soaking the Plank
Soak the cedar plank in water for at least 1 hour before grilling. Fully submerge the plank to prevent it from catching fire. You can add wine, apple juice, or a splash of vinegar to the soaking water to enhance the smoky aroma. After soaking, pat the plank dry with a clean towel to remove excess moisture, which helps avoid excessive steam during cooking.
Preparing the Salmon
Pat your salmon fillets dry with paper towels to remove surface moisture. Season the fish with salt, pepper, and your choice of herbs or spices for balanced flavor. If you want, brush the salmon with olive oil or a glaze to promote browning and flavor retention. Lay the salmon skin-side down on the soaked cedar plank to benefit from even heat distribution and prevent sticking.
How Long to Grill Salmon on Cedar Plank
Grilling salmon on a cedar plank requires precise timing to achieve tender, flaky results. The grilling duration depends on multiple factors, including the thickness of your fillet and the heat of your grill.
Factors Affecting Grilling Time
- Fillet Thickness and Size: Thicker fillets take longer to cook than thinner ones. For example, a 1-inch thick piece cooks faster than a 2-inch thick cut.
- Grill Temperature: Maintaining a medium heat around 350°F ensures even cooking. Higher temperatures shorten grilling time but risk drying the salmon.
- Plank Preparation: Proper soaking of the cedar plank in water for at least one hour prevents burning and influences cooking speed by regulating heat transfer.
- Salmon Temperature: Using fillets at room temperature reduces grilling time compared to cold-from-fridge salmon.
- Lid Position: Keeping the grill lid closed traps heat and smoke, reducing cooking time while imparting a smoky flavor.
Recommended Grilling Times by Thickness
| Fillet Thickness | Grill Temperature | Estimated Grilling Time |
|---|---|---|
| ¾ inch | Medium (350°F) | 10–12 minutes |
| 1 inch | Medium (350°F) | 12–15 minutes |
| 1½ inches | Medium (350°F) | 15–18 minutes |
| 2 inches | Medium (350°F) | 18–22 minutes |
Place the salmon skin-side down on the soaked cedar plank and grill with the lid closed. Check for doneness when the internal temperature reaches 125°F for medium, or 145°F for well-done, measured with a food thermometer. Remove the plank from the grill before salmon overcooks and dries out.
Tips for Perfectly Grilled Cedar Plank Salmon
Prepare the cedar plank by soaking it in water for at least one hour to prevent burning. Enhance the aroma by soaking the plank in apple juice, wine, or vinegar if you prefer a more pronounced smoky flavor. Dry the plank thoroughly before placing it on the grill to minimize steam and maintain optimal grilling conditions.
Season your salmon fillets with salt, pepper, and herbs to accentuate natural flavors. Brush olive oil or your favorite glaze on the surface to promote even cooking and a moist texture. Position the fillets skin-side down to protect the flesh and improve crispiness.
Preheat your grill to medium heat, targeting around 350°F, for consistent cooking. Place the soaked plank with the salmon centered on the grill grates, away from direct flames to avoid charring. Keep the grill lid closed during cooking to maintain steady temperature and smoke circulation.
Monitor the internal temperature of the salmon, aiming for 125°F for medium doneness or 145°F for well-done. Use an instant-read thermometer inserted into the thickest part of the fillet to avoid overcooking. Adjust grilling time based on the thickness of your salmon, generally between 10 and 22 minutes, following thickness guidelines.
Rotate the cedar plank halfway through cooking only if your grill has uneven heat distribution. Avoid flipping the salmon to prevent breakage and maintain its integrity. Let the salmon rest on the plank for five minutes after removing it from the grill to allow juices to redistribute and enhance tenderness.
Clean your cedar plank after use by scraping off charred bits and soaking it overnight to reuse multiple times. Replace the plank when it becomes too brittle or heavily charred to ensure food safety and flavor quality.
Common Mistakes to Avoid
Avoid skipping the soaking process, as dry cedar planks catch fire quickly and burn unevenly. Prolong the soak to at least one hour to ensure the wood releases smoky aroma without igniting. Neglecting to dry the plank after soaking causes excessive steam, which dilutes flavor and prevents proper searing of the salmon.
Overseasoning the fish masks the natural smoky taste of cedar. Use minimal salt, pepper, and herbs to complement, not overpower, the salmon. Applying thick sauces before grilling leads to burning and bitterness; brush glazes only during the last few minutes.
Cooking at high heat damages both the plank and the salmon. Maintain medium heat around 350°F to avoid charring the wood while cooking the fish evenly. Leaving the grill lid open results in fluctuating temperatures and uneven cooking; keep it closed to retain consistent heat.
Placing the plank directly over flames causes flare-ups and rapid burning. Set the cedar plank on indirect heat or off to one side for controlled cooking. Ignoring internal temperature checks risks undercooked or overcooked salmon; use an instant-read thermometer to verify it reaches 125°F for medium.
Removing the salmon too early or allowing it to rest for less than five minutes compromises texture and juiciness. Let it rest to redistribute juices and finalize cooking. Rushing cleanup prevents extending plank life; soak and scrub the plank gently to reuse it safely.
Conclusion
Grilling salmon on a cedar plank brings out incredible flavors while keeping the fish moist and tender. Paying close attention to timing and temperature ensures your salmon cooks evenly without drying out. With proper plank preparation and a steady medium heat, you’ll create a delicious meal that’s both impressive and easy to make.
By following these tips and avoiding common mistakes, you’ll master the art of cedar plank grilling and enjoy perfectly cooked salmon every time. Your next grilled salmon dinner will be full of smoky aroma and rich taste that’s hard to beat.