Grilling
Cedar Plank Salmon
Description
How to make perfect cedar plank salmon. Easy, tender, smoky, and flaky! The best way to cook salmon on the grill, with oven option too.
Ingredients
- 2 cedar planks approx. 6×14-inch in size; each should be large enough to hold two fillets of salmon
- Apple juice, water, or white wine for soaking the planks
- 4 (6-ounce) salmon fillets skin removed
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- ½ tablespoon Dijon mustard
- 1 clove garlic minced (about 1 teaspoon)
- Pinch cayenne pepper optional
- Spray bottle with water or apple juice for the planks when grilling
Directions
- At least 2 hours before cooking, soak the planks in apple juice (or water or wine). I use rimmed baking sheets. Drain.
- Remove the skin from the salmon fillets (if it is not removed already). Pat dry and season on both sides with the salt and pepper. In a small bowl, stir together the honey, soy sauce, mustard, garlic, and cayenne.
- Place the salmon on what (was) skin-side down on a plate. Brush all over the top and sides with the honey mixture.
- Preheat the grill to medium-high (375° to 400° F). Place the planks on the grill and let cook for 4 minutes. Flip the planks over (they should have nice char marks), place the salmon on top, then close the grill. Cook until the salmon reaches 135° F on an instant read thermometer, about 7 to 12 minutes depending upon your grill and the thickness of your fillets.
- Check on it every few minutes and if the edges of the plank catches fire, mist with water. Transfer the salmon to a serving platter. Cover and let rest 5 minutes, then serve. Discard planks after use.
