Cedar Planked Salmon

BY Emily Carter December 20, 2025

Cedar Planked Salmon is a hallmark of Pacific Northwest outdoor cooking, offering a unique method of preparation that bridges the gap between grilling and smoking. This technique relies on the slow release of aromatic essential oils from a water-soaked wood plank, which infuses the fish with a gentle, woodsy fragrance while keeping the delicate protein shielded from direct flame. This method is particularly effective for those who want the char-kissed essence of a grill without the risk of the fish sticking to the grates or drying out under high heat.

Whether you are hosting a summer gathering or looking for a reliable way to prepare high-quality seafood, this recipe for Cedar Planked Salmon provides a sophisticated flavor profile through a balanced Asian-inspired marinade. The combination of ginger, garlic, and sesame oil works in tandem with the cedar smoke to create a deep, savory crust on the exterior while the interior remains incredibly moist and tender.

Table of Contents

Ingredients

The Planking Hardware

3 untreated cedar planks (approximately twelve inches long)
Warm water for soaking

The Umami Marinade

one third cup soy sauce (low-sodium is a great option here)
one third cup vegetable oil (or another neutral high-smoke point oil)
1.5 tablespoons rice vinegar
1 teaspoon toasted sesame oil
one fourth cup green onions, finely chopped
1 tablespoon fresh ginger, finely grated
1 teaspoon garlic, minced

The Main Feature

2 large salmon fillets (approximately two pounds each), skin removed

Instructions

Submerge the cedar planks in warm water for at least sixty minutes.
Whisk together the soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic in a wide, shallow dish.
Place the salmon fillets into the marinade, ensuring all sides are coated, and refrigerate for thirty to sixty minutes.
Preheat your outdoor grill to a steady medium heat.
Set the soaked planks directly on the grill grates until they begin to lightly smoke and produce a crackling sound.
Transfer the salmon from the marinade onto the hot planks and close the grill lid.
Cook for approximately twenty minutes or until the thickest part of the fish flakes easily with a fork.
Remove the planks from the heat and let the fish rest for five minutes before serving.

Step-by-Step Details

Preparing the Wood

The most critical safety and flavor step is the soak. If the cedar is too dry, it will catch fire rather than smolder. Use a heavy object, like a cast-iron skillet or a clean brick, to keep the planks fully submerged in a sink or large tray. This moisture is what creates the steam that carries the cedar aroma into the Cedar Planked Salmon.

Mastering the Marinade

When grating the ginger, use a microplane to ensure the fibers are broken down into a paste. This allows the ginger juice to permeate the oil and vinegar base. When you place the fish in the liquid, the acidity of the rice vinegar begins to tenderize the surface, while the sesame oil provides a rich, nutty base that pairs exceptionally well with the natural oils of the salmon.

Setting the Stage

Placing the empty, wet planks on the grill before the fish is a pro move. You want to see a small amount of white smoke and hear the wood reacting to the heat. This “toasts” the wood, activating the resins. If you see actual flames, keep a spray bottle of water nearby to douse the edges of the wood without extinguishing the grill burners.

The Grilling Process

Once the fish is on the wood, resist the urge to open the lid frequently. You are essentially creating a mini-oven inside the grill. The smoke needs to stay trapped to flavor the meat. Check the fish at the fifteen-minute mark; the color should have shifted from a translucent deep pink to an opaque, pale coral. The internal temperature should reach about one hundred forty-five Fahrenheit for a standard medium finish.

Pro Tips

Weight Matters: If your planks keep floating during the soak, use a heavy pot filled with water to hold them down so every inch of the wood is saturated.
Safety First: Always keep a spray bottle filled with plain water next to the grill. Cedar planks can flare up at the corners, and a quick spritz will keep the fire under control without ruining the flavor.
Check the Label: Ensure you are using “untreated” cedar. Lumber-grade cedar from a hardware store often contains chemicals; only buy food-grade planks specifically sold for cooking.
Skin Removal: While many grill recipes suggest keeping the skin on, removing it for planking allows the wood smoke to penetrate the bottom of the fillet directly, resulting in better flavor distribution.
Internal Temp: Use a digital meat thermometer. Salmon is best when pulled off the heat at one hundred thirty-five Fahrenheit, as carryover cooking will bring it up to the safe and juicy one hundred forty-five Fahrenheit mark while it rests.
Salt Control: Since the marinade uses soy sauce, you likely won’t need extra salt. If you find the dish too salty, swap in a low-sodium soy sauce or add a teaspoon of honey to the marinade to balance the profile.

Variations or Substitutions

The Citrus Twist: Replace the rice vinegar with fresh lime juice and add a tablespoon of lime zest to the marinade for a brighter, more acidic profile that cuts through the fattiness of the fish.
Sweet and Smoky: Stir in two tablespoons of dark brown sugar or maple syrup into the marinade. The sugar will caramelize on top of the salmon, creating a beautiful glazed finish that complements the wood smoke.
Herb Forward: If you prefer a Mediterranean vibe, skip the soy and sesame. Use olive oil, lemon juice, fresh dill, and crushed black pepper for a lighter, herbaceous Cedar Planked Salmon.
Spicy Kick: Add a teaspoon of red chili flakes or a tablespoon of sriracha to the soy mixture to give the fish a slow-burning heat.

Serving Suggestions

Asian-Inspired Spread: Serve the fillets over a bed of jasmine rice or coconut rice. The extra marinade (if boiled first to ensure safety) or a fresh splash of soy sauce ties the grains and the fish together.
Crisp Green Sides: Oven-roasted asparagus or charred bok choy are excellent accompaniments. The slight bitterness of the greens balances the richness of the cedar-infused oils.
Summer Salad: Flake the leftover salmon over a cold noodle salad with cucumbers, radishes, and a ginger-soy dressing for a refreshing lunch the following day.

FAQs

Can I reuse the cedar planks?

It is generally not recommended to reuse planks if they have become charred or if fish oils have soaked deep into the wood. However, if the plank is in good shape, you can scrub it with hot water (no soap) and sand it down for one more use.

How long can I marinate the salmon?

Because the marinade contains vinegar, you should not exceed two hours. If left too long, the acid will “cook” the fish like a ceviche, changing the texture and making it mushy once it hits the grill.

What if I don’t have a grill?

You can use the cedar plank method in an oven preheated to four hundred Fahrenheit. You won’t get the same level of smokiness as an outdoor grill, but the plank will still provide a subtle woody aroma and keep the salmon moist.

Does the wood ever catch fire?

If the grill is too hot or the wood wasn’t soaked long enough, it can catch fire. This is why the soaking process and keeping a water spray bottle nearby are essential steps for success.

Nutrition Information

Nutrient	Amount per Serving
Calories	678 kcal
Protein	61 g
Carbs	2 g
Fat	46 g
Fiber	0 g
Sugar	1 g
Sodium	890 mg

Nutrition information is an estimate and may vary based on preparation and ingredients used.