Save This cedar plank salmon recipe transforms an ordinary dinner into a restaurant-quality experience with minimal effort. The aromatic cedar boards infuse the fish with woodsy notes while the sweet-tart cherry glaze creates a perfect flavor balance that will impress even the most discerning guests.
I discovered cedar plank cooking during a summer visit to Seattle and have been perfecting this method ever since. My family now requests this dish for every celebration, and the cherry glaze has become our signature flavor profile that friends always ask about.
Ingredients
- Cedar planks: untreated and food-grade to provide that distinctive smoky flavor without harmful chemicals
- Fresh salmon fillets: preferably wild-caught Pacific for the richest flavor and firmest texture
- Fresh or frozen cherries: for natural sweetness and beautiful color in the glaze
- Maple syrup: pure only for authentic flavor that complements the smokiness
- Balsamic vinegar: adds depth and tanginess to balance the sweet components
- Dijon mustard: provides subtle heat and helps emulsify the glaze
- Smoked paprika: enhances the cedar's natural smokiness without overwhelming the dish
Instructions
- Plank Preparation:
- Soak cedar planks completely submerged in cold water for at least 2 hours or overnight. This critical step prevents the wood from burning while ensuring it produces aromatic smoke. I place a heavy bowl on top of the planks in a baking dish to keep them fully underwater. The longer they soak, the more moisture they retain and the more smoke they produce.
- Create the Cherry Glaze:
- Combine cherries, maple syrup, balsamic vinegar, Dijon, garlic, smoked paprika and pepper in a saucepan over medium heat. Allow mixture to simmer gently for 10-12 minutes, stirring occasionally to prevent sticking. Watch for the cherries to soften completely and the sauce to thicken enough to coat the back of a spoon. The aroma will intensify as it reduces. Remove from heat when it reaches a syrupy consistency but before it becomes too thick to spread.
- Prepare the Salmon:
- Pat salmon fillets completely dry with paper towels to ensure proper seasoning adhesion and better browning. Brush each fillet thoroughly with olive oil on all sides before seasoning generously with kosher salt and freshly ground pepper. Allow the seasoned fish to rest at room temperature for 10 minutes while you preheat the grill to medium-high heat around 400°F.
- Grill Setup:
- Place the soaked cedar planks directly on the preheated grill grates and close the lid. Wait patiently for about 2 minutes until you hear crackling sounds and see wisps of smoke rising from the edges. This pre-heating activates the aromatic oils in the wood before you add the fish. The planks should be hot but not burning when you open the lid.
- Cooking the Salmon:
- Arrange thin lemon slices across each plank to create a flavorful bed that prevents sticking. Place salmon fillets skin-side down on the lemon slices. Brush each fillet generously with half the cherry glaze, ensuring even coverage. Close the grill lid to trap the smoke and maintain consistent heat. Cook undisturbed for 12-15 minutes depending on thickness. The salmon is perfectly done when it flakes easily but still maintains a slightly translucent center.
- Finishing Touches:
- During the final 2 minutes of cooking, brush remaining glaze over the salmon to create a glossy, caramelized finish. Use a thin spatula to carefully transfer the salmon from the planks to serving plates, leaving the skin behind if desired. Garnish with fresh parsley for bright color contrast and fresh lemon wedges to cut through the richness.
Save The first time I served this dish at a summer gathering, guests literally applauded when I brought it to the table. The combination of the planks smoking as they hit the table and that vibrant cherry glaze created a moment of culinary theater that elevated the entire meal. Now I keep cedar planks on hand year-round for whenever I want to transform an ordinary meal into something special.
Indoor Adaptation
No grill? No problem! This recipe adapts beautifully to oven cooking. Preheat your oven to 375°F and place the soaked cedar planks on a baking sheet. Arrange the salmon and glaze as directed, then bake for 15-18 minutes. You'll still get wonderful cedar flavor, though slightly less smoky than the grilled version. Place the oven rack in the middle position to ensure even cooking and watch carefully to prevent the planks from charring too much.
Make-Ahead Options
For stress-free entertaining, prepare components in advance. The cherry glaze can be made up to three days ahead and stored in an airtight container in the refrigerator. Simply warm gently before using. Cedar planks can be soaked overnight, then wrapped in plastic until needed. Season the salmon up to four hours ahead, keeping it covered in the refrigerator until 30 minutes before cooking. This preparation strategy makes the recipe perfect for dinner parties.
Cherry Variations
While fresh cherries create the most vibrant flavor during their summer peak, this recipe offers delicious year-round options. Sweet frozen cherries work beautifully when thawed. In winter months, try dried cherries rehydrated in warm water for 20 minutes. For a sophisticated twist, add 2 tablespoons of cherry liqueur or bourbon to the glaze during the final minute of cooking. Each variation creates a slightly different profile while maintaining the essential sweet-tart balance.
Serving Suggestions
Create a complete Pacific Northwest experience by serving this salmon with wild rice pilaf studded with toasted hazelnuts. A simple side of grilled asparagus or roasted Brussels sprouts complements the smoky flavors perfectly. For a stunning presentation, serve the salmon directly on the cedar planks, bringing them straight to the table on a heat-resistant surface. The continuing aroma of cedar enhances the dining experience and creates a memorable impression.
Save This recipe offers a unique and flavorful way to enjoy salmon, ensuring a memorable meal for any occasion.
Recipe FAQs
- → Why use cedar planks for grilling salmon?
Cedar planks infuse the salmon with subtle smoky notes, keep the fish moist, and prevent sticking on the grill.
- → Can I use frozen cherries instead of fresh?
Yes, fresh or frozen pitted cherries both work well for the glaze and deliver great flavor.
- → How do I prevent cedar planks from burning?
Soak the planks in water for at least two hours before grilling and monitor the heat to avoid flare-ups.
- → Is there an alternative to cherry glaze?
Try store-bought cherry preserves thinned with a bit of vinegar or substitute with a berry jam for variation.
- → What wine pairs well with this dish?
A fruity Pinot Noir or a dry, crisp Riesling complements the salmon and cherry flavors beautifully.