How to cook salmon cedar plank oven

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ingredients

2 (6-ounce) Salmon fillets

1/2 Tbsp. kosher salt

1/4 Tsp. freshly ground black pepper

1/4 Tsp. Powdered mustard

¼ Tsp. Old Bay Seasoning

¼ Cup honey

2 Tbsp. Balsamic vinegar

A Pinch of Calabrian chili flakes

Melted butter, for brushing salmon

1 untreated cedar plank submerged and soaked in water over night (8-24 hours)

Olive oil

1 Lemon, cut into wedges

DIRECTIONS

1. Preheat the oven to 400 degrees F and turn on the broiler. (If you have an oven that can only do one item at a time, heat the oven to 400 degrees now.)  In a small bowl, mix the salt, pepper, Old Bay and mustard to combine.

2. Cut slits on the top of the salmon fillets to help them absorb all the flavors in the rub and sauce. 

3. In a small bowl or cup, mix the salt, pepper, old bay and dry mustard.

4. In a bowl, heat the honey in the microwave for 30 seconds then remove and add the balsamic vinegar and chili flakes. Stir to mix. 

5. Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. (there may be some left over…that is fine.) Brush with the honey-balsamic mixture, and save the rest for a second brushing later. 

6. If you have an oven that can only do one function at a time, now is the time to turn on the broiler in the oven to high. Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. Carefully remove the planks from the oven and brush the brown size with olive oil. Put the fish filets (skin side down) on the cedar plans

7. Put a baking sheet in the oven below the planks on a second rack to catch any of the juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste the fish with the rest of the honey-balsamic-chili flake glaze and place in oven.

8. If you have a one-function oven, put the oven back on to 400 degrees. And cook until it is done to your taste, about 20 minutes for medium.

9. Serve this amazing piece of fish with a side of my coconut rice or my coconut and cashew cauliflower rice.

NOTE: While I’ve made cedar plank salmon a dozen times outside on a grill, I never thought of actually doing it in my house. Once I tried it, there was no going back. This is a really easy and simple recipe that mixes a couple of great ingredients to create not only a rub but also a fabulous glaze. Cedar Planks add this amazing smoky quality that’s almost like a barbeque.

You’ll notice I gave instructions for ovens that can “only do one thing at a time”! Can’t believe they still make those…lol. No one lets me do one thing at a time!!! But they are out there so no worries. You’ll heat up that oven first to keep it nice and hot when you are using the broiler then just switch it bake to oven mode as in the instructions.

Cedar Plank Salmon is a rite of grilling passage. It’s one of those dishes that sounds tricky and fancy, but once you give it a try, you’ll want to show off and make it for everyone you know.

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Go for it!

In my family, half of our text chain is pictures of food we’ve cooked and of which we are proud.

We celebrate our kitchen wins and encourage each other to try the recipes we really loved.

You best bet I sent out a proud picture of my first cedar plank salmon.

You’ll feel empowered to do the same!

This cedar plank salmon recipe is a way of cooking salmon by placing it directly on soaked cedar planks on a hot grill.

• The cedar plank infuses the salmon with a gentle smoky flavor, making the fish taste more rich and complex. It’s fantastic!
• Cooking salmon filets on a cedar plank also means you don’t need to stress over your fish falling through the grates (a reason I also love Grilled Salmon in Foil).

How to Make Cedar Planked Salmon

You can use the cedar plank method with just about any salmon marinade or a spice rub such as Salmon Seasoning.

I especially like the glaze from the 5 Ingredient Maple Dijon Salmon in The Well Plated Cookbook, and have included a yummy honey version for you below.

If you are grill-less (or it’s pouring rain and you don’t want to grill outside), fear not. You can also make cedar plank salmon in the oven.

Salmon Prep and Grilling Tips

• The skin needs to be removed from the salmon prior to using cedar planks. If you leave the skin on, it will block the smoke flavors from the wood, and you’ll miss the point entirely.
• To remove the skin from salmon, place the salmon skin-side down on a cutting board. With the tail end facing you, grab ahold of the end of the salmon and use a very sharp knife (a boning knife works great for this) to cut away from you, removing the skin from the fillet. For ease, you can also ask the seafood counter at your grocery store to remove the skin for you.
• The proper cedar plank salmon temperature is 135 degrees F. Use an instant read thermometer to check for doneness (whether using a gas grill or charcoal grill), then let it rest. The carryover cooking will bring the fish the rest of the way to the internal temperature. For more tips, see my Salmon Temperature Guide.

Cedar Plank Soaking Tips

Heads up! The cedar planks need to soak for at least 2 hours prior to cooking salmon to ensure they do not catch fire.

While you can certainly use water for soaking the planks, an excellent way to up the quality of your dish is to use a more flavorful liquid.

• Apple juice is my favorite liquid for soaking cedar planks, because it’s inexpensive and the apple works well with the cedar notes.
• For a splurge, soak your cedar planks in a dry white wine.

Even with soaking, on a hot grill, the edges of the plank can still catch fire.

Keep a spray bottle (an inexpensive one like this is great) with water or apple juice near the grill to put out any flames.

The Ingredients

• Salmon. As far as healthy salmon recipes go (and I have a bunch!), cedar plank salmon is one of my favorites. The flavors are complex and subtly smoky, the salmon is tender and moist, and the plank makes cleanup a breeze. Plus, salmon is also rich in protein and healthy fats like omega-3s.

Ingredient Note

For your types of salmon, if possible, use wild salmon which is higher in nutrients and lower in calories and fat than farmed Atlantic salmon.

• Cedar Planks. Grilling salmon on cedar planks is an easy way to make your meals taste like they came from a restaurant.
• Honey. Sweet and sticky, the honey caramelizes on the salmon and helps all the other ingredients adhere to it.
• Dijon Mustard. Tangy, zippy, and delicious paired with the honey.
• Soy Sauce. Adds salty, umami flavor to the salmon.
• Garlic. For scrumptious garlicky flavor.
• Cayenne. An optional sprinkle brings a touch of heat.

The Directions

1. Soak and drain the cedar planks.
2. Remove the skin from the salmon, pat it dry with paper towels, and season it with salt and pepper. Stir the honey mixture together.

1. Brush the salmon with the honey mixture.

1. Cook the soaked planks on the grill grate for 4 minutes over medium-high heat (this will give you a more smoky flavor). Flip them over, add the salmon, and let it cook for about 7 to 12 minutes.

1. Check it frequently to make sure the planks don’t catch fire. Place the salmon on a serving platter to rest. ENJOY as it flakes apart with your fork!

How to Make Cedar Plank Salmon in the Oven

To make your cedar plank salmon in the oven, soak the planks and prepare the salmon fillets as directed. When you’re ready to cook the salmon, preheat the oven to 375 degrees F. Once the oven reaches temperature, place the pre-soaked cedar planks on a rimmed baking sheet in the oven. Let the planks heat up for about 5 minutes, then add the salmon fillets on top. Bake for 15 to 20 minutes.

Storage Tips

• To Store. Refrigerate salmon in an airtight storage container for up to 2 days.
• To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
• To Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Leftover Ideas

Take notes from my Salmon Pasta and flake leftover salmon into your favorite pasta dish (like Garlic Pasta). It would also pair wonderfully with Grilled Corn Salad.

What to Serve with Cedar Plank Salmon

Salmon is a versatile protein! Serve it with your favorite vegetable (like green beans), potatoes, or one of these sides below:

Side Dishes

Lemon Rice

1 hr

Grilling

Grilled Broccoli

20 mins

Salads

Watermelon Salad

15 mins

View All Sides

View all recipes

Recommended Tools to Make this Recipe

• Grill Tongs. A must-have for the grill.
• Baking Sheet. I use these to soak the cedar planks.
• Brush. An easy way to add the seasoning mixture to the salmon.

The Best Baking Sheets

There are an endless number of uses for these baking sheets. They’re high-quality and durable, making them ideal for everything from cookies to one-pan meals!

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Frequently Asked Questions

Do I Remove the Skin from Cedar Plank Salmon?

Yes, the skin must be removed or you will lose the cedar flavor. See blog post above for tips for removing salmon skin.

Where Can I Buy Cedar Planks?

You can buy cedar planks from many online retailers (see one option here) and many grocery stores and supermarkets carry it.

Can I Reuse My Cedar Plank?

While I do not recommend reusing your cedar plank, you technically could reuse it if it’s still in good condition. However, even if your plank isn’t completely charred (it likely will be from the grill), it will likely have lost some flavor after one use. Starting with a fresh plank each time is the best way to ensure optimal flavor.

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Cedar Plank Salmon

5 from 1 vote

How to cook perfect cedar plank salmon on the grill or in the oven. Easy and impressive! Try this honey mustard marinade or your favorite salmon seasoning.

Prep: 5 mins

Cook: 10 mins

Total: 20 mins

Servings: 4 servings

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Ingredients  1x2x3x

• 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
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• 1/2 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

Instructions 

• 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 degrees 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 degrees 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.

  Can you put a cedar plank in the oven?

  Can you put a cedar plank in the oven? Yes! That's exactly what we are doing today. The cedar planks work best in an oven set to 400 – 425 degrees F, which is just hot enough to heat the moisture in the cedar plank while delicately cooking the salmon all the way through.

  How long do you cook a salmon plank in the oven?

  To cook in the oven: Prepare the cedar planks and salmon as directed but instead of using a grill, preheat oven to 375 degrees and cook the salmon for about 15-25 minutes (depending on thickness) or until it easily flakes with a fork.

  Do you have to soak a cedar plank for the oven?

  Yes, even though there is no direct flame in your oven, you still need to soak your plank prior to cooking. The steam released during the cooking process is vital in creating that juicy, smoky flavor.