시더 플랭크 연어구이
A salmon side slathered in a brown sugar–Dijon glaze and grilled gently on a water-soaked cedar plank, so it steams and smokes at the same time. The wood shields the fish from direct flame, keeping the flesh silky and just-set while the smoldering cedar perfumes every bite. Because nothing touches the grates, there is no sticking, no flipping, and cleanup is almost nonexistent.
Soak an untreated cedar grilling plank in water for 60 minutes, weighted so it stays submerged. Stir together brown sugar, Dijon mustard, grated garlic, lemon zest, and black pepper into a thick glaze. Pat a 680 g (1 1/2 lb) skin-on salmon side dry, rub it with olive oil and salt, and spread the glaze over the flesh. Heat a lidded grill to medium, about 190-200 C (375-400 F), toast the drained plank over the fire for 2-3 minutes until it crackles and smells smoky, then flip it, set the salmon skin-side down on the toasted face, close the lid, and cook 12-15 minutes until the thickest part reaches 52-57 C (125-135 F). Slide the plank onto a sheet pan, rest 5 minutes, and serve with lemon wedges.
- Weigh the plank down during its 60-minute soak — a dry spot on the wood can catch fire instead of smolder.
- Toast the plank empty first and cook the fish on the toasted side; it jump-starts the smoke and stops the board from cupping.
- Pull the salmon at 52-57 C (125-135 F) internal; carryover heat on the hot plank finishes it while it rests.
Equipment
- Untreated cedar grilling plank, about 30 x 15 cm (12 x 6 in)
- Gas or charcoal grill with a lid
- Instant-read thermometer
- Small mixing bowl
- Wide spatula or sheet pan for landing the hot plank
- Spray bottle of water for flare-ups
재료
Salmon and plank
- 680 g skin-on salmon side or fillets, pin bones removed, one whole side or 4 even fillets
- untreated cedar grilling plank, sold near the seafood counter or grill aisle
- 15 ml olive oil
- 5 g kosher salt
- lemon, cut into wedges, zest it first for the glaze
Brown sugar–Dijon glaze
- 40 g packed light brown sugar
- 30 g Dijon mustard
- garlic cloves, finely grated
- 2 g finely grated lemon zest, from the lemon above
- 1 g freshly ground black pepper
조리법
- 단계01
Submerge the cedar plank in cool water in a sheet pan or sink, setting a heavy can or skillet on top so it stays fully underwater. Soak for at least 60 minutes. A saturated plank smolders and smokes on the grill; a dry one just burns.
- 단계02
In a small bowl, stir the brown sugar, Dijon mustard, grated garlic, lemon zest, and black pepper into a thick, spreadable paste. Set aside while the plank finishes soaking.
- 단계03
Pat the salmon completely dry with paper towels and check for stray pin bones. Rub the flesh with the olive oil, season evenly with the salt, then spread the glaze over the top and sides in an even layer. Refrigerate until the grill is ready.
- 단계04
Heat a gas grill to medium, 190-200 C (375-400 F), or bank hot charcoal to one side and let the grate heat with the lid down. You want steady medium heat: hot enough to make the wood smoke, gentle enough not to torch it.
- 단계05
Drain the plank and set it over the fire with the lid closed for 2-3 minutes, until it begins to crackle and you smell cedar smoke. Flip it over so the toasted side faces up. Toasting wakes up the smoke and helps keep the board flat.
- 단계06
Lay the salmon skin-side down on the toasted side of the plank. Close the lid and cook 12-15 minutes, until the thickest part registers 52 C (125 F) for medium-rare or 57 C (135 F) for medium and the flesh flakes at the edges. If the plank edges flame up, mist them with water and slide the plank to a cooler spot; do not flip the fish.
- 단계07
Wearing grill mitts, slide the whole plank onto a sheet pan and rest the salmon for 5 minutes; the hot board will finish the cooking. Serve straight from the plank with lemon wedges, lifting portions off the skin with a wide spatula.
Make ahead
The glaze keeps in the refrigerator for up to 3 days, and the plank can soak overnight in the fridge (keep it weighted and submerged). You can oil, salt, and glaze the salmon up to 4 hours ahead; keep it covered and cold, then grill straight from the refrigerator, adding a minute or two to the cook time.
Storage
Refrigerate leftover salmon in an airtight container for up to 3 days; it is excellent cold, flaked over salads or grain bowls. To reheat without drying it out, warm covered in a 150 C (300 F) oven for 10-12 minutes just until heated through. Freezing is possible for up to 2 months, but the texture softens, so plan to use thawed leftovers in salmon cakes or chowder. Discard the used plank if it is deeply charred.
Variations
Maple-chipotle plank salmon
Swap the brown sugar for 60 ml (1/4 cup) maple syrup and stir in 1 minced chipotle in adobo plus 1 tsp of the adobo sauce. The glaze is looser, so brush on half before grilling and the rest during the last 5 minutes for a sweet-smoky lacquer.
Sugar-free lemon-herb (low-carb swap)
Skip the glaze entirely. Rub the salmon with 2 tbsp olive oil, 1 tbsp chopped fresh dill and thyme, the lemon zest, garlic, salt, and pepper, and shingle thin lemon slices over the top before planking. Cooking time stays the same, and the recipe becomes keto-friendly with no added sugar.
Soy-ginger cedar salmon
Replace the Dijon with 2 tbsp gluten-free tamari (or soy sauce) whisked with the brown sugar, 1 tbsp grated fresh ginger, and 1 tsp toasted sesame oil. Marinate the fillets in it for 20 minutes, then plank as written. Note this version adds soy and sesame allergens, and standard soy sauce adds gluten.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
자주 묻는 질문
Do I really have to soak the plank for cedar plank salmon?
Yes. The soak is what makes cedar plank salmon work: waterlogged wood smolders slowly, releasing steam and cedar smoke instead of igniting. Sixty minutes is the practical minimum for a standard 1 cm (3/8 in) plank; longer, even overnight, is fine. Keep the plank weighted so it stays fully submerged, because any dry patch can catch open flame on the grill.
Can I make cedar plank salmon in the oven?
You can. Soak and season exactly as written, set the plank on a rimmed baking sheet, and roast at 200 C (400 F) for 18-22 minutes, until the fish reaches 52-57 C (125-135 F) inside. You will get the cedar aroma but far less smoke, since the wood never chars. For a hint of toastiness, run the empty soaked plank under the broiler for 2 minutes before adding the fish, and keep the exhaust fan on.
Should the salmon be skin-on or skinless?
Skin-on is better here. The skin glues itself to the plank as it cooks, insulating the flesh and letting you lift clean portions off with a spatula, leaving the skin behind on the board. Skinless fillets still work, but oil the plank lightly first and expect the bottom of the fish to pick up a bit more char.
How do I know when the salmon is done?
Trust a thermometer over the clock. Pull the plank when the thickest part reads 52 C (125 F) for a translucent, buttery center or 57 C (135 F) for fully opaque flakes; the hot board adds a few degrees of carryover during the 5-minute rest. Visually, the flesh should just flake under gentle pressure at the edges while the center still looks moist. Farmed salmon is forgiving; lean wild sockeye dries out faster, so pull it at the lower temperature.
Can I reuse the cedar plank?
If the board is merely toasted, yes: scrub it with hot water (no soap), let it dry completely, and re-soak before the next cook, keeping it for fish only to avoid crossing flavors. Once the plank is cracked, cupped, or charred black through the surface, retire it. Since new planks often come in multipacks and cost little, many cooks treat them as single-use.
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