Cedar Planked Salmon

Yes, you MUST soak the cedar plank in water for at least 2 hours prior to cooking, or it is like setting a match to wood, and it will catch fire!  It is best to use warm salted water for the pores of the wood to really open up and become saturated, or try soaking in a combination of warmed water and a little juice, vinegar, or wine to add a depth of flavor.

The grilling time will depend on the size and thickness of your salmon, but most salmon fillets will cook to an internal temperature of 130 degrees F in 12 -16 minutes. Always use an internal thermometer to know exactly when the salmon is done. Transfer the cedar-planked grilled salmon to a baking sheet, off the heat, and let rest for 5 minutes before serving to continue rising in temperature and reabsorb the juices, creating juicier salmon.

No, there’s no need to flip the salmon while grilling, as it’s cooked over indirect heat in a hot, steamy environment.    

Cedar planks should be soaked for 2 hours up to overnight.  After that, there is no increase in flavor infusion or moisture.  If you have soaked the planks but are not ready to use them, transfer them to a sealable bag (a slow cooker liner or oven roasting bag works well) and freeze the salmon planks until ready to use.

Cook cedar-plank salmon at 400°F to 450°F with the lid closed for 12-15 minutes, or until it reaches an internal temperature of 130°F.

Soaking the salmon for at least 2 hours should prevent it from sticking to the plank.  If you are still worried, you can lightly oil the bottom of the salmon, but don’t oil the entire surface of the plank.  Doing so can create flare-ups and excess heat,

Yes, cedar-planked salmon is safe and healthy, but be sure to use the right kind of wood. Western Red Cedar the safest and most recommended for cedar plank cooking.

While salmon is the most popular choice, don’t let that stop you from experimenting with other foods!  Here are a few to try:
Halibut
Cod
Steelhead Trout
Jumbo scallops
Jumbo shrimp
Lobster
Chicken
Pork
Tofu
Vegetables such as zucchini slices, cauliflower slices or halved tomatoes
Sliced pineapple

Cedar planks are the ideal wood for grilling salmon because they aren’t too strong and infuse the salmon with gently, smoky flavor. You can usually find them at your local grocery store, Lowe’s, Home Depot, some Super Walmart’s, and of course on Amazon.  I usually opt for Amazon (like what you see here), because the boards tend to be thicker.    

Try to purchase cedar planks that are on the thicker side (at least 1/4-inch), so they don’t easily catch fire.  As far as the overall dimensions, you can use any size and adjust the number of fillets that fit on each plank; use longer planks for large fillets or shorter ones for one to two smaller portions (as seen in this recipe).  My cedar planks from Amazon were 5×11″ and each fit 2 salmon fillets.  

Yes, you can reuse cedar planks, but it doesn’t mean you should.  The first use will be the most intensely flavorful as the natural oils are released into the food.  The flavor output will exponentially diminish from here.  Also, keep in mind that the cedar plank will absorb some of the flavors from whatever was cooked on it previously, which will be released back into your food.
To reuse: The bottom of the board will likely be quite charred, so make sure you scrape off any leftover food, clean it with hot water (no soap) and soak very well before re-using.  

America’s Test Kitchen suggests baking your salmon until it reaches 125-130 degrees F (52 degrees C) to avoid overcooked salmon. 125-140 degrees will be medium to medium-well. I like to cook mine to 130 degrees F, and the results are always perfect after a 5-minute rest. During the 5-minute rest, the salmon will continue to cook (carryover) and rise about 5 degrees. Always take this carryover into consideration when taking the temperature of your salmon or any protein. 

Note:  The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, it will be dry, chalky and overdone.

Traditionally, you leave the skin on when grilling salmon, but for cedar plank-grilled salmon, you should remove it.  This allows the flavor of the smoked cedar to better permeate the salmon; otherwise, the skin acts as a barrier and defeats the purpose of grilling on the planks. 

The easiest way is to ask the butcher at the seafood counter to do it for you!  Sometimes, they will even sell salmon with the skin already removed.  Otherwise, it is easy to remove yourself. Here’s how:

1. Place the salmon on a cutting board, skin-side down (with the tail end facing you if skinning a whole fillet, or the narrow end facing you if it is sliced). 
2. Hold the end of the salmon firmly and work the edge of a sharp knife between the flesh and skin, starting at the corner. Slice away from you with a gentle sawing motion, keeping the knife angled slightly downward. 
3. As the skin and flesh separate, pull the skin tight so it’s easier to work the slice against. 
4. The skin should come off in one piece, but if it doesn’t, flip the salmon over and remove any errant pieces.  No one will ever know because the salmon is being grilled skin-side down.