Make your side of salmon on a cedar plank for the perfect sweet and smokey flavor.
I have been making fish like this for years. Grilling salmon on a cedar plank adds flavor to the fish, giving it a smokey, earthy taste. The plank also prevents it from drying out on the grill so that it’s not in direct contact with the heat.
Every time I meet Renee from Between Carpools, I tell her, “You have to feature it!” And the start of grilling season is the perfect time.
But the problem was I didn’t actually have a recipe. Cedar plank salmon is a technique, not a recipe. You can technically use this technique with any non-saucey salmon recipe (such as fish with a spice rub, like this one). But I usually prepare it the same way, sprinkling this and that, drizzling this and that.
As far as the measurements, that I left up to the team of Between Carpools to figure that out for you and it came out perfect!
Important! Cedar planks need to be soaked before use or they’ll burn. Planks need to be soaked for at least 30 minutes, and ideally an hour.
If your plank seems to be floating above the water and is not getting completely immersed, weigh it down using cans.
Then the fish is added to the plank and it’s placed on a pre-heated grill. If your piece of salmon is larger than the plank you have on hand, cut it down to size.
While you are preparing the salmon, preheat the grill on high.
Our plank has already been soaked so we are going to go ahead and prep now.
Start by sprinkling the salmon generously with salt and pepper.
Add the juice of a fresh lemon.
In a small bowl, mix together the olive oil and fresh garlic and shmear on fish.
Finally, drizzle with honey.
Just before adding the cedar plank salmon, lower heat to medium-high. Add plank to grill over indirect heat (i.e. NOT directly above a flame) and close the lid. Grill for 12-18 minutes, depending on the thickness of the fish. Keep an eye on it to ensure there are no flare-ups. If the flames do get on the plank, spray with some water.
One more tip: You can increase the smokiness by adding hickory wood chips to the grill.
Honey Garlic Cedar Plank Salmon
Ingredients
- 1 side of salmon
- salt
- coarse black pepper
- juice of one lemon
- 2 tbsp olive oil
- 1 tbsp crushed garlic
- honey, for drizzling
Instructions
- Soak cedar plank for at least 30 minutes, ideally at least an hour. Weigh it down using cans if needed. Preheat grill on high.
- Add salmon to plank. You may need to first cut your salmon if the planks you have are smaller than your fillet. Season with salt and pepper. Squeeze one lemon.
- In a small bowl, combine olive oil and garlic and smear over fish. Drizzle with honey.
- Lower heat to medium-high and add plank to grill over indirect heat (i.e. NOT directly above a flame) and close the lid. Cook for 12-18 minutes, depending on the thickness of the fish, until fish flakes easily with a fork (it will continue to cook slightly on the plank after being removed).
- Check on the fish often to ensure there are no flare-ups. If the flames do get on the plank, spray with some water.
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