When asking “How long to cook cedar plank salmon in the oven?”, the general answer is typically 12-18 minutes, depending on the thickness of the salmon and your desired doneness. This blog post will guide you through the entire process, from selecting your salmon to achieving perfectly cooked, smoky cedar plank salmon every time. We’ll delve into the nuances of cedar plank salmon oven temperature, discuss the best cedar plank salmon recipe principles, and compare it to grilled cedar plank salmon time. Whether you’re new to cooking salmon on a cedar plank or looking to refine your technique, this cedar plank salmon cooking guide will provide you with all the information you need to master how to bake salmon on cedar plank.
Cedar plank salmon is a culinary delight, offering a unique smoky flavor and incredibly moist texture that plain oven-baked or pan-seared salmon can’t quite replicate. The cedarwood imparts a subtle, aromatic smoke as it heats, infusing the fish with a delightful essence. This method not only enhances the flavor but also helps to keep the salmon from drying out. Let’s explore everything you need to know to achieve that perfect, flaky, and flavorful result.
Image Source: recipeforperfection.com
Why Choose Cedar Plank Salmon?
Cooking salmon on a cedar plank is more than just a cooking method; it’s an experience. The cedar plank acts as a natural barrier between the direct heat of the oven and the delicate salmon fillets. This allows the fish to cook gently, steaming in its own juices and absorbing the fragrant oils from the cedar. The result is salmon that is incredibly tender, moist, and infused with a delightful smoky aroma.
Here are some key advantages of using a cedar plank:
- Enhanced Flavor: The cedar wood releases its aromatic compounds when heated, imparting a subtle, smoky, and slightly sweet flavor to the salmon. This is a major draw for many home cooks.
- Moisture Retention: The plank helps to create a steamy environment as it heats up. This traps moisture, preventing the salmon from drying out, which is a common problem with oven-baked fish.
- Ease of Cleanup: The plank acts as a disposable cooking surface, meaning less mess in your oven and on your baking sheet. Once cooked, you can often discard the plank (if single-use) or easily clean reusable planks.
- Presentation: Serving salmon directly on the cedar plank adds a rustic and appealing presentation to your meal, perfect for entertaining guests.
Preparing Your Cedar Plank for Salmon
A crucial step in achieving perfect cedar plank salmon is proper preparation of the cedar plank itself. This involves pre-soaking cedar plank for salmon. This step is vital for several reasons:
- Prevents Burning: Soaking the plank makes it less likely to catch fire in the oven. While a little charring is okay and contributes to the smoky flavor, a completely dry plank can burn to a crisp.
- Generates Steam: The absorbed water turns into steam when the plank heats up. This steam is essential for keeping the salmon moist and tender.
- Enhances Flavor Infusion: The moisture in the wood helps to release the aromatic cedar oils more effectively, leading to a deeper flavor infusion in the salmon.
How to Soak Your Cedar Plank
- Choose Your Plank: Ensure you are using food-grade cedar planks, specifically designed for cooking. They are readily available at most grocery stores, specialty kitchen shops, or online retailers.
- Submerge Completely: Place your cedar plank in a shallow pan or sink. Fill the pan with enough water to completely submerge the plank. You might need to place a weight on top, like a heavy bowl or another pan, to keep it submerged as cedar is buoyant.
- Soaking Time: The general recommendation is to soak the plank for at least 1 hour, and up to 4 hours. For thicker planks or if you have more time, a longer soak is generally better. Some sources suggest soaking for up to 12 hours in the refrigerator if you plan well in advance.
- Drain Well: Before placing your seasoned salmon on the plank, drain off any excess water. You want the plank to be moist, not dripping wet.
Selecting the Best Salmon for Your Plank
The type and cut of salmon you choose will influence the cooking time and overall flavor. For cedar plank cooking, richer, fattier cuts of salmon tend to perform best as they can withstand the heat without drying out.
- King Salmon (Chinook): This is often considered the king of salmon, known for its high fat content, rich flavor, and firm texture. It’s an excellent choice for plank cooking.
- Sockeye Salmon: Sockeye has a vibrant red color and a distinct, slightly stronger flavor than other varieties. It’s leaner than King salmon but still holds up well on the plank.
- Coho Salmon: Coho offers a good balance of flavor and texture, with a moderate fat content. It’s a versatile option that works well for plank cooking.
- Atlantic Salmon: Commonly found in supermarkets, Atlantic salmon is farmed and typically has a good fat content and mild flavor, making it a popular and accessible choice.
Cut of Salmon:
- Whole Fillet: A large, whole fillet (skin-on or skin-off) is ideal for feeding a group and cooks evenly on the plank.
- Portion-Cut Fillets: If cooking for fewer people, individual portions (around 6-8 ounces each) are perfect. Ensure they are roughly the same thickness for even cooking.
Achieving the Perfect Cedar Plank Salmon Oven Temperature
The cedar plank salmon oven temperature is a critical factor in determining how long to cook your salmon. A moderately high heat is generally preferred to cook the salmon through while allowing the cedar to impart its smoky flavor.
Recommended Oven Temperature: 375°F to 400°F (190°C to 205°C).
- 375°F (190°C): This temperature is a good starting point for a gentler cook, especially if your salmon fillets are very thick or if you prefer a less aggressively smoky flavor. It allows for a longer cooking window, giving you more control.
- 400°F (205°C): This higher temperature will cook the salmon a bit faster and can result in a more pronounced smoky flavor. It’s ideal for thinner fillets or if you prefer your salmon cooked to a slightly more medium-rare doneness.
When using the oven, it’s important to preheat it thoroughly. Place your soaked and drained cedar plank with the salmon directly onto the oven rack or on a baking sheet for easier handling.
How Long to Cook Cedar Plank Salmon in the Oven: The Core Details
The precise oven-baked cedar plank salmon time will depend on several factors, primarily the thickness of your salmon fillets and your preferred level of doneness. As a general guideline:
- For 1-inch thick salmon fillets: Expect to cook for approximately 12-15 minutes.
- For 1.5-inch thick salmon fillets: Plan for about 15-18 minutes.
- For thicker fillets (2 inches or more): You might need 18-20 minutes or even slightly longer.
Key Indicator: Internal Temperature
The most reliable way to determine if your cedar plank salmon is cooked perfectly is by using an instant-read thermometer. The target cedar plank salmon internal temperature will vary based on your desired doneness:
- Medium-Rare: 120°F – 125°F (49°C – 52°C)
- Medium: 130°F – 135°F (54°C – 57°C)
- Medium-Well: 140°F – 145°F (60°C – 63°C)
Important Note: Salmon will continue to cook for a few degrees after you remove it from the oven due to residual heat. It’s best to pull it out when it reaches the lower end of your desired temperature range.
Factors Influencing Cooking Time
- Plank Size and Thickness: Thicker planks might take longer to heat up and could influence the cooking time.
- Oven Variability: Every oven is different. It’s always a good idea to check your salmon a few minutes before the estimated cooking time.
- Salmon Moisture Content: Some salmon might have a higher natural moisture content, which can affect cooking speed.
- Skin On or Off: Salmon cooked with the skin on might take a minute or two longer, as the skin acts as an insulator.
The Best Cedar Plank Salmon Recipe: Building Flavor
While the cedar plank provides inherent flavor, a simple seasoning elevates the dish. The beauty of cooking salmon on a cedar plank is that it doesn’t require complex marinades. A few key ingredients are often all you need.
Simple Seasoning Blend
- Salt: Kosher salt or sea salt are excellent choices.
- Black Pepper: Freshly ground black pepper.
- Lemon: Slices of lemon placed on top of the salmon or a squeeze of fresh lemon juice before serving.
- Herbs: Fresh dill, parsley, or rosemary are classic pairings.
- Garlic: Minced garlic or garlic powder can be used.
- Olive Oil or Melted Butter: A light brush to help the seasonings adhere and add a touch of richness.
Example of a Basic Cedar Plank Salmon Recipe
This recipe focuses on simplicity to let the cedar and salmon flavors shine.
Ingredients:
- 1 cedar plank (12×6 inches or similar), soaked for at least 1 hour
- 2 salmon fillets (about 6-8 oz each), skin on or off
- 1 tablespoon olive oil or melted butter
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Optional: Fresh dill sprigs, lemon slices
Instructions:
- Preheat Oven: Preheat your oven to 400°F (205°C).
- Prepare Plank: Remove the soaked cedar plank from the water and pat it dry with paper towels. Place it on a baking sheet or directly on the oven rack.
- Season Salmon: Pat the salmon fillets dry with paper towels. Place them on the cedar plank. Brush the tops of the salmon with olive oil or melted butter. Sprinkle evenly with salt and pepper. If using, arrange dill sprigs and lemon slices on top of the salmon.
- Bake: Carefully place the plank with the salmon into the preheated oven.
- Cook: Bake for 12-18 minutes, depending on the thickness of your salmon. Check the internal temperature with a thermometer, aiming for 130°F-135°F (54°C-57°C) for medium.
- Rest and Serve: Remove the plank from the oven. Let the salmon rest on the plank for 2-3 minutes before serving. Squeeze with fresh lemon juice if desired.
Comparing Oven vs. Grill: Grilled Cedar Plank Salmon Time
While this guide focuses on oven cooking, it’s worth noting the differences when cooking salmon on a cedar plank outdoors on a grill. Grilled cedar plank salmon time can be quite similar, but the heat source and environment are different.
- Grill Temperature: A medium-high heat on the grill, around 375°F to 400°F (190°C to 205°C), is also ideal.
- Grilling Time: Similar to the oven, 12-18 minutes is a good benchmark, adjusting for salmon thickness.
- Flavor Profile: Grilling often imparts a more intense smoky flavor and a slightly char-broiled exterior due to the direct heat and potential flare-ups.
- Plank Stability: Ensure the plank is stable on the grill grates to avoid it falling into the coals.
The fundamental principle of using a soaked cedar plank remains the same for both methods: moisture to create steam and prevent burning, and the aromatic infusion of cedar.
Techniques for Perfect Smoky Cedar Plank Salmon
Achieving that sought-after smoky cedar plank salmon flavor involves a few key considerations beyond just soaking the plank.
- Don’t Over-Soak (But Soak Adequately): While we emphasize soaking, leaving a plank submerged for days can make it too waterlogged, potentially hindering the cedar flavor release. An hour or two is usually sufficient for a good balance.
- Moderate Heat: Too high a heat too quickly can scorch the outside of the plank before it has a chance to steam effectively. A consistent 375°F-400°F (190°C-205°C) is generally optimal.
- Observe the Plank: As the salmon cooks, the edges of the plank will darken and may even char slightly. This is normal and contributes to the smoky essence. However, if the plank starts to actively flame excessively, you may need to reduce the oven temperature slightly or use a baking sheet underneath.
- Fresh Herbs: Adding fresh herb sprigs (like dill or rosemary) on top of the salmon during the last few minutes of cooking can also contribute to the aromatic steam and add another layer of flavor.
Testing for Doneness: The Crucial Cedar Plank Salmon Internal Temperature Check
We’ve touched on this, but it bears repeating: the most accurate way to ensure perfectly cooked cedar plank salmon is by checking its internal temperature.
Internal Temperature Guide:
| Doneness | Target Internal Temperature | Description |
|---|---|---|
| Medium-Rare | 120°F – 125°F (49°C – 52°C) | Flaky, moist, slightly translucent in the center |
| Medium | 130°F – 135°F (54°C – 57°C) | Flaky, moist, opaque, tender |
| Medium-Well | 140°F – 145°F (60°C – 63°C) | Flaky, opaque, firm, but still moist |
| Well-Done | 145°F+ (63°C+) | Dry, firm, opaque (generally not recommended) |
How to Check:
Insert an instant-read thermometer into the thickest part of the salmon fillet, avoiding any bones if present. Remember that the temperature will rise a few degrees after you remove it from the heat.
Frequently Asked Questions (FAQ)
Can I reuse a cedar plank for salmon?
Yes, you can reuse a cedar plank, but its effectiveness will diminish with each use. After cooking, scrape off any food residue and wash it with mild soap and water. Allow it to dry thoroughly before storing it in a cool, dry place. Re-soaking is necessary before each subsequent use. Most people find they get 2-3 good uses out of a plank before it becomes too brittle or too charred.
What if my cedar plank starts to smoke a lot?
A moderate amount of smoke is desirable for flavor. However, if the smoke is excessive and acrid, it might indicate the plank is too dry or the oven temperature is too high. Ensure you’ve soaked the plank sufficiently. If it continues to smoke excessively, you can place the plank on a baking sheet to catch any drips and to provide an extra buffer against direct heat. You might also consider slightly reducing the oven temperature.
How do I prevent the salmon from sticking to the plank?
A properly soaked and drained plank, along with a light brush of olive oil or butter on the salmon, usually prevents sticking. The natural oils from the cedar also help. If you’re particularly worried, you can lightly oil the plank before placing the salmon on it, though this is often unnecessary.
What are some flavor variations for cedar plank salmon?
Beyond the basic salt and pepper, consider these additions:
- Maple-Dijon: Mix Dijon mustard with a touch of maple syrup and brush over the salmon.
- Herbal Garlic Butter: Melt butter with minced garlic and chopped fresh herbs like parsley, chives, or thyme.
- Teriyaki Glaze: Brush with a store-bought or homemade teriyaki sauce in the last few minutes of cooking.
- Spicy Chili-Lime: Rub with chili powder and lime zest, then squeeze fresh lime juice over the top.
How to tell if cedar plank salmon is done without a thermometer?
While a thermometer is the most accurate, you can use visual cues. The salmon will turn from translucent pink to opaque pink. The flesh should flake easily with a fork. If you gently press down on the thickest part, it should yield slightly. For medium-rare, there might still be a slight translucency in the very center. Be cautious with this method, as it’s easy to overcook.
By following these guidelines, you’ll be well on your way to creating delicious, moist, and flavorful smoky cedar plank salmon in your oven. The process is straightforward, and the results are consistently impressive, making it a go-to dish for both weeknight dinners and special occasions. Enjoy your culinary adventure!