Yes, you can cook salmon on a cedar plank in the oven! It’s a fantastic way to impart a smoky, woody flavor to your fish, making it moist and delicious. This method is surprisingly simple and results in a truly impressive meal.
Are you looking for the best cedar plank salmon experience right in your own kitchen? Cooking salmon on a cedar plank in the oven is a game-changer. It elevates a simple piece of fish into something special, infusing it with a delicate smoky aroma and keeping it incredibly moist. Forget the grill for a moment; this oven baked cedar plank salmon method is accessible to everyone, no matter the weather or your outdoor cooking setup. We’ll walk you through everything you need to know to achieve perfectly cooked, flavorful salmon every time.
Image Source: recipeforperfection.com
Why Choose Cedar Plank Salmon?
Cedar wood has a unique ability to impart a subtle, smoky flavor without overwhelming the delicate taste of the salmon. When heated, the wood releases aromatic compounds that steam and infuse the fish as it cooks. This creates a moist, flaky texture that is simply divine. The plank also acts as a natural barrier, preventing the salmon from sticking to the baking sheet and reducing cleanup. It’s a truly elegant yet easy cedar plank salmon preparation.
The Benefits of Cedar Planking
- Enhanced Flavor: The cedar wood infuses the salmon with a distinct smoky, woody essence that’s hard to replicate.
- Moisture Retention: The steaming effect created by the plank helps keep the salmon incredibly moist and tender.
- Reduced Mess: The plank acts as a natural cooking surface, minimizing cleanup.
- Presentation: Serving the salmon directly on the plank adds a rustic, restaurant-quality touch to your meal.
- Versatility: While cedar is popular, other wood planks like alder or cherry can also be used for different flavor profiles.
Getting Started: What You’ll Need
To create this delicious cedar planked salmon recipe, you’ll need a few key ingredients and tools.
Ingredients
- Salmon Fillets: Choose high-quality salmon. You can use a whole fillet or individual portions. Skin-on or skin-off is a matter of preference. Skin-on can help hold the fillet together.
- Soaking Water: Plenty of water to soak your cedar planks.
- Seasoning: This is where the magic happens! Simple salt and pepper are great, but we’ll explore more elaborate cedar plank salmon seasoning options later.
- Optional Marinade: A cedar plank salmon marinade can add another layer of flavor.
- Fresh Herbs or Aromatics: Lemon slices, dill, parsley, or garlic can be placed on top of the salmon.
Equipment
- Cedar Planks: Make sure they are food-grade and specifically designed for cooking. You can find these at most kitchen supply stores or online.
- Baking Sheet: To catch any drips and make handling easier.
- Oven: Your primary cooking appliance.
- Tongs or Spatula: For handling the hot planks and salmon.
- Aluminum Foil: To help keep the planks submerged during soaking.
Preparing Your Cedar Planks
This is a crucial step for oven baked cedar plank salmon. Improperly prepared planks can lead to flare-ups or a less desirable smoky flavor.
Soaking the Planks
- Submerging: Place your cedar planks in a shallow pan or sink. Cover them completely with water. You want them to absorb as much moisture as possible.
- Weighting Them Down: Cedar planks tend to float. Use a heavy pot, a clean baking sheet, or wrap them securely in aluminum foil to keep them fully submerged.
- Soaking Time: Soak the planks for at least 1 hour, but 2 hours is even better. The longer they soak, the less likely they are to burn and the more steam they will produce, contributing to that wonderful smoky flavor. Some people even soak them overnight in the refrigerator.
Why Soak Cedar Planks?
Soaking the planks is essential for two main reasons:
- Prevents Burning: The water saturates the wood, preventing it from igniting too quickly in the oven. It will still smoke, which is what we want, but it won’t turn into a bonfire.
- Creates Steam: As the wet wood heats up, it releases steam. This steam infuses the salmon with moisture and the cedar’s aromatic oils, leading to a tender and flavorful result. This is key to achieving that perfect cedar plank salmon temperature control.
Seasoning Your Salmon: The Heart of the Flavor
The cedar plank salmon seasoning is what makes your dish sing. While the cedar itself provides flavor, a good seasoning blend will enhance it beautifully.
Simple Yet Delicious Seasoning
For a classic and effortless approach, you can’t go wrong with:
- Salt: Kosher salt or sea salt provides a good base.
- Black Pepper: Freshly ground black pepper adds a bit of zest.
- Olive Oil or Butter: A light coating helps the seasonings adhere and adds richness.
Exploring Cedar Plank Salmon Seasoning Options
Let your creativity flow! Here are some popular and delicious seasoning ideas:
- Lemon-Dill:
- Olive oil
- Fresh dill, chopped
- Lemon zest
- Salt and pepper
- Thin slices of lemon placed on top of the salmon.
- Maple-Mustard Glaze:
- Dijon mustard
- Maple syrup
- A touch of soy sauce or Worcestershire sauce
- Garlic powder
- Salt and pepper
- Herbed Butter:
- Softened butter
- Chopped parsley, chives, and rosemary
- Minced garlic
- Lemon juice
- Salt and pepper
- Spicy Kick:
- Olive oil
- Paprika (smoked paprika is great!)
- Cayenne pepper or red pepper flakes
- Garlic powder
- Onion powder
- Salt and pepper
Cedar Plank Salmon Marinade
If you prefer a marinade, keep it relatively short to avoid the salmon becoming mushy. A marinade of 30 minutes to 1 hour is usually sufficient.
- Citrus Marinade: Lemon juice, olive oil, garlic, herbs.
- Soy-Ginger Marinade: Soy sauce, grated ginger, garlic, honey, sesame oil.
Important Note: If you use a marinade, you might want to pat the salmon dry before applying dry seasonings.
Cooking Your Cedar Plank Salmon in the Oven
Now for the main event! This easy cedar plank salmon recipe is straightforward to execute in your oven.
Step-by-Step Oven Method
- Preheat Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for cooking salmon through without drying it out, ensuring a good cedar plank salmon temperature.
- Prepare the Plank: Once your planks are soaked (at least 1 hour), remove them from the water and pat them dry with a paper towel. Place them on a baking sheet.
- Season the Salmon: Place your salmon fillets on top of the cedar planks. Brush or season them with your chosen seasonings or marinade. Add any fresh herbs or lemon slices on top.
- Bake: Carefully place the baking sheet with the planks and salmon into the preheated oven.
- Cooking Time: The cedar plank salmon cooking time will vary depending on the thickness of your fillets and your oven.
- For typical 1-inch thick fillets, expect 12-18 minutes.
- You can check for doneness by gently flaking the thickest part of the fillet with a fork. It should flake easily and be opaque throughout. An instant-read thermometer inserted into the thickest part should read 135-145°F (57-63°C) for medium to well-done. Aiming for the lower end of this range will result in more moist salmon.
- Resting: Once cooked, carefully remove the baking sheet from the oven. Let the salmon rest on the planks for a few minutes before serving. This allows the juices to redistribute.
Monitoring Cedar Plank Salmon Temperature
The ideal cedar plank salmon temperature for doneness is crucial for avoiding overcooked or undercooked fish.
- Internal Temperature: As mentioned, aim for 135-145°F (57-63°C) in the thickest part of the fillet.
- Visual Cues: The salmon should be opaque and flake easily with a fork. It should still have a slight hint of pink in the center for optimal moisture.
Tips for the Best Cedar Plank Salmon
Achieving the best cedar plank salmon involves a few extra touches.
Enhancing the Smoky Flavor
- Higher Soak Time: The longer you soak, the more steam and flavor.
- Add Aromatics to Soak: Consider adding a few sprigs of rosemary or thyme to the soaking water for an extra aromatic boost.
- Broiling Finish (Optional): For a slight char or crispier top, you can briefly broil the salmon for the last 1-2 minutes of cooking. Watch it very closely to prevent burning.
Preventing Burning and Flare-Ups
- Adequate Soaking: This is the most important factor.
- Don’t Overcrowd the Plank: Give the salmon a little space.
- Baking Sheet: Always place the plank on a baking sheet.
- Watch for Smoke: Some smoke is good and indicates the plank is working. Excessive, acrid smoke means it might be burning too quickly.
Serving Suggestions
Serve your beautiful oven baked cedar plank salmon directly on the plank. It’s visually appealing and keeps the fish warm.
- Side Dishes: Roasted vegetables, a fresh salad, rice pilaf, or roasted potatoes are excellent accompaniments.
- Sauces: A dollop of dill sauce, a lemon-butter sauce, or a simple squeeze of fresh lemon can elevate the dish further.
Can I Reuse Cedar Planks?
Yes, you can reuse cedar planks, but with caveats. After cooking, the planks will be charred and stained.
Reusing Your Cedar Planks
- Cool Down: Let the planks cool completely after use.
- Clean Gently: Scrape off any burnt bits with a spatula. Do not use soap, as it can be absorbed by the wood and affect future flavors.
- Dry Thoroughly: Air dry the planks completely. You can also place them in a very low oven (around 200°F/95°C) for about 15-20 minutes to ensure they are fully dry.
- Store Properly: Store dried planks in a cool, dry place, perhaps wrapped in plastic wrap or in a zip-top bag.
Limitations: You’ll likely get 2-3 uses out of a plank before the wood becomes too degraded to hold up well or impart good flavor. For the absolute best cedar plank salmon, using a new plank each time is recommended for the purest flavor infusion.
Cedar Plank Salmon Marinade vs. Dry Rub
Both marinades and dry rubs can be excellent for cedar plank salmon. The choice depends on your desired flavor intensity and texture.
Marinade Advantages
- Deeper Flavor Infusion: Liquids can penetrate the fish more readily, imparting flavors deeper into the flesh.
- Moisture Boost: Marinades add extra moisture.
Dry Rub Advantages
- Simplicity: Easier to apply, less prep time, and less risk of mushiness.
- Texture: Can create a nice crust on the exterior of the salmon.
Combining Them?
You can use a dry rub after a brief marinade, patting the salmon dry first. Or, use a very light marinade that’s more of a glaze.
Cedar Plank Salmon vs. Grilled Cedar Plank Salmon
While this guide focuses on the oven, it’s worth mentioning the grilled version.
Oven Baked vs. Grilled
- Oven: Offers more consistent temperature control, easier for beginners, and is weather-proof. It produces a gently steamed and smoky flavor. This is perfect for oven baked cedar plank salmon.
- Grill: Provides a more intense smoky flavor and can create a crispier exterior due to direct heat. It’s ideal for achieving a grilled cedar plank salmon experience with that classic barbecue char. If you’re aiming for something akin to smoked cedar plank salmon, grilling over indirect heat or using wood chips alongside the planks can amplify the smoky notes.
Both methods are delicious, but the oven method is often considered more approachable for home cooks.
Troubleshooting Common Issues
Even with an easy cedar plank salmon recipe, a few things can go wrong.
My Plank is Smoking Too Much!
- Cause: Planks may not have soaked long enough, or the oven temperature is too high.
- Solution: Ensure planks are thoroughly soaked. If excessive smoke persists, slightly reduce the oven temperature.
My Salmon is Dry!
- Cause: Overcooked, or planks were not moist enough.
- Solution: Use a thermometer to check cedar plank salmon temperature accurately. Ensure planks are well-soaked. Don’t overcook; remove salmon when it’s just cooked through.
My Plank is Burning Through!
- Cause: Insufficient soaking, or planks are too thin or old.
- Solution: Soaking is key! Invest in good quality, thicker planks if this is a recurring issue.
A Sample Easy Cedar Plank Salmon Recipe
Let’s put it all together with a simple, delicious recipe.
Lemon-Herb Cedar Plank Salmon
Yields: 2-4 servings
Prep time: 15 minutes + 1-2 hours soaking
Cook time: 15-18 minutes
Ingredients:
- 2 cedar planks (approx. 6×12 inches)
- 1.5 lbs salmon fillet (skin on or off)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 1 lemon, thinly sliced
Instructions:
- Soak Planks: Place cedar planks in a shallow pan and cover with water. Weigh them down and soak for at least 1 hour, preferably 2 hours.
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Salmon: Remove planks from water and pat dry. Place them on a baking sheet. Pat salmon fillets dry with paper towels.
- Season Salmon: Place salmon on the cedar planks. Brush the top of the salmon with olive oil. In a small bowl, mix salt, pepper, dill, parsley, and garlic. Sprinkle this mixture evenly over the salmon.
- Add Lemon: Arrange lemon slices on top of each salmon fillet.
- Bake: Place the baking sheet in the preheated oven. Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal cedar plank salmon temperature should reach 135-145°F (57-63°C).
- Rest and Serve: Carefully remove the baking sheet from the oven. Let the salmon rest on the planks for 5 minutes. Serve immediately, presenting the salmon on its cedar plank.
This recipe is a fantastic example of how to create flavorful oven baked cedar plank salmon with minimal effort.
Frequently Asked Questions (FAQ)
Here are some common questions about cooking salmon on cedar planks.
Q1: Do I need to use specific wood for cedar plank salmon?
A1: Cedar is the most common and provides a classic flavor. However, alder, cherry, and mesquite are also popular choices for planking fish and other proteins, offering slightly different smoky notes. For a flavor profile closer to smoked cedar plank salmon, you might consider using a mild wood like alder or cherry.
Q2: Can I prepare a cedar plank salmon marinade ahead of time?
A2: Yes, most marinades can be made a day or two in advance and stored in the refrigerator. However, always apply the marinade to the salmon just before cooking, or for a short period, to prevent the acid from breaking down the fish too much.
Q3: What if I don’t have a baking sheet? Can I put the plank directly on the oven rack?
A3: It’s highly recommended to use a baking sheet. It catches any drippings, makes it easier to transfer the hot planks in and out of the oven, and prevents potential messes on your oven floor.
Q4: How do I know when my cedar plank salmon is done?
A4: You can check for doneness by inserting a fork into the thickest part of the fillet. It should flake easily and be opaque. Using an instant-read thermometer is the most accurate way; aim for an internal temperature of 135-145°F (57-63°C). This ensures you achieve the perfect cedar plank salmon temperature.
Q5: Can I use a flavored wood plank (e.g., with herbs infused)?
A5: While you can add herbs to the soaking water, pre-infused flavored planks are not commonly available and might burn inconsistently. It’s best to stick to plain wood and add your own cedar plank salmon seasoning or aromatics directly to the fish.
Q6: Is cedar plank salmon healthier?
A6: Cooking on a cedar plank, especially with minimal added fats or oils, can be a healthy preparation method. The plank keeps the fish moist, reducing the need for excessive butter or oil. The flavor infusion comes from the wood itself, not necessarily added unhealthy ingredients, making it a good option for a healthy meal.
Q7: What’s the difference between this and smoked cedar plank salmon?
A7: Smoked cedar plank salmon typically involves cooking at lower temperatures for a longer period, often in a smoker or on a grill set up for smoking. This oven method cooks at a higher temperature, resulting in a faster cook time and a more delicate smoke flavor compared to traditional smoking. However, the fundamental principles of wood infusion are similar.
In conclusion, cooking salmon on a cedar plank in the oven is a rewarding and delicious culinary adventure. It’s an easy cedar plank salmon technique that yields impressive results, infusing your fish with a delightful smoky aroma and keeping it perfectly moist. With the right preparation and seasoning, you’ll be creating the best cedar plank salmon in your kitchen in no time!