You can easily cook delicious cedar planked salmon right in your oven. This method gives your fish a lovely gentle smoke flavor without needing a grill. It’s one of the simplest ways to make restaurant-quality salmon at home, making it a perfect addition to your collection of easy oven salmon recipes.
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Starting Your Cedar Plank Journey
Baking salmon on cedar in the oven is a simple process. It adds a wonderful taste. The cedar plank does two main things. First, it keeps the fish moist. Second, it gives off a gentle smoked flavor from the plank as it heats up. This creates a delicious result that is hard to beat. This method works well whether you have skin-on vs skinless salmon.
Choosing Your Wood Plank
Not all wood is good for cooking. You need untreated wood meant for cooking. Cedar is a very popular choice. It gives a light, sweet smoke that pairs well with fish like salmon. But cedar is not the only option. Other good choices for the best wood for planking fish include alder, maple, or even cherry. Alder is common on the West Coast. It has a milder flavor than cedar. Maple gives a sweet, mild smoke. Cherry adds a light, fruity note. Always buy planks specifically sold for cooking. Wood from the lumber yard is treated with chemicals. These chemicals are not safe to eat. Make sure your planks are big enough for your salmon fillet. They should be at least 1/2 inch thick. Thicker planks last longer and hold moisture better.
Getting the Plank Ready: Soaking Cedar Plank
This step is very important. You must soak the cedar plank before using it. If you don’t, it can catch fire in the hot oven. Soaking makes the plank hold water. When the plank gets hot, this water turns to steam. The steam helps cook the fish gently. It also keeps the plank from burning quickly. It makes the plank smolder slowly. This smoldering is what creates the smoked flavor from plank.
How to Soak Your Plank
You need a container large enough to hold the plank flat. A sink, a baking pan, or a cooler works well. Fill the container with water. Plain tap water is fine. Some people like to add other liquids to the water. Wine, beer, or juice can add extra flavor. Red wine goes well with salmon. Apple juice can add sweetness. Just make sure the liquid covers the whole plank. You need to soak the plank for a long time. The minimum time is usually one hour. But soaking it for two to four hours is even better. Some people soak them overnight. The longer it soaks, the more water it holds. This helps prevent burning and gives more steam. You might need to put something heavy on the plank to keep it under the water. A can of food or a heavy bowl works well.
The Purpose of Soaking
Soaking is not just about safety. It’s also about flavor. A well-soaked plank steams the fish. This keeps the salmon very moist and flaky. As the plank gets hot, the water turns to steam. This steam cooks the bottom of the fish gently. It also helps carry the flavor from the cedar wood into the fish. The plank will char a little on the bottom in the oven. This charring and the hot wood create the smoke. The steam helps control this process. Without soaking, the plank would just burn up fast. It wouldn’t create that lovely smoked flavor from plank.
Preparing Your Salmon
While the plank is soaking, get your salmon ready. Choose a good quality salmon fillet. King salmon, Sockeye, or Atlantic salmon are all great options. Look for fish that looks bright and fresh. The skin should be shiny if you buy skin-on. You can use skin-on or skinless salmon. Both work well on a cedar plank.
Skin-on vs Skinless Salmon
Using skin-on salmon is often preferred for planking. The skin side goes down onto the plank. The skin protects the fish from the heat of the plank. This helps keep the salmon from sticking. It also helps the fish stay together. The skin becomes crispy and delicious on a grill. In the oven, it might not get as crispy. But it still protects the fish. If you use skinless salmon, you might need to put a little oil on the plank first. This helps prevent sticking. Skinless is also fine if that’s what you prefer or have. The cooking time might be slightly different. A thin skinless fillet might cook faster than a thick skin-on one.
Getting the Fish Ready
Rinse the salmon fillet under cool water. Pat it very dry with paper towels. This is important for seasoning. Moisture on the surface can stop seasonings from sticking well. It also affects how the fish cooks. Remove any small bones you find. You can feel for them with your fingers. Use fish tweezers or clean pliers to pull them out.
Seasoning Your Salmon
This is where you add flavor. Seasoning for cedar plank salmon can be simple or fancy. Salmon has a rich flavor on its own. So, you don’t need much. Salt and black pepper are a must. Sprinkle them generously over the fish.
Simple Seasoning Ideas
- Salt and Pepper: The most basic. Use sea salt or kosher salt. Freshly ground black pepper is best.
- Lemon and Dill: Classic with salmon. Slice a lemon thinly. Place slices on top of the fish. Chop fresh dill and sprinkle over.
- Garlic and Herbs: Minced garlic, parsley, chives, or thyme work well. Mix them with a little olive oil and spread over the fish.
- Brown Sugar and Paprika: For a sweeter, smoky rub. Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub this onto the fish.
Applying the Seasoning
Apply your chosen seasoning just before cooking. If you season too early, salt can draw moisture out of the fish. This can make it less juicy. Rub the seasoning onto the top and sides of the salmon. If you are using skin-on, the skin side goes down. You don’t need to season the skin side if you are leaving the skin on the plank.
Getting the Oven Ready
Preheating your oven is important. It ensures the oven is at the right temperature from the start. This leads to more even cooking.
Oven Temperature for Salmon
The best oven temperature for salmon cooked on a cedar plank is usually between 350°F and 400°F (175°C to 200°C). A temperature of 375°F (190°C) is often recommended. This temperature is hot enough to cook the fish relatively quickly. It also allows the plank to heat up and release its smoke without burning too fast. If the oven is too hot, the plank might burn before the fish is done. If it’s too cool, the plank might not smoke much. Start with 375°F (190°C) and see how it works for you. You can adjust for different recipes or oven types.
Preparing the Oven Space
Make sure your oven rack is in the middle position. This allows heat to circulate evenly around the plank and the fish. You might want to place a baking sheet or foil on the rack below the plank. As the plank heats, it might release some sap or juices. The baking sheet catches this. This keeps your oven clean. It also catches any drips from the salmon.
Cooking the Salmon
Once the oven is hot and the plank is soaked, it’s time to cook.
Placing Salmon on the Plank
Take the soaked plank out of the water. Let excess water drip off. Pat the top surface (where the fish will sit) slightly dry with a paper towel. Place the seasoned salmon fillet on the center of the plank. If using skin-on, put the skin side down. If using skinless, you might want to put a very thin layer of oil on the plank first. Make sure the fish fits entirely on the plank. You don’t want the fish hanging over the edge.
Putting the Plank in the Oven
Carefully place the plank with the salmon onto the preheated oven rack. Remember, it’s hot! Use oven mitts. Close the oven door gently. Now, let the oven do its work. The plank will start to heat up. It will release steam from the water it soaked up. Then, it will start to smoke gently. You will begin to smell the cedar smoke in your kitchen. This is the smoked flavor from plank happening.
Salmon Cooking Time Oven
The time it takes to cook salmon in the oven on a cedar plank varies. It depends on a few things. The thickness of the fillet is the biggest factor. A thinner fillet will cook faster than a thick one. The exact oven temperature also plays a role. And whether the salmon is skin-on or skinless can make a small difference.
Estimated Cooking Times
- For a fillet about 1 inch thick: Cook for about 12-18 minutes.
- For a fillet about 1.5 inches thick: Cook for about 18-25 minutes.
- For thinner fillets (less than 1 inch): Start checking around 10-12 minutes.
These times are just estimates. Always check for doneness to be sure. Overcooked salmon is dry. Perfectly cooked salmon is moist and flaky.
Checking for Doneness: Internal Temperature Salmon
The best way to know if your salmon is done is to check its internal temperature. Use an instant-read thermometer. Stick the thermometer into the thickest part of the fillet. Make sure you don’t push it all the way through to the plank.
Safe and Recommended Temperatures
The US government recommends cooking fish to an internal temperature of 145°F (63°C). At this temperature, the salmon will be cooked through and safe to eat. However, many chefs and home cooks prefer salmon cooked slightly less. Salmon cooked to an internal temperature of 125°F to 140°F (52°C to 60°C) will be very moist and flaky. It will still be slightly pink in the center. The carry-over cooking (the heat that stays in the fish after you take it out) will raise the temperature a few more degrees. If you are nervous about eating fish that is not cooked to 145°F, always cook it to the recommended temperature. For cedar plank salmon, aiming for 135°F to 140°F (57°C to 60°C) often yields the best texture while being very close to the safe temp after resting.
Visual Cues for Doneness
If you don’t have a thermometer, you can use visual cues. Look at the thickest part of the fish.
* Raw salmon is dark pink and looks wet.
* As it cooks, the flesh turns lighter pink and becomes opaque (not see-through).
* The layers of flesh will start to flake easily when gently pressed with a fork.
* There might be some white stuff on the surface. This is called albumin. It’s a protein that gets pushed out as the fish cooks. A little albumin is okay. A lot means the fish might be slightly overcooked.
When the fish flakes easily with a fork in the thickest part, and the center is opaque (or slightly pink depending on your preference), it’s likely done. If you prefer salmon cooked to 145°F, checking with a thermometer is the most accurate way.
Finishing and Serving
Once the salmon reaches your desired internal temperature, carefully remove the plank from the oven. Use oven mitts! The plank will be hot and likely smoking a bit.
Letting it Rest
Just like meat, letting salmon rest for a few minutes improves its texture. The juices inside the fish settle. Cover the salmon loosely with foil. Let it rest on the plank for 5-10 minutes. This carry-over cooking will gently finish the fish and raise the temperature slightly.
Serving Your Cedar Plank Salmon
You can serve the salmon directly from the plank. The plank looks nice on the table. Carefully slide a spatula under the fillet to lift it off the plank. The skin might stick to the plank if you used skin-on. You can just leave the skin there. Serve the salmon with your favorite sides. Rice, roasted vegetables, or a fresh salad pair well. The gentle smoked flavor from plank makes the salmon the star.
Rehabbing and Reusing Planks
Can you reuse cedar planks? Yes, often you can. After using a plank, let it cool completely. Scrape off any food bits or charred areas. You can use a stiff brush or a spatula. Rinse the plank well with water. Do not use soap. Soap can soak into the wood. Let the plank air dry completely. Store it in a dry place.
When Not to Reuse
If the plank is badly burned, cracked, or very thin after one use, it’s best to discard it. A plank that is too thin might burn right through next time. If it smells bad even after cleaning, throw it away. You can usually get one to three uses out of a good quality plank. Soaking it well each time helps it last longer.
Why Cedar Plank Cooking Works
Comprehending why this method is so good helps you get great results. The plank creates a barrier between the hot oven rack and the fish. This cooks the fish gently from the bottom. The soaked wood releases steam. This steam keeps the fish from drying out. It also helps cook the fish evenly. As the plank heats up, the wood releases flavorful smoke compounds. These compounds stick to the surface of the fish. This gives the salmon a lovely smoky taste. It’s a different kind of smoke flavor than grilling. Oven planking gives a milder, more delicate smoke. It infuses the fish with the wood’s flavor. This technique is simple. It requires minimal cleanup if you use a baking sheet below. It consistently produces moist, flavorful salmon. This makes it one of the most reliable easy oven salmon recipes.
Interpreting the Smoke
The amount of smoke you see and smell depends on several things. How long you soaked the plank matters. A well-soaked plank steams more and smokes less aggressively at first. The oven temperature also matters. A hotter oven makes the plank smoke faster. The thickness of the plank makes a difference too. Thicker planks smoke longer. A little smoke is all you need to get the flavor. You don’t need your kitchen to fill with thick smoke. The gentle aroma is enough.
Troubleshooting Common Issues
Sometimes things don’t go perfectly the first time. Here are some common problems and what to do.
Plank Catches Fire
This usually means the plank was not soaked long enough. Or the oven temperature was too high. Always soak for at least an hour, preferably two or more. Make sure the oven temp is not higher than 400°F (200°C). If a plank catches fire, turn off the oven. If the flame is small, you might be able to spray it with water (be careful with hot surfaces!). If it’s a bigger flame, carefully remove the plank using oven mitts and place it on a non-flammable surface (like a concrete patio or a metal sink) until it stops burning. Always supervise the plank while it’s in the oven.
Salmon is Dry
This means the salmon was cooked too long or at too high a temperature. Use an instant-read thermometer to check the internal temperature. Take the fish out when it reaches your desired temperature (135-140°F for moist, 145°F for fully cooked). Start checking the temperature a few minutes before the estimated cooking time is up. Remember that thinner parts cook faster.
Salmon Sticks to the Plank
This can happen if you used skinless salmon and didn’t oil the plank. Or if the plank wasn’t soaked enough (a dry plank might stick more). Using skin-on salmon with the skin side down usually prevents sticking. If using skinless, brush a little oil on the plank where the fish will sit.
Not Enough Smoke Flavor
This might mean the plank wasn’t hot enough to smoke. Or it wasn’t soaked long enough to prevent it from just steaming. Make sure your oven is fully preheated. Use the recommended oven temperature for salmon (350-400°F). Ensure the plank is well-soaked (2+ hours). The type of wood also affects the smoke level. Cedar gives a noticeable but gentle smoke.
Expanding Your Plank Cooking Skills
Once you master cedar planked salmon, you can try other fish. Halibut, cod, trout, and even shrimp cook well on planks. You can also try other seasonings and glazes. A little maple syrup or brown sugar glaze brushed on in the last few minutes of cooking adds a sweet touch. Experiment with different seasonings for cedar plank salmon to find your favorite. Baking salmon on cedar is a very flexible technique.
Best Wood for Other Fish
While cedar is great for salmon, other fish might pair better with different woods.
* Alder: Good for flaky white fish like halibut or cod. It has a very mild smoke flavor.
* Maple: Sweet and mild, works well with trout or shrimp.
* Oak: Stronger smoke, might be too much for delicate fish, but good for heartier fish or even chicken.
* Cherry: Mild and fruity, nice with trout or pork tenderloin cooked on a plank.
Always choose cooking planks. Never use construction wood.
Summarizing the Simple Steps
Here is a quick run-down of the main steps for cooking cedar planked salmon in the oven:
- Soak the plank: Put your cedar plank in water for 1-4 hours. Keep it under the water.
- Prep the salmon: Rinse fish, pat dry, remove bones. Choose skin-on or skinless salmon.
- Season the fish: Apply your chosen seasoning for cedar plank salmon (salt, pepper, herbs, etc.).
- Preheat oven: Set oven temperature for salmon to 350-400°F (175-200°C). Place a baking sheet below the rack.
- Place salmon on plank: Put the salmon on the soaked plank (skin-down if applicable).
- Cook: Put the plank in the preheated oven. Cook for 10-25 minutes, depending on thickness. This is the main salmon cooking time oven phase.
- Check doneness: Use an instant-read thermometer to check internal temperature salmon in the thickest part (aim for 125-140°F for moist, or 145°F for fully cooked). Or check for flaking with a fork.
- Rest: Take the plank out. Let the salmon rest for 5-10 minutes.
- Serve: Enjoy your moist, flavorful salmon with its gentle smoked flavor from plank.
Following these steps makes baking salmon on cedar easy and reliable. It’s a fantastic way to prepare fish.
Why This is One of the Best Easy Oven Salmon Recipes
Cooking salmon on a cedar plank in the oven is simple. It doesn’t need fancy skills. The plank does a lot of the work. It keeps the fish moist. It adds flavor. The cleanup is minimal if you use a baking sheet. It gives a restaurant-quality result at home. You get delicious, flavorful salmon with a subtle smoky hint. It’s much easier than firing up a grill. The process is predictable. You just need to watch the time and temperature. Using an internal thermometer makes it foolproof. This method is forgiving. Even if you cook it a minute or two longer, the plank helps protect the fish from drying out completely. That’s why it’s high on the list of easy oven salmon recipes.
Grasping the Benefit of Plank Cookery
The plank creates a micro-environment around the fish in the oven. It holds moisture from soaking. This moisture turns to steam as the plank heats. This steam helps cook the fish gently. It also keeps the air around the fish moist. This stops the surface of the fish from drying out. The wood itself also contributes flavor. As the plank heats, natural oils in the wood turn to smoke. These smoke compounds settle on the fish. Cedar has unique oils that give it a sweet, slightly spicy aroma. This combines with the rich flavor of salmon beautifully.
Preparing for Next Time
After you enjoy your salmon, think about your planks. Clean them if you plan to reuse. Let them dry fully. Store them flat. Buying a few planks at once is a good idea. They last a long time if stored correctly. Having them ready makes it easy to make cedar plank salmon whenever you want. Remember that soaking cedar plank well before each use is key to success and safety.
Final Thoughts on Baking Salmon on Cedar
Baking salmon on cedar in the oven is a simple, effective way to cook delicious fish. It’s perfect for beginners and experienced cooks alike. The gentle heat, steam from the soaked plank, and subtle smoked flavor from plank work together perfectly. Whether you use skin-on vs skinless salmon, season it simply or with a rub, the result is usually excellent. Keep your oven temperature for salmon consistent, watch the salmon cooking time oven, and use a thermometer for internal temperature salmon peace of mind. With these steps, you’ll create a fantastic meal every time.
Frequently Asked Questions (FAQ)
h4: What kind of cedar plank should I use?
h5: Always use untreated cedar planks sold specifically for cooking. Construction wood is not safe. Choose planks that are thick enough (at least 1/2 inch) and large enough for your fish.
h4: Do I have to soak the cedar plank?
h5: Yes, soaking is essential. It prevents the plank from catching fire in the oven. It also helps the plank create steam, which keeps the fish moist, and helps the wood smolder to create smoked flavor. Soak for at least 1 hour, preferably 2-4 hours.
h4: What is the best oven temperature for cedar plank salmon?
h5: A range of 350°F to 400°F (175°C to 200°C) works well. Many recipes recommend 375°F (190°C). This temperature allows the fish to cook without burning the plank too quickly.
h4: How long does salmon cook on a cedar plank in the oven?
h5: Salmon cooking time oven varies based on thickness. A good estimate is 12-18 minutes for 1-inch thick fillets and 18-25 minutes for 1.5-inch fillets. Always check for doneness.
h4: How do I know when the salmon is done?
h5: The most accurate way is to check the internal temperature salmon in the thickest part with a thermometer. It should reach 145°F (63°C) for food safety, or 125-140°F (52-60°C) for a moister texture (understanding carry-over cooking will add a few degrees). Visually, the fish should be opaque and flake easily with a fork in the thickest part.
h4: What kind of seasoning should I use for cedar plank salmon?
h5: Simple is often best. Salt and pepper are a minimum. Lemon and dill, garlic and herbs, or even a sweet rub with brown sugar and paprika are popular choices for seasoning for cedar plank salmon.
h4: Can I use skinless salmon on a cedar plank?
h5: Yes, skin-on vs skinless salmon both work. If using skinless, lightly oil the plank where the fish will sit to prevent sticking. Skin-on placed skin-down helps prevent sticking naturally.
h4: How does the cedar plank give smoked flavor in the oven?
h5: The soaked plank, when heated in the oven, releases steam and then begins to smolder gently. The natural oils in the cedar wood turn to smoke. These smoke compounds infuse into the salmon as it cooks, giving it a subtle smoked flavor from plank.
h4: Can I reuse cedar planks?
h5: Often, yes. If a plank is not heavily charred or cracked, scrape it clean (no soap), rinse, and dry completely. Store flat. You can usually reuse a plank 1-3 times depending on its thickness and condition after use.
h4: Is cooking salmon on a cedar plank in the oven difficult?
h5: No, it’s considered one of the easy oven salmon recipes. The steps are straightforward: soak the plank, prepare and season the fish, heat the oven, place the fish on the plank, and cook until done. The plank helps make the process forgiving.