Cooking salmon on a cedar plank in the oven is a simple way to get fish that is full of flavor and stays moist. You start by getting a cedar plank ready; you need to soak cedar plank in water first. Then, you prepare salmon for plank by adding your favorite flavors. You put the salmon skin side down on the wet cedar plank for oven use. You cook it in the oven at the right oven temperature for the correct cooking time. You know it is ready when the internal temperature of salmon reaches the right number. This method helps create moist salmon and gives it a wonderful smoky flavor without needing a grill. It is easy and gives great results.
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Getting Ready: Your Plank and Your Fish
Getting ready is the first step. This part makes sure your salmon cooks well and tastes great. It is about preparing the cedar plank and the salmon.
Pick the Right Plank
You need a cedar plank that is safe for cooking in the oven. Make sure it is made for food. Cedar wood gives a nice smell and taste to the fish. You can find cedar planks at most stores that sell cooking gear or grill items. Get a plank that is a little bigger than your piece of salmon. This gives the heat a chance to move around the fish.
Soak Your Cedar Plank
This step is very important. You must soak cedar plank before you use it in the oven. If you do not soak it, the plank can catch fire in the oven. Soaking the plank also helps it make steam while it cooks. This steam helps keep the salmon moist.
How to soak the plank:
- Put the cedar plank in a sink or a large dish.
- Pour water over it until it is fully covered.
- You can use tap water. Some people like to use juice or wine for a different flavor, but water is fine.
- Put something heavy on the plank to keep it under the water. A heavy can or a bowl works well.
- Let the plank soak for at least one hour. Two hours is even better. Some people soak them for four hours. The longer it soaks, the more water it holds. This means more steam and less chance of burning.
After soaking, take the plank out of the water. Shake off extra water. It is now ready to use.
Choose Your Salmon
Any type of salmon works well on a cedar plank. Sockeye, Coho, and King salmon are good choices. Farmed salmon is also okay. Try to get pieces that are about the same size. This helps them cook evenly. Look for fish that looks bright and smells fresh, like the ocean. Try to get pieces about 1 inch thick. Thicker pieces take longer to cook. Thinner pieces cook faster.
Prepare Salmon For Plank
Now it is time to get the fish ready. This is where you make it taste delicious.
- First, take the salmon out of its package.
- Rinse the salmon with cool water.
- Pat the salmon very dry using paper towels. Getting it dry helps the seasonings stick. A dry fish surface can also help the smoky flavor from the plank get into the fish better.
- Look for any small bones called pin bones. Run your fingers over the fish flesh. If you feel a bone, pull it out with tweezers or small pliers.
- Decide if you want to leave the skin on. Most people cook salmon on a cedar plank with the skin on. You place it skin side down on the plank. The skin protects the delicate fish flesh from the heat and makes it easier to lift off the plank after cooking. You don’t eat the skin cooked this way, but it helps.
Adding Flavor: Best Salmon Seasoning
This is where you make the salmon taste amazing. There are many ways to season salmon. The best salmon seasoning depends on what you like. Cedar flavor is soft, so many seasonings work well.
Simple Seasoning
A simple way is often the best way. This lets the smoky flavor of the cedar and the taste of the salmon shine.
- Olive oil: Brush or rub a little olive oil on the fish. This helps keep it moist and helps seasoning stick.
- Salt: Use sea salt or kosher salt. Sprinkle it evenly over the fish.
- Black pepper: Grind fresh black pepper over the fish.
That’s it! Simple, but very good.
Other Great Seasoning Ideas
You can use many different herbs and spices. Think about what flavors go well with fish.
- Lemon: Slices of lemon placed on top or under the fish add brightness. Lemon juice squeezed on top also works.
- Dill: This herb and salmon are a classic pair. Chop fresh dill and sprinkle it on.
- Garlic: Minced garlic can be rubbed on the fish. Garlic powder is also easy to use.
- Brown Sugar: A little brown sugar adds a touch of sweetness that goes well with the rich fish and smoky cedar.
- Paprika: Sweet or smoked paprika adds color and a mild flavor.
- Cumin: A little cumin can give an earthy taste.
- Herbs: Try parsley, thyme, or chives.
- Spicy rubs: Add a pinch of cayenne pepper or red pepper flakes if you like heat.
- Store-bought rubs: Many fish rubs are available. Read the label to see what is in them.
Making a Seasoning Mix
You can mix a few things together to make your own rub.
Example Simple Rub:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Mix these together in a small bowl. Sprinkle the rub all over the top and sides of the salmon.
Example Sweet & Smoky Rub:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Mix these together. Rub it onto the fish. The brown sugar will make a nice crust as it cooks.
Put the seasoning on the salmon just before you put it on the plank.
The Cooking Process: Oven Temperature and Time
Now you are ready to cook. Cooking salmon on a cedar plank in the oven is easy. It uses indirect heat from the plank.
Setting the Oven Temperature
The best oven temperature for cooking salmon on a cedar plank is usually medium-high heat.
A good temperature range is between 350°F (175°C) and 400°F (200°C).
- Using 375°F (190°C) is a common choice. It cooks the fish well without drying it out too fast. It also helps the plank smoke gently.
- Using 400°F (200°C) will cook the fish faster and give a stronger smoky flavor because the plank gets hotter. Watch it closely at this temperature.
- Using 350°F (175°C) will cook the fish slower. This is good for thicker pieces or if you are new to this method and want more time.
Preheat your oven fully to the temperature you choose. This is important for even cooking.
Placing Salmon on the Plank
Take your soaked cedar plank out of the water. Put it on a baking sheet. This makes it easy to move the plank in and out of the oven. It also catches any drips.
Place the seasoned salmon fillet directly on the wet plank. Make sure the skin side is down. The skin sticks to the plank slightly during cooking. This keeps the fish from sticking to the plank too much when you try to take it off later. The plank will protect the fish flesh.
If you are cooking more than one piece of salmon, use one plank per piece or make sure the plank is big enough for them to not touch. Give them a little space.
Setting the Cooking Time
How long to cook salmon on a cedar plank depends on a few things:
- The thickness of the salmon fillet.
- The temperature of your oven.
- How you like your salmon cooked (medium, medium-well).
Most salmon fillets that are about 1 inch thick will take between 12 and 20 minutes to cook at 375°F (190°C) to 400°F (200°C).
Here is a general guide for cooking time at 375°F (190°C):
| Salmon Thickness | Approximate Cooking Time |
|---|---|
| 1/2 inch | 10 – 14 minutes |
| 1 inch | 12 – 18 minutes |
| 1.5 inches | 18 – 25 minutes |
Remember, these are just guides. Your oven might cook differently. Always start checking earlier rather than later. Overcooked salmon is dry.
Checking for Doneness
Knowing when your salmon is ready is key to getting moist salmon. The best way is to check the internal temperature of salmon.
- Use a meat thermometer. Put the tip of the thermometer into the thickest part of the salmon. Make sure it does not touch the plank.
- The FDA suggests cooking fish to an internal temperature of 145°F (63°C). At this temperature, the salmon is fully cooked and flakes easily with a fork.
- Some people prefer salmon a little less cooked, around 135°F to 140°F (57°C to 60°C). At this temperature, it will be very moist and slightly translucent in the center. It will continue to cook a little after you take it out.
Another way to check is with a fork:
- Gently push a fork into the thickest part of the fish.
- Twist the fork.
- If the fish flakes apart easily, it is done or nearly done. It should not look raw inside.
Start checking the salmon a few minutes before the suggested cooking time is up. For a 1-inch fillet at 375°F, maybe check at 10 or 11 minutes. If it needs more time, put it back in. Check every few minutes until it is done.
Why Cedar Plank Works: Moist Salmon and Smoky Flavor
Cooking on a cedar plank in the oven does two great things for salmon. It helps make moist salmon and gives it a wonderful smoky flavor.
How the Plank Helps Keep Salmon Moist
When you soak the cedar plank, it fills with water. As the plank heats up in the oven, this water turns into steam. The steam rises and surrounds the salmon. This gentle steaming helps the fish cook evenly. It keeps the fish from drying out in the oven’s dry heat. The fat in the salmon also stays in the fish better because it cooks gently. This is why cedar plank salmon is known for being so moist.
Getting That Smoky Flavor
Cedar wood has natural oils and a distinct smell. When the wet plank heats up, these oils warm up. The wood starts to smoke softly inside the oven. This smoke is mild and woody. It goes into the salmon as it cooks. This gives the salmon a unique smoky flavor that is not too strong. It adds another layer of taste to the fish. The level of smoky flavor depends on how hot the oven is and how long it cooks. Higher heat and longer times usually mean more smoke flavor.
Tips for Success and Avoiding Problems
Cooking salmon on a cedar plank in the oven is quite simple. But a few tips can help you get perfect results every time.
Do Not Forget to Soak
This is the most important tip for using a cedar plank for oven cooking. Always soak the plank for at least an hour. A dry plank can start a fire in your oven. Soak it fully.
Use a Baking Sheet
Always put the soaked plank on a baking sheet before putting it in the oven. The plank might drip a little water or oil. The baking sheet catches this. It also makes it easy and safe to take the hot plank out of the oven.
Watch for Smoking
It is normal for the plank to smoke a little in the oven. This is what gives the smoky flavor. But watch to make sure it is not smoking too much or looking like it might catch fire. If you see lots of smoke, the plank might not have been soaked long enough, or the oven might be too hot. If it looks unsafe, turn off the oven and carefully remove the plank (wear oven mitts!).
Do Not Flip the Salmon
You cook cedar plank salmon skin side down and you do not flip it. The heat comes through the plank, steaming the fish from the bottom. The top cooks from the oven’s heat. Cooking it in one spot helps keep the fish together and keeps the skin on the plank where it should be.
Rest the Salmon
Just like meat, fish benefits from resting after cooking. Once the salmon is done, carefully slide the plank (on the baking sheet) out of the oven. Let the salmon sit on the plank for 5-10 minutes. Cover it loosely with foil if you want. This resting time lets the juices settle back into the fish. This helps make sure you have moist salmon.
Serving
You can serve the salmon right from the plank if you like. The plank looks nice on the table. Or, you can use a spatula to carefully lift the salmon off the plank onto plates. The skin will likely stick to the plank, which is normal. You can leave it there.
Exploring Variations
Once you know the basic method, you can try different things.
Different Woods
While cedar is most common, other wood planks can be used. Alder is popular, especially for fish. It has a milder flavor than cedar. Check that any wood plank you buy is meant for cooking and is safe for oven use. Always soak any wood plank before using it.
Different Fish
This method works well for other types of fish too. Try it with trout, halibut, or even thick white fish. Cooking time will vary depending on the fish type and thickness.
Different Seasonings
Get creative with your seasoning!
- Asian flavors: Try soy sauce, ginger, garlic, and sesame oil.
- Mediterranean flavors: Use olive oil, lemon, oregano, and capers.
- Spicy: Add chili powder, cayenne, and cumin.
- Sweet: Use maple syrup or honey with brown sugar.
You can make glazes or marinades too. If using a marinade, pat the fish very dry before putting it on the plank. This helps the plank smoke better.
Adding Vegetables
You can cook thin vegetables like asparagus or thinly sliced zucchini on the plank next to the salmon. Make sure they will cook in about the same amount of time as the fish. Toss them with oil and seasoning first.
Cleaning and Reusing Planks
Can you use the same cedar plank again? Maybe.
- Most cedar planks sold for cooking are meant for one use, especially if they are thin. After one use, they will be charred and might be warped.
- If the plank is still in good shape after cooking, with only light charring, you might be able to use it again. However, the flavor might be less strong the second time.
- To clean, scrape off any food bits. Rinse with hot water. Do not use soap, as it can get into the wood. Let it dry fully.
- Many people just use a new plank each time to get the best smoky flavor and avoid any chance of leftover food issues.
Check the product details when you buy planks. Some thicker, more expensive planks might be made for multiple uses if cared for properly.
Deep Look into Cook Time and Temperature
Let’s talk more about oven temperature and cooking time. Getting this right means moist salmon every time.
Why Temperature Matters
- Higher temperature (like 400°F / 200°C): Cooks faster. Gives more steam and smoke from the plank quickly. Can increase the risk of drying out if you are not careful or if the fish is thin. Good for getting a quicker smoky flavor.
- Lower temperature (like 350°F / 175°C): Cooks slower. Gentle heat helps keep fish moist. Less intense smoke from the plank. Better for thicker fillets or if you like to cook things slower.
For beginners, 375°F (190°C) is a great starting point. It gives a good balance.
Why Thickness Matters for Time
Fish cooks from the outside in. A thicker piece of fish takes longer for the heat to reach the center. This is why a 1.5-inch fillet takes longer than a 1/2-inch fillet. Always use a thermometer to check doneness, rather than just relying on time. Time is just a guide.
Checking Internal Temperature of Salmon Again
This is the most reliable way to know your fish is perfectly cooked.
- Insert the probe into the thickest part, parallel to the plank.
- Avoid hitting the plank. This will give a false high reading.
- If you are cooking multiple pieces, check the thickest one first.
- Remember, the temperature will go up by a few degrees after you take it out of the oven (carryover cooking). So, pulling it at 140°F (60°C) is often perfect for reaching the FDA’s suggested 145°F (63°C) after resting. If you like it slightly less cooked, aim for 135°F (57°C).
Benefits of This Method
Why go to the trouble of using a cedar plank and the oven?
- Moist Salmon: As mentioned, the steam from the plank keeps the fish incredibly moist. It is much harder to dry out salmon this way compared to baking it directly on a pan.
- Smoky Flavor: You get a lovely, subtle smoky flavor without needing a grill. This is great for people who live in apartments or do not have outdoor space. The cedar complements the salmon beautifully.
- Easy Cleanup: The plank helps contain juices. Cleanup is often just washing the baking sheet and maybe a plate.
- Looks Impressive: Serving the fish on the plank looks nice and makes it seem like you put in more effort than you did.
- Even Cooking: The plank helps spread out the heat, leading to fish that is cooked evenly from edge to center.
- Skin Side Down Advantage: Cooking skin side down on the plank protects the tender flesh and makes serving easier.
Troubleshooting Common Questions
Sometimes things might not go exactly as planned. Here are some common issues and how to fix them.
Plank Smoking Too Much
If your plank is smoking heavily right away, it might not have been soaked long enough. Or your oven might be hotter than you thought.
- Check your oven temperature with an oven thermometer.
- Next time, soak the plank longer (2-4 hours).
- You can try putting a few ice cubes on the plank around the fish if you are worried during cooking, but this is a less common fix. The best fix is proper soaking.
Salmon Sticking to the Plank
The skin side down method usually helps prevent sticking for the flesh. However, the skin will probably stick to the plank. This is expected. If the flesh is sticking badly, it might be undercooked a little, or the fish was not patted dry enough, or the plank was too dry (not soaked enough). Also, if you try to move it too soon before it rests, it might stick more.
Salmon Not Flaking
If you check with a fork and the fish does not flake, it needs more time. Put it back in the oven and check again in a few minutes. Use a thermometer for best results.
Uneven Cooking
If one part of the fillet is done but another is not, your oven might have hot spots. Try rotating the baking sheet halfway through cooking. Or, the fillet might be much thicker in one spot than another. Try to buy pieces that are uniform in thickness.
Recipes for Best Salmon Seasoning
Here are a few ideas for seasoning mixes you can use. Remember to pat the fish dry first!
Classic Lemon-Dill
Mix together:
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest (the yellow part of the peel)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Rub or brush this mix onto the salmon before placing it on the plank. You can also place thin slices of lemon directly on the salmon before cooking.
Brown Sugar & Spice
Mix together:
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper (optional, for heat)
- 1 tablespoon olive oil (optional, to make a paste)
Rub this mix onto the salmon. The sugar will melt and make a lovely crust.
Garlic Herb
Mix together:
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme or 1 teaspoon fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Rub this onto the salmon.
No matter which seasoning you choose, preparing salmon for plank is a key step to great flavor.
Grasping the Benefits of Skin Side Down
Why do experts always say put the salmon skin side down on the cedar plank? It is simple physics and cooking sense.
- Protection: The skin acts as a shield between the hot plank and the delicate flesh of the fish. It keeps the bottom of the fillet from cooking too fast or drying out.
- Moisture Lock: The skin helps hold in the fish’s natural juices as it cooks.
- Easy Serving: As the fish cooks, the skin often sticks firmly to the plank. This lets you lift the cooked fish fillet cleanly off the skin and the plank, leaving the skin behind. If you cooked it flesh side down, the flesh might stick instead, making the fish break apart when you try to serve it.
- Even Cooking: Heat comes up from the plank through the skin, and down from the oven element onto the top. This two-way cooking works well for the skin-down method.
So, always put that skin side down on your cedar plank for oven cooking.
Frequency Asked Questions (FAQ)
How long should I soak a cedar plank for oven use?
Soak cedar plank for at least one hour. Two to four hours is better to make sure it is full of water. This helps create steam and stops the plank from burning.
What oven temperature is best for cedar plank salmon?
A good oven temperature is usually between 350°F (175°C) and 400°F (200°C). Many people like 375°F (190°C) as a good middle ground.
How long is the cooking time for salmon on a cedar plank in the oven?
Cooking time depends on the thickness of your fish and oven temperature. For a 1-inch thick piece at 375°F (190°C), it is usually 12 to 18 minutes. Always check with a thermometer.
How do I know when the salmon is done?
The best way is to check the internal temperature of salmon in the thickest part with a thermometer. It should reach 145°F (63°C). It will also flake easily with a fork.
How does cedar plank cooking make moist salmon?
The soaked plank heats up and makes steam in the oven. This steam surrounds the fish, helping it cook gently and keeping its natural moisture inside.
Does cedar plank add smoky flavor?
Yes, the heated cedar plank releases a subtle, woody smoky flavor that gets into the salmon as it cooks.
Do I need to prepare salmon for plank in a special way?
Yes, rinse and pat the salmon very dry. Remove pin bones. Then season it well with salt, pepper, or other spices.
Can I use any cedar plank for oven cooking?
Make sure the cedar plank is sold for cooking food. It should be untreated wood.
Should I cook salmon skin side up or skin side down on a cedar plank?
Always cook salmon skin side down on a cedar plank. This protects the flesh and helps the fish lift off the plank easily after cooking.
What is the best salmon seasoning for cedar plank cooking?
Simple is often best: salt, pepper, and perhaps lemon and dill. But you can use many seasonings. Choose flavors you like that pair well with fish and the smoky cedar taste.
Cooking salmon on a cedar plank in the oven is a great way to make delicious, moist fish with a hint of smoke. It is easy to do and the results are always tasty. Give it a try!