There are hundreds of variations to the original Cedar Planked Salmon recipes. Salmon plank-cooks well with any wood flavor and pairs especially well with fresh lemon.
Toppings can vary from Italian type seasonings to Asian flavors. Fish can be marinated prior to planking or basted during cooking time.
Keeping simple ingredients to a minimum ensures the flavors of the wood smoke will come through in the final product. Don’t forget that simply placing a cedar plank in the oven alongside a fillet of fish will minimize any unwanted lingering fish odors in your home.
This recipe is from Tiffany’s book Plank It! Wrap It!. To buy this book, and many more, visit here.
Cedar Planked Salmon Recipe
Herb Medley Rub
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon dried rosemary
- 1 lemon sliced
- 1 fillet salmon (or steelhead fillet)
- 1/2 lemon juiced
- olive oil for brushing
- 1 soaked cedar plank
Herb Medley Rub
- In a small bowl measure the salt, sugar, thyme, oregano, onion powder, lemon pepper, and rosemary.
- Mix all the rub ingredients until well combined. Alternatively use a mortar and pestle to grind until combined.
- Store in an airtight container.
- Preheat a grill or smoker to 375 degrees F (190 degrees C).
- Place sliced lemons on the soaked plank. Place the fish, skin-side down, on the lemon layer.
- Squeeze the lemon over fish, brush with olive oil then sprinkle with the rub.
- Grill or bake for 20 to 25 minutes or until fish is opaque and flakes in large chunks, or reaches an internal temperature of 135 degrees F (57 degrees C).