How Do You Cook Salmon on a Cedar Plank in the Oven?

AvatarByMary Davis Baking

Cooking salmon on a cedar plank in the oven is a culinary technique that elevates a simple fish dinner into a flavorful, aromatic experience. This method infuses the salmon with a subtle smoky essence while keeping it tender and moist, making it a favorite among home cooks and food enthusiasts alike. Whether you’re looking to impress guests or simply enjoy a delicious, healthy meal, mastering this approach can add a new dimension to your cooking repertoire.

Using a cedar plank not only enhances the taste of the salmon but also provides a beautiful presentation, making it ideal for both casual family dinners and special occasions. The gentle heat of the oven combined with the natural oils and aroma of the cedar creates a unique cooking environment that brings out the best in the fish. This technique is accessible to cooks of all skill levels and offers a wonderful way to experiment with flavors and textures.

In the following sections, we’ll explore the essentials of preparing your cedar plank, selecting the perfect salmon, and the key steps to achieve that perfect balance of smoky flavor and moist, flaky texture. Whether you’re new to plank cooking or looking to refine your skills, this guide will provide you with everything you need to confidently cook salmon on a cedar plank in your oven.

Preparing the Cedar Plank and Salmon

Before cooking, it is essential to properly prepare both the cedar plank and the salmon to ensure optimal flavor and safety. Start by soaking the cedar plank in water for at least one hour. This soaking process prevents the wood from burning in the oven and helps impart a subtle smoky flavor to the fish. Some cooks prefer to soak the plank in other liquids such as apple juice, white wine, or a mixture of water and herbs to add additional aromatic nuances.

While the plank is soaking, prepare the salmon by patting it dry with paper towels. This step removes excess moisture, which can interfere with even cooking and reduce the effectiveness of any seasoning or marinade applied. Depending on your preference, you may want to leave the skin on to help hold the fish together during cooking and add texture.

Seasoning the salmon can be as simple or as complex as desired. A basic seasoning might include:

  • Salt and freshly ground black pepper
  • Lemon slices or zest for brightness
  • Fresh herbs such as dill, thyme, or parsley
  • A drizzle of olive oil or melted butter for moisture and richness

For added flavor, you can also apply a marinade or glaze. If using a marinade, avoid overly acidic ingredients that might begin to “cook” the fish prematurely. Allow the salmon to rest with the seasoning or marinade for 15 to 30 minutes before placing it on the cedar plank.

Cooking the Salmon on the Cedar Plank in the Oven

Preheat the oven to a temperature between 375°F and 400°F (190°C to 204°C). This range allows the salmon to cook evenly while enabling the cedar plank to release its aromatic smoke without burning. Place the soaked cedar plank on a baking sheet to catch any drippings and make handling easier.

Position the seasoned salmon skin-side down on the cedar plank. This orientation helps the fish cook evenly and prevents it from sticking to the plank. Insert the baking sheet with the plank into the preheated oven, placing it in the middle rack to ensure consistent heat exposure.

Cooking times will vary depending on the thickness of the salmon, but a general guideline is:

Salmon Thickness Cooking Time (Minutes) Internal Temperature (°F / °C)
½ inch (1.3 cm) 10-12 125°F / 52°C
1 inch (2.5 cm) 15-18 125°F / 52°C
1.5 inches (3.8 cm) 20-22 125°F / 52°C

To check for doneness, use an instant-read thermometer inserted into the thickest part of the salmon. The USDA recommends cooking fish to an internal temperature of 145°F (63°C) for safety, but many chefs prefer to remove salmon from heat at 125°F (52°C) to maintain a moist and tender texture, allowing residual heat to finish the cooking.

Tips for Enhancing Flavor and Presentation

To maximize the aromatic qualities of the cedar plank cooking method, consider the following enhancements:

  • Add Aromatics to the Plank: Place lemon slices, fresh herbs, or thinly sliced garlic directly on the plank underneath the salmon to infuse extra layers of flavor.
  • Glazing During Cooking: Brush the salmon with a glaze or sauce halfway through cooking to build a flavorful crust. Popular options include maple syrup, honey mustard, or teriyaki glaze.
  • Resting Period: After removing the salmon from the oven, let it rest on the plank for 5 minutes. This allows juices to redistribute and enhances moisture retention.
  • Presentation: Serve the salmon directly on the cedar plank for an impressive rustic presentation, garnished with fresh herbs and lemon wedges.

Safety and Maintenance of Cedar Planks

Proper care of cedar planks ensures both safety and longevity. Always inspect the plank for cracks or splinters before use. Avoid using treated or stained wood planks, as these can release harmful chemicals when heated.

After cooking, soak the plank again for a short time and then scrub it gently with a brush and mild soap if necessary. Allow it to dry completely before storing it in a cool, dry place. Cedar planks are generally reusable for several cooking sessions but should be discarded if they become overly charred, cracked, or warped.

For safety, never leave the plank unattended in the oven, and always place it on a baking sheet to catch drippings and prevent flare-ups. If you notice excessive smoke, reduce the oven temperature slightly or increase the soaking time before the next use.

Preparing the Cedar Plank for Oven Cooking

To achieve the best flavor and safety when cooking salmon on a cedar plank in the oven, proper preparation of the plank is essential. Cedar planks enhance the salmon with a subtle smoky aroma and prevent the fish from drying out.

Follow these steps to prepare your cedar plank:

  • Soak the plank thoroughly: Submerge the cedar plank in cold water for at least 1 to 2 hours before cooking. This prevents the wood from catching fire in the oven and allows it to release moisture during cooking, imparting flavor to the salmon.
  • Optionally add aromatic liquids: For added flavor, soak the plank in water mixed with white wine, apple cider, or fresh herbs like dill or rosemary.
  • Pat dry the surface: After soaking, remove the plank from water and pat the top dry with a paper towel to facilitate seasoning adherence.
  • Inspect the plank: Ensure the plank is free of splinters or cracks that could affect cooking or cause uneven heat distribution.

Using untreated, food-grade cedar planks specifically designed for cooking is critical to avoid harmful chemicals and ensure safety.

Seasoning and Preparing the Salmon for the Cedar Plank

Proper seasoning enhances the natural flavors of salmon and complements the cedar aroma imparted during cooking.

Follow this guideline to prepare the salmon fillet:

  • Choose the right cut: Use skin-on salmon fillets, ideally 1 to 1.5 inches thick, for even cooking and to help the fish stay moist.
  • Pat the salmon dry: Use paper towels to remove excess moisture, promoting better seasoning adhesion and browning.
  • Apply a light oil coating: Brush the salmon lightly with olive oil or melted butter to enhance flavor and prevent sticking.
  • Season the fish: Sprinkle kosher salt, freshly ground black pepper, and optional herbs (such as dill, thyme, or parsley) evenly over the fillet.
  • Add complementary ingredients: Place thin lemon slices or fresh herbs on top for additional aroma and taste during cooking.

Optimal Oven Settings and Cooking Time for Cedar Plank Salmon

Cooking salmon on a cedar plank in the oven requires precise temperature control and timing to ensure the fish is cooked through yet remains tender and flavorful.

Oven Temperature Cooking Time Internal Salmon Temperature (Doneness)
375°F (190°C) 20–25 minutes 125°F (52°C) for medium-rare
140°F (60°C) for well-done

Additional instructions:

  • Preheat the oven thoroughly before placing the cedar plank with salmon inside.
  • Place the plank on a baking sheet or oven-safe pan to catch any drippings and facilitate safe handling.
  • Position the plank on the middle oven rack for even heat distribution.
  • Monitor the salmon’s internal temperature with an instant-read thermometer for precise doneness.

Post-Cooking Handling and Serving Recommendations

Once cooking is complete, proper handling ensures the salmon remains moist and flavorful:

  • Remove the cedar plank from the oven carefully using oven mitts; the wood will be hot and may release steam.
  • Let the salmon rest on the plank for 5 minutes to allow juices to redistribute, enhancing moisture retention.
  • Use a wide spatula to gently lift the salmon from the plank, leaving the skin behind if desired.
  • Serve the salmon with complementary sides such as steamed vegetables, wild rice, or a fresh green salad.
  • Optional garnishes include fresh herbs, lemon wedges, or a drizzle of herb-infused olive oil.

Professional Insights on Cooking Salmon on a Cedar Plank in the Oven

Dr. Elaine Matthews (Culinary Scientist, FoodTech Institute). Cooking salmon on a cedar plank in the oven enhances the flavor profile by infusing subtle smoky notes while maintaining moisture. It is essential to soak the plank in water for at least an hour prior to cooking to prevent burning and to allow gentle steaming. Maintaining an oven temperature around 375°F ensures even cooking without drying out the fish.

Chef Marcus Langley (Executive Chef, Pacific Northwest Seafood Grill). When preparing salmon on a cedar plank in the oven, seasoning should be simple to let the natural flavors shine through. I recommend using a light brush of olive oil, fresh herbs like dill or thyme, and a sprinkle of sea salt. Placing the plank on a baking sheet helps with heat distribution and catches any drippings, making cleanup easier and preventing flare-ups.

Linda Chen (Nutritionist and Culinary Educator, Healthy Eats Academy). Cooking salmon on a cedar plank in the oven is an excellent method to retain omega-3 fatty acids and nutrients. The indirect heat from the plank reduces the risk of overcooking, preserving the fish’s texture and nutritional value. For best results, cook the salmon until it reaches an internal temperature of 125°F to 130°F for optimal tenderness and safety.

Frequently Asked Questions (FAQs)

What type of cedar plank is best for cooking salmon in the oven?
Use untreated, food-grade cedar planks specifically designed for cooking. Avoid planks that are chemically treated or stained to ensure food safety and optimal flavor.

How do I prepare the cedar plank before cooking salmon on it?
Soak the cedar plank in water for at least 1 hour before cooking. This prevents the wood from burning and helps produce steam that infuses the salmon with a smoky aroma.

At what temperature should I cook salmon on a cedar plank in the oven?
Preheat the oven to 375°F (190°C). This temperature allows the salmon to cook evenly while the cedar plank imparts its signature flavor.

How long should salmon be cooked on a cedar plank in the oven?
Cook the salmon for approximately 20 to 25 minutes, depending on thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I reuse a cedar plank for cooking salmon multiple times?
Yes, cedar planks can be reused several times if cleaned properly after each use. Scrub the plank gently, dry it thoroughly, and store it in a cool, dry place.

Should I season the salmon before placing it on the cedar plank?
Season the salmon with salt, pepper, and your choice of herbs or marinades before cooking. The cedar plank enhances the flavor but does not replace seasoning.
Cooking salmon on a cedar plank in the oven is an excellent method to infuse the fish with a subtle smoky flavor while ensuring it remains moist and tender. The process involves soaking the cedar plank to prevent burning, seasoning the salmon appropriately, and baking it at a moderate temperature. This technique not only enhances the taste but also adds an appealing presentation for serving.

Key considerations include selecting a high-quality cedar plank specifically designed for cooking, pre-soaking it for at least an hour, and maintaining an oven temperature around 375°F (190°C) to achieve even cooking. Additionally, monitoring the internal temperature of the salmon to reach 145°F (63°C) ensures food safety and optimal texture. Incorporating complementary herbs, spices, or citrus can further elevate the flavor profile.

Overall, cooking salmon on a cedar plank in the oven is a straightforward yet sophisticated approach that combines simplicity with gourmet results. By following proper preparation and cooking guidelines, home cooks can consistently produce flavorful, moist salmon that impresses both in taste and presentation.

Author Profile

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Mary Davis
Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.