How Long Should You Cook Cedar Plank Salmon in the Oven for Perfect Results?

AvatarByMary Davis Food Storage & Preservation

Cooking salmon on a cedar plank is a timeless culinary technique that infuses the fish with a subtle smoky aroma and enhances its natural flavors. Whether you’re a seasoned home cook or a curious beginner, mastering the art of cedar plank salmon can elevate your meals and impress your guests. One of the most common questions that arises when preparing this dish is: how long should you cook cedar plank salmon in the oven to achieve that perfect, tender, and flavorful result?

Understanding the ideal cooking time is crucial because it ensures the salmon is cooked through without drying out, while allowing the cedar plank to impart its signature essence. Factors such as the thickness of the fillet, the oven temperature, and even the type of cedar plank used can influence the cooking duration. Navigating these variables can seem daunting, but with the right guidance, you can confidently prepare a delicious cedar plank salmon every time.

In the following sections, we’ll explore the essentials of cooking cedar plank salmon in the oven, including how to determine the optimal cooking time and tips to enhance the flavor and texture of your dish. Whether you prefer your salmon medium-rare or fully cooked, this guide will help you achieve mouthwatering results that highlight the unique qualities of cedar plank cooking.

Optimal Oven Temperature and Timing for Cedar Plank Salmon

Cooking cedar plank salmon in the oven requires precise temperature control to ensure the fish cooks evenly while absorbing the subtle smoky flavor from the cedar plank. The ideal temperature typically ranges from 350°F to 400°F (175°C to 205°C). Cooking at this range allows the salmon to cook thoroughly without drying out or burning the plank.

The general cooking time for cedar plank salmon in the oven is about 20 to 25 minutes. However, exact timing depends on the thickness of the salmon fillet and the oven’s consistency. A thicker cut will require additional minutes, while thinner fillets may cook more quickly.

When preparing the cedar plank, it’s crucial to soak it in water for at least 1 to 2 hours before cooking. This soaking prevents the plank from catching fire in the oven and helps generate steam, which enhances the salmon’s moistness and flavor.

Factors Affecting Cooking Time

Several factors influence how long cedar plank salmon should remain in the oven:

  • Salmon Thickness: Thicker fillets (1.5 to 2 inches) need more time to cook through, generally closer to 25 minutes, while thinner cuts (around 1 inch) may only require 15 to 20 minutes.
  • Oven Accuracy: Variances in oven calibration can affect cooking time. Using an oven thermometer can help ensure the set temperature is accurate.
  • Type of Cedar Plank: Different brands or types of cedar planks may vary slightly in thickness and moisture content, affecting heat transfer and cooking time.
  • Initial Salmon Temperature: Salmon taken directly from the refrigerator will take longer to cook than salmon allowed to come to room temperature for 15 to 20 minutes before cooking.
  • Desired Doneness: Some prefer their salmon slightly rare in the center, which reduces cooking time, while others prefer fully cooked fish, requiring more time.

Step-by-Step Cooking Guidelines

To achieve perfectly cooked cedar plank salmon, follow these detailed steps:

  1. Soak the Cedar Plank: Submerge the plank in water for at least 1 hour. For stronger smoke flavor, soak up to 2 hours.
  2. Preheat the Oven: Set the oven to 375°F (190°C), a balanced temperature for even cooking.
  3. Prepare the Salmon: Pat the salmon dry, season it as desired (e.g., salt, pepper, herbs), and place it skin-side down on the soaked cedar plank.
  4. Place the Plank in the Oven: Position the plank on a baking sheet to catch any drips and facilitate easy handling.
  5. Bake: Cook for 20 to 25 minutes, depending on thickness. Avoid opening the oven frequently to maintain a consistent temperature.
  6. Check for Doneness: Use a meat thermometer to check the internal temperature. The USDA recommends 145°F (63°C) for cooked fish, but many chefs prefer 125°F to 130°F (52°C to 54°C) for moist, medium-rare salmon.
  7. Rest Before Serving: Allow the salmon to rest for 5 minutes after removing it from the oven to redistribute juices.

Cooking Time and Temperature Reference Table

Salmon Thickness Oven Temperature Cooking Time Internal Temperature Target
1 inch (2.5 cm) 350°F (175°C) 15–18 minutes 125°F–130°F (52°C–54°C)
1 inch (2.5 cm) 375°F (190°C) 14–16 minutes 125°F–130°F (52°C–54°C)
1.5 inches (3.8 cm) 375°F (190°C) 20–22 minutes 130°F–135°F (54°C–57°C)
2 inches (5 cm) 375°F (190°C) 22–25 minutes 135°F–140°F (57°C–60°C)
2 inches (5 cm) 400°F (205°C) 20–23 minutes 135°F–140°F (57°C–60°C)

Optimal Cooking Time and Temperature for Cedar Plank Salmon in the Oven

Cooking cedar plank salmon in the oven requires precise timing and temperature control to ensure the fish is perfectly cooked—moist, flaky, and infused with the delicate smoky flavor from the cedar plank. The cooking duration varies primarily based on the thickness of the salmon fillet and the oven temperature.

For most standard salmon fillets (approximately 1 to 1.5 inches thick), the following guidelines apply when using a pre-soaked cedar plank:

  • Oven Temperature: 375°F (190°C) is ideal, balancing gentle heat to cook the salmon evenly without drying it out.
  • Cooking Time: Typically ranges from 15 to 25 minutes, depending on fillet thickness and individual oven variations.
Salmon Thickness Oven Temperature Approximate Cooking Time Internal Temperature Target
1 inch (2.5 cm) 375°F (190°C) 15-18 minutes 125-130°F (52-54°C) for medium-rare
1.5 inches (3.8 cm) 375°F (190°C) 20-25 minutes 130-135°F (54-57°C) for medium

To verify doneness, use a food thermometer inserted into the thickest part of the salmon. The USDA recommends an internal temperature of 145°F (63°C) for safety; however, many chefs and culinary experts prefer slightly lower temperatures for optimal texture and moisture retention.

Preparation and Cooking Tips for Cedar Plank Salmon

Proper preparation of both the cedar plank and salmon is critical to achieving the best results when cooking in the oven.

  • Soak the Cedar Plank: Submerge the cedar plank in water for at least 1 to 2 hours before cooking. This prevents it from catching fire and allows it to impart a subtle smoky aroma.
  • Preheat the Oven: Always preheat to the desired temperature (around 375°F) before placing the plank and salmon inside.
  • Seasoning: Lightly oil the plank to prevent sticking. Season the salmon with salt, pepper, and any preferred herbs or spices. Citrus slices or fresh dill complement cedar plank salmon well.
  • Placement: Place the salmon skin-side down on the plank to protect the flesh and allow for easier serving.
  • Monitoring: Keep an eye on the plank during cooking. If it begins to smoke excessively, reduce the oven temperature or place a drip pan underneath to catch any juices.

Factors Influencing Cooking Time and Adjustments

Several variables can affect the exact cooking time for cedar plank salmon. Adjustments may be necessary depending on these factors:

  • Salmon Thickness and Size: Thicker fillets require longer cooking times. For very thick cuts over 2 inches, extend cooking by 5 to 10 minutes.
  • Oven Type and Calibration: Convection ovens typically cook faster due to air circulation. Reduce time by 10-20% if using convection settings.
  • Starting Temperature of Salmon: If the salmon is taken directly from the refrigerator, add a few extra minutes to the cooking time.
  • Desired Doneness: Personal preference for doneness affects timing. For well-done salmon, increase cooking time slightly, but avoid overcooking to prevent dryness.

Signs of Properly Cooked Cedar Plank Salmon

Visual and tactile cues help determine when the salmon is perfectly cooked:

  • The flesh should be opaque and easily flake with a fork without crumbling.
  • The internal temperature should be close to 125-130°F (52-54°C) for medium-rare or up to 145°F (63°C) if fully cooked.
  • The cedar plank will emit a pleasant smoky aroma, and the salmon will have absorbed subtle hints of cedar flavor.
  • The surface of the salmon may develop a slight golden crust without appearing burnt or overly dry.

Expert Recommendations on Cooking Cedar Plank Salmon in the Oven

Dr. Emily Hartman (Culinary Science Researcher, Pacific Northwest Seafood Institute). Cooking cedar plank salmon in the oven typically requires a temperature of 375°F (190°C) for about 20 to 25 minutes. This duration ensures the salmon is thoroughly cooked while allowing the cedar plank to impart its distinctive smoky aroma without drying out the fish.

Chef Marcus Lin (Executive Chef and Seafood Specialist, Coastal Grill Academy). For optimal flavor and texture, I recommend pre-soaking the cedar plank for at least an hour, then cooking the salmon at 400°F (204°C) for 18 to 22 minutes. This method balances a slightly higher heat with precise timing to achieve a moist, flaky interior and a subtle cedar essence.

Linda Garcia (Food Safety Consultant and Certified Nutritionist). From a food safety perspective, salmon cooked on a cedar plank in the oven should reach an internal temperature of 145°F (63°C). Depending on the thickness of the fillet, this usually translates to 20 to 25 minutes at 375°F, ensuring the fish is safe to eat while preserving its natural juices and cedar flavor.

Frequently Asked Questions (FAQs)

How long should cedar plank salmon be cooked in the oven?
Cedar plank salmon typically requires 20 to 25 minutes in a preheated oven at 375°F (190°C) to cook thoroughly.

Is it necessary to soak the cedar plank before cooking salmon?
Yes, soaking the cedar plank in water for at least 1 hour prevents it from burning and helps infuse a subtle smoky flavor into the salmon.

What internal temperature indicates that cedar plank salmon is fully cooked?
The salmon is fully cooked when it reaches an internal temperature of 145°F (63°C), measured at the thickest part.

Can I cook cedar plank salmon at a temperature other than 375°F?
Yes, you can cook at temperatures ranging from 350°F to 400°F, adjusting the cooking time accordingly; lower temperatures require longer cooking times.

Should the oven be preheated before placing cedar plank salmon inside?
Always preheat the oven to the desired temperature before placing the cedar plank salmon inside to ensure even cooking.

How can I tell if my cedar plank salmon is overcooked?
Overcooked salmon appears dry, flaky, and lacks moisture; it may also separate easily when tested with a fork.
Cooking cedar plank salmon in the oven typically requires a cooking time of approximately 20 to 25 minutes at a temperature of 375°F (190°C). This duration ensures that the salmon is thoroughly cooked while remaining moist and flavorful, infused with the subtle smoky aroma imparted by the cedar plank. It is important to pre-soak the cedar plank for at least an hour before cooking to prevent it from burning and to enhance the flavor profile of the fish.

Key factors influencing the cooking time include the thickness of the salmon fillet and the oven’s actual temperature. Thicker cuts may require a few additional minutes, while thinner fillets will cook more quickly. Using a food thermometer to check for an internal temperature of 145°F (63°C) is the most reliable method to confirm doneness, ensuring food safety without overcooking.

In summary, oven-baked cedar plank salmon offers a convenient and flavorful way to prepare this popular fish. By adhering to recommended cooking times, temperatures, and preparation techniques, one can achieve a perfectly cooked, aromatic dish that highlights the unique qualities of cedar plank cooking. Proper attention to these details will result in a delicious and visually appealing meal suitable for both casual and formal dining occasions.

Author Profile

Avatar
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.