Wood Fired Cedar Plank Salmon

Cedar-planked salmon is probably one of the best salmon you will ever eat. Cooking it in a wood-fired oven takes the dish to a whole new level as it gives the salmon an extra mouth-watering smoky flavor. Trust me; a wood-fired oven is the ultimate game-changer for making delicious salmon. 

Cedar planks steam the salmon gently while giving them the perfect flaky texture, buttery, and the result will be very juicy. When planking the salmon, ensure that you place the side with the skin on the cedar plank. 

You can make so many foods and recipes using a cedar plank. Try some filet mignon, chicken breast or even fruits. They give excellent smoke flavor to every meal, whether you choose classic Cedar or woods like Alder, Hickory, or Maple. Be creative and have fun exploring the different flavors.

Cedar Planks For Grilling

The best cedar planks for grilling should be around a half-inch thick, but if you want to reuse the cedar planks, then make sure to choose thicker ones. You can fin grilling planks at various grocery stores, hardware stores, and kitchen specialty stores. Grilling planks are also available to buy online.

Tips For Using Cedar Planks When Grilling

Some tips for using cedar planks when grilling include:

  • Use either wine or fruit juice to soak the cedar planks. Alternatively, you can opt to use salted or tap water. 15 minutes should be enough, but it’s best to soak them for 12hrs.
  • Cure your cedar planks by heating them for about two minutes on each side. It will help avoid bending and enhance the flavors.
  • Cook the salmon on the cedar plank a little longer than you would when using a grill but remember, remember; salmon and any other fish will continue to cook after taking it out from the heat.
  • As soon you remove the salmon, clean your cedar planks with warm water. Never use any soap when washing the cedar planks. Store them in a plastic bag, then freeze them until their next use. 
  • Brush the salmon and presoaked cedar planks with oil before beginning the cooking process to avoid the fish from sticking to the planks.
  • Always use the smooth side of the cedar plank when cooking.
  • Don’t open the grill lid when the salmon is cooking to keep in the steam, smoke, and heat. 
  • You can reuse most cedar planks up to three times, even if they turn a little black. Thaw the cedar planks before reusing them.
  • Ensure that you pat your plank dry before using. 
  • Grill over indirect heat to avoid the cedar planks from over-charring. 
Prep Time: 30 minutes
Cook Time: 10 minutes
Course: Main Course
Keyword: authentic pizza ovens, cedar plank salmon, fire cooking, fish, pizza oven, salmon, wood fired oven

Equipment

  • Wood logs, I like to use Maple for any fish and seafood.
  • Wood-fired oven, I recommend using an Authentic Pizza oven. (link is in the recipe notes)

Ingredients

  • 2 cedar plank
  • 2 pieces Salmon
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 2 tbsp maple syrup
  • 2 pt garlic clove finely chopped
  • 1/2 lime
  • 1/2 lemon
  • 1/2 tsp sea salt
  • 1 small bunch dill fresh and finely chopped

Instructions

  • Soak the cedar plank in water for 20 minutes, keeping it immersed.
  • Prepare your wood-fired oven until you have low embers around 350°F. The embers should not have flames.
  • Stir together the oil, butter, maple syrup, garlic, lime & lemon juice and dill. Spread mixture on the flesh side of the salmon and let it stand at room temperature 5 minutes.
  • Place the salmon gently on the cedar plank, skin side down and roast at 350°F until the salmon is just cooked through and the edges are browned, it takes about 10 minutes but keeps an eye on it as it might be different.
  • Remove the salmon planks from the Wood fired oven. The internal temperature of the salmon should be about 140°F. Make sure to use a pizza peel as the plank will be very hot. Let rest 5 minutes before serving.
  • Garnish it with fresh dill and top with sea salt. Serve with some roasted veggies.
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