Cedar Plank Grilled Salmon

I can’t believe that living in the Seattle area, I’ve never posted a single recipe for salmon. Cedar Plank Grilled Salmon should make up for lost time! This is our absolute favorite way to cook salmon and beats any restaurant, even in the Pacific Northwest. And it’s so, so simple.

I like to buy a pack of food grade cedar planks to ensure the quality of the wood is good. I’ve learned that shopping at specialty baking stores is the #1 way to buy overpriced cedar planks. I like to buy planks on Amazon or in the bbq aisle at the grocery store or home improvement store.

Scroll to the bottom of this post for an alternate recipe that doesn’t require a cedar plank for those who would rather use an oven to cook salmon – or just try both for the fun of it!

The Salmon Run

The salmon run is in full swing here in the Pacific Northwest. The salmon are making their way upstream from the Pacific Ocean to the rivers to spawn the next generation. Sometimes it’s painful to watch those salmon try to swim upstream at the very end of their lives when you can tell how badly they’re struggling – but it’s also pretty inspiring. If ever there is an example of enduring to the end, it’s salmon.

Here’s a picture of the salmon at the Ballard Locks in Seattle, transitioning from salt to freshwater for their final push to the rivers and hatcheries.

And here is a picture from the salmon hatchery in Issaquah, Washington. Can you see the salmon making their very final jump up the ladders? My kids think I get way too excited about the salmon and they might be right!

Grilling Salmon

Grilling salmon is so easy. The main thing to remember is to soak the wood planks for a few hours before grilling to avoid flare ups on the grill. Planks have a tendency to float, so I put my meat mallet on them to weigh them down while soaking.

Place the soaked plank on the grill over indirect heat for 10 minutes while the grill preheats.

Meanwhile, drizzle the salmon with olive oil and season generously with salt and pepper.

Cut a few lemon slices and place them on the salmon after placing them on the grill.

Cook over medium heat until the fish reaches about 135 F (Disclaimer: the USDA recommends cooking to 145 F, but I think the fish gets a little dry by that point). No need to flip the fish, the wood plank ensures they cook through evenly. This usually takes about 20 minutes on my grill, but my grill runs a little hot. As with any grilling, the amount of time will vary depending on the temperature of your grill. And unfortunately when dealing with live fire, this can’t always be predicted 100%.

Remove the planks from the grill and serve the fish off of the planks right at the table. Salmon has never smelled and tasted so good!

Cedar Plank Grilled Salmon (and alternate oven recipe below!)

Salmon, any amount
Olive Oil
Salt & Pepper
Lemon, cut into 1/4″ slices
Cedar planks, soaked for 2 hours

Directions:

Preheat the plank on the grill at medium heat for 10 minutes.

While the grill preheats, drizzle the salmon steaks with olive oil and season generously with salt and pepper. Place the seasoned salmon on the preheated planks and top with lemon slices. Close the lid of the grill and let the cook until the internal temperature of the salmon reaches 135-145 F. No need to flip the fish while they’re grilling.

Remove the planks, with the salmon on them, and put them on a heatproof surface for serving. Serve with additional lemon at the table. Enjoy!

Baked Salmon Steaks

1 pound salmon steaks
3 tablespoons freshly squeezed lemon juice
3 tablespoons melted butter
1/2 teaspoon salt
Lemon pepper, to taste

Directions:

Arrange salmon in a shallow, rimmed baking pan. Combine butter, lemon juice, and salt; spoon over salmon. Sprinkle top with lemon pepper, to taste (I usually use a lot!). Bake uncovered at 350 for 15 to 20 minutes, or until fish flakes easily with fork. Serve with lemon wedges for extra lemon flavor!