Chef Dean
American Goulash
A Midwestern one-pot supper of seasoned ground beef, tender elbow macaroni, and tomatoes simmered into a thick, soul-satisfying stew. This is the dish that fed factory workers and farm families alike.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Cedar Plank Salmon
Created by
Wild salmon kissed with cedar smoke, cooked gently on a charred plank until the flesh turns silky and flakes at the touch of a fork. Simple seasoning, perfect fish, the kind of meal that makes a backyard feel like the Pacific Northwest.
Main Dishes
American
BBQ
Dinner Party
Outdoor Dining
15 min
Active Time
20 min cook•2 hr 35 min total
Yield6 servings
Start with the salmon. Not any salmon, but wild salmon from cold, clean waters. Know where it was caught if you can. The difference between wild and farmed fish is the difference between a tomato from your garden and one shipped green across the country. Wild salmon tastes of the sea it swam in, the rivers it climbed. It has earned its flavor.
The cedar plank technique comes from the Indigenous peoples of the Pacific Northwest, who understood something essential: the best cooking often means getting out of the way. The wood does not overpower. It whispers. As the plank heats, it releases aromatic oils that wrap around the fish while the moisture in the soaked wood steams the flesh from below. The salmon stays impossibly moist. The smoke stays subtle.
I learned this method from a fisherman in Washington who had learned it from his grandmother. He used nothing but salt and the plank. I have added a little here, lemon and dill and garlic, but the principle remains. When you have fish this good, your job is to honor it. Season with restraint. Cook with attention. Serve with gratitude.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
cedar plank
Quantity
1 (about 15 inches long)
untreated
wild salmon fillet, skin-on
Quantity
2 to 2 1/2 pounds
good olive oil
Quantity
3 tablespoons
flaky sea salt
Quantity
1 teaspoon
black pepper
Quantity
1/2 teaspoon
freshly cracked
lemon
Quantity
1
half for zesting and juicing, half sliced into rounds
fresh dill
Quantity
4 sprigs, plus more for serving
garlic
Quantity
2 cloves
thinly sliced
| Ingredient | Quantity |
|---|---|
| cedar plankuntreated | 1 (about 15 inches long) |
| wild salmon fillet, skin-on | 2 to 2 1/2 pounds |
| good olive oil | 3 tablespoons |
| flaky sea salt | 1 teaspoon |
| black pepperfreshly cracked | 1/2 teaspoon |
| lemonhalf for zesting and juicing, half sliced into rounds | 1 |
| fresh dill | 4 sprigs, plus more for serving |
| garlicthinly sliced | 2 cloves |
Equipment Needed
- •Cedar grilling plank (untreated, food-safe)
- •Grill with lid (gas or charcoal)
- •Instant-read thermometer
- •Spray bottle with water
Instructions
- 1
Soak the cedar plank
Submerge your cedar plank in water for at least two hours, weighting it down with a heavy pan or jar so it stays fully covered. The wood needs to drink deeply. This prevents flare-ups and creates the steam that carries smoke into the fish. You can soak it overnight if you think ahead.
Some cooks add wine or apple cider to the soaking water. I find this makes little difference. The salmon is the star. Let it be. - 2
Bring salmon to room temperature
Remove the salmon from refrigeration thirty minutes before cooking. Cold fish cooks unevenly, the edges drying out before the center warms through. Pat the fillet dry with paper towels. Look at it. The flesh should be firm and glistening, with clean, bright color. This is your moment to appreciate what a fisherman brought to shore.
- 3
Season simply
Drizzle olive oil over the flesh side of the salmon and rub it gently with your hands. Scatter the garlic slices across the surface. Zest half the lemon directly over the fish, letting the oils fall where they will. Squeeze that same half over everything. Season with salt and pepper. Lay the dill sprigs along the length of the fillet. Arrange lemon rounds down the center.
Your hands know more than any brush. Use them. The warmth helps the oil and seasonings adhere. - 4
Prepare the grill
Heat your grill to medium-high, around 400F. If using charcoal, wait until coals glow orange and are covered with gray ash. Clean the grates. Remove the plank from its bath and shake off excess water. The wood should feel heavy, saturated.
- 5
Toast the plank
Place the soaked plank directly on the grill grates. Close the lid. Listen. After two to three minutes you will hear gentle crackling and smell the cedar awakening. When the underside shows char marks and the wood releases its fragrance, it is ready. This step matters. A toasted plank delivers deeper flavor.
- 6
Grill the salmon
Lay the salmon, skin-side down, directly on the toasted plank. Close the grill lid. Resist the urge to peek constantly. The magic happens in the enclosed space where smoke and steam surround the fish. Cook for fifteen to twenty minutes, until the salmon flakes easily at the thickest part and registers 125F to 130F internally for medium. The flesh will turn from translucent to opaque, the fat rising in creamy white ribbons between the layers.
If the plank edges catch fire, spritz with a water bottle. A little char is fine and adds character. A conflagration is not what we want. - 7
Rest and serve
Transfer the plank to a heatproof surface. The salmon continues cooking as it rests, so give it three to four minutes before serving. Scatter fresh dill over the top. Bring the whole plank to the table. This is food meant to be shared from a common source, eaten with people you want to feed. The charred wood, the glistening fish, the smell of smoke and sea: this is what honest cooking looks like.
Chef Tips
- •Buy wild salmon in season: king and sockeye peak in summer, coho in fall. Frozen wild salmon, properly handled, is far better than fresh farmed. Ask your fishmonger what arrived that morning.
- •Cedar planks can be reused two or three times if they are not too charred. Scrub them clean and store dry. When they crack or char through, they have given everything.
- •If you do not have an outdoor grill, this works in a hot oven at 400F. You lose some smoke flavor but gain convenience. Preheat a sheet pan under the broiler, then add the plank and salmon.
- •Serve with something green and alive: a salad of bitter lettuces, blanched asparagus, or whatever your garden or market offers that day.
Advance Preparation
- •The cedar plank must soak for at least two hours; overnight is better. Start it the night before or first thing in the morning.
- •Salmon can be seasoned up to two hours ahead and kept refrigerated, uncovered, on the plank. Bring to room temperature before grilling.
- •Leftover salmon keeps refrigerated for two days. Flake it cold over salads or into pasta. Do not reheat; it dries out.
Frequently Asked Questions
Nutrition Information
1 serving (about 140g)
Calories
285 calories
Total Fat
14 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
11 g
Cholesterol
95 mg
Sodium
400 mg
Total Carbohydrates
1 g
Dietary Fiber
0 g
Sugars
0 g
Protein
37 g
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