Kitchen Tip: How to Grill Salmon on a Cedar Plank
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
In addition to an impressive seafood selection of responsibly sourced fish and shellfish, Heinen’s Seafood Department offers tools to help you prepare delicious seafood at home, like cedar planks.
Cedar planks enhance the flavor of food with a mild smoky flavor and work especially well with salmon. While the process may seem intimidating, cedar planks are very simple to use and can even make grilling tender, flakey fish easier!
Here is the step-by-step process for grilling salmon on a cedar plank. This recipe uses Heinen’s wild Sockeye salmon, but you could use any salmon that you prefer.
How to Grill Salmon on a Cedar Plank
Step 1: Soak the Planks
Place the cedar planks in a rimmed baking sheet and cover completely with hot water. Allow the planks to soak for at least 15 minutes, ideally longer (up to 4 hours). Remove the planks and pat dry with a paper towel.
Step 2: Add the Salmon to the Planks
Arrange salmon fillets on the plank(s) skin-side-down and season as desired. A simple spice rub or glaze is recommended.
Step 3: Grill the Planks
Preheat your outdoor grill to medium heat (about 400°F). Set the plank on the grates over direct heat. Close the lid and grill for 10-20 minutes, or until your desired doneness is reached, checking frequently. Keep a spray bottle of water nearby in the case of flare-ups. Note: The recommended safe internal cooking temperature of salmon is 145°F.
Step 4: Remove the Planks and Serve
Carefully remove the planks from grill using tongs and transfer to a rimmed baking sheet. After removing salmon, allow the planks to cool before discarding. If the planks are not too charred feel free to wash them in warm soap-free water to reuse.
There you have it! If you’ve ever been intimidated to grill fish, now you have the tools and tips to do it like a pro. Check out the full recipe below to learn how to season the salmon before grilling. Enjoy!
Kitchen Tip: How to Grill Salmon on a Cedar Plank
Servings: 4
Ingredients
- Heinen’s cedar planks
- Hot water
- 1 Tbsp. brown sugar
- 1 tsp. Heinen’s paprika
- ½ tsp. sea salt, or to taste
- ½ tsp. Heinen’s ground cumin
- ¼ tsp. Heinen’s garlic powder
- 1 ½ lbs. Heinen’s wild Sockeye salmon, cut into 4 6oz. fillets
- 1 Tbsp. Heinen’s extra virgin olive oil
Instructions
- Soak the cedar planks in hot water for at least 15 minutes. Remove from the water and pat dry.
- In a small dish, combine the spice rub ingredients (brown sugar through garlic powder).
- Arrange the salmon fillets on the cedar planks, skin-side-down. Drizzle with olive oil, using your hands to coat the salmon evenly. Sprinkle with the spice rub until well-coated, using your hands to gently press it into the salmon.
- Preheat the grill to medium heat (about 400°F). Once at temp, set the cedar planks on the grates over direct heat. Close the lid and grill for 10-20 minutes, or until your desired doneness is reached, checking frequently. Keep a spray bottle of water nearby in the case of flare-ups. Note: The recommended safe internal cooking temperature of salmon is 145°F.
- Carefully remove the planks from grill using tongs and transfer to a rimmed baking sheet. After removing the salmon, allow the planks to cool before discarding. If the planks are not too charred, feel free to wash them in warm soap-free water to reuse.
