salmon on cedar board recipe
The Best salmon on cedar board recipe
I have been making salmon on a cedar board for years and it is one of my favorite ways to cook fish. The cedar plank gives the salmon a smoky flavor that you just cannot get from a regular pan or grill. My kids love it because the fish stays moist and flaky and the subtle wood taste makes it feel special.
This recipe is perfect for a weeknight dinner or a backyard gathering with friends. Salmon is packed with healthy omega-3 fatty acids and protein which makes it a great choice for my family. The cedar board adds a nice touch without a lot of extra work and cleanup is easy since you just toss the plank.
I like that this method is simple and reliable. You just soak the board season the salmon and let the grill or oven do the work. It always comes out tender and full of flavor which is why we keep coming back to this dish.
Smoky Cedar Plank Salmon
This cedar plank salmon is a simple and flavorful way to cook fish. The wood infuses a gentle smoky taste while keeping the salmon moist and tender.
🥘Ingredients
For the Salmon
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Smoky Cedar Plank Salmon Works
This cedar plank salmon is always a good idea because it is easy to make and impresses everyone at the table. It works well for family dinners or casual get togethers and the smoky flavor makes it stand out. I love that it is healthy and simple which is why I keep coming back to this recipe.
❓ Frequently Asked Questions About Smoky Cedar Plank Salmon
1. Do I need to soak the cedar plank?
Yes, you must soak the cedar plank in water for at least 1 hour before cooking. This keeps the wood from burning and creates steam that helps cook the salmon evenly.
2. Can I use this recipe in the oven?
Absolutely. Place the soaked plank on a baking sheet and cook at 400 degrees Fahrenheit for 15 to 20 minutes. The result is just as good as grilling.
3. How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork. You can also use a meat thermometer and look for an internal temperature of 145 degrees Fahrenheit.
4. Can I reuse the cedar plank?
No, it is best to use a new plank each time. The wood absorbs juices and oils and can become brittle after one use. Reusing it may cause it to burn or splinter.
5. What if I do not have a cedar plank?
You can still make this recipe using a heavy duty baking sheet lined with parchment paper. The smoky flavor will be milder, but the salmon will still be moist and delicious.
