Cedar Planked Salmon: My Gateway Drug

When it comes to cooking, I’m passionate about recipes that are approachable yet packed with layers of flavor. Today, I’m sharing one of the recipes that started it all: Cedar Planked Salmon. This recipe was my “gateway drug” into the world of grilling, and it remains a family favorite to this day.

Over the past 12 years, I’ve made this dish more than 50 times. While I can’t take full credit for it, I drew inspiration for this recipe from Adam Perry Lang’s BBQ 25, it’s a recipe that has evolved into my own over time. Lang’s ability to layer flavors and elevate simple ingredients has profoundly influenced my style as a griller and home chef.  He has been and continues to be my biggest influence.  I may not be very good at following recipes exactly, but his techniques and principles have left a lasting impact on my personal grilling style.

If you’re looking for a recipe to wow your family or impress at a backyard cookout, this is it. Even if you’re new to grilling, you’ll find this process approachable and rewarding. Your efforts will leave you with a perfectly seasoned, smoky filet that will leave everyone asking for seconds. Pair this main dish with wilted spinach, grilled asparagus, mashed potatoes, or a nice salad.

Cedar Planked Salmon

This recipe is a perfect example of how grilling can turn simple ingredients into something extraordinary. Every time I make it, I’m reminded of why I started this journey in the first place: the joy of cooking for others, experimenting with new techniques, and savoring the moments around the grill.

Start by soaking your cedar planks for 30-60 minutes. This step will keep the cedar planks from completely going up in flames when you cook the salmon. Next, lightly oil one side of the planks and place them on the grill to develop a nice “char”. This should only take 1-2 minutes, there is a fine line between charred and burned. Don’t worry if the cedar planks begin to curl a little, they will flatten out when cooking later.

Gather your ingredients and make the compound butter. While you do this, salt the salmon and let it rest for about 15 minutes. This will allow the salt to form a paste on top of the salmon. This step is essential for forming the beautiful crust on top of the salmon and adding an additional layer of flavor.

Spread the butter mixture evenly over the salmon filets and place on your cedar planks. Place on your grill set up for indirect cooking with the temperature stabilized at about 350°F. Place the cedar planks back on the grill and cook for about 10 minutes. Sprinkle the filets with paprika and cook until the internal temperature of 145°F. Adding the paprika later in cooking helps create a more even distribution and color. Garnish the salmon with dill prior to serving, and enjoy!

If you’re looking to branch out—or if you just want to experience a dish that always gets a “wow” at the table—this Cedar Planked Salmon is the way to go.

Cedar Planked Salmon: My Gateway Drug

Recipe by That Griller GuyCourse: RecipesCuisine: American, Grilling

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

This recipe combines the delicate smokiness of cedar with layers of flavor from a lemony, herb-infused butter.

Ingredients

• 1 salmon filet

• Salt

• ½ stick of unsalted butter, softened

• ½ shallot, minced

• 1 clove garlic, minced

• Zest of 1 lemon

• Juice of ½ lemon

• 2 tablespoons chopped dill

• 2-3 teaspoons paprika

Directions

• Soak the cedar planks for at least an hour to prevent them from burning.
• Cut the filet to fit your planks. Generously season with salt and let it rest for 15 minutes to form a light paste.
• Set your grill up for direct cooking at about 350°F.
• Combine softened butter with shallot, garlic, lemon zest, lemon juice, and a pinch of salt.
• Lightly oil one side of the cedar planks, then place them oil-side down on the grill. Let them char slightly (1-2 minutes). This step adds depth of flavor.
• Remove the planks from the grill, arrange the salmon on top, and spread the butter mixture evenly across the filets.
• Place the planks back on the grill and cook for 10 minutes. Sprinkle paprika over the salmon and continue grilling until the internal temperature reaches 145°F (about 3 more minutes).
• Remove the planks from the grill. Garnish the salmon with fresh dill and serve directly on the planks for a show-stopping presentation.