Sweet and Smoky Cedar Planked Salmon recipe

Oh, cedar-planked salmon. Just the words conjure up images of summer evenings, the smoky aroma of grilling, and the promise of flaky, flavorful fish. Let me tell you, this Sweet-and-Smoky Cedar-Planked Salmon recipe isn’t just good, it’s spectacular. My family? They devoured it. Even my notoriously picky eater, who usually approaches fish with suspicion, asked for seconds! The combination of the subtly sweet glaze, the smoky cedar infusion, and the perfectly cooked, melt-in-your-mouth salmon is truly a culinary experience. It’s elegant enough for a dinner party yet simple enough for a weeknight meal. If you’re looking to elevate your grilling game and impress your taste buds, look no further. This recipe is a guaranteed winner.

Ingredients for Sweet-and-Smoky Cedar-Planked Salmon

This recipe utilizes simple, readily available ingredients to create a complex and unforgettable flavor profile. The cedar plank is, of course, key to imparting that signature smoky aroma, but the marinade and glaze work in perfect harmony to enhance the natural richness of the salmon.

• For the Salmon:
  • 2 pounds skin-on salmon fillet, center-cut, about 1 to 1.5 inches thick
  • 1 cedar plank, untreated and food-grade, approximately 12×6 inches
• For the Marinade:
  • ¼ cup soy sauce (low sodium preferred)
  • ¼ cup pure maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
• For the Sweet and Smoky Glaze:
  • ¼ cup pure maple syrup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper (optional, for a touch of heat)

Ingredient Notes for Optimal Flavor:

• Salmon: Opt for center-cut salmon fillet for even cooking and presentation. Skin-on salmon is crucial as it protects the flesh from drying out and adds flavor. Look for wild-caught salmon for the best flavor and nutritional benefits, if available.
• Cedar Plank: Ensure you use untreated, food-grade cedar planks specifically designed for grilling. Avoid planks from home improvement stores that may be chemically treated. Soaking the plank is essential to prevent it from catching fire and to infuse the salmon with maximum smoky flavor.
• Maple Syrup: Pure maple syrup is preferred for its rich, complex sweetness. Avoid pancake syrup, which is often corn syrup-based and lacks the depth of flavor.
• Smoked Paprika: Smoked paprika is a star ingredient in this recipe, contributing to the smoky element both in the marinade and glaze. Use high-quality smoked paprika for the best flavor. If you only have regular paprika, it will still work, but the smoky depth will be less pronounced.
• Soy Sauce: Low-sodium soy sauce allows you to control the salt level. If using regular soy sauce, you may want to reduce the amount slightly or taste the marinade before adding salt.
• Apple Cider Vinegar: The acidity of apple cider vinegar balances the sweetness of the glaze and adds a subtle tang that complements the smoky and sweet flavors.

Instructions: Grilling Sweet-and-Smoky Cedar-Planked Salmon

Follow these step-by-step instructions to create perfectly grilled, flavor-packed cedar-planked salmon that will impress your family and friends.

Step 1: Soak the Cedar Plank

• Submerge the plank: Place the cedar plank in a large container or baking dish. Cover it completely with hot water. You can weigh it down with a heavy object like a plate or cans to ensure it stays submerged.
• Soak for at least 2 hours: Allow the plank to soak for a minimum of 2 hours, or ideally up to 4 hours. This crucial step saturates the wood, preventing it from burning on the grill and allowing it to steam and smoke the salmon effectively. You can also use other liquids for soaking, such as beer, wine, or apple juice, to add subtle flavor variations.

Step 2: Prepare the Marinade

• Whisk marinade ingredients: In a medium bowl, whisk together the soy sauce, maple syrup, olive oil, lemon juice, Dijon mustard, smoked paprika, garlic powder, and black pepper. Whisk until all ingredients are well combined and emulsified.

Step 3: Marinate the Salmon

• Place salmon in marinade: Place the salmon fillet skin-side up in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring it is evenly coated.
• Marinate in refrigerator: Marinate the salmon in the refrigerator for at least 30 minutes, or up to 1 hour. Longer marinating times will intensify the flavor, but avoid marinating for more than 2 hours as the lemon juice can start to break down the fish.

Step 4: Prepare the Sweet and Smoky Glaze

• Combine glaze ingredients: In a small saucepan, combine the maple syrup, brown sugar, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper (if using).
• Simmer the glaze: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and simmer for 5-7 minutes, or until the glaze slightly thickens and becomes syrupy. Stir occasionally to prevent sticking. Remove from heat and set aside.

Step 5: Preheat the Grill and Prepare the Plank

• Preheat grill to medium heat: Preheat your grill to medium heat, around 350-400°F (175-200°C). For a gas grill, this usually means setting it to medium. For a charcoal grill, ensure the coals are medium-hot and glowing with a layer of ash.
• Place plank on grill: Once the grill is preheated, carefully place the soaked cedar plank directly onto the grill grates over direct heat.
• Heat plank until it smokes: Close the grill lid and heat the plank for about 5-10 minutes, or until you start to hear it crackle and see it smoking lightly. This step preheats the plank and starts the smoking process.

Step 6: Grill the Salmon on the Cedar Plank

• Place salmon on plank: Carefully remove the marinated salmon from the dish, letting any excess marinade drip off. Place the salmon fillet skin-side down onto the preheated cedar plank on the grill.
• Brush with glaze: Generously brush the top of the salmon with the sweet and smoky glaze.
• Grill with lid closed: Close the grill lid and grill the salmon for approximately 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the salmon fillet and the heat of your grill.
• Baste with glaze halfway through: About halfway through the grilling time, open the grill lid and baste the salmon again with the glaze. This will add another layer of flavor and create a beautiful caramelized crust.
• Check for doneness: The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Avoid overcooking, as salmon can become dry.

Step 7: Rest and Serve

• Remove from grill: Once the salmon is cooked through, carefully remove the cedar plank from the grill using tongs or heat-resistant gloves.
• Rest for a few minutes: Let the salmon rest on the plank for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fish.
• Garnish and serve: Garnish the cedar-planked salmon with fresh parsley or lemon wedges, if desired. Serve immediately and enjoy the incredible sweet-and-smoky flavors!

Grilling Tips for Success:

• Monitor the plank: Keep a close eye on the cedar plank while grilling. If it starts to flame up excessively, use a spray bottle filled with water to gently extinguish the flames. A little smoke is good, but flames should be avoided.
• Indirect heat option: For more even cooking and less risk of burning the plank, you can cook the salmon over indirect heat. If using a gas grill, turn off one burner and place the plank and salmon on the unlit side. If using a charcoal grill, push the coals to one side and place the plank on the other side.
• Don’t flip the salmon: Cedar-planked salmon is not meant to be flipped. It cooks beautifully from the bottom up, infused with the cedar smoke.
• Use a meat thermometer: For perfectly cooked salmon every time, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the fillet.
• Adjust cooking time: Cooking times are estimates and can vary. Adjust the grilling time based on the thickness of your salmon fillet and the heat of your grill.

Nutrition Facts for Sweet-and-Smoky Cedar-Planked Salmon

This Sweet-and-Smoky Cedar-Planked Salmon recipe is not only delicious but also a healthy and nutritious meal option. Salmon is packed with protein, omega-3 fatty acids, and essential vitamins and minerals.

Servings: 4

Estimated Calories Per Serving: Approximately 450-550 calories (This is an estimate and can vary based on the size of the salmon fillet and specific ingredients used.)

Approximate Nutritional Breakdown per Serving (Estimates):

• Protein: 40-50 grams
• Fat: 25-35 grams (primarily healthy fats from salmon and olive oil)
• Saturated Fat: 5-7 grams
• Cholesterol: 120-150 mg
• Sodium: 400-500 mg (can vary based on soy sauce used)
• Carbohydrates: 15-20 grams (primarily from maple syrup and brown sugar)
• Fiber: 1-2 grams
• Sugar: 12-15 grams
• Omega-3 Fatty Acids: Excellent source

Health Benefits of Salmon:

• Rich in Omega-3 Fatty Acids: Salmon is an excellent source of omega-3 fatty acids, which are essential for heart health, brain function, and reducing inflammation.
• High in Protein: Salmon is a complete protein, providing all the essential amino acids your body needs for building and repairing tissues.
• Excellent Source of Vitamins and Minerals: Salmon is rich in vitamin D, vitamin B12, selenium, and potassium, among other essential nutrients.
• Supports Brain Health: Omega-3 fatty acids in salmon are crucial for cognitive function and may help reduce the risk of age-related cognitive decline.
• Promotes Heart Health: Regular consumption of salmon can help lower blood pressure, reduce triglycerides, and improve overall cardiovascular health.

Note: These nutrition facts are estimates and can vary depending on the specific ingredients used and portion sizes. For more precise nutritional information, you can use a nutrition calculator with specific ingredient brands and amounts.

Preparation Time for Sweet-and-Smoky Cedar-Planked Salmon

This recipe is relatively easy to prepare, but it does require some advance planning, primarily for soaking the cedar plank.

• Soaking Cedar Plank: 2-4 hours (inactive time)
• Marinade Time: 30 minutes – 1 hour (inactive time)
• Preparation Time (Marinade & Glaze): 15 minutes (active time)
• Grilling Time: 15-20 minutes (active time)
• Resting Time: 5 minutes (inactive time)

Total Time (excluding soaking): Approximately 35-40 minutes (active and inactive)

Plan Ahead: Remember to factor in the soaking time for the cedar plank when planning your meal. You can soak the plank several hours in advance or even overnight. The marinade and glaze can also be prepared ahead of time and stored in the refrigerator until ready to use. This makes the actual cooking process quick and efficient, perfect for a weeknight dinner or weekend gathering.

How to Serve Sweet-and-Smoky Cedar-Planked Salmon

Cedar-planked salmon is a versatile dish that pairs beautifully with a variety of side dishes. Its rich, smoky, and slightly sweet flavor profile complements both light and hearty accompaniments.

Side Dish Suggestions:

• Salads:
  • Grilled Corn and Avocado Salad: The sweetness of grilled corn and creamy avocado provides a refreshing contrast to the richness of the salmon.
  • Classic Caesar Salad: A crisp Caesar salad with romaine lettuce, Parmesan cheese, and croutons offers a familiar and satisfying side.
  • Mediterranean Quinoa Salad: A vibrant quinoa salad with cucumbers, tomatoes, olives, feta cheese, and a lemon-herb dressing is a healthy and flavorful option.
  • Arugula Salad with Lemon Vinaigrette: The peppery arugula and bright lemon vinaigrette cut through the richness of the salmon and cleanse the palate.
• Vegetables:
  • Grilled Asparagus: Simple grilled asparagus with olive oil, salt, and pepper is a classic and easy side that cooks quickly on the grill alongside the salmon.
  • Roasted Broccoli: Roasted broccoli with garlic and lemon is a healthy and flavorful vegetable side.
  • Grilled Zucchini and Bell Peppers: Grilled zucchini and bell peppers add color and sweetness to the plate.
  • Creamy Mashed Potatoes: For a more comforting meal, serve with creamy mashed potatoes or roasted potatoes.
  • Grilled Sweet Potato Fries: Sweet potato fries offer a sweet and savory complement to the salmon.
• Grains & Starches:
  • Rice Pilaf: A fluffy rice pilaf with herbs and vegetables is a versatile and satisfying side.
  • Couscous with Herbs and Lemon: Light and fluffy couscous with fresh herbs and lemon zest is a quick and easy side dish.
  • Orzo Pasta Salad: A chilled orzo pasta salad with vegetables and a light vinaigrette is a great option for warmer weather.

Serving Presentation:

• Serve on the Plank: For a rustic and impressive presentation, serve the salmon directly on the cedar plank it was grilled on. Be sure to place the plank on a heat-safe serving platter.
• Flake and Serve: Alternatively, you can gently flake the salmon and arrange it on a serving platter or individual plates.
• Garnish: Garnish with fresh parsley, dill, lemon wedges, or a sprinkle of flaky sea salt for added visual appeal and flavor.

Wine Pairing Suggestions:

• Dry Rosé: A dry rosé wine with notes of red fruit and citrus pairs beautifully with the smoky and sweet flavors of the salmon.
• Pinot Noir: A light-bodied Pinot Noir with earthy and red fruit notes is another excellent choice that complements salmon well.
• Sauvignon Blanc: A crisp Sauvignon Blanc with citrus and herbaceous notes can cut through the richness of the salmon and provide a refreshing contrast.
• Oaked Chardonnay: A lightly oaked Chardonnay with notes of vanilla and butter can also pair well, especially if you prefer a richer white wine.

Additional Tips for Perfect Sweet-and-Smoky Cedar-Planked Salmon

To ensure your cedar-planked salmon is a resounding success, keep these helpful tips in mind:

1. Quality Salmon is Key: Start with fresh, high-quality salmon fillet. Look for vibrant color, firm texture, and a fresh, clean smell. Wild-caught salmon often has a richer flavor and is considered more sustainable.
2. Don’t Skip Soaking the Plank: Soaking the cedar plank for the recommended time is absolutely crucial. It prevents the plank from burning, allows it to steam the salmon, and infuses it with that signature smoky cedar flavor. Don’t rush this step!
3. Preheat the Plank Properly: Preheating the plank on the grill before adding the salmon is important. This helps to activate the wood and start the smoking process before the salmon is placed on top. You want to see light smoke before adding the fish.
4. Monitor Grill Temperature: Maintain a consistent medium heat on your grill. If the grill gets too hot, the plank can burn quickly and the salmon may cook too fast on the outside while remaining undercooked in the center. Use a grill thermometer if you have one to ensure accurate temperature control.
5. Baste for Flavor and Moisture: Basting the salmon with the sweet and smoky glaze during grilling adds layers of flavor and helps to keep the fish moist and prevent it from drying out. Don’t be shy with the glaze!

Frequently Asked Questions (FAQ) about Cedar-Planked Salmon

Here are some common questions people have about making cedar-planked salmon:

Q1: Can I reuse a cedar plank?

A: Generally, cedar planks are designed for single-use. While you can technically reuse them if they haven’t been too charred, they will lose some of their smoky flavor with each use. Reused planks are also more likely to burn. For the best flavor and grilling experience, it’s recommended to use a fresh cedar plank each time.

Q2: What if I don’t have a cedar plank? Can I use something else?

A: The cedar plank is essential for the signature smoky flavor of this recipe. While you can grill salmon directly on the grill grates, you won’t achieve the same cedar-infused taste. If you absolutely cannot find cedar planks, you could try using other wood planks like alder or maple, but cedar is traditional and provides the most characteristic flavor. Alternatively, you could try adding liquid smoke to your marinade, but it won’t replicate the subtle, natural smoke from the plank.

Q3: Can I bake cedar-planked salmon in the oven instead of grilling?

A: Yes, you can bake cedar-planked salmon in the oven. Preheat your oven to 400°F (200°C). Follow the same soaking and preparation instructions. Place the soaked plank with the salmon on a baking sheet and bake for approximately 20-25 minutes, or until the salmon is cooked through. While baking will cook the salmon, you will get a slightly different flavor profile as it won’t have the same intense smoky char as grilling.

Q4: Can I prepare the marinade and glaze ahead of time?

A: Absolutely! Preparing the marinade and glaze ahead of time is a great way to save time on the day you plan to grill. You can make both the marinade and glaze up to 2-3 days in advance and store them in airtight containers in the refrigerator. This allows the flavors to meld even further.

Q5: How do I store leftover cedar-planked salmon?

A: Store leftover cedar-planked salmon in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave until heated through. Cold cedar-planked salmon is also delicious flaked into salads or used in salmon patties.

Enjoy creating this incredible Sweet-and-Smoky Cedar-Planked Salmon recipe! It’s a guaranteed crowd-pleaser that will bring the delightful flavors of summer grilling to your table.

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