Washington

Cedar Plank Salmon

Native Americans of the Pacific Northwest have been cooking salmon on cedar for thousands of years. This Washington State tradition uses the aromatic smoke from smoldering cedar to infuse wild salmon with incredible flavor. It's the taste of the Evergreen State - evergreen trees, wild fish, and outdoor cooking.

⏱ Total 45min 🍴 Serves 6 ⭐ Pacific NW Classic 🌳 Evergreen State

Equipment Needed

🔥 Grill (Gas or Charcoal)
🌳 Cedar Plank
🌡 Meat Thermometer
🍴 Spray Bottle

Instructions

1

Soak the cedar plank: Submerge the cedar plank in water for at least 1-2 hours, preferably overnight. Weight it down to keep it submerged. This prevents burning and creates steam for cooking.

Pacific NW twist: For extra flavor, soak the plank in apple cider, white wine, or even sake instead of water.
2

Make the glaze: In a small bowl, whisk together brown sugar, soy sauce, Dijon mustard, rice vinegar, ginger, and garlic until smooth. Set half aside for serving.

3

Prep the salmon: Pat the salmon fillet dry. Brush with olive oil and season with salt and pepper. Let sit at room temperature for 15 minutes.

4

Preheat the grill: Heat grill to medium-high (400-450°F). You want it hot enough to make the plank smoke but not so hot it catches fire immediately.

5

Char the plank: Place the soaked plank directly on the grill grates. Close the lid and heat for 2-3 minutes until it starts to smoke and char slightly on the bottom.

6

Add the salmon: Flip the plank and place the salmon skin-side down on the charred side. Brush generously with the glaze. Close the lid.

Keep a spray bottle ready: If the plank edges catch fire, spritz with water. Some char is good, but you don't want flames.
7

Grill the salmon: Cook for 12-18 minutes (depending on thickness), brushing with more glaze halfway through. The salmon is done when the internal temperature reaches 125-130°F for medium or 145°F for well done.

8

Check for doneness: The salmon should flake easily with a fork but still be slightly translucent in the very center. It will continue cooking after removed from heat.

9

Rest briefly: Remove the plank from the grill (careful - it's hot!). Let the salmon rest on the plank for 2-3 minutes.

10

Serve Pacific Northwest style: Present the salmon right on the cedar plank for dramatic effect. Garnish with fresh dill and lemon wedges. Drizzle with reserved glaze. Serve with wild rice pilaf and grilled asparagus.

💡 Pro Tips & Variations

  • Wild vs. farmed: Use wild Pacific salmon (king, sockeye, or coho) for the most authentic Washington flavor. The fat content and flavor are superior.
  • Cedar plank source: Buy untreated cedar planks specifically for grilling. Don't use lumber scraps - they may contain chemicals.
  • Reuse planks: You can reuse a cedar plank 2-3 times if it's not too charred. Scrub with a brush after use, but don't soap it.
  • Native technique: The Coastal Salish peoples traditionally used stakes to suspend salmon over fire. Cedar plank grilling is the modern evolution of this ancient method.
  • Alder alternative: Alder planks are also traditional in the Pacific Northwest and give a slightly different smoky flavor.
  • Seattle style: Serve with a cucumber dill sauce or wasabi aioli for a modern Seattle twist.
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