How to Cook Cedar Plank Salmon on Gas Grill for Beginners

Craving a smoky, flavorful salmon dish? Look no further than cedar plank grilling. This technique infuses your fish with a subtle woody essence while keeping it moist and tender. 

Perfect for summer cookouts or a special dinner, cedar plank salmon on a gas grill is easier than you might think. Let's dive in and master this delicious method together.

How do you cook cedar plank salmon on a gas grill?

Soak cedar plank for 1 hour. Preheat grill to 350-375°F. Season salmon and place on plank skin-side down. Grill for 12-15 minutes per inch thickness until internal temperature reaches 145°F. Let rest for 5 minutes before serving.

Key Takeaways:

• Soak cedar plank for at least 1 hour before grilling.
• Preheat the gas grill to medium heat (350-375°F).
• Season salmon and place skin-side down on the plank.
• Grill for 12-15 minutes per inch of thickness.
• Cook until internal temperature reaches 145°F.
• Let rest for 5 minutes before serving.

Ingredients and Equipment

Essential Ingredients:

To grill salmon on a cedar plank, start with the essential ingredients for this delicious recipe. Fresh salmon fillets are the centerpiece – go for wild-caught if you can.

You'll need to portion the fish and season it with olive oil, salt, and pepper as a base. To kick the flavor up a notch, grab some lemon, garlic, and fresh dill.

Don't forget to soak the cedar plank beforehand to prevent excess charring and impart that smoky essence to your grilled salmon on a cedar board.

Must-Have Equipment:

First and foremost, you'll need a cedar plank. Make sure it's food-grade and untreated. Your gas grill is crucial, of course. If you don't have one, you can get it from here.

Don't forget long-handled tongs for safe handling. A meat thermometer is handy for checking doneness.

Optional Extras:

For an elevated cedar plank salmon recipe, consider these optional extras to enhance your grilling experience.

While not essential, a basting brush can help you evenly apply marinades, boosting the taste of your salmon. Before you place the plank on the gas grill, soak it in a large bowl or container to prevent burning.

If you're aiming for a restaurant-quality presentation, a fish spatula can make serving your perfectly grilled salmon a breeze.

For convenience, you can find most of these items at your local grocery store or through an online link. These tools can streamline your cooking process, allowing you to focus on perfecting your salmon recipe.

Preparing the Cedar Plank

Selecting the Right Plank:

Choose a cedar plank that's slightly larger than your salmon fillet. Look for untreated, food-grade planks specifically made for grilling. Avoid any planks with knots or cracks that could affect cooking.

Soaking the Plank:

Submerge your plank in water for at least 1 hour, or up to overnight. This prevents the wood from burning and helps create more steam for moist, flavorful salmon. For an extra flavor kick, try soaking in white wine or cider instead of water.

Prepping for the Grill:

Once soaked, pat the plank dry with a clean towel. Lightly oil the top side to prevent the salmon from sticking. Don't oil the bottom – you want it to char slightly for that smoky flavor.

Pro Tip:

If you're short on time, you can quick-soak the plank in hot water for 15 minutes. While not ideal, it's better than using a dry plank. Remember, a well-prepared plank is key to achieving that perfect cedar-infused flavor in your salmon.

Preparing the Salmon

Choosing Your Fillet:

Look for a fresh, vibrant-colored salmon fillet with firm flesh. Wild-caught salmon often has the best flavor, but high-quality farmed salmon works too. Aim for about 6 ounces per person.

Simple Seasoning:

Pat your salmon dry with paper towels. Brush it lightly with olive oil, then sprinkle with salt and pepper. For a classic touch, add a squeeze of lemon juice and some fresh dill.

Flavor Boosters:

Want to kick it up a notch? Try a quick marinade of soy sauce, honey, and ginger. Or go Mediterranean with a blend of garlic, lemon zest, and oregano.

Just remember, don't marinate for more than 30 minutes – the acid can start to "cook" the fish.

Prepping for the Plank:

Once seasoned, let your salmon sit at room temperature for about 15 minutes. This ensures even cooking. When you're ready, place the fillet skin-side down on your prepared cedar plank.

Pro Tip:

For extra-crispy skin, score it lightly with a sharp knife before seasoning. This helps render the fat and creates a delicious contrast to the moist flesh.

Preheating the Gas Grill

Setting the Stage:

Start with a clean grill grate to prevent sticking and off-flavors. Brush it lightly with oil if needed. Remove the upper rack if your grill has one – you'll need space for the plank to sit comfortably.

Temperature Matters:

Aim for medium heat, around 350-375°F (175-190°C). This sweet spot allows the salmon to cook through without burning the plank.

If your grill has a thermometer, use it. If not, the hand test works well – you should be able to hold your hand 6 inches above the grate for 5-7 seconds.

Whether you are using a electric grill or a gas grill, this step is extremely important.

Creating Zones:

Set up two cooking zones if possible. Heat one side to medium and leave the other off or on low. This gives you a cooler area to move the plank if it starts to char too much.

Warming the Plank:

Place your prepared cedar plank on the grill and close the lid. Let it heat for 3-5 minutes until it starts to smoke slightly. This step helps release those aromatic cedar oils before you add the salmon.

Pro Tip:

Keep a spray bottle of water handy. It's perfect for taming any flare-ups and can help extend the plank's life if it starts to burn too quickly.

Grilling the Cedar Plank Salmon

Placing the Salmon:

Once your plank is warmed and smoking lightly, it's showtime. Carefully place your seasoned salmon fillet on the plank, skin-side down. Close the lid promptly to trap the aromatic smoke.

Monitoring the Cook:

Keep the lid closed as much as possible to maintain a consistent temperature. Aim for about 12-15 minutes of cooking time per inch of thickness.

Resist the urge to flip the salmon – the beauty of plank grilling is that it cooks evenly without turning.

Managing Flare-Ups:

If you notice excessive smoke or flames, don't panic. Spray the edges of the plank with water to calm things down. If needed, move the plank to your cooler grill zone for a minute or two.

Checking for Doneness:

After about 12 minutes, start checking your salmon. It's done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at its thickest part. The flesh should be opaque but still moist.

Adding Final Touches:

In the last few minutes of cooking, you can brush on a glaze if desired. A mixture of maple syrup and bourbon works wonders. Just be careful not to let it burn.

Resting and Serving:

Once done, remove the entire plank from the grill. Let the salmon rest for 5 minutes before serving. This allows the juices to be redistributed, ensuring a moist, flavorful bite.

Pro Tip:

For a show-stopping presentation, serve the salmon right on the cedar plank. Just be sure to place it on a heat-resistant surface. The continued aroma from the warm plank will enhance the dining experience.

Checking for Doneness

Visual Cues:

Look for a change in color from translucent to opaque pink. The salmon should flake easily when gently prodded with a fork. If it's still dark pink in the center, give it a few more minutes.

Temperature Test:

For foolproof results, use a meat thermometer. Insert it into the thickest part of the fillet. The FDA recommends 145°F (63°C) for food safety, but many chefs prefer 125-130°F (52-54°C) for a more succulent texture.

Pro Tip:

Remember, salmon continues cooking after you remove it from heat. To avoid overcooking, take it off the grill when it's just shy of your desired doneness.

Serving Suggestions

Complementary Sides:

Pair your cedar plank salmon with light, fresh sides. Grilled asparagus or zucchini make excellent veggie options. A crisp salad or wild rice pilaf can round out the meal perfectly.

Garnishing Ideas:

Elevate your presentation with a sprinkle of fresh herbs like dill or chives. A wedge of lemon adds both visual appeal and a zesty flavor boost. For a touch of luxury, try a dollop of dill-infused crème fraîche.

Beverage Pairings:

A chilled Pinot Grigio or Sauvignon Blanc complements the smoky salmon beautifully. For beer lovers, a crisp wheat beer or light lager works wonders.

Tips for Perfect Cedar Plank Salmon

Avoid These Common Mistakes:

Don't skip soaking the plank - it's crucial for preventing burns. Never flip the salmon; let the plank do its work. Resist the urge to constantly lift the grill lid, as it releases heat and smoke.

Expert Tricks for Enhanced Flavor:

Try adding herbs like rosemary or thyme to your soaking liquid. For a subtle sweetness, brush maple syrup on the salmon during the last few minutes of cooking.

Experiment with different wood planks like alder or maple for varied flavor profiles.

Temperature Control is Key:

Keep your grill at a steady medium heat. If it's too hot, you'll burn the plank; too cool, and your salmon will dry out. Use a grill thermometer for precision.

Pro Tip:

For an extra layer of flavor, sprinkle the plank with sea salt before placing the salmon. This creates a delicious crust on the bottom of the fillet.

Cleaning and Storing Cedar Planks

Proper Cleaning:

Once cooled, scrape off any residue with a soft brush. Rinse the plank with hot water, but avoid soap – it can affect the wood's flavor. Let it air dry completely.

Storage for Reuse:

Store dry planks in a cool, dry place. Avoid plastic bags, which can trap moisture. For longer shelf life, keep them in a paper bag or wrap in newspaper.

Pro Tip:

Most planks can be reused 3-4 times. If it's too charred or cracked, it's time for a new one.

If have recently talked about How to Cook a Boston Butt on a Gas Grill. You can check that out If you wanted to know more.

Frequently Asked Questions

1. Can I reuse cedar planks?

Yes, usually 3-4 times if not too charred. Clean and dry thoroughly between uses.

2. What if my plank catches fire?

Spray water on the edges to extinguish flames. Move to a cooler part of the grill if needed.

3. Can I use frozen salmon?

Thaw completely first for even cooking. Pat dry before seasoning to ensure the flavors stick.

Conclusion:

Mastering cedar plank salmon on your gas grill opens up a world of flavor. With these tips, you're ready to impress at your next cookout. Remember, the key is in the preparation and patience.

Don't be afraid to experiment with seasonings and sides. Happy grilling, and enjoy your perfectly smoky, moist cedar plank salmon!