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Cedar-Planked Salmon with Citrus Glaze

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I’m confident that this cedar planked salmon will hands-down be one of the – if not THE BEST -salmon recipes you’ve ever tasted! The juicy blend of orange, lemon, and lime, mixed with honey, balsamic vinegar, soy sauce, and spices, is a game-changer. Let the salmon marinate in this incredible glaze, grill it on a presoaked cedar plank for that smoky goodness (or see directions for oven baking), and then get ready to be in heaven!

flaking salmon with a fork from the tip of cooked piece of salmon
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Why I Love This Recipe

So why should you consider making this amazing recipe?

The Incredible Flavor: The combination of cedar plank grilling and citrus-infused marinade imparts a delicious flavor. The smoky aroma from the cedar and the tangy, bright notes from the citrus brings the taste of the salmon to a whole new level.

Health Benefits: Salmon is a highly nutritious fish that’s rich in omega-3 fatty acids, which are beneficial for heart health and brain function.

Easy Preparation: This recipe is relatively easy to prepare, making it an ideal option for weeknight dinners or when you want to impress guests with minimal effort. The marinade requires simple ingredients, and grilling on a cedar plank adds a touch of elegance without requiring complicated techniques.

Eye-Catching Presentation: Grilling the salmon on a cedar plank not only enhances the taste but also is pretty! The cedar plank serves as a rustic serving platter, making the dish visually appealing and perfect for special occasions.

Summertime Delight: This Citrus Cedar Plank Salmon recipe is particularly suited for summer gatherings and barbecues. The fresh citrus flavors complement the season perfectly and add a refreshing twist to your outdoor cooking experience.

Restaurant-Quality at Home: By making this recipe at home, you can enjoy restaurant-quality salmon without the hefty price tag. Impress your family and friends with a dish that tastes like it was prepared by a professional chef!

Selecting Salmon

When selecting salmon, it’s essential to consider factors like freshness, origin, and the specific variety. Look for salmon with firm flesh and a mild, oceanic scent, as these are indicators of freshness.

Several major varieties of salmon are available, each with its distinct characteristics. Chinook, also known as King Salmon, is prized for its rich and buttery taste. Sockeye, or Red Salmon, boasts a deep red flesh and a bold flavor. Coho, or Silver Salmon, has a milder taste and a softer texture. Atlantic Salmon is mostly farmed and is known for its delicate flavor. Pink Salmon is less fatty and has a lighter taste, making it a budget-friendly option.

Norwegian salmon is a type of Atlantic salmon and specifically refers to Atlantic salmon that is farmed in the cold, pristine waters of Norway. While all Norwegian salmon is Atlantic salmon, not all Atlantic salmon comes from Norway.

The name “Norwegian salmon” is often used to highlight the high-quality and well-regulated aquaculture practices in Norway, which result in premium salmon known for its taste, color, and texture. I often purchase Norwegian salmon.

Ingredients

all ingredients for cedar planked salmon

For the Marinade/Glaze:

Orange, lemon, and lime (zest and juice) – Provides tangy citrus flavor.

Honey – Adds sweetness and balances the tanginess.

Balsamic vinegar – Offers depth and complexity.

Soy sauce – Provides umami and saltiness.

Ground coriander – Adds warm and aromatic notes.

Butter – Brings richness and a creamy texture.

Garlic – Imparts a subtle garlic flavor.


For the fish:

Fresh cilantro – Provides a fresh herbal element.

Ground cumin – Adds earthy and smoky flavors.

Paprika – Gives a mild smoky and sweet taste.

Fresh ground black pepper – Adds spiciness and warmth.

Salt – Enhances overall flavors.

Salmon filet – The star of the dish, offers succulent and flaky texture.

Untreated cedar plank(s) – Provides a smoky aroma and prevents sticking during grilling.

How to Make

This recipe involves making a flavorful glaze for the fish. To create the glaze, zest an orange, lemon, and lime, and then juice them using a juicer.

Combine the juices (about 1 cup), zest, honey, vinegar, soy sauce, coriander, butter, and garlic in a saucepan. Heat the mixture over medium-high heat for 10 to 15 minutes until slightly reduced.

Let the glaze cool, then marinate the fish in it for up to 1 hour.

freshly zested and juiced limes, oranges, and lemon halves
sauce ingredients in pan ready to be cooked
cooked sauce for brushing salmon
pouring sauce on the salmon

For grilling the fish, soak cedar planks for at least 1 hour. After marinating the fish, remove excess marinade, and season with cumin, paprika, salt, pepper, and cilantro.

Preheat the grill to medium temperature (about 350℉ to 450℉ degrees) and place soaked and dried cedar planks on direct heat until they start to smoke (about 5 to 10 minutes).

Flip the plank over, move it to indirect heat, and place the fish on top. Grill for approximately 7 to 10 minutes per inch of thickness, being cautious not to overcook.

Turn off the heat and let the fish rest on the covered grill for an additional 5 to 10 minutes (about 25 to 35 minutes total cooking time). The fish is ready when it flakes easily.

top view of cooked cedar planked salmon

Using Cedar Planks in the Oven

If the weather isn’t great, or you don’t own a grill, oven baked cedar planked salmon is an option. Here’s how you can do it:

  1. Soak the Cedar Planks: Before using the cedar planks in the oven, soak them in water for at least 15 minutes in warm/hot water.
  2. Prepare the Salmon: In the meantime, season the salmon with the marinade for up to 1 hour.
  3. Preheat the Oven: About 20 minutes before the salmon and plank will be ready, begin to preheat your oven to 450Β°F (232Β°C). Once the temperature is reached, heat a baking sheet with a wire rack in the oven for about 5 minutes.
  4. Place the Cedar Planks in the Oven: Once the cedar planks are soaked, remove them from the water and pat them dry with a towel.
  5. Cook in the Oven: Remove the baking sheet from the oven and place the dried off cedar plank that is now topped with the salmon on the wire rack and bake at 350F for about 15 minutes or until the fish flakes easily with a fork.
  6. Check for Doneness: To check if the salmon is cooked, use a meat thermometer to ensure the internal temperature reaches 145Β°F (63Β°C).
  7. Serve: Once the salmon is cooked, carefully remove the cedar planks from the oven and transfer the salmon to a serving dish. You can serve the salmon directly on the cedar planks for a rustic presentation.

Tips for Cooking with Cedar Planks

According to Wild Alaskan Company, there are several tips for using cedar planks when cooking:

Soak cedar planks in water before grilling (1-2 hours in any temperature water) or baking (15 minutes in hot water) to prevent catching fire and produce aromatic steam.

The wood planks need to be fully submerged in water, and weighted down with a heavy object if necessary (I like to use canned goods for weights and soak in a large baking dish).

Cedar planks can be soaked ahead of time and frozen for future use and then frozen in a plastic bag for future use; when ready to use thaw the plank for 10 minutes at room temperature.

For grilling, set up the grill with indirect heat and cook seafood on the cedar plank per recipe instructions.

For baking, preheat the oven to 450F and cook seafood on the cedar plank on a rimmed baking sheet.

Cedar planks can be reused up to three times if in good condition and cleaned without soap (simply use warm water and a scrub brush), although some information suggests not to reuse because the planks pick up flavors from the last meal cooked.

Storage and Make Ahead

Storage:

Cooked Salmon: If you have leftovers from your Citrus Cedar Salmon, allow it to cool to room temperature and then store it in an airtight container in the refrigerator. Cooked salmon can be safely stored for up to 3-4 days.

Unused/uncooked Marinade: If you have any leftover citrus marinade, store it separately in a sealed container in the refrigerator. The marinade should be used within a day or two to ensure freshness and food safety.

Cedar Plank: If you have used a cedar plank for grilling, let it cool completely and clean it gently with warm water and a mild soap (if necessary). Rinse it thoroughly and store it in a dry place for future use. Cedar planks can be reused several times if well-maintained.

Make-Ahead:

Marinade: You can prepare the citrus marinade in advance and store it in the refrigerator. Simply mix the ingredients, and it should keep well for up to 2 days before using it to marinate the salmon.

Pre-soak Cedar Plank: If you are using a cedar plank for grilling, you can pre-soak it in water for at least 1-2 hours before grilling. You can also soak the planks days ahead and freeze them in an airtight plastic bag (keep at room temperature for about 10 to 20 minutes when ready to use).

Frequently Asked Questions

What is cedar planked salmon?

Cedar planked salmon is a cooking method where salmon is grilled on untreated cedar wood planks. The cedar imparts a smoky flavor to the fish, enhancing its taste and aroma.

Can I use cedar planks on a gas grill or charcoal grill?

Yes, you can use cedar planks on both gas and charcoal grills. Ensure the grill is preheated to the desired temperature before placing the cedar plank with the salmon on it.

Do I need to flip the salmon while grilling on the cedar plank?

No, you do not need to flip the salmon while grilling on the cedar plank. The heat from the grill cooks the fish evenly from the bottom, and the plank helps retain moisture.

Can I reuse cedar planks after grilling?

Some information states you can reuse the planks up to 3 times if they are cleaned (warm water and a brush, no soap) and in good enough shape. Other information suggests that the planks will have absorbed flavors and juices from the previous use, and reusing them can lead to uneven and unwanted flavors in your next dish.

How long do I soak the cedar planks?

Soak the cedar planks in any temperature water for at least 1 hour before grilling or in hot water for 15 minutes before baking. Some recipes may recommend longer soaking times, so follow the specific instructions given.

Where can I find cedar planks for grilling?

Cedar planks for grilling are often available in grocery stores, specialty food stores, or online. Look for untreated cedar planks specifically meant for grilling.

πŸ“– Recipe

top view of cooked cedar planked salmon

Citrus Infused Cedar Planked Salmon

You'll swoon over this salmon recipe with its zesty citrus glaze and smokiness from the cedar plank, easy, healthy and delicious!
5 from 2 votes
Author: Marie
Prep Time 20 minutes
Cook Time 25 minutes
Soaking planks and cooking Glaze 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Grilling
Servings 4 slices
Calories 484 kcal

Equipment

  • 1 large cedar plank
  • outdoor grill

Ingredients
 

For the Marinade/Glaze:

  • 1 small orange
  • 1 small lemon
  • 1 small lime
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon ground coriander
  • 1/4 cup butter
  • 3 cloves garlic , smashed

For the Fish:

  • 1/3 cup fresh cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 3/4 teaspoon fresh ground black pepper
  • 2 teaspoons salt
  • 2 pounds salmon filet preferably from the belly of the fish
  • untreated cedar plank (s), enough to accommodate the fish

Instructions
 

To Make the Glaze:

  • Zest the orange, lemon, and lime.
  • Squeeze juices from the orange, lemon, and lime using a juicer if possible.
  • Combine the juice (about 1 cup in all), zest, and remaining glaze ingredients (honey, vinegar, soy sauce, coriander, butter and garlic) in a sauce pan and heat over medium-high heat until it is slightly reduced, about 10 to 15 minutes
  • Allow the glaze to cool and then marinate the fish for up to 1 hour in the marinade/glaze.

To Cook the Fish on a Grill:

  • Soak cedar planks for at least 1 hour
  • After marinating fish for up to one hour, let excess drip off, and sprinkle with cumin, paprika, salt, pepper, and cilantro.
  • Preheat grill to medium temperature (about 350℉ to 450℉ degrees)
  • Place soaked and dried cedar planks on top of direct heat and heat until they smoke (about 5 to 10 minutes)
  • Flip the plank over, place it over indirect heat, and place the fish on top of cedar plank(s).
  • Grill for about 7 to 10 minutes per inch of thickness (less is better – do not overcook)
  • Turn off heat and let the fish rest on the covered grill for an additional 5 to 10 minutes (about 25 to 35 minutes in all).
  • Fish is done when it flakes easily.

To Cook the Fish in the Oven:

  • Soak the Cedar Planks: Before using the cedar planks in the oven, soak them in water for at least 15 minutes in hot water to prevent them from catching fire and to release a smoky aroma. Pat dry after soaking.
  • Prepare the Salmon: In the meantime, season the salmon with the marinade for up to 1 hour. After marinating, remove, let excess marinade drip off and sprinkle with cumin, paprika, salt, pepper, and cilantro.
  • Preheat the Oven: About 20 minutes before the salmon and plank will be ready, begin to preheat your oven to 450Β°F (232Β°C). Once the temperature is reached, heat a baking sheet in the oven for about 5 minutes.
  • Cook in the Oven: Remove the baking sheet from the oven and place the soaked/dried cedar plank on it and top with the marinated and seasoned salmon. Bake at 450F for about 15 minutes or until the fish flakes easily with a fork.
  • Check for Doneness: To check if the salmon is cooked, use a fork to see if it flakes easily.
  • Serve: Once the salmon is cooked, carefully remove the cedar planks from the oven and transfer the salmon to a serving dish. You can serve the salmon directly on the cedar planks for a rustic presentation.

Notes

Storage:

Cooked Salmon: If you have leftovers, allow to cool to room temperature and then store it in an airtight container in the refrigerator. Cooked salmon can be safely stored for up to 3-4 days.
Unused/uncooked Marinade: If you have any leftover citrus marinade, store it separately in a sealed container in the refrigerator. The marinade should be used within a day or two to ensure freshness and food safety.

Make-Ahead:

Marinade: You can prepare the citrus marinade in advance and store it in the refrigerator. Simply mix the ingredients, and it should keep well for up to 2 days before using it to marinate the salmon.
You can soak the cedar plank ahead of time and freeze in a plastic bag. Defrost at room temperature for about 10 to 20 minutes before using.Β 
Pre-soak Cedar Plank: If you are using a cedar plank for grilling, you can pre-soak it in water for at least 1 hour before grilling. This will help prevent the plank from catching fire during cooking. You can soak the plank and keep it ready before your grilling session.

Nutrition

Calories: 484kcalCarbohydrates: 15gProtein: 47gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 155mgSodium: 1611mgPotassium: 1284mgFiber: 2gSugar: 9gVitamin A: 696IUVitamin C: 36mgCalcium: 77mgIron: 3mg
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Recipe modified from Weber’s

2 Comments

  1. I am loving your blog. Your photo garlley is amazing. You do great work. I have to say that I am not a big fan of Salmon but I am going to bookmark this recipe for my parents. They love, love, love it and it actually looks good. LOL! I am your newest follower from Blog Frog. If you are interested in any paper crafting we would love for you to visit our blog at http://www.micheggy.blogspot.com. We always love a new follower.Thanks for sharing,Michelle

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