Ah, the irresistible allure of cedar plank smoked salmon—a dish that transforms any meal into a gourmet experience right in your backyard! Whether you’re a seasoned grill master or a curious newcomer, our roundup of 12 delicious recipes promises to inspire your next culinary adventure. From classic flavors to innovative twists, get ready to elevate your cooking game and impress your guests with these mouthwatering creations. Let’s dive in!
Maple Glazed Cedar Plank Smoked Salmon
Venturing into the world of smoked salmon can seem daunting, but with this maple glazed cedar plank smoked salmon recipe, you’ll find it’s surprisingly straightforward and immensely rewarding. Let’s break down the process into manageable steps to ensure your salmon turns out perfectly smoky, sweet, and succulent every time.
Ingredients
- 1 cedar plank, soaked in water for at least 1 hour (to prevent burning)
- 1.5 lbs salmon fillet, skin-on (for better moisture retention)
- 1/4 cup pure maple syrup (the darker, the richer the flavor)
- 2 tbsp Dijon mustard (adds a tangy depth)
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp smoked paprika (for an extra smoky note)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
Instructions
- Preheat your grill to medium heat, aiming for a steady 350°F.
- While the grill heats, pat the salmon fillet dry with paper towels to ensure the glaze adheres well.
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, smoked paprika, salt, and black pepper until smooth.
- Brush the maple glaze evenly over the top of the salmon fillet, covering it completely.
- Place the soaked cedar plank on the grill and close the lid for 2 minutes to warm the plank.
- Carefully place the glazed salmon fillet, skin-side down, onto the warmed cedar plank.
- Close the grill lid and smoke the salmon for 20-25 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
- Tip: Avoid opening the grill lid too often to maintain a consistent temperature and smoke level.
- Tip: For a more pronounced smoky flavor, add a handful of soaked wood chips to the grill coals or smoker box.
- Tip: Let the salmon rest for 5 minutes after smoking to allow the juices to redistribute.
Flaky, moist, and infused with a harmonious blend of smoky and sweet flavors, this maple glazed cedar plank smoked salmon is a showstopper. Serve it atop a crisp salad, alongside roasted vegetables, or simply with a slice of crusty bread to soak up the delicious glaze.
Garlic Herb Cedar Plank Smoked Salmon
Begin by imagining the aromatic blend of garlic and herbs mingling with the smoky essence of cedar, all infused into tender salmon. This Garlic Herb Cedar Plank Smoked Salmon recipe is a foolproof way to impress at your next gathering, offering a perfect balance of flavors that’s both sophisticated and surprisingly simple to achieve.
Ingredients
- 1 cedar plank (soaked in water for at least 1 hour)
- 1.5 lbs salmon fillet (skin-on for extra flavor)
- 2 tbsp olive oil (or any neutral oil)
- 3 cloves garlic (minced, adjust to taste)
- 1 tbsp fresh dill (chopped, or 1 tsp dried)
- 1 tbsp fresh parsley (chopped, or 1 tsp dried)
- 1 tsp lemon zest (freshly grated)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground)
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
- While the smoker heats, pat the salmon fillet dry with paper towels to ensure the herbs adhere well.
- In a small bowl, mix together the olive oil, minced garlic, dill, parsley, lemon zest, salt, and pepper to create a fragrant herb paste.
- Generously coat the salmon fillet with the herb paste, covering all sides except the skin.
- Place the soaked cedar plank in the smoker for about 5 minutes to warm it up, which helps prevent cracking.
- Carefully place the herb-coated salmon on the warmed cedar plank, skin-side down.
- Smoke the salmon for about 45-60 minutes, or until it reaches an internal temperature of 145°F and flakes easily with a fork.
- Tip: Avoid opening the smoker too frequently to maintain a consistent temperature.
- Tip: For an extra smoky flavor, add a few wood chips to the smoker after the first 30 minutes.
- Tip: Let the salmon rest for 5 minutes after smoking to allow the juices to redistribute.
Mouthwatering and perfectly smoky, this Garlic Herb Cedar Plank Smoked Salmon boasts a tender texture that melts in your mouth. Serve it atop a crisp salad or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.
Spicy Cajun Cedar Plank Smoked Salmon
Zesty flavors and a smoky aroma come together in this Spicy Cajun Cedar Plank Smoked Salmon, a dish that’s as fun to prepare as it is to eat. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- 1 cedar plank, soaked in water for at least 1 hour (to prevent burning)
- 1.5 lbs salmon fillet, skin on (for moisture retention)
- 2 tbsp olive oil (or any neutral oil)
- 2 tbsp Cajun seasoning (adjust to taste)
- 1 tbsp brown sugar (for a hint of sweetness)
- 1 tsp smoked paprika (for extra smokiness)
- 1/2 tsp garlic powder (for depth of flavor)
- 1/2 tsp onion powder (for a subtle sharpness)
- 1/4 tsp cayenne pepper (adjust for heat preference)
Instructions
- Preheat your smoker to 225°F, ensuring it’s at a consistent temperature before adding the salmon.
- Pat the salmon fillet dry with paper towels to ensure the seasoning sticks well.
- In a small bowl, mix together the Cajun seasoning, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Brush the salmon fillet evenly with olive oil, then sprinkle the seasoning mix over the top, pressing gently to adhere.
- Place the seasoned salmon skin-side down on the soaked cedar plank.
- Insert a meat thermometer into the thickest part of the salmon, being careful not to touch the plank.
- Smoke the salmon for about 1.5 to 2 hours, or until the internal temperature reaches 145°F.
- Remove the salmon from the smoker and let it rest for 5 minutes before serving to allow the juices to redistribute.
Tender and flaky, this Spicy Cajun Cedar Plank Smoked Salmon boasts a perfect balance of heat and sweetness. Serve it alongside a crisp salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.
Honey Mustard Cedar Plank Smoked Salmon
Zesty flavors meet smoky perfection in this Honey Mustard Cedar Plank Smoked Salmon recipe. Perfect for beginners, this guide will walk you through each step to achieve a deliciously tender and flavorful dish.
Ingredients
- 1 cedar plank, soaked in water for at least 1 hour (to prevent burning)
- 1.5 lbs salmon fillet, skin-on (for moisture retention during smoking)
- 1/4 cup honey (for a sweet glaze)
- 2 tbsp Dijon mustard (or whole grain mustard for texture)
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp smoked paprika (adjust to taste)
- Salt and freshly ground black pepper (to season)
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready for indirect heat cooking.
- While the smoker heats, pat the salmon fillet dry with paper towels to ensure the honey mustard mixture adheres well.
- In a small bowl, whisk together honey, Dijon mustard, olive oil, smoked paprika, salt, and pepper until smooth.
- Place the soaked cedar plank on the smoker grate to warm for about 5 minutes, which helps release the wood’s aromatic flavors.
- Brush the honey mustard mixture evenly over the top of the salmon fillet, covering all surfaces for maximum flavor.
- Carefully place the salmon, skin-side down, onto the warmed cedar plank in the smoker.
- Close the smoker lid and cook the salmon for about 1 hour, or until the internal temperature reaches 145°F for perfectly cooked fish.
- During the last 10 minutes of cooking, lightly brush the salmon with any remaining honey mustard mixture for an extra glaze.
- Once done, remove the salmon from the smoker and let it rest for 5 minutes before serving to allow the juices to redistribute.
Delightfully smoky with a sweet and tangy crust, this salmon pairs wonderfully with a crisp salad or roasted vegetables for a complete meal. The cedar plank imparts a subtle woody aroma, elevating the dish beyond ordinary smoked salmon.
Lemon Dill Cedar Plank Smoked Salmon
Preparing a delicious Lemon Dill Cedar Plank Smoked Salmon is easier than you might think, and the results are impressively flavorful. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 1 cedar plank, soaked in water for at least 1 hour (to prevent burning)
- 1.5 lbs salmon fillet, skin-on (for moisture retention during smoking)
- 2 tbsp olive oil (or any neutral oil, for coating the salmon)
- 1 tbsp fresh dill, chopped (adjust to taste)
- 1 lemon, thinly sliced (for garnish and flavor)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready for a slow and even cook.
- Pat the salmon fillet dry with paper towels to ensure the seasoning sticks well.
- Brush the salmon fillet lightly with olive oil on both sides, focusing on the flesh side for the seasoning.
- Sprinkle the salt, black pepper, and chopped dill evenly over the oiled salmon fillet.
- Arrange the lemon slices on top of the seasoned salmon for a burst of citrus flavor.
- Place the soaked cedar plank in the smoker for about 5 minutes to warm it up, preventing the salmon from sticking.
- Carefully place the seasoned salmon fillet on the warmed cedar plank, skin-side down.
- Close the smoker and let the salmon cook for about 1 to 1.5 hours, or until the internal temperature reaches 145°F.
- Check the salmon occasionally, ensuring the smoker maintains a steady temperature of 225°F.
Gently flake a piece to check for doneness; the salmon should be moist and tender with a subtle smoky aroma. Serve it directly on the cedar plank for a rustic presentation, or pair it with a light salad for a refreshing meal. The combination of lemon and dill with the smoky undertones creates a harmonious flavor profile that’s sure to impress.
Teriyaki Cedar Plank Smoked Salmon
You’ll find that making Teriyaki Cedar Plank Smoked Salmon is simpler than you might think, especially when you follow these straightforward steps. This dish combines the rich flavors of teriyaki with the smoky essence of cedar, creating a perfect balance that’s sure to impress.
Ingredients
- 1 cedar plank (soaked in water for at least 1 hour)
- 1 lb salmon fillet (skin-on for extra flavor)
- 1/2 cup teriyaki sauce (homemade or store-bought, adjust to taste)
- 2 tbsp brown sugar (for a caramelized glaze)
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp garlic powder (for a hint of warmth)
- 1/2 tsp black pepper (freshly ground preferred)
Instructions
- Preheat your smoker or grill to 225°F, ensuring it’s set up for indirect heat.
- While the smoker heats, pat the salmon fillet dry with paper towels to ensure the teriyaki sauce adheres well.
- In a small bowl, mix the teriyaki sauce, brown sugar, olive oil, garlic powder, and black pepper to create the marinade.
- Brush the salmon fillet generously with the marinade, covering all sides except the skin.
- Place the soaked cedar plank on the smoker or grill, and then place the marinated salmon on top of the plank, skin-side down.
- Close the lid and smoke the salmon for about 45 minutes to 1 hour, or until the internal temperature reaches 145°F.
- During the last 10 minutes of cooking, brush the salmon with additional teriyaki sauce for an extra glossy finish.
- Remove the salmon from the smoker and let it rest for 5 minutes before serving to allow the juices to redistribute.
Absolutely, the Teriyaki Cedar Plank Smoked Salmon comes out with a beautifully caramelized exterior and a moist, flaky interior. Serve it alongside a crisp salad or over a bed of steamed rice to soak up the delicious teriyaki glaze.
Brown Sugar Cedar Plank Smoked Salmon
When you’re looking to impress at your next barbecue or simply want to treat yourself to something special, this Brown Sugar Cedar Plank Smoked Salmon is a showstopper. It’s a perfect blend of sweet and smoky flavors, and the cedar plank adds an aromatic touch that elevates the dish to restaurant quality.
Ingredients
- 1 cedar plank, soaked in water for at least 1 hour (to prevent burning)
- 1.5 lbs salmon fillet, skin-on (for better moisture retention)
- 1/4 cup brown sugar (packed for a richer flavor)
- 2 tbsp coarse sea salt (adjust to taste)
- 1 tbsp black pepper, freshly ground (for a sharper taste)
- 1 tsp garlic powder (or minced fresh garlic for more pungency)
- 1 tsp onion powder (adds a subtle sweetness)
- 2 tbsp olive oil (or any neutral oil, to coat the salmon)
Instructions
- Preheat your smoker to 225°F, ensuring it’s at a consistent temperature before adding the salmon.
- Pat the salmon fillet dry with paper towels to ensure the seasoning sticks well.
- In a small bowl, mix together the brown sugar, sea salt, black pepper, garlic powder, and onion powder to create the rub.
- Lightly coat the salmon fillet with olive oil, then evenly apply the rub mixture to all sides except the skin.
- Place the seasoned salmon skin-side down on the soaked cedar plank.
- Insert a meat thermometer into the thickest part of the salmon, avoiding the plank.
- Smoke the salmon for about 1.5 to 2 hours, or until the internal temperature reaches 145°F.
- Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
The salmon will have a beautifully caramelized crust with a tender, flaky interior that melts in your mouth. Serve it alongside a crisp salad or over a bed of wild rice for a complete meal that’s as nutritious as it is delicious.
Bourbon Glazed Cedar Plank Smoked Salmon
Bourbon glazed cedar plank smoked salmon is a dish that combines the rich flavors of bourbon and the smoky aroma of cedar to create a memorable meal. Begin by selecting a fresh salmon fillet and preparing your ingredients for a seamless cooking experience.
Ingredients
- 1 cedar plank, soaked in water for at least 1 hour (prevents burning)
- 1 lb salmon fillet, skin on (for moisture retention)
- 1/4 cup bourbon (adds depth of flavor)
- 2 tbsp brown sugar (for caramelization)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp garlic powder (adjust to taste)
- 1/2 tsp black pepper (freshly ground preferred)
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready for indirect cooking.
- Mix bourbon, brown sugar, soy sauce, garlic powder, and black pepper in a bowl to create the glaze.
- Place the soaked cedar plank on the smoker grate to warm for about 5 minutes, flipping once to prevent warping.
- Pat the salmon fillet dry with paper towels, then place it skin-side down on the warmed cedar plank.
- Brush the salmon generously with the bourbon glaze, covering the top and sides evenly.
- Close the smoker lid and smoke the salmon for 45-60 minutes, or until the internal temperature reaches 145°F.
- During the last 10 minutes of smoking, brush the salmon with additional glaze for a shiny finish.
- Remove the salmon from the smoker and let it rest for 5 minutes before serving.
Glazed to perfection, this salmon boasts a tender texture and a harmonious blend of sweet and smoky flavors. Serve it alongside a crisp salad or over a bed of wild rice for a complete meal that’s sure to impress.
Pesto Cedar Plank Smoked Salmon
Salmon lovers, gather around! Today, we’re diving into the art of making Pesto Cedar Plank Smoked Salmon, a dish that combines the richness of salmon with the aromatic flavors of pesto and the smoky essence of cedar. Perfect for beginners, this recipe will guide you through each step to achieve a perfectly smoked salmon that’s bursting with flavor.
Ingredients
- 1 cedar plank (soaked in water for at least 1 hour)
- 1.5 lbs salmon fillet (skin-on for extra flavor)
- 1/2 cup basil pesto (homemade or store-bought)
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (freshly ground preferred)
- 1 lemon (sliced, for garnish)
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
- While the smoker heats, pat the salmon fillet dry with paper towels to ensure the pesto adheres well.
- Brush the salmon fillet lightly with olive oil, then season both sides with salt and black pepper.
- Spread the basil pesto evenly over the top of the salmon fillet, covering it completely for maximum flavor.
- Place the soaked cedar plank on the smoker grate, then carefully lay the pesto-covered salmon on top of the plank.
- Close the smoker and let the salmon cook for about 1 hour, or until the internal temperature reaches 145°F.
- Once done, remove the salmon from the smoker and let it rest for 5 minutes before serving.
- Garnish with lemon slices for a fresh, citrusy contrast to the smoky, herby flavors.
Perfectly smoked, this Pesto Cedar Plank Salmon offers a moist, flaky texture with a harmonious blend of smoky, herby, and slightly tangy flavors. Serve it atop a bed of quinoa or with a side of roasted vegetables for a complete, nutritious meal that’s sure to impress.
Orange Ginger Cedar Plank Smoked Salmon
Begin by imagining the perfect blend of citrus and spice, melding beautifully with the rich, smoky flavors of salmon. This Orange Ginger Cedar Plank Smoked Salmon recipe is your ticket to a gourmet meal that’s surprisingly simple to make at home.
Ingredients
- 1 lb salmon fillet (skin-on for extra flavor)
- 1 cedar plank (soaked in water for at least 1 hour)
- 1/4 cup orange juice (freshly squeezed for the best taste)
- 2 tbsp grated ginger (adjust to taste)
- 1 tbsp honey (for a touch of sweetness)
- 1 tsp salt (sea salt recommended)
- 1/2 tsp black pepper (freshly ground)
Instructions
- Preheat your grill to medium heat, around 350°F, ensuring it’s ready for indirect cooking.
- Place the soaked cedar plank on the grill for about 5 minutes to warm it up, flipping once to prevent burning.
- While the plank warms, mix the orange juice, grated ginger, honey, salt, and black pepper in a small bowl to create the marinade.
- Brush the salmon fillet generously with the marinade, ensuring even coverage for maximum flavor.
- Place the marinated salmon on the warmed cedar plank, skin-side down, and close the grill lid.
- Smoke the salmon for about 20-25 minutes, or until the internal temperature reaches 145°F, checking occasionally to ensure even cooking.
- Remove the salmon from the grill and let it rest for 5 minutes before serving to allow the flavors to settle.
Finally, savor the delicate balance of sweet and spicy, with a smoky undertone that only cedar plank cooking can provide. Serve this salmon atop a crisp salad or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.
Smoky Chipotle Cedar Plank Smoked Salmon
This Smoky Chipotle Cedar Plank Smoked Salmon is a game-changer for your summer grilling repertoire. The combination of smoky chipotle and cedar plank imparts a depth of flavor that’s both bold and nuanced, perfect for those who appreciate a little heat with their sweet.
Ingredients
- 1 lb salmon fillet, skin-on (for even cooking)
- 2 tbsp chipotle powder (adjust to taste)
- 1 tbsp brown sugar (for a hint of sweetness)
- 1 tsp salt (enhances the natural flavors)
- 1 cedar plank, soaked in water for at least 1 hour (to prevent burning)
- 1 tbsp olive oil (or any neutral oil, for brushing)
Instructions
- Preheat your grill to medium heat, around 350°F, ensuring it’s ready for indirect cooking.
- Brush the salmon fillet lightly with olive oil to help the seasoning adhere and prevent sticking.
- In a small bowl, mix together the chipotle powder, brown sugar, and salt, then rub this mixture evenly over the salmon fillet.
- Place the soaked cedar plank on the grill over indirect heat and let it warm for about 3 minutes to start releasing its aroma.
- Carefully place the seasoned salmon fillet on the warmed cedar plank, skin-side down.
- Close the grill lid and smoke the salmon for about 20-25 minutes, or until the internal temperature reaches 145°F for perfectly cooked salmon.
- Tip: Avoid opening the grill lid too often to maintain a consistent temperature and smoke level.
- Tip: For an extra smoky flavor, you can add a small handful of soaked wood chips to the coals or smoker box.
- Tip: Let the salmon rest for 5 minutes after cooking to allow the juices to redistribute, ensuring a moist and flavorful bite.
Creating this dish is a journey through a landscape of flavors, where the smokiness of the chipotle and cedar plank meets the natural richness of the salmon. Serve it alongside a crisp, citrusy salad or atop a bed of creamy avocado for a meal that’s as visually appealing as it is delicious.
Rosemary Balsamic Cedar Plank Smoked Salmon
Understanding the art of smoking salmon can elevate your culinary skills to new heights. This Rosemary Balsamic Cedar Plank Smoked Salmon recipe is a perfect blend of smoky, sweet, and herbal flavors, making it an irresistible dish for any occasion.
Ingredients
- 1 cedar plank (soaked in water for at least 1 hour)
- 1 lb salmon fillet (skin-on for extra flavor)
- 2 tbsp balsamic glaze (or reduce balsamic vinegar for a homemade version)
- 1 tbsp olive oil (or any neutral oil)
- 1 tbsp fresh rosemary (chopped, or 1 tsp dried)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (freshly ground preferred)
Instructions
- Preheat your smoker to 225°F, ensuring it’s ready for indirect cooking.
- Pat the salmon fillet dry with paper towels to ensure the seasoning sticks well.
- Brush the salmon fillet evenly with olive oil on both sides for a moist finish.
- Sprinkle the salt, black pepper, and chopped rosemary over the salmon, pressing gently to adhere.
- Place the soaked cedar plank in the smoker for 5 minutes to warm up, preventing sudden temperature drops.
- Transfer the seasoned salmon onto the warmed cedar plank, skin side down.
- Drizzle the balsamic glaze over the salmon, ensuring an even coating for a sweet and tangy flavor.
- Smoke the salmon for about 45 minutes to 1 hour, or until it reaches an internal temperature of 145°F.
- Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
Perfectly smoked, this salmon boasts a flaky texture with a harmonious blend of rosemary and balsamic notes. Serve it atop a crisp salad or alongside roasted vegetables for a complete meal that’s sure to impress.
Conclusion
Savory and succulent, these 12 cedar plank smoked salmon recipes offer a treasure trove of flavors to explore. Whether you’re a seasoned grill master or a curious newbie, there’s something here to delight your palate. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
