Lemon Herb Cedar Plank Grilled Salmon

Cedar Planked Salmon involves grilling salmon on a soaked cedar plank. The wood imparts a smoky, earthy flavor to the fish while also preventing it from sticking to the grill. The plank also helps distribute heat evenly during cooking.

Soaking the cedar plank in water for at least 1-2 hours (preferably longer) prevents it from catching fire on the grill. The soaked wood steams and releases aromatic smoke, which flavors the salmon. You can also soak the plank in other liquids, like wine or apple cider, to add extra flavor.

Use food-grade cedar planks specifically made for grilling. Avoid using untreated lumber or planks meant for construction, as they may contain chemicals or toxins that are unsafe for cooking. You can find cedar grilling planks at most grocery stores, kitchen supply shops, or online.

The grilling time depends on the thickness of the salmon fillets and the heat of the grill. On average, it takes about 12-20 minutes over medium heat (350°F to 400°F or 175°C to 200°C) for the salmon to cook through. The internal temperature of the salmon should reach 145°F (63°C).

Reusing a cedar plank is possible, but it’s generally not recommended. After grilling, the plank often becomes charred and warped, which affects its ability to release smoke and flavor. If the plank is only lightly charred, you can try reusing it, but the flavor will be less intense.