1. Prepare the Cedar Plank

Before you begin preparing the salmon, it’s important to soak the cedar plank to prevent it from catching fire on the grill. Place the cedar plank in a shallow dish or sink and cover it with water. Allow the plank to soak for at least 1 hour, but if possible, soak it for 2-3 hours to ensure it absorbs enough moisture to create the smoky flavor.

If you prefer, you can also soak the plank in a mixture of water and apple cider vinegar, wine, or lemon juice to add extra flavor to the salmon. After soaking, drain the plank and set it aside while you prepare the other ingredients.

2. Prepare the Marinade

While the cedar plank is soaking, prepare the marinade for the salmon. In a small bowl, combine the soy sauce, honey or maple syrup, Dijon mustard, lemon juice, minced garlic, thyme, and rosemary (if using). Whisk the ingredients together until well combined.

Taste the marinade and adjust the seasoning as needed, adding more honey for sweetness, mustard for tanginess, or lemon juice for brightness. This marinade will enhance the natural flavor of the salmon without overpowering it.

3. Marinate the Salmon

Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring that the fish is evenly coated. If you have the time, let the salmon marinate for 15-30 minutes. However, if you’re short on time, you can skip this step and proceed directly to cooking. Just keep in mind that the flavors will be more intense with a longer marination period.

4. Prepare the Grill or Oven

While the salmon marinates, preheat your grill or oven. If you’re using a grill, set it up for direct heat and heat it to medium-high (around 400°F/200°C). If you’re using an oven, preheat it to 400°F (200°C). The goal is to cook the salmon over indirect heat, allowing the fish to cook slowly and evenly while absorbing the smoky flavor from the cedar plank.

5. Prepare the Cedar Plank and Salmon

After the cedar plank has soaked and the salmon is marinated, it’s time to assemble the dish. Lightly brush the salmon fillets with olive oil on both sides to help prevent sticking and to promote even cooking. Season the fillets with salt and pepper to taste.

Place the marinated salmon fillets onto the prepared cedar plank, skin-side down (if using skin-on salmon). If you prefer, you can also brush the plank with a little olive oil to further prevent sticking. The salmon should fit comfortably on the plank, but if necessary, you can trim the fillets to fit.

6. Grill or Bake the Cedar Plank Salmon

Now that everything is ready, it’s time to cook the salmon.

• Grilling: Place the soaked cedar plank with the salmon onto the grill. Close the lid and allow the salmon to cook for 15-20 minutes. You should start to see the plank smoking, which indicates that the wood is infusing the salmon with flavor. The salmon will be done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Keep an eye on the plank during grilling, as it can sometimes catch fire. If it does, simply close the lid to extinguish the flames.
• Baking: If you prefer to bake the salmon, place the cedar plank with the salmon in the preheated oven. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The plank will not create the same level of smokiness in the oven, but it will still infuse the salmon with a subtle cedar flavor.

7. Serve the Cedar Plank Salmon

Once the salmon is cooked to perfection, remove it from the grill or oven. Let it rest for a few minutes before serving to allow the juices to redistribute. If desired, garnish the salmon with fresh lemon wedges and herbs such as parsley, dill, or thyme for added flavor and visual appeal.

To serve, slice the salmon into individual portions or serve it family-style directly from the cedar plank. The plank adds a rustic and beautiful touch to the presentation, making it perfect for sharing with family and friends.