One of my favorite dishes to prepare this summer has been cedar-plank salmon, and I have to say—it has been a tremendous hit. I recently served it for several private chef dinners, and it quickly became one of those recipes that guests continued talking about long after the meal was over.
For this recipe, I purchased untreated cedar planks from Amazon and soaked them in water for about an hour before cooking. The soaked planks create a gentle, aromatic smoke that infuses the salmon with a subtle woodsy flavor without overpowering the delicate fish.I simply placed a few portions of salmon on each plank, lightly seasoned them with olive oil, kosher salt, freshly ground black pepper, lemon slices, and fresh herbs from the garden. The planks went directly onto the grill over medium heat, where the salmon cooked slowly until it was just barely done. That final moment is the secret—pulling the salmon from the grill while it’s still wonderfully moist allows it to finish cooking from the residual heat, producing a tender, flaky texture every time.
What I enjoy most about this recipe isn’t just the flavor—it’s the presentation. Bringing an entire cedar plank to the table always creates a bit of excitement. The aroma alone lets everyone know they’re about to enjoy something special.
The compliments from my clients’ guests were incredibly rewarding, but what made me happiest was seeing my clients so pleased with the experience. After all, when the guests leave smiling and talking about the meal, I’ve done my job. That’s what being a personal chef is all about—creating memorable meals that bring people together around the table.
Simple Cedar-Plank Salmon
Serves: 4
Ingredients
- 1 cedar grilling plank
- 4 salmon fillets (5–6 oz each), skin-on or skinless
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 lemon, thinly sliced
- 2–3 sprigs fresh dill or parsley (optional)
Instructions
- Soak the cedar plank in water for at least 1 hour before grilling. This helps prevent it from burning and creates a delicate smoky aroma.
- Preheat your grill to medium heat (about 350–400°F).
- Pat the salmon dry and brush with olive oil. Season evenly with the salt and pepper.
- Arrange the salmon fillets on the soaked cedar plank. Top each fillet with a lemon slice and, if desired, a sprig of fresh dill or parsley.
- Place the cedar plank directly on the grill grate. Close the lid and cook for 12–18 minutes, depending on the thickness of the salmon. The fish is ready when it flakes easily with a fork and reaches an internal temperature of 125–130°F for medium or 140–145°F if you prefer it more well done.
- Carefully remove the plank from the grill using heat-resistant gloves or a sturdy spatula. Let the salmon rest for 3–5 minutes before serving.
Chef Ken’s Tip: Don’t overcook the salmon. Remove it from the grill when it’s just barely done—the residual heat will finish the cooking, leaving the fish moist, tender, and perfectly flaky. Serve with grilled asparagus, roasted baby potatoes, or a fresh summer salad for an easy, elegant meal.
