Have you started thinking about your Midsummer plans? It’s just around the corner. If you want a festive, easy main course that works for an intimate dinner or a larger gathering, this Grilled Cedar Plank Salmon with Creamy Horseradish Sauce is a perfect choice. It looks impressive but is simple to prepare, and it reliably pleases a crowd. The cedar plank infuses the fish with a subtle smoky flavor while keeping the salmon moist and tender.
How to Grill Cedar Plank Salmon
Cooking fish on a soaked cedar plank might sound intimidating, but it’s often easier than placing fillets directly on the grill. The plank prevents sticking, imparts cedar aroma, and creates a gentle, smoky cooking environment. Follow these straightforward steps for reliable results:
- Choose food-safe cedar planks. Buy planks made specifically for grilling; untreated and food-safe cedar planks are ideal. If you source from a lumber supplier, confirm the wood is untreated and safe for cooking.
- Decide portion size. This recipe adapts well whether you’re grilling for two or a larger group. You can grill individual fillets or a whole side—adjust cook time accordingly.
- Trim the plank if desired. If you’re cooking just a couple of portions, cutting planks to size reduces waste and stretches a package of planks further.
- Soak the plank for at least an hour. Place the cedar plank in cold water, weighing it down if necessary. Soaking releases cedar oils that flavor the fish and keeps the wood from igniting on the grill — it will smoke, which is what you want, but remain safe.
- Keep the skin on and place the salmon skin-side down on the soaked plank. The skin helps protect the flesh and prevents sticking; it’s easy to remove after cooking by sliding a spatula between the flesh and skin.
- Grill over medium heat until opaque throughout. Cooking time depends on fillet thickness and grill temperature. Start checking around 12 minutes; most fillets finish between 12 and 20 minutes.
- Remove the plank carefully and lift fillets from the top. Use oven mitts and a thin metal spatula to leave the skin on the plank while serving the flesh. Discard or compost the used plank — cedar planks are generally intended for single use for food safety and flavor reasons.
Once you try cedar plank salmon, you’ll likely add it to your summer rotation. It’s easy to scale, looks beautiful served right from the plank, and pairs well with simple sides like grilled asparagus and wild rice.
A Delicious and Easy Rub
A quick lemon-thyme rub elevates the salmon without complicating the preparation. Inspired by a Fine Cooking recipe, the rub is simply lemon zest, fresh thyme, and a touch of sugar. It brightens the fish and balances the smoky cedar notes without overpowering the salmon’s natural flavor.
A Cool, Creamy Sauce
A creamy horseradish sauce adds a refreshing contrast to the warm, smoky salmon. The sauce is cool and herbaceous, with a pleasant horseradish kick. It complements the lemon-thyme rub and makes the dish feel special while remaining effortless to prepare.
Serve the salmon with simple sides such as grilled asparagus and wild rice tossed with olive oil, salt, and pepper. Between the rub and the sauce, you don’t need much else on the plate.
This easy grilled cedar plank salmon is ideal for a relaxed summer gathering of any size. Give it a try — you’ll find it both impressive and incredibly simple.
Recipe
Easy Grilled Cedar Plank Salmon with Creamy Horseradish Sauce
Ingredients
For the Salmon:
- 1 tablespoon finely grated lemon zest
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon sugar
- Coarse salt and freshly ground pepper
- 4 salmon fillets (6-ounce each), skin-on
- 2 tablespoons extra-virgin olive oil
For the Creamy Horseradish Sauce:
- 1/2 cup crème fraîche
- 3 tablespoons chopped fresh chives
- 2 tablespoons prepared horseradish (adjust to taste)
- Coarse salt and freshly ground pepper
Special equipment needed:
- Cedar plank designed for grilling (food-safe)
Instructions
- Place a cedar plank large enough to hold all fillets in cold water and soak for at least one hour.
- Preheat the grill to medium heat. In a small bowl, combine lemon zest, thyme, and sugar. Brush the salmon fillets with olive oil, place them skin-side down on the soaked plank, and rub the lemon-thyme mixture over the fillets. Season with salt and pepper.
- Place the cedar plank with the salmon on the grill. Cover and cook over medium heat until the salmon is just opaque throughout, about 12–20 minutes depending on thickness and grill temperature.
- While the salmon cooks, prepare the sauce by combining crème fraîche, chopped chives, and prepared horseradish in a small bowl. Season to taste with salt and pepper and set aside.
- Carefully remove the cedar plank from the grill using heat-resistant gloves. Slide a thin metal spatula between the salmon flesh and the skin, leaving the skin on the plank, and transfer fillets to serving plates. Serve immediately with the creamy horseradish sauce.
Notes
Recipe adapted from Fine Cooking magazine.
Tips: Trim cedar planks for smaller portions, monitor cooking time closely for perfect doneness, and discard or compost used planks. If you choose to reuse planks, be sure to clean and freeze them between uses for food safety, though single use is recommended.
Nutrition
Calories: 172 kcal | Carbohydrates: 2 g | Protein: 14 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 39 mg | Sodium: 63 mg | Potassium: 381 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 243 IU | Vitamin C: 9 mg | Calcium: 23 mg | Iron: 1 mg