How to Cook Cedar Planked Salmon in the Oven – A Step-by-Step Guide

Cedar planked salmon is a delicious and easy way to cook salmon in the oven. The cedar plank infuses the salmon with a lovely smokey, woodsy flavor while keeping it moist and tender. While grilling cedar planked salmon on the barbecue is ideal in summer, this method works beautifully in the oven when the weather is cooler.

Cooking salmon on a cedar plank is surprisingly simple With just a few basic ingredients and steps, you can make restaurant-quality salmon at home In this comprehensive guide, I’ll walk you through everything you need to know to cook cedar planked salmon to perfection in your oven.

Benefits of Cooking Salmon on a Cedar Plank

There are several advantages to cooking salmon on a cedar plank:

• Infuses the salmon with a delicious smokey, woodsy flavor from the cedar plank. This adds depth of flavor without needing to do anything extra.

• Helps salmon cook evenly since it’s elevated above the pan and exposed to heat on both sides.

• Naturally tenderizes the salmon and keeps it moist without drying out.

• Imparts nutrients from the cedar plank that enhance the salmon’s flavor.

• Fun and visually appealing presentation The salmon looks impressive served on the plank,

• Reusable. One plank can be used multiple times if cared for properly.

Ingredients Needed

Cooking cedar planked salmon is easy because you need so few ingredients:

• Cedar grilling plank (untreated)
• Salmon fillet, skin-on – aim for 1.5-2 lbs to serve 4 people
• Olive oil or cooking spray
• Salt and pepper
• Fresh herbs like dill, parsley, thyme (optional)
• Lemons or limes, sliced (optional)
• Garlic, minced (optional)

That’s it! Salmon, plank, oil, and seasonings are all you need for basic cedar planked salmon. You can add other flavors or creative touches if you like.

How to Prep Cedar Plank

Proper plank prep is important for best results:

• Soak the plank in water for at least 1 hour before cooking, to prevent burning. Some people soak for up to 24 hours.
• Hot water helps the plank absorb more effectively.
• Weigh down the plank while soaking if it tries to float.
• Pat dry before adding salmon and cooking. Don’t let it be dripping wet.
• Use an untreated cedar plank. Treated wood can release harmful chemicals when heated.

Soaking allows the cedar plank to absorb water, which will then help it handle the high oven heat without catching fire. It’s an essential safety step.

Season and Arrange Salmon

After soaking and drying the plank, season your salmon fillet(s):

• Pat salmon dry and place it skin-side down in the middle of the plank.
• Brush or spray lightly with oil. This helps the plank absorb less moisture from the fish.
• Season with salt and pepper. Go easy on salt if brining first.
• Add any extras: minced garlic, lemon slices, fresh herbs. Keep it simple.
• Don’t overcrowd. If cooking multiple fillets, use more than one plank.

Arranging the salmon nicely on the plank will give you a beautiful presentation.

How to Cook Cedar Planked Salmon in Oven

Now you’re ready to cook! Follow these steps:

• Preheat oven to 400°F with rack in middle position.
• Place plank directly on oven rack OR on a rimmed baking sheet on rack. The plank can catch drippings so pan’s optional.
• Cook for 12-15 minutes for medium doneness. Thicker fillets may need a few more minutes.
• Watch carefully to avoid plank burning. Have a spray bottle of water handy just in case.
• Let rest 5 minutes before removing salmon from the plank.

The plank radiates heat evenly to the salmon from the oven rack for perfect doneness. Letting it rest ensures salmon stays moist and tender.

Plank Care After Cooking

Proper care of the cedar plank makes it reusable:

• Handwash plank in hot water using a scrub brush to remove stuck bits. Avoid soap – it can impart flavors.
• Dry thoroughly before storing. Storing wet can grow mold.
• Rub with coarse salt to help deep clean and sanitize. Rinse after a few hours.
• Store in a dry place until next use. Planks can be reused many times.
• Toss when plank becomes overly worn, cracked, or starts splintering.

With proper prep, cooking, and storage methods, a single cedar plank can be reused many times for oven roasted salmon!

Serving Cedar Planked Salmon

Once cooked, transfer the entire plank to a serving platter or board. Serve salmon right from the plank for visual appeal!

• Use a thin metal spatula to carefully loosen salmon from plank.
• Garnish with lemon wedges, fresh dill or parsley.
• Provide small spatulas for guests to remove their own portions.

For sensational sides to pair with cedar planked salmon, consider:

• Rice pilaf or risotto
• Roasted asparagus or green beans
• Fresh salad with vinaigrette
• Buttery roasted potatoes
• Quinoa salad

A chilled white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay makes the perfect beverage pairing.

Oven Cedar Planked Salmon Tips

Follow these tips for the very best results:

• Choose wild salmon over farmed when possible for better flavor and texture.
• Have all ingredients and tools ready before cooking. It goes quickly once plank is heated.
• Use thick salmon fillets, ideally 1.5-2 inches. Thinner pieces may overcook.
• Brining salmon briefly enhances moisture and seasoning absorption.
• Check for doneness early and be prepared to remove from oven quickly if plank catches fire. Have water spray bottle handy.
• Let salmon rest on plank before serving, to finish cooking.

Cooking salmon on a cedar plank prevents overcooking and drying out. The salmon turns out moist, tender and infused with delicious flavor every time.

While grilling on cedar planks is ideal in summer, this oven method works beautifully year-round. With minimal effort, you can make gourmet salmon dishes at home. Impress your family or guests with this elegant preparation – just follow the tips above for foolproof cedar planked salmon success!

For oven-baked cedar plank salmon, a good temperature to aim for is 375°F to 400°F (190°C to 205°C).