Save This West Coast Cedar Plank Salmon with Cherry Glaze brings together the best of Pacific Northwest cooking. The cedar plank infuses the salmon with delicate smoky notes, while the cherry glaze delivers a balance of tangy sweetness. It is a recipe that always reminds me of breezy outdoor dinners and summer nights by the grill.
I first made this recipe for a backyard family gathering. The aroma from the cedar plank had everyone lingering around the grill and now it is the most requested main dish for summer celebrations.
Ingredients
- Salmon fillets: look for wild-caught with the skin on as it holds together best on the grill
- Food-grade cedar plank: make sure it is untreated and soak well to prevent burning
- Olive oil: brings subtle richness and keeps salmon moist
- Sea salt: enhances the natural flavors of both the fish and glaze
- Black pepper: freshly ground delivers gentle spice
- Lemon slices: use a firm fresh lemon to create a moisture barrier and a citrusy perfume
- Cherries: fresh in season for vibrant flavor or frozen for year-round convenience
- Balsamic vinegar: choose a quality well-aged vinegar for balanced tartness
- Honey or maple syrup: offers natural sweetness and helps the glaze become glossy
- Dijon mustard: brings tang and a bit of heat opt for smooth Dijon
- Fresh ginger: grated fine for a lively bite
- Garlic: use a small clove for a mellow savory layer
- Red pepper flakes (optional): for gentle background heat
- Fresh chives or parsley: brightens color and flavor as an optional garnish
Instructions
- Soak the Plank:
- Fill a baking dish with cold water and submerge your cedar plank. Place a heavy bowl or can on top so it stays under. Soak for at least one hour. This step prevents the plank from catching fire and infuses the salmon with gentle woodsy smoke.
- Prepare the Grill:
- Preheat your grill to medium-high. Aim for about four hundred degrees Fahrenheit. Allow the grates and plank to heat up so you get steady smoke once the fish is cooking.
- Make the Cherry Glaze:
- Combine cherries balsamic vinegar honey or maple syrup Dijon mustard ginger garlic and a pinch of salt in a small saucepan. If you like a touch of heat add the red pepper flakes now. Simmer gently and stir often for eight to ten minutes. Once cherries are soft and the mixture is syrupy mash some cherries for texture or blend till smooth.
- Season the Salmon:
- Pat salmon fillets dry with clean towels. Rub with olive oil and sprinkle sea salt and freshly ground pepper on both sides for even seasoning and to help crisp the skin.
- Pre-Smoke the Plank:
- Set your soaked cedar plank on the hot grill. Close the lid and let it heat for two to three minutes. Look for a little smoke and gentle crackling. This wakes up the cedar aroma before the fish goes on.
- Layer Lemon and Add Salmon:
- Place lemon slices across the hot plank. These create a fragrant layer between the wood and salmon adding flavor and keeping the fish extra moist. Arrange fillets skin-side down right on top of the lemons.
- Glaze and Grill:
- Generously brush each fillet with the cherry glaze. Reserve some glaze for serving at the table. Close the grill lid so the salmon gently roasts and absorbs smoke. Cook for fifteen to twenty minutes until the fish barely flakes with a fork and is just opaque in the center. Internal temp should be one hundred twenty five to one hundred thirty for medium moistness.
- Finish and Garnish:
- Lift the cedar plank off the grill with sturdy tongs. Spoon more cherry glaze over the salmon while still hot. Scatter with fresh chives or parsley if you like. Serve straight from the plank for rustic presentation.
Save Cherries always remind me of the first time my daughter picked fruit herself at a U pick orchard. That same summer we tried different glazes and the cherry version instantly became our family's favorite for grilled fish. I love the color and how it makes even a weeknight meal feel like a celebration.
Storage Tips
Store leftover salmon in an airtight container for up to two days in the fridge. To keep the fish moist drizzle with extra cherry glaze before reheating gently in a low oven. The cherry glaze lasts up to a week refrigerated and can be frozen in small batches for later use.
Ingredient Substitutions
Try steelhead trout or arctic char if you want an alternative to salmon. Swap maple syrup for honey if you need it vegan. If cherries are out of season use frozen or experiment with plums or blueberries. You can also use apple cider vinegar in place of balsamic in a pinch but the flavor will be lighter.
Serving Suggestions
Serve the salmon right on the cedar plank for a rustic look or transfer to a platter with extra fresh herbs. It goes beautifully with wild rice pilaf roasted new potatoes or a crisp green bean and hazelnut salad. For a picnic vibe flake the salmon and stuff into grain bowls with avocado and microgreens.
Cultural Notes
Grilling on cedar planks is a time honored technique along the West Coast. Indigenous communities have long used local timbers to infuse salmon with smoky flavor while protecting the delicate flesh from direct heat. The cherry glaze is a modern nod to the abundant fruit orchards of the region.
Seasonal Adaptations
Cherries can be swapped for blueberries in late summer
Try blood oranges instead of lemon for winter color
Use maple syrup for a cozy autumn accent
Success Stories
Many of my friends report that this dish wins over even salmon skeptics at the table. The cedar plank always draws a crowd and several readers have shared that using the leftover glaze on grilled pork became a new weeknight favorite.
Freezer Meal Conversion
You can make this a freezer friendly meal by preparing the cherry glaze in advance and freezing it in single use jars. While fresh cedar is best you can freeze the salmon fillets already rubbed with oil and seasoning so they are ready to go straight onto a soaked plank.
Save I learned that brushing glaze on throughout grilling adds better flavor and shine than just at the end.
Recipe FAQ
- → Why soak the cedar plank before grilling?
Soaking prevents the plank from catching fire and helps the wood release aromatic smoke, flavoring the salmon.
- → Can I use frozen cherries for the glaze?
Yes, both fresh or frozen cherries work well, simply thaw frozen fruit before cooking for best results.
- → How do I know when the salmon is cooked through?
Salmon is ready when it flakes easily and reaches an internal temperature of 125–130°F (52–54°C) for medium.
- → What should I serve alongside cedar plank salmon?
Wild rice, roasted potatoes, or a fresh green salad pair beautifully for a well-rounded meal.
- → Can I substitute salmon with a different fish?
Steelhead trout is a great alternative; it holds up well on cedar planks and complements the cherry glaze.
- → Is this dish gluten-free?
Yes, it is naturally gluten-free, but double-check condiment and cedar plank labels to avoid contamination.