West Coast Cedar Plank Salmon (Printable)

Salmon fillets grilled on cedar planks, glazed with tangy-sweet cherry for a Pacific Northwest-inspired main.

# Components:

→ Salmon

01 - 4 salmon fillets, approximately 6 ounces each, skin on
02 - 1 untreated, food-grade cedar plank, soaked in water for at least 1 hour
03 - 1 tablespoon olive oil
04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 lemon, thinly sliced

→ Cherry Glaze

07 - 1 cup fresh or frozen cherries, pitted and halved
08 - 2 tablespoons balsamic vinegar
09 - 2 tablespoons honey or maple syrup
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon grated fresh ginger
12 - 1 small garlic clove, minced
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - Pinch of salt

→ Garnish

15 - 2 tablespoons freshly chopped chives or parsley, optional

# Method:

01 - Submerge the cedar plank completely in water for at least 1 hour, using a weight to keep it fully immersed.
02 - Preheat the grill to medium-high heat, aiming for approximately 400°F.
03 - In a small saucepan over medium heat, combine the cherries, balsamic vinegar, honey, Dijon mustard, fresh ginger, minced garlic, red pepper flakes if desired, and a pinch of salt. Bring to a simmer and cook for 8 to 10 minutes, stirring periodically until the cherries are softened and the glaze has thickened. Slightly mash the cherries for a chunky texture, or blend for a smoother consistency. Remove from heat and set aside.
04 - Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil and evenly season both sides with sea salt and freshly ground black pepper.
05 - Place the soaked cedar plank on the preheated grill grates for 2 to 3 minutes, until the wood starts to smoke and crackle.
06 - Arrange the lemon slices across the surface of the cedar plank. Position the salmon fillets skin-side down on top of the lemon slices.
07 - Generously brush each salmon fillet with the prepared cherry glaze, reserving a portion of the glaze for serving.
08 - Close the grill lid and cook for 15 to 20 minutes, until the salmon is just cooked through and flakes easily with a fork. Internal temperature should reach 125°F to 130°F for medium.
09 - Carefully remove the cedar plank from the grill. Spoon the remaining cherry glaze over the salmon and finish with chopped chives or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Uses fresh or frozen cherries so it fits any season
  • No flipping required the salmon cooks gently and evenly
  • Pairs with all sorts of sides for easy entertaining
  • Brings impressive flavors with simple grilling
02 -
  • High in omega three fatty acids
  • Gluten free and dairy free adaptable
  • Leftover cherry glaze is amazing on other proteins
  • Cedar planks can be reused if cleaned and not charred
03 -
  • Always soak the cedar plank for at least an hour to prevent burning
  • Do not be afraid to slightly undercook the salmon so it stays juicy
  • If the grill flares up unexpectedly lightly spritz the plank edges with water
  • Clean the cedar plank after use and reuse it for next time if not too charred

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