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As the summertime comes to an end, your grilling routine might need a little shaking up, and I have just the idea for you. I just recently attempted a grilling method that I had wanted to try for a long time, cedar plank cooking. It’s a technique that originated in the Pacific Northwest, where cedar and alder woods are plentiful. There’s a reason that native Americans in that coastal region have used this technique for ages. The smoking wood imparts a mouthwatering flavor while delicately cooking meat or fish to a succulent tenderness.
As I had mentioned before, I’m always trying new ways to get my kids to eat more fish--tacos, nuggets, homemade fish sticks--you name a kid friendly method and I’ll bet I’ve tried it. But the one type of fish that I’ve had trouble getting them to eat is salmon. It’s a great lean source of protein so full of good stuff like heart healthy omega 3 fatty acids and brain boosting compounds like DHA (docosahexaenoic acid). But for some reason, no matter how I prepare it, my kids reject it for its stronger flavor.
Well, I had just about given up on salmon for the kiddoes even though I still cook it for my husband and myself. Then one night morning as I was thinking about what to make for dinner, I remembered I had these two cedar planks that were gifted to me sitting in the cabinet for a very long time and finally decided to try it out. What a delicious surprise!
Glazed with an Asian flavored barbecue sauce, it was the most delicious tasting salmon we’ve ever eaten, and both our boys enjoyed their portion of fish that evening too. It was so good that the next week I attempted cedar plank pork chops, which were equally delicious. Any type of meat or vegetable can be grilled over a cedar plank; it will infuse your food with a subtle smoky flavor.
You can purchase cedar planks at a specialty cooking store, some grocery and superstores, or online. You can also use any type of untreated wood plank (it MUST be untreated wood, as it is unsafe to cook on treated wood) not just cedar, about one inch thick, and large enough to hold whatever food you are cooking. Other choices include alder maple, cherry, or apple.
Soak the wood in water about one hour before cooking so the wood doesn’t burn. You can brush the cooking side very lightly with oil so the food doesn’t stick. Or leave the skin on the salmon like I did, and it will slide right off, leaving the skin behind.
It helps to have a spray bottle handy while grilling to prevent any flare-ups and keep the wood moist. I also sprayed around the edge of the wood to create a delicate steam as the salmon cooked. Since you are cooking over indirect heat, it’s best to cook foods that require longer slower cooking, like thick cuts of fish and dark meat chicken. Use a medium setting and plan on cooking your food approximately 50% longer than if you were grilling over the flame. As the food cooks, you can baste it with sauce or citrus juice, if you wish. The plank can be reused once or twice if it does not become too charred.
While kids can help with the prep work and accompaniments (I served the salmon below with steamed rice and veggies), never, ever let them near the cedar plank once you start cooking over the grill. It’ll be scorching hot (I used tongs to remove it from the grill). The smell of the smoking wood is mouthwatering and in no time you’ll have a delicious, Pacific Northwest inspired dinner!
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1182-cedar-plank-cooking/
Walk the Plank!
As the summertime comes to an end, your grilling routine might need a little shaking up, and I have just the idea for you. I just recently attempted a grilling method that I had wanted to try for a long time, cedar plank cooking. It’s a technique that originated in the Pacific Northwest, where cedar and alder woods are plentiful. There’s a reason that native Americans in that coastal region have used this technique for ages. The smoking wood imparts a mouthwatering flavor while delicately cooking meat or fish to a succulent tenderness.
As I had mentioned before, I’m always trying new ways to get my kids to eat more fish--tacos, nuggets, homemade fish sticks--you name a kid friendly method and I’ll bet I’ve tried it. But the one type of fish that I’ve had trouble getting them to eat is salmon. It’s a great lean source of protein so full of good stuff like heart healthy omega 3 fatty acids and brain boosting compounds like DHA (docosahexaenoic acid). But for some reason, no matter how I prepare it, my kids reject it for its stronger flavor.
Well, I had just about given up on salmon for the kiddoes even though I still cook it for my husband and myself. Then one night morning as I was thinking about what to make for dinner, I remembered I had these two cedar planks that were gifted to me sitting in the cabinet for a very long time and finally decided to try it out. What a delicious surprise!
Glazed with an Asian flavored barbecue sauce, it was the most delicious tasting salmon we’ve ever eaten, and both our boys enjoyed their portion of fish that evening too. It was so good that the next week I attempted cedar plank pork chops, which were equally delicious. Any type of meat or vegetable can be grilled over a cedar plank; it will infuse your food with a subtle smoky flavor.
You can purchase cedar planks at a specialty cooking store, some grocery and superstores, or online. You can also use any type of untreated wood plank (it MUST be untreated wood, as it is unsafe to cook on treated wood) not just cedar, about one inch thick, and large enough to hold whatever food you are cooking. Other choices include alder maple, cherry, or apple.
Soak the wood in water about one hour before cooking so the wood doesn’t burn. You can brush the cooking side very lightly with oil so the food doesn’t stick. Or leave the skin on the salmon like I did, and it will slide right off, leaving the skin behind.
It helps to have a spray bottle handy while grilling to prevent any flare-ups and keep the wood moist. I also sprayed around the edge of the wood to create a delicate steam as the salmon cooked. Since you are cooking over indirect heat, it’s best to cook foods that require longer slower cooking, like thick cuts of fish and dark meat chicken. Use a medium setting and plan on cooking your food approximately 50% longer than if you were grilling over the flame. As the food cooks, you can baste it with sauce or citrus juice, if you wish. The plank can be reused once or twice if it does not become too charred.
While kids can help with the prep work and accompaniments (I served the salmon below with steamed rice and veggies), never, ever let them near the cedar plank once you start cooking over the grill. It’ll be scorching hot (I used tongs to remove it from the grill). The smell of the smoking wood is mouthwatering and in no time you’ll have a delicious, Pacific Northwest inspired dinner!
Cedar Planked Salmon With Asian Barbecue Glaze
Made with garlic, soy sauce, lemon juice, salmon fillet, barbecue sauce, brown sugar, fresh ginger
Made with garlic, soy sauce, lemon juice, salmon fillet, barbecue sauce, brown sugar, fresh ginger
Serves/Makes: 4
- 2 pounds whole salmon fillet, skin on
***Asian Barbecue Glaze***
- 1 cup barbecue sauce
- 1 tablespoon brown sugar
- 2 tablespoons finely grated peeled fresh ginger
- 2 tablespoons fresh lemon juice
- 3 tablespoons soy sauce
- 1 1/2 teaspoon minced garlic
Soak a cedar plank in water for at least 1 hour.
In a small heavy saucepan, simmer barbecue sauce, brown sugar, ginger, lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 20 minutes. Let cool (Asian glaze may be made 2 days ahead and chilled, covered. Bring to room temperature before proceeding).
Preheat a gas grill to high, then adjust to medium low after 15 minutes (If cooking over charcoal, allow the coals to burn until they are covered with white ash).
Place the salmon skin-side down on the cedar plank. Spread the Asian glaze over the salmon.
Place the planked salmon on the grilling grate and cook, with grill covered, about 30-40 minutes or just until the surface fat begins to turn white.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/pamela-chester/1182-cedar-plank-cooking/