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How to Bake Salmon on a Cedar Plank

author image Bridget Coila
Bridget Coila specializes in health, nutrition, pregnancy, pet and parenting topics. Her articles have appeared in Oxygen, American Fitness and on various websites. Coila has a Bachelor of Science in cell and molecular biology from the University of Cincinnati and more than 10 years of medical research experience.
How to Bake Salmon on a Cedar Plank
Cedar plank roasted salmon makes an excellent main course. Photo Credit bhofack2/iStock/Getty Images

Salmon is an excellent source of essential omega-3 fatty acids, including brain-boosting DHA, in addition to supplying healthy lean protein and other nutrients. One traditional method of cooking salmon is to bake it on a cedar plank, which imparts a rich, smoky flavor that's sure to impress family and guests. Baking on a cedar plank works for both Pacific and Atlantic salmon, and the finished dish goes well with both casual and elegant side dishes from boiled corn and potatoes to tender asparagus and rice pilaf.

Step 1

Soak your cedar plank in water for 2 to 4 hours before you plan to cook with it.

Step 2

Preheat your oven to 375 degrees Fahrenheit. Once it has reached this temperature, place the plank in the oven for 5 minutes to warm it.

Step 3

Season both sides of the salmon fillet with salt and pepper and set it aside.

Step 4

Remove the plank from the oven and gently rub olive oil over the surface.

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Step 5

Place the salmon on the plank and spread Dijon mustard over the top of the fish to coat it. Sprinkle brown sugar and dill over the mustard coating.

Step 6

Return the plank with the salmon on it to the oven and bake at 375 degrees Fahrenheit for 15 minutes.

Step 7

Switch the oven setting to broil and let the salmon cook for 5 minutes at this setting or until the top is bubbling and brown.

Step 8

Open the oven and use a large spatula to remove the salmon fillet from the plank and place it on a serving plate. Turn off the oven and let the cedar plank cool before removing it from the oven.

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