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Cedar Plank Salmon: The Science-Based Method

Master the delicate balance of heat, smoke, and flaky texture.

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miso maple salmon a la nobu on a plate with potatoes and tomatoes.
Easy
30 minutes
5 from 1 vote
  • Created by: Meathead
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Provencal smoked fish spread in a bowl alongside olives and stuffed grape leaves.
Easy
  • Created by: Clint Cantwell
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smoked sable fish.
Easy
1 hour
5 from 2 votes
  • Created by: Meathead
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smoked fish dip.
Moderate
1 hour
5 from 1 vote
  • Created by: Meathead
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Meathead holding a smoked chub
  • Created by: Meathead
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grilled sea bass in wasabi crust
Moderate
15 minutes
This item is for members only
5 from 1 vote
  • Created by: Dave Joachim
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omelet
Easy
5 minutes
3.59 from 17 votes
  • Created by: Meathead
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Grilled catfish sitting on asparagus and sauce, topped with a grilled lemon. Served with
Easy
25 minutes
3.68 from 56 votes
  • Created by: Clint Cantwell
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rub flavors a piece of fish
Easy
4.06 from 75 votes
  • Created by: Meathead
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Harrisa
Easy
3.89 from 42 votes
  • Created by: Meathead
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smoked mullet at starfish
Moderate
3.40 from 35 votes
  • Created by: Meathead
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Smoked salmon on a white platter.
Easy
1 hour 15 minutes
4.59 from 268 votes
  • Created by: Meathead
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fish cooking on wooden plank
  • Created by: Meathead
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Horseradish cream sauce on toast with lox
Easy
4.46 from 85 votes
  • Created by: Meathead
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FAQ

What's the white stuff?
That is albumin; it leaks out when the fish is overcooked.
Skin on! It acts as a natural ‘biological spatula’ to protect the meat.
Clean, hot, well-oiled grates are the only solution.
Best oil to use?

Quick Facts

Type:

Best For:

Plank Grilling or Skin-On Searing

Temperature:

130-145°F (54-63°C) depending on species

Texture:

Flaky, moist, and tender

Flavor Pairings:

Lemon, Dill, Olive Oil, Capers

Common Mistakes:

Letting the fish stick to the grill grates.

Best Equipment:

Gas Grill or Cedar Plank

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