Grilled Cedar Plank Salmon (Iowa Style) | Arteflame

Introduction

There is nothing quite like the primal aroma of smoldering wood mingling with savory spices to signal that dinner is served. This Iowa Grilled Cedar Plank Salmon is the ultimate backyard masterpiece, boasting a texture so buttery and moist that it practically melts on your tongue. Whether you’re gathering around the fire on a crisp autumn evening or hosting a sunny summer cookout, this dish captures the heart of Midwestern hospitality in every flaky bite.

Why You'll Love This Recipe

This method is my go-to because it bridges the gap between rustic campfire cooking and gourmet dining. The untreated cedar plank acts as a shield, protecting the delicate fish from the intense heat of the Arteflame while infusing it with aromatic oils. It’s incredibly forgiving for beginners, yet the complex, smoky flavor profile—balanced by a sweet brown sugar rub—makes it impressive enough for a dinner party centerpiece.

Kitchen Wisdom

• Soak the plank: Submerge your wood for at least 1-2 hours to prevent it from burning up and to ensure it steams the fish effectively.
• Watch the heat: Keep a spray bottle of water nearby to manage any flare-ups around the edges of the plank without cooling down your coals.
• Let it rest: Allow the salmon to sit on the plank for 5 minutes after pulling it off the grill to redistribute the juices.

Easy Swaps

If salmon isn't your favorite, this technique works beautifully with Steelhead Trout or even a firm white fish like Halibut. For a sugar-free option, replace the brown sugar rub with a brush of maple syrup or agave near the end of the cooking process.

Ingredients

The Protein

• 1 large Salmon fillet (approx. 2-3 lbs), skin-on, center-cut preferred
• 1 untreated Cedar plank (large enough to hold the fillet)

The Iowa Style Rub & Glaze

• 2 tablespoons Olive oil (extra virgin)
• 2 tablespoons Brown sugar, packed
• 1 tablespoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon Freshly ground black pepper
• 1/2 teaspoon Dried thyme

Garnish

• 1 Lemon, sliced into rounds
• Fresh dill or parsley, chopped

Instructions

Step 1: Prepare the Plank

1. Immerse your untreated cedar plank in water for at least 1 to 2 hours before you plan to cook. This is crucial to prevent the wood from catching fire immediately and ensures it steams the fish with aromatic smoke. For added flavor, you can soak it in apple cider or white wine.

Step 2: Prepare the Salmon

1. Remove the salmon from the refrigerator and pat it dry with paper towels. Check for any remaining pin bones and remove them.
2. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and thyme to create your rub.
3. Brush the salmon fillet generously with olive oil, then evenly coat the flesh with the spice rub, gently pressing it in to adhere.

Step 3: Fire Up the Arteflame

1. Build a medium-hot fire in the center of your Arteflame grill. You want to establish a good bed of coals.
2. Wipe down the flat steel cooktop with a little oil to clean it, though the plank will likely go on the grill grate or the flat surface depending on your desired heat intensity.

Step 4: Grill the Salmon

1. Place the soaked cedar plank on the grill grate (directly over the fire) for about 2-3 minutes until it begins to crackle and smoke lightly.
2. Flip the plank over and place the salmon, skin-side down, onto the charred side of the plank.
3. Move the plank to a zone with medium heat (either the outer edge of the grill grate or the flat cooktop surface near the center).
4. Cover the salmon with a basting dome if available, or simply let it cook open-air for a smokier flavor. Cook for 12-15 minutes.

Step 5: Finish and Serve

1. The salmon is done when the flesh is opaque and flakes easily with a fork, or reaches an internal temperature of 135°F to 140°F.
2. Carefully remove the plank from the grill (use heat-resistant gloves). Garnish with fresh lemon slices and chopped dill before serving directly from the plank for a rustic presentation.

Tips

Mastering cedar plank salmon on the Arteflame requires a little finesse with temperature management. The most critical tip is ensuring your plank is thoroughly soaked; a dry plank will burn up before the fish is cooked. If the edges of the plank start to flare up while grilling, keep a spray bottle of water handy to douse the flames without extinguishing your coal bed. Furthermore, don't rush the resting process. Once you pull the plank off the heat, let the salmon rest for about 5 minutes. The residual heat in the wood continues to gently cook the fish, allowing the juices to redistribute for a moist, flaky texture. If you prefer a crispier top, you can briefly sear the flesh side on the flat steel cooktop for 30 seconds before placing it on the plank, though the traditional method is skin-down the whole time.

Variations

While the Iowa-style rub offers a savory and slightly sweet profile perfect for the Midwest palate, salmon is a versatile canvas that welcomes various flavor profiles. You can easily adapt this recipe to suit your mood or the rest of your menu. Here are a few ways to mix things up while still utilizing the cedar plank method on your Arteflame:

• Maple Mustard Glaze: Swap the dry rub for a mix of maple syrup and whole-grain Dijon mustard for a sticky, sweet finish.
• Citrus Herb Burst: Omit the paprika and sugar; instead, layer the salmon with thin slices of orange, lemon, and lime, topped with fresh rosemary.
• Spicy Cajun Kick: Increase the heat by adding cayenne pepper and dried oregano to the rub, serving with a side of remoulade.
• Asian Fusion: Marinate the salmon in soy sauce, ginger, and sesame oil before placing it on the plank, garnishing with scallions and sesame seeds.
• Garlic Butter Bath: Skip the dry spices and simply baste the salmon continuously with melted garlic and herb butter while it smokes.

Best pairings

To create a balanced meal that highlights the smokiness of the salmon without overpowering it, choose sides that can also be cooked on the Arteflame’s flat top while the fish smokes. The goal is to harmonize with the rich, fatty nature of the salmon. Fresh vegetables and acidic components work best to cut through the richness. Here are some excellent pairing options:

• Grilled Asparagus: Tossed in olive oil and lemon zest, charred quickly on the flat cooktop.
• Smashed Baby Potatoes: Par-boiled and then crisped up on the steel griddle with rosemary and sea salt.
• Charred Corn Salad: Grill fresh corn on the cob, slice off the kernels, and mix with lime, cotija cheese, and cilantro.
• Arugula Salad: A fresh, peppery green salad with a light vinaigrette provides a nice temperature and texture contrast.
• Drink Pairing: A crisp Sauvignon Blanc or a light Pinot Noir pairs beautifully, or try a local Iowa craft lager to keep with the theme.

Conclusion

This Iowa Grilled Cedar Plank Salmon is more than just a recipe; it is an experience that connects you to the essence of wood-fired cooking. The Arteflame grill provides the perfect stage for this performance, turning a simple fillet of fish into a smoky, succulent masterpiece that creates lasting memories around the fire. The combination of the cedar aroma, the gentle heat, and the savory spice rub results in a dish that is approachable for beginners yet impressive enough for seasoned gourmets.

We hope this recipe inspires you to light up your grill and experiment with the unique flavors that only cedar plank cooking can provide. Gather your friends and family, pour some drinks, and enjoy the process of cooking as much as the meal itself. Don't forget to share your culinary creations with the Arteflame community!