Cedar Plank Grilled Salmon (Washington Style) | Arteflame

Introduction

There is nothing quite like the aroma of toasted wood mixed with savory smoke drifting through the backyard air. This Washington Cedar Plank Salmon isn't just a recipe; it's a sensory ticket to the Pacific Northwest. Imagine biting into a fillet that is buttery, moist, and gently kissed by the sweetness of charred cedar. It’s the kind of meal that feels rustic and adventurous, yet elegant enough for a Saturday night dinner party under the stars.

Why This Recipe is a Keeper

I adore this method because it is incredibly forgiving. Cooking fish on an open fire can be intimidating, but the cedar plank acts as a shield, preventing the delicate meat from sticking or scorching while imparting a flavor you simply cannot get from a spice jar. The brown sugar and dill rub creates a caramelized crust that perfectly balances the rich, natural oils of the salmon.

Kitchen Wisdom for Perfect Salmon

• Soak the Plank: Give your wood a bath for at least two hours; a waterlogged plank smokes beautifully, while a dry one just catches fire.
• Watch for White: If you see white protein (albumin) seeping out aggressively, pull the fish immediately—it is done!

Make It Your Own

If you are out of brown sugar, brush on real maple syrup for a deeper earthy sweetness. You can also use this method with Trout or Arctic Char if wild salmon isn't available at your local market.

Ingredients

Main Components

• 1 large Cedar Plank (untreated, specifically for cooking)
• 2 lbs Salmon Fillet (wild-caught King or Sockeye preferred, skin-on)
• 2 tbsp Olive Oil (for brushing)
• 1 Lemon (sliced into thin rounds)
• Fresh Parsley (chopped, for garnish)

The Washington Rub

• 1/3 cup Dark Brown Sugar (packed)
• 1 tbsp Smoked Paprika
• 1 tsp Dried Dill Weed
• 1 tsp Granulated Garlic
• 1 tsp Sea Salt
• 1/2 tsp Freshly Cracked Black Pepper

Instructions

Step 1: Prepare the Plank

1. Submerge your cedar plank in water for at least 1 to 2 hours before you plan to cook. This is crucial to ensure the wood smokes rather than catches fire.
2. For added flavor, you can add a splash of apple cider vinegar or white wine to the soaking water.
3. Place a heavy object, like a canned good, on top of the plank to keep it fully submerged.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals.
2. Aim for a temperature where the plancha cooktop is hot, but you will be placing the plank closer to the center grate for the smoke infusion.
3. Wipe down the cooktop with a little oil to prepare it for any side dishes you might grill alongside the fish.

Step 3: Season the Salmon

1. Remove the salmon from the fridge and pat it dry with paper towels.
2. Run your fingers along the fillet to check for pin bones and remove them with pliers if found.
3. Brush the flesh side of the salmon generously with olive oil.
4. In a small bowl, mix the brown sugar, smoked paprika, dill, garlic, salt, and pepper.
5. Rub the mixture evenly over the salmon, pressing it gently so it adheres to the meat.

Step 4: The Grill

1. Remove the plank from the water and pat it dry slightly. Place the plank on the grill grate or the flat cooktop near the fire for 2-3 minutes until it begins to crackle and smoke lightly.
2. Flip the plank over (charred side up) and place the salmon skin-side down onto the hot wood.
3. Arrange the lemon slices on top of the salmon or directly on the plank next to the fish.
4. Cook for 12 to 15 minutes, depending on the thickness of the fillet. You are looking for an internal temperature of 135°F for medium-rare to 145°F for medium.
5. Remove the plank from the grill and let the salmon rest for 5 minutes before serving.

Tips

Mastering cedar plank salmon on the Arteflame is all about heat management and moisture. First, never skip the soaking step; a dry plank will catch fire instantly, ruining the subtle smoke flavor and potentially charring your dinner. If you notice the edges of the plank flaming up during the cook, keep a spray bottle filled with water handy to douse the flames without cooling down the grill. For the best texture, avoid overcooking the fish. Salmon will continue to cook slightly after you pull it off the heat due to carryover cooking. If white albumin starts appearing heavily on the surface, the fish is likely done or slightly overdone. Finally, using wild-caught salmon from the Pacific Northwest, like Chinook or Coho, will provide a richer oil content that pairs beautifully with the sweet and smoky rub.

Variations

While the brown sugar and dill combination is a Washington classic, the cedar plank method is incredibly versatile. You can easily adapt the flavor profile to match your mood or the season. If you prefer something savory over sweet, swap the brown sugar for a Dijon mustard glaze. For those who enjoy a bit of heat, a Cajun spice rub works wonders against the sweet smoke of the cedar. You can also lean into Asian flavors by using a soy-ginger glaze instead of the dry rub. Here are a few popular variations to try on your next cookout:

• Maple Glazed: Replace brown sugar with pure maple syrup and brush on during the last 5 minutes.
• Citrus Herb: Omit paprika and use fresh rosemary, thyme, and orange zest.
• Spicy Chipotle: Add 1 tsp of chipotle powder and lime juice to the rub.
• Garlic Butter: Baste with melted garlic butter continuously while grilling.
• Honey Sriracha: A mix of honey, sriracha, and lime for a sweet and spicy kick.

Best pairings

A meal this flavorful deserves sides that complement rather than compete with the main event. Since you are already using your Arteflame, it makes sense to utilize the flat cooktop for your vegetables while the salmon smokes on the plank. Grilled asparagus is a classic choice; the char from the griddle adds a nice crunch that contrasts with the tender fish. Roasted baby potatoes, smashed and crisped up on the plancha with rosemary and sea salt, provide a hearty starch component. For a lighter option, a fresh cucumber and dill salad with a vinegar dressing cuts through the richness of the salmon. Beverage-wise, you cannot go wrong with a chilled Pinot Gris from Washington State or a light Pinot Noir, both of which have the acidity and fruit notes to balance the smoky sweetness of the dish.

Conclusion

This Washington Cedar Plank Salmon recipe is more than just a meal; it is a celebration of rustic cooking techniques that highlight the natural beauty of the ingredients. The cedar plank acts as a vessel for flavor, imparting a unique aromatic quality that you simply cannot achieve with a standard gas grill or oven. By using the Arteflame, you elevate the experience, engaging with the fire and the process of outdoor cooking. Whether you are a seasoned pitmaster or a weekend grilling enthusiast, this dish delivers impressive results every time. Gather your friends, fire up the grill, and enjoy the incredible flavors of the Pacific Northwest right in your own home. It is simple, elegant, and absolutely delicious.