Cedar Plank Salmon
★ Issue CMSC·20–016 · Published 14 Apr 2020
cedarcedar plankHooked

Cedar Plank Salmon.

Cedar smoke and Hooked seasoning turn wild salmon fork-tender in 20 minutes, no fuss

PREP 10 min
COOK 80 min
TOTAL 1:30h h
SERVES 2 people
HEAT mild
BLEND RATING 4.7 46 reviews · Hooked®
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You'll need
Cedar planksGrillInstant-read thermometer

Cedar smoke and Hooked seasoning turn wild salmon fork-tender in 20 minutes, no fuss

Ingredients

For The Salmon

  • 2 Fillets of fresh wild-caught salmon
  • 2 Cedar planks for grilling
  • Casa M Spice Co Hooked Fish Seasoning
  • 2 Ounces olive oil
  • 1 Lemon, sliced for garnish

Method

  1. 01

    Soak the cedar planks

    60 min

    Submerge planks in water for about an hour so they absorb moisture and won't ignite on the grill. This is non-negotiable—dry planks go up in flames.

  2. 02

    Set up your grill

    10 min

    Preheat only one side of the grill to medium heat, leaving the other side cool. You're creating a two-zone setup so the salmon cooks gently with smoke, not direct flame.

  3. 03

    Prepare the planks

    2 min

    Pull the planks from water and shake off excess. You want them wet enough to steam-cook the fish, not waterlogged.

  4. 04

    Dress the salmon

    3 min

    Place fillets on each plank, drizzle with olive oil, then coat generously with Hooked seasoning. The oil helps the spices adhere and flavors the fish as it renders.

  5. 05

    Smoke the salmon

    20 min

    Set planks on the cool side of the grill, close the lid, and let cedar smoke do the work. Monitor occasionally and rotate for even cooking; you're watching for fat to render and flesh to turn opaque, which signals doneness.

  6. 06

    Remove from heat

    1 min

    Carefully lift the planks off the grill and slide the salmon off onto a plate. Cedar planks stay hot, so mind your hands.

  7. 07

    Finish and serve

    2 min

    Drizzle with more olive oil if you want, squeeze fresh lemon over the top, and plate alongside grilled vegetables. The cedar smoke should be the star here—don't bury it.

From Mike's Notebook

01

Soak cedar planks at least two hours so they smoke instead of igniting.

02

Wild salmon renders enough fat on its own—the olive oil is just insurance against sticking.

03

Don't flip the fillet; the plank's heat does all the cooking from underneath.

Cooked It?

Tell us how it went.

Emmy Porter

Thank you Mike! I can not wait to try this recipe!! Hi to Manny too!
Kindest regards,
Emmy ( Jaymee Hernandez’s sister)