How You Can Cook Cedar Plank Salmon on a Blackstone Griddle in 5 Steps

To cook cedar plank salmon on your Blackstone griddle, start by soaking the plank in water for at least an hour to keep it from burning. Preheat the griddle to medium heat around 350°F and lightly oil the surface. Season your salmon with salt, pepper, herbs, and a drizzle of olive oil. Place the salmon skin-side down on the soaked plank, then set the plank on the griddle. Grill for 12-15 minutes until the salmon flakes easily—there’s more to master for perfect results.

Soak and Prep Your Cedar Plank for Salmon

Before you place your salmon on the cedar plank, soak the plank in water for at least an hour. This step prevents the wood from catching fire or burning too fast on your Blackstone griddle.

You can soak it in plain water, or add a splash of white wine or apple juice for extra flavor. Make sure the plank is fully submerged or weighted down so it doesn’t float.

Once soaked, pat the plank dry with a towel to remove excess water but keep it damp enough to produce aromatic steam. Next, lightly oil the plank’s surface or brush the salmon with olive oil to prevent sticking.

Now your cedar plank is ready to infuse your salmon with that signature smoky, woodsy taste.

Preheat Blackstone Griddle for Cedar Plank Salmon

Once your cedar plank has been soaked and prepped, it’s time to get your Blackstone griddle ready.

Preheating the griddle properly guarantees even cooking and that smoky cedar flavor you’re aiming for. Follow these steps to set the perfect temperature:

• Turn on your Blackstone griddle to medium heat, around 350°F (175°C).
• Allow it to heat up for about 10-15 minutes, checking the temperature with a built-in gauge or infrared thermometer.
• Lightly oil the griddle surface to prevent sticking once you place the plank down.
• Place the soaked cedar plank on the griddle for 2-3 minutes to warm it gradually before adding the salmon.

This careful preheating helps your salmon cook evenly without burning the cedar plank.

Season the Salmon

Three key ingredients will elevate your cedar plank salmon: salt, pepper, and fresh herbs.

Start by patting the salmon dry with paper towels to guarantee the seasoning sticks well. Sprinkle kosher salt evenly over the surface to enhance the natural flavors. Add freshly ground black pepper for a subtle heat that complements the fish.

Next, choose fresh herbs like dill, thyme, or parsley; chop them finely and press them gently onto the salmon. These herbs add a bright, aromatic touch that pairs beautifully with the cedar’s smoky notes.

If you like, drizzle a little olive oil or melted butter to help the seasonings adhere and keep the fish moist.

Seasoning carefully now sets the stage for a delicious, perfectly flavored cedar plank salmon.

Place Salmon on the Cedar Plank and Grill

Place the seasoned salmon skin-side down onto the soaked cedar plank, making certain it lies flat and centered. This helps the fish cook evenly and absorb that smoky cedar flavor.

Next, place the plank directly on your preheated Blackstone griddle set to medium heat. Keep these tips in mind as you grill:

• Monitor the heat to prevent the plank from catching fire; lower the temperature if needed.
• Close any nearby griddle covers to trap heat and infuse the salmon with smoky aroma.
• Avoid moving the salmon too soon to prevent sticking; let it cook undisturbed.
• Use tongs or a spatula to gently lift the plank when it’s time to check or move it.

This method guarantees your salmon cooks perfectly on the cedar plank.

Check Salmon Doneness and Serve

After about 12-15 minutes of grilling, check your salmon for doneness by gently pressing the thickest part with a fork or your finger—you want it to flake easily but still look moist inside.

If it resists flaking or appears raw, give it a few more minutes. Remember, overcooking dries out the fish, so keep a close eye.

Once done, carefully remove the cedar plank with the salmon from the griddle using heat-resistant gloves or tongs.

Let it rest for a couple of minutes to allow the juices to redistribute.

Then, serve the salmon directly on the plank for a rustic presentation or transfer to a plate.

Pair it with your favorite sides and enjoy the smoky, tender flavors you created on your Blackstone griddle.

Frequently Asked Questions

Can I Reuse Cedar Planks for Multiple Salmon Cookings?

You can reuse cedar planks a few times, but don’t expect them to last forever. Just soak them well before each use, clean off residue, and replace when they start cracking or losing aroma for best flavor.

What Type of Wood Planks Are Safe for Grilling Besides Cedar?

You can use alder, maple, hickory, or fruitwoods like apple and cherry—they’ll transform your grill into a flavor explosion! Just avoid softwoods like pine, which can release toxic sap and ruin your meal.

How Do I Clean My Blackstone Griddle After Cooking Salmon?

After cooking salmon, let your Blackstone griddle cool slightly, then scrape off residue with a spatula. Wipe it down using a damp cloth or paper towel, and apply a thin layer of oil to prevent rust.

What Are the Health Benefits of Cedar Plank Cooking?

You’ll kill two birds with one stone using cedar plank cooking—it infuses food with natural antioxidants and reduces harmful compounds from charring. Plus, it keeps salmon moist, enhancing flavor and preserving nutrients for a healthier meal.

Can I Cook Other Types of Fish on Cedar Planks Using a Griddle?

Yes, you can cook other fish like trout, cod, or halibut on cedar planks using a griddle. Just soak the plank first, preheat the griddle, and enjoy that smoky, flavorful finish every time!

Conclusion

Now that you’ve mastered cedar plank salmon on your Blackstone griddle, you’re ready to channel the spirit of Northwest campfires and lakeside feasts. Just like a seasoned chef by a roaring fire, you’ve combined simple steps with bold flavors to create a meal that sings with smoky, tender perfection. So grab your friends, plate it up, and savor the taste of outdoor tradition right from your backyard grill.