Cedar Plank Salmon Recipe Inspired by California Pizza Kitchen: 1 Minute to Perfectly Grilled Salmon on a Cedar Plank

If you’ve ever dined at California Pizza Kitchen, you may recall their perfectly cooked cedar plank salmon—a dish that expertly combines smokiness, tenderness, and bold flavor. Creating this restaurant-quality entrée at home isn’t as difficult as you might think. Here’s a step-by-step guide to recreating CPK’s iconic cedar plank salmon recipe, perfect for a casual dinner or an impressive gathering. We’ll cover how to select the right salmon, prepare a flavorful marinade, and master the cedar plank grilling technique that elevates this dish.

Ingredients:

1. 4 salmon fillets (about 6 oz each, skin on or off)
2. 1 untreated cedar plank (about 12x6 inches)
3. 3 tbsp olive oil
4. 2 tbsp lemon juice
5. 1 tbsp soy sauce
6. 1 tbsp honey
7. 2 cloves garlic, minced
8. 1 tsp fresh grated ginger
9. Salt and freshly ground black pepper, to taste
10. Lemon slices and fresh herbs (e.g., dill or parsley) for garnish

Instructions:

1. Soak the Cedar Plank: Submerge the cedar plank in water for at least 1 hour (up to 4 hours). This prevents it from burning and infuses the salmon with subtle smoky flavors.
2. Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, soy sauce, honey, garlic, ginger, salt, and pepper.
3. Marinate the Salmon: Place the salmon fillets in a shallow dish or resealable bag. Pour the marinade over the fish, ensuring it’s well coated. Marinate in the refrigerator for 30 minutes to 1 hour.
4. Preheat the Grill: Prepare your grill for direct medium heat (about 375-400°F). If using a gas grill, turn one burner to medium. For charcoal, arrange the coals evenly. Clean the grates well.
5. Set Up the Plank: Remove the cedar plank from the water and place it on the hot grill for 2-3 minutes per side, until it begins to crackle and smoke.
6. Grill the Salmon: Lay the salmon fillets skin-side down on the cedar plank. Close the grill lid and cook for 12-15 minutes, depending on thickness, until the salmon flakes easily with a fork.
7. Serve: Carefully transfer the cedar plank to a heatproof platter, garnish with lemon slices and sprinkled herbs, and serve immediately.

Pro Design Tip: As a designer, I always consider the presentation of any meal. Serving cedar plank salmon directly on the board adds a rustic and sophisticated aesthetic, creating a restaurant-like experience at home. For even greater impact, consider pairing this dish with a beautiful side salad and thoughtfully selected dinnerware. If you love thoughtful presentation in every aspect of your home, you might enjoy exploring AI-powered interior design inspirations to elevate your kitchen and dining space as well.

Tips 1:

Always use an untreated cedar plank to avoid infusing your salmon with undesirable chemicals. Soaking the plank for longer intensifies the smokiness and helps control charring during grilling. For a citrusy twist, add thin slices of orange or lime atop the fillets while grilling.

FAQ

Q: Can I use frozen salmon for this recipe?

A: Yes, just be sure to thaw it completely and pat it dry before marinating for best flavor and texture.

Q: Do I have to use a grill, or can I use the oven?

A: You can bake cedar plank salmon in a 400°F oven, but you’ll miss some of the smoky grill flavor. Be sure to soak the plank as directed.

Q: How do I know when my salmon is perfectly cooked?

A: The flesh should be opaque and easily flake with a fork—usually 12-15 minutes on the grill, depending on thickness.

Q: Can I reuse cedar planks?

A: For food safety and maximum flavor, it’s best to use a new plank each time, unless the previous plank hasn’t charred and was only lightly used.

Q: What sides pair best with cedar plank salmon?

A: Fresh salads, roasted vegetables, or a citrusy quinoa work beautifully, bringing bright contrast to the rich, smoky fish.