Cedar Planked March

March in Cleveland is awfully cold. Wind blowing. Snow drifts up to your waist and the oven is used to cook and then to help heat the house. Until 2012. Global warming? End of the world as predicted by the Mayans? Quirks in the jet stream? El nino or la nina? I don’t care. It was over 70 degrees for 10 straight days here.

I did not believe it the first week. The patio furniture and, most importantly, the grill remained in the protection of the garage. I knew the weather gods were just tempting me to pull everything out just to cover it all in ice and snow for a month. As day six turned into seven, I became a believer. The grill came out and was fired up the first night. Nothing sounded better than some cedar planked salmon.

It falls apart at the touch of a fork.

I had some nice sockeye filets (with the skin on one side). I used dark chili and Guajillo chili powders.

The planks will try to float, so you will have to place something heavy on them to keep the planks submerged.

As I was only spicing one side of my salmon, I was really able to cover the filets.

Placed on the grill.

Cedar Planked Salmon with Spice Rub



2 tsp hot or regular paprika

1 tsp chili powder

1 tsp Ancho chili powder

1/2 tsp brown sugar (use Splenda brown sugar for low carb)

1/2 tsp cumin

2 tsp kosher salt


2 salmon fillets

1 1/2 tsp olive oil

1 tsp maple syrup (omit for low carb)

2 cedar planks

Soak planks in water for at least one hour. Ensure they are fully submerged.

Combine rub ingredients in a small bowl. Preheat grill to medium low heat.

Brush salmon with oil and cover with spice rub. (I covered one side and left the skin on the other)

Place planks on grill and close lid for approximately 3 minutes. Open grill, turn planks over and place salmon on planks. Grill with lid closed for 12-15 minutes. There is no need to flip the salmon (in fact best not to). Remove planks from grill, drizzle with syrup and serve. Remember: salmon will continue to cook after removing plank from grill.

Source: www.fireandflavor.com

Tags: , , , , , , , , , , , ,

Categories: Grilled, kosher, Low Carb, Main Dish, Recipes, Seafood

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

81 Comments on “Cedar Planked March”

  1. cpsingleton42
    March 30, 2012 at 11:07 am #

    aaaaaarrrrrrrrrrrrrggggggggggggghhhhhhhhhhh!!! now I’m hungry!!!


  2. Chuck
    March 30, 2012 at 11:09 am #

    Whew…looks good!


  3. March 30, 2012 at 11:10 am #

    Wow this sounds fabulous! I’ll have to wait a bit longer to be able to get our grill out up here (in Alaska) but we definitely have salmon at our fingertips!


    • March 30, 2012 at 11:13 am #

      I am soooo jealous that you get fresh salmon. I can still taste that copper river salmon I first had two years ago.


  4. March 30, 2012 at 11:13 am #

    Yum! Yes, we’ve definitely had a warm winter here in North Carolina, too. Very strange. But it’s meant more grilled pizzas and grilled fish, which I’m not complaining about. That salmon looks divine.


  5. March 30, 2012 at 11:21 am #

    That looks good. I love salmon and learning to cook more fish dishes. Glad you posted this recipe. This will go into my “goin to try” box. 🙂 Where do you get cedar plank? Is there food grade kind? Thanks!


    • March 30, 2012 at 11:26 am #

      You will find in a number of stores (check where the fresh seafood is sold or the butcher counter) food grade planks.


  6. March 30, 2012 at 11:25 am #



  7. March 30, 2012 at 11:29 am #

    Yum! Sounds like a keeper. We’ve had warm weather here too. Not complaining but it is weird… already put out the furniture and put up a gazebo!


  8. March 30, 2012 at 11:44 am #

    I have never used the cedar planks, but I do salmon on the grill often. This one will go in the queue for future dinners!

    The weather here in St. Louis has been just as crazy. No heat on for weeks, and we might have to turn the AC on later in the weekend. They are forecasting 92! Gorgeous, but a little creepy too.


  9. March 30, 2012 at 11:53 am #

    March weather in Omaha is typically more capricious than this year. This early summer weather is simply wrong and I am not adjusting to it well. But I sure want to make that salmon. Since it is hard to get good fish and seafood in Omaha, we tend to depend on Absolutely Fresh, a store that gets fresh shipments flown in every morning from the coats. Sitting right in the middle of the country, it could be either coast and I don’t really know which. It costs a bit more, but it is the only way to get quality in the Great American Desert.


    • March 30, 2012 at 11:56 am #

      Maybe we can get a Ranting Chef food barter going. Anyone from Seattle want to send fresh salmon to Omaha in return for…..steaks? 😉


      • March 30, 2012 at 12:37 pm #

        They do beef rather well out here. And pork. I never heard of featherbones back home in the Northwest. In a city with more restaurants per capita than any other in the U.S., I had to learn to love sushi in order to get good fish when going out to dinner. Omaha is such a strange place.


      • March 30, 2012 at 12:52 pm #

        What if I send the Salmon from Seattle, you cook it and send it back. : )
        That Salmon looks amazing!


      • March 30, 2012 at 12:56 pm #

        Oh man…Deal. But I get to keep some!


      • March 30, 2012 at 1:23 pm #

        : )


  10. March 30, 2012 at 12:34 pm #

    Salmon on a cedar plank, there’s nothing better. Ever tried some ribs on cedar? Only problem with red meat is the planks have to be kept separate from the ones used for fish but the flavor is sooo great. 🙂


  11. March 30, 2012 at 12:40 pm #

    Can you recomand any good diet? 🙂


    • March 30, 2012 at 12:55 pm #

      I have to readily admit I am not a nutritionist, so may leave that question to any of my readers who are.


  12. March 30, 2012 at 12:51 pm #

    oh, my, yum!


  13. March 30, 2012 at 1:15 pm #

    Yumm. Now I have to go in search for untreated cedar planks. Great idea for the BBQ. Enjoy the warm weather. Maybe a dumb question but how often can you use the plank? Novice bbqer here.


    • March 30, 2012 at 1:26 pm #

      Yes you can. If the plank is not too singed (and if you soak it long enough it won’t) you can reuse. I’ve heard the recommendation to turn the plank over on the hot grill for a few minutes to burn off most of the food residue and then to wash with water only. I reuse only one other time but know people who do a toal of four times. The cedar flavor may diminish over time. If you are using it for pork or poultry, I would probably not reuse.


      • March 30, 2012 at 5:19 pm #

        I like the sound of this bbqing. Thanks for explaining about the plank. Feeling enthused to cook salmon again. The last it was pan fried salmon tikka and tasted really “fatty.”


  14. March 30, 2012 at 1:26 pm #

    That salmon is perfect! I’ll have to look for my planks.


  15. March 30, 2012 at 1:52 pm #

    I wish you were the cook at my house!


  16. March 30, 2012 at 2:10 pm #

    Even Wisconsin weather allowed me to use the grill already this year! The weather is frightening, but I’m enjoying grilling weather while it lasts. Cedar plank salmon sounds fabulous.


  17. March 30, 2012 at 2:23 pm #

    I was just gifted with two salmon planks, but don’t have a grill yet and I have to buy salmon, but oh..that looks just so good!


  18. March 30, 2012 at 3:10 pm #

    These look delicous!


  19. March 30, 2012 at 3:36 pm #

    Recipe sounds awesome. Fortunately, here in Connecticut we’ve had a mild winter and we never put the grill away. Actually, it came in handy during one horrible ice storm that knocked out power for 90% of the state and then brought with it unseasonably cold weather — in October — for the duration of the power outage.

    I’ve never heard of cooking on the cedar planks. Definitely going to try this recipe out, hopefully, this weekend.



  20. Thandiwe
    March 30, 2012 at 6:09 pm #

    March in Cleveland was one of the reasons I sought refuge in a southern California college. Yes, this has indeed been a strange spring everywhere. And your salmon recipe will be a much anticipated addition to my springtime cooking here in North Carolina. Thanks!


  21. project1979
    March 30, 2012 at 6:09 pm #

    THANK YOU so much for the recipes and for the follow!
    Keep on, keepin on 🙂


  22. mrscmonkey
    March 30, 2012 at 6:20 pm #

    Reblogged this on mrscmonkey's Blog and commented:


  23. March 30, 2012 at 6:55 pm #

    You have some recipes here that make anybody hungry,regardless that they just ate 😀


  24. March 30, 2012 at 7:06 pm #

    We experienced the same run of beautiful weather, but no grilling was going on here. Can’t wait to try that salmon. 🙂


  25. March 30, 2012 at 7:46 pm #

    I am in love with salmon.. and this recipe is definitely up my alley. I just love the rub. I can’t wait to make this.. I may actually make this next week 🙂


  26. It’s been pretty warm here too, but then it doesn’t really get too cold down here in the South. 😉 Your salmon recipe sounds delicious, perfect for this beautiful weather! 🙂


  27. March 30, 2012 at 7:53 pm #

    Great post. Going to try these once we get our grilled fired up!


  28. March 30, 2012 at 8:08 pm #

    The days are getting longer and warmer, perfect to grill. Thanks for the idea.


  29. March 30, 2012 at 8:22 pm #

    Ooooooh the cedar plank Salmon sounds great! Wish I was good at grilling.Going to sear it with the same spices and try it.


  30. March 30, 2012 at 9:16 pm #

    Sounds great! Too bad I don’t like fish … 😦 … That just means more for the rest of you … 🙂 … Thanks for sharing … Dorothy …


  31. March 30, 2012 at 10:14 pm #

    my hubby has been wanting to try something cedar planked. I really like the combination of spices in this recipe. I think we may have to omit the salt and try this sometime soon. It has also been nice and warm here in Louisiana. I think it is about time to get the grill going.


  32. March 30, 2012 at 10:28 pm #

    Oh now… THAT looks entirely too awesome not to try! I know what’s on the menu tomorrow night! Thank you!!


  33. MNorthrup Tampa, Florida
    March 30, 2012 at 11:42 pm #

    RANTING CHEF: Please send your email address and/or phone # to me at: ;MNorthrup.Tampa@gmail.com or text/call me at 813-516-6694. I wanted to ask you something about your BLOG. Very sincerely, MNorthrup~Tampa


  34. March 31, 2012 at 12:24 am #

    I was just thinking today about buying a grill for our new patio. Now I see one of my favorite foods, cedar-planked salmon here, I intend to make it soon! And we agree with you that we’ll happily take the 70-degree days in March anytime!


  35. March 31, 2012 at 12:30 am #

    Love these! Thank you!!


  36. March 31, 2012 at 12:57 am #

    What an interesting way to cook salmon – thanks, really enjoyed this post.


  37. March 31, 2012 at 2:12 am #

    Lovely! I have to save this, so informational.


  38. March 31, 2012 at 3:22 am #

    very interesting recipe! I love salmon!


  39. Sue Orfila
    March 31, 2012 at 9:01 am #

    As you know, here in your boyhood town we grill all year. A very dry year too. Will BBQ tomorrow. Thanks for the recipe!


  40. March 31, 2012 at 10:07 am #

    That looks outstanding. How very yummy.


  41. March 31, 2012 at 1:03 pm #

    With the exception of a driving rain, I will grill in just about any meteorological environment. I’ve never done cedar plank grilling but your post shows it is interesting and relatively easy. Thanks.


  42. March 31, 2012 at 10:33 pm #

    This is now the TOP recipe for me when I get back to the United States. Sound s perfect. I’ve been craving salmon for weeks.


  43. April 1, 2012 at 12:24 am #

    Very interesting info!Perfect just what I was looking for!


  44. April 1, 2012 at 12:24 am #

    you know I’ve always wanted to try this, I think I should do this before the winter hit us in full swing. Just wondering where I will get this planks of wood?


  45. April 1, 2012 at 6:40 am #

    love it! I am going to try this soon as well. If it works, I will post a pic on my blog 🙂


  46. April 1, 2012 at 11:56 am #

    I’d like to try this at home, but i live in an apartment with no grill access. Do you think I can put the cedar on a stove top grill/griddle and get the same effect?



    • April 2, 2012 at 8:35 pm #

      If you are cooking with gas, be careful the flame is not too high as the plank may catch fire. Over electric or on a griddle it may not have the same effect. In either case, if you can cover the plank and fish to allow the cedar smoke filter into the fish, it might work.


  47. April 1, 2012 at 5:28 pm #

    i could eat salmon every day and this version looks delicious!
    thanks for stopping by today 🙂


  48. April 2, 2012 at 11:49 am #

    I was just debating this week whether or not to try those cedar planks & wondered if you can re-use them. Noticed that you did answer that question & that the flavor diminishes after about 4 times. So I’m going to assume that you really can pick up some good flavor from the planks? Alas, I’m still waiting for my husband to “take a look at” what’s wrong with our grill. That could take a while.


  49. Lu
    April 2, 2012 at 12:39 pm #

    ok, so now I’m drooling…


  50. April 3, 2012 at 11:34 pm #

    I love this… I’m always amazed at how many people try this and forget to soak the planks first llol! I once tried adding apple cider to the water and let the planks soak overnight… the boards only picked up a little apple flavor.


  51. denisehowe
    April 4, 2012 at 6:21 am #

    Wow all your food looks so good, but the salmon for sure is a must try!


  52. April 5, 2012 at 9:41 am #

    I really appreciate this post. I have been looking all over for this! Thank goodness I found it on Google. You have made my day! Thank you again…


  53. April 6, 2012 at 9:01 am #

    Looks amazing! We’ll have to try that sometime. Thank you for the Like on my blog, too.


  54. April 8, 2012 at 1:52 pm #

    Thank you for taking your time and read my recipes. I wish I could be a real blogger like you.
    This recipe sound good in 2 weeks when I’m opening my trailer. I’ll let you know.


  55. April 11, 2012 at 5:28 pm #

    I made this last night. Great recipe! Thanks for sharing!


  56. April 11, 2012 at 5:31 pm #

    Reblogged this on Culinary Diversion and commented:
    Made this last night and it’s a keeper so it’s going onto Culinary Diversion


  57. April 11, 2012 at 5:31 pm #

    Reblogged this on Culinary Diversion and commented:
    Made this last night and it’s a keeper so it’s going onto Culinary Diversion


  58. April 13, 2012 at 6:22 pm #

    I simply want to mention I am all new to blogs and absolutely liked you’re web site. Probably I’m planning to bookmark your blog . You amazingly have fantastic posts. Cheers for revealing your web site.


  59. April 15, 2012 at 5:04 pm #

    Thanks for stopping by my blog. Had you not, I never would have known of the opportunity to view your salmon post. I’ve been wanting to prepare cedar plank salmon, but had no idea how to go about it. With your post and suggestions, I’m set to go with a gift of salmon that is in our fridge.


  60. April 15, 2012 at 5:11 pm #

    Is this recipe really, really spicey? Or mildly spicey? I can handle a little spice but not tons. So, if really spicey, I would modify (although I don’t have a clue what modifications I should make). Thank you for any help/advice.


  61. April 17, 2012 at 10:15 pm #

    I have had a cedar plank since my wedding but never made salmon on it… maybe this is a sign!


  62. May 18, 2012 at 7:07 pm #

    Does the brown sugar make this dish really sweet, or is it subtle? I’m from Alaska, so I have plenty of Salmon but most of my family members don’t like it when it’s too sweet. It sounds fabulous to me though =)


  63. June 14, 2012 at 1:46 pm #

    Thanks for liking my blog. I never knew how to work with planks. This is a good, simple technique. Thanks!


  64. July 1, 2012 at 7:22 pm #

    Hey there I am so delighted I found your webpage, I really found you
    by mistake, while I was browsing on Yahoo for something else, Nonetheless I am here now and would just like to say thank you
    for a tremendous post and a all round interesting blog (I
    also love the theme/design), I don’t have time to go
    through it all at the moment but I have book-marked it and also added your RSS feeds,
    so when I have time I will be back to read a great deal more, Please do keep up
    the great b.


  65. July 5, 2017 at 4:20 pm #

    Good post! We are linking to this particularly great post
    on our website. Keep up the great writing.



  1. July 4th Food! | Rantings of an Amateur Chef - July 3, 2013

    […] Cedar Planked Salmon, Dirty P’s Garlic-Ginger Chicken Thighs, Drunken Chicken,  Grilled Pork Tenderloin with Blackberry BBQ Sauce, Grilled Pork Tenderloin with Grilled Pineapple Salsa,  Grilled Portobellos with Mozzarella Salad, Grilled Tri-Tip, Grilled Venison Tenderloin,  London Broil with Garlic and Herbs, Mustard Glazed Pork Loin, Peppercorn Steaks with Bourbon Sauce, Pulled Pork, Ribeye Bites, Spicy Bar-B-Que Briskett, Tilapia & Summer Vegetable Packets, […]


  2. Labor Day Cookout Food! | Rantings of an Amateur Chef - September 2, 2013

    […] Cedar Planked Salmon, Dirty P’s Garlic-Ginger Chicken Thighs, Drunken Chicken,  Grilled Pork Tenderloin with Blackberry BBQ Sauce, Grilled Pork Tenderloin with Grilled Pineapple Salsa,  Grilled Portobellos with Mozzarella Salad, Grilled Tri-Tip, Grilled Venison Tenderloin,  London Broil with Garlic and Herbs, Mustard Glazed Pork Loin, Peppercorn Steaks with Bourbon Sauce, Pulled Pork, Ribeye Bites, Spicy Bar-B-Que Briskett, Tilapia & Summer Vegetable Packets, […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: