Cedar Plank Grilled Salmon: Elevate Your Grilling with Easy Smoky Flavor & Herb Chimichurri Guide
There’s a culinary magic that happens when salmon meets the gentle heat of a grill, infused with the subtle, sweet smoke of cedar. This isn't just about cooking; it's an experience. The result is consistently moist, flaky salmon imbued with an irresistible aroma that transports you to a gourmet campfire. And when paired with a vibrant, zesty
mixed herb chimichurri, you've got a showstopper dish that’s deceptively easy to make, perfect for any occasion from a casual weeknight dinner to an impressive backyard gathering.
The beauty of
cedar plank grilled salmon with mixed herb chimichurri lies in its simplicity and the depth of flavor it achieves. The plank acts as a natural buffer, protecting the delicate fish from direct flame while imparting that signature smoky essence and keeping it incredibly moist. Meanwhile, the fresh chimichurri cuts through the richness of the salmon, adding a burst of herbaceous brightness that is simply divine.
The Magic of Cedar Plank Grilling: Unleashing Smoky Flavor
Cedar plank grilling isn't just a technique; it's a sensory journey. The plank serves multiple purposes: it prevents the fish from sticking to the grates, creates a barrier against harsh direct heat, and most importantly, as it heats up, it releases aromatic steam and smoke directly into the food. This dual action of steaming and smoking ensures your salmon is incredibly moist and infused with that distinct, earthy cedar flavor. It's a game-changer for anyone who loves grilled fish but struggles with dryness or sticking.
Prepping Your Plank: The Essential Soak (and the Roasting Pan Hack!)
Before any grilling can begin, your cedar plank needs a good soak. This crucial step prevents the plank from catching fire on the grill and allows it to generate that flavor-infusing steam. But finding a container large enough for those generous planks can sometimes be a challenge.
Many home cooks, myself included, have faced the dilemma of not having a suitably sized vessel. Imagine the scene: a frantic search for anything big enough, even contemplating a sterilized bathroom sink in a pinch! Thankfully, there's a much more elegant solution: a standard turkey roasting pan. Its elongated shape and depth are absolutely perfect for fully submerging most cedar planks. If you don't have a turkey pan, any extra-large roasting pan will do, or you could opt for smaller planks designed for individual servings. A large cooler filled with water can also work in a pinch!
To ensure your plank stays fully submerged, place a heavy object like a full mason jar or a sturdy plate on top of it. Aim to soak your cedar plank for at least 2-4 hours, or even overnight, in water. Some enthusiasts even suggest soaking in apple cider, wine, or beer for an extra layer of flavor complexity. For more innovative approaches to cedar plank grilling and the versatility of chimichurri, explore our guide on
Master Cedar Plank Grilling: Roasting Pan Hack & Versatile Chimichurri.
Crafting Your Vibrant Mixed Herb Chimichurri
While the cedar plank works its smoky magic, the
mixed herb chimichurri is the vibrant counterpoint that elevates this dish from excellent to extraordinary. Originating from Argentina and Uruguay, chimichurri is traditionally a uncooked sauce used for grilled meats, packed with fresh herbs, garlic, vinegar, and olive oil. Its bright, acidic, and herbaceous notes perfectly complement the rich, smoky salmon.
Key Ingredients for a Bright, Fresh Flavor
For our mixed herb chimichurri, a combination of fresh herbs provides the most dynamic flavor profile. We recommend:
- Fresh Parsley: The backbone of any good chimichurri, offering a fresh, slightly peppery flavor.
- Fresh Cilantro: Adds a bright, citrusy, and slightly pungent note that pairs beautifully with salmon.
- Fresh Basil: Contributes a sweet, aromatic depth, complementing the other herbs.
- Fresh Garlic: Essential for a pungent, savory kick.
- Red Wine Vinegar: Provides the crucial acidity that brightens and balances the sauce.
- Extra Virgin Olive Oil: Binds everything together and carries the flavors.
- Red Pepper Flakes (optional): For a subtle warmth and hint of spice.
- Salt and Freshly Ground Black Pepper: To taste.
While you can certainly make a delicious chimichurri with just one herb (cilantro is fantastic on its own!), using all three creates a more complex and satisfying flavor. Simply finely chop all the fresh herbs and garlic, then whisk them together with the vinegar, olive oil, and seasonings. Allow it to sit for at least 15-20 minutes for the flavors to meld.
Beyond Salmon: Versatility of Your Chimichurri
Don't limit this incredible sauce solely to your salmon! This vibrant chimichurri is incredibly versatile. It's fantastic with grilled chicken, steak, lamb, or pork. Drizzle it over roasted vegetables, use it as a dressing for a hearty grain bowl, or even stir it into scrambled eggs for a gourmet breakfast. Its fresh, zesty character makes it an ideal condiment for almost anything that comes off the grill, or anything that needs a burst of fresh flavor.
Grilling Your Salmon to Perfection: Smoky & Flaky
With your plank soaked and your chimichurri ready, it's time to bring it all together on the grill. The process for achieving perfect
cedar plank grilled salmon is straightforward, ensuring a moist interior and that coveted smoky crust.
Setting Up Your Grill & Placing the Salmon
Preheat your grill to a medium heat, aiming for around 375-400°F (190-200°C). For gas grills, this usually means setting burners to medium. For charcoal, bank coals to one side for indirect cooking if desired, though direct medium heat works well for cedar planking too.
Once hot, place the soaked cedar plank directly over the heat. Allow it to heat up for 3-5 minutes until it starts to smoke slightly and crackle, indicating it's ready. While the plank heats, pat your salmon fillets dry with paper towels and season generously with salt and freshly ground black pepper, or your favorite fish rub.
Carefully place the salmon, skin-side down (if present), directly onto the smoking cedar plank. Close the grill lid to allow the smoke and heat to circulate around the fish.
The Chimichurri Application: Timing & Safety
The timing of applying the chimichurri is key to preserving its fresh, vibrant flavor. We recommend spreading an even layer over the salmon halfway through the cooking time. This allows the herbs to lightly warm and infuse into the fish without losing their brightness to prolonged direct heat.
An important food safety tip: when applying the chimichurri, use a clean spoon or utensil to scoop the sauce onto the fish without touching the raw or partially cooked salmon. Then, use a separate, clean utensil (or the back of the spoon you used to scoop) to spread it evenly. This prevents any potential cross-contamination between the raw fish and the fresh, un-cooked chimichurri, especially if you plan to serve extra sauce on the side or save leftovers. If you need more sauce while spreading, grab another clean spoon.
Knowing When It's Done
The cooking time will vary depending on the thickness of your salmon fillets and your grill's temperature. Generally, salmon on a cedar plank takes about 15-25 minutes. You'll know your salmon is done when it easily flakes apart with a fork at its thickest point. The internal temperature should reach 145°F (63°C) for food safety. Be mindful of the plank; if it starts to flare up excessively, you can spray it with a water bottle or move it to a cooler part of the grill, but a little charring and smoke is part of the appeal.
Savoring & Leftovers: Creative Ways to Enjoy
Once your cedar plank grilled salmon with mixed herb chimichurri is perfectly cooked, carefully remove the plank and salmon from the grill. Let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring a tender and flavorful bite. Serve with extra chimichurri on the side for dipping, and perhaps a fresh lemon wedge.
Incredible Leftover Ideas
If you're lucky enough to have leftovers (which is often the case if you make a double batch of chimichurri!), they are truly a treat. The salmon holds its smoky flavor beautifully and the chimichurri acts as an excellent dressing. A fantastic idea, inspired by the abundance of summer produce, is to create a vibrant salad:
- Combine mixed greens with cubed leftover salmon.
- Add a touch of sweetness with diced Champagne mango or another seasonal fruit.
- For crunch, toss in crushed plantain chips or toasted nuts.
- Drizzle generously with leftover chimichurri, which doubles as an amazing salad dressing.
Beyond salads, leftover cedar plank salmon can be transformed into delicious salmon tacos, flaky salmon cakes, a quick and healthy salmon pasta, or even a flavorful salmon spread for crostini. The chimichurri keeps well in an airtight container in the fridge for several days, making future meals quick and easy. For even more inspiration on making the most of your grilled salmon and chimichurri, check out
Showstopper Cedar Plank Salmon with Fresh Herb Chimichurri & Leftover Ideas.
Conclusion
Mastering
cedar plank grilled salmon with mixed herb chimichurri is a rewarding culinary achievement that brings gourmet flavors to your backyard. From the initial soak of the plank to the final drizzle of vibrant chimichurri, each step contributes to a dish that is rich in flavor, moist in texture, and visually stunning. This recipe offers a unique blend of smoky depth and fresh brightness, making it a truly unforgettable meal. So fire up your grill, embrace the cedar plank magic, and get ready to impress with this easy yet elegant dish. Your taste buds will thank you!
