Discover the simple elegance of cooking fish on a cedar plank—a time-honored method that adds a whisper of smoky flavor and keeps your fillet tender and moist. Whether you're grilling outdoors or baking in the oven, this technique brings out the best in wild-caught favorites like salmon and black cod. Follow our step-by-step guide to create a rustic, flavorful meal that’s as impressive as it is easy.
How to Cook Fish on a Cedar Plank (Grill or Oven)
Cooking fish on a cedar plank is a simple, flavorful way to impress guests and elevate your dinner game. This classic technique infuses the fish with a subtle smoky aroma while keeping it juicy and tender. Here’s how to do it right—on the grill or in the oven.
What You Need
* 1 untreated cedar plank
* Fish like salmon or halibut
* Olive oil, seasoning, or your favorite marinade
* A grill or an oven
Important: Soak the plank in water (or wine/juice for extra flavor) for at least 1 hour before cooking. If you are short on time, you can cheat by soaking in hot water for at least 20 minutes.
* 1 untreated cedar plank
* Fish like salmon or halibut
* Olive oil, seasoning, or your favorite marinade
* A grill or an oven
Important: Soak the plank in water (or wine/juice for extra flavor) for at least 1 hour before cooking. If you are short on time, you can cheat by soaking in hot water for at least 20 minutes.
Soaking is a critical step because it keeps the planks from burning on the grill and infuses the fish with steam while it cooks.
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Grill Method
1. Preheat grill to medium-high (375–400°F).
2. Place the pre-soaked plank with the seasoned fish on the grill over indirect heat.
3. Close the lid and cook for 15–25 minutes, until fish flakes easily.
4. Watch for flare-ups—keep a spray bottle handy just in case!
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Oven Method
1. Preheat oven to 350°F.
2. Place the pre-soaked plank on a baking sheet, then add seasoned fish.
3. Bake for about 15 minutes, or until done. Longer for thicker fish. Check at 12 minutes for halibut.
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Tips and Pairings
* Place fish skin side down.
* Great with maple glaze, herb butter, lemon drizzle, soy-ginger marinade...and many more!
* You can reuse lightly toasted planks, but compost charred ones.
Cooking on a cedar plank adds rustic charm, retains moisture, and adds a subtle smoky flavor to your favorite wild fish. Try it next time you fire up the grill—or bring a little smoke to your oven!
