Paley’s Grilled Cedar Plank Salmon Recipe: A Restaurant-Quality Meal at Home
Calling all seafood lovers! Today, we’re diving into a recipe that will tantalize your taste buds and impress your guests: Paley’s Grilled Cedar Plank Salmon. This dish isn’t just flavorful, it’s also visually stunning and perfect for a special occasion.
Imagine this: a perfectly cooked salmon fillet infused with the smoky aroma of cedarwood, nestled on a bed of fresh herbs and caramelized onions. Sounds delicious, right? Well, it gets even better. This recipe is surprisingly simple to prepare, requiring minimal ingredients and cooking time.
So, fire up your grill, preheat your oven, or gather your ingredients for the stovetop version (we’ve got you covered!), because we’re about to embark on a culinary journey to restaurant-quality dining at home.
We first enjoyed this grilled cedar plank salmon while visiting our good friends Michele and Ash at Paley’s Place in Portland, Oregon. If you have the chance to visit Portland, I highly recommend this restaurant. It’s located in a historic home, and the food is just spectacular.
How to Make Paley’s Grilled Cedar Plank Salmon
Ingredients:
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- Zest of 2 oranges
- 1 bulb garlic, chopped
- 1 large sweet Maui or Walla Walla onion, thinly sliced
- 1/2 cup chopped fresh basil leaves
- 1/4 cup olive oil
- 2 (6-ounce) salmon fillets, skin-on
- Cedar plank (soaked in water for at least 2 hours)
Optional sides:
Prepping the Salmon and the Plank
In a small bowl, combine the kosher salt, brown sugar, and orange zest. This dry rub will infuse the salmon with a sweet and savory flavor, while the orange zest adds a bright citrusy note.
Generously coat both sides of the salmon fillets with the prepared rub. Set them aside to marinate for at least 30 minutes, or up to 2 hours, for deeper flavor. While the salmon is marinating, preheat your grill to medium-high heat (around 400°F). If grilling isn’t an option, preheat your oven to 450°F.
Grilling the Cedar Plank Salmon
- Brush the cedar plank on both sides with 3 tablespoons of the olive oil. Spread the chopped garlic on the plank, the same size as your salmon fillet. Place the salmon on the garlic, and cover evenly with the chopped basil, onion slices and remaining 3 tablespoons olive oil.
- Place the plank on the grill. It should ignite. If not, add a few drops of oil onto the burners or coals. Let the plank burn all the way around the fish. Once most of the exposed plank has burned, close the grill. The fire should go out.
- Cook salmon without turning about 15 minutes. When done, it should reach 130°F on a thermometer inserted in the thickest part. Serve immediately.
Cooking Cedar Plank Salmon in your Oven
If you don’t have a grill, use this method:
- Preheat your oven to about 450 F.
- Brush the cedar plank with olive oil and put it in the oven until your kitchen “smells like a hot sauna,” about 30 minutes.
- Once the oven is hot, carefully place the salmon fillet, skin-side down, on the plank. Top with the onions and fresh basil leaves.
- Bake the salmon for 15-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
The Grand Finale
Once cooked through, carefully remove the cedar plank from the grill or oven. Use a spatula to transfer the salmon to a serving plate, along with the bed of caramelized onions and fresh basil. The cedar plank will be hot, so handle it with care using oven mitts.
Watch how to make this recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Elevate Your Meal (Optional)
For a complete and festive meal, pair your Paley’s Cedar Plank Salmon with our Swedish beets and creamed spinach recipes. These sides complement the salmon beautifully, adding pops of color, contrasting textures, and well-rounded flavor profiles.
A Culinary Adventure Awaits
And there you have it! Paley’s Grilled Cedar Plank Salmon, a restaurant-worthy dish you can easily prepare at home. With its simple ingredients, easy-to-follow steps, and incredible flavor, this recipe is sure to become a crowd-pleaser.
Update: I was saddened to learn that Paley’s Place has permanently shut down, but did find out that Chef Vitaly is now sharing his gifts on Instagram Live at 5 p.m. every Friday. You can view the archives here.
More Seafood Recipes
- Apricot & Honey Smoked Salmon
- Maple Glazed Grilled Salmon
- Easy Cedar Plank Salmon
- Smoked Salmon Dip
- Salmon Sandwich with Spinach and Feta
- Smoked Salmon Tacos
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Paley’s Grilled Cedar Plank Salmon
Recipe by Jason Hill – CookingSessions.comEquipment
Ingredients
- 2 pounds salmon bones removed with tweezer or small pliers
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 oranges (zest only)
- 1 bulb garlic
- 1 large sweet Maui or Walla Walla onion
- 1/2 cup chopped basil leaves
- 1/4 cup olive oil
Instructions
- Mix the salt, brown sugar and orange zest.
- Place the salmon in a large glass casserole dish. Cover the fish generously with the rub on both sides. Refrigerate for 2 hours.
- Preheat your gas grill to about 450 F.
- Brush the cedar plank on both sides with 3 tablespoons of the olive oil.
- Spread the chopped garlic on the plank, the same size as your salmon fillet. Place the salmon on the garlic, and cover evenly with the chopped basil, onion slices and remaining 3 tablespoons olive oil.
- Place the plank on the grill. It should ignite. If not, add a few drops of oil onto the burners or coals. Let the plank burn all the way around the fish. Once most of the exposed plank has burned, close the grill. The fire should go out.
- Cook salmon without turning about 15 minutes. When done, it should reach 130°F on a thermometer inserted in the thickest part. Serve immediately.
