Do you love that smokey flavor of salmon grilled on a cedar plank but don’t have a grill?
Or, you planned to make it but it’s pouring down rain with thunder and lighting and there is NO indication it will let up in time for dinner? Well, who says you need a grill?
Oven Baked Cedar Plank Salmon to the rescue!
Yes, you read that right! You can bake on a cedar plank too and I’ll let you in on a secret – your house will smell wonderful while it’s cooking too.
Now, let’s fire up our oven and get going!
What You Will Need to Make It
You could just bake the salmon on cedar planks with a little salt and pepper, but I love how a honey mustard sauce compliments the salmon flavor and dresses it up a bit. The sauce comes together in just a minute or two so that extra step for lots of added flavor is a no-brainer in my book.
Cedar Plank(s) – Either 1 or 2 planks depending on the size and the number of salmon fillets you are cooking.
Salmon filets – 2, 6 to 8 ounce filets of salmon. Wild-caught or farm-raised will work.
Farm-raised salmon may be higher in fat, giving you salmon an almost silky texture, but I find it often has a more “fishy” flavor. It is higher in those heart- and brain-healthy omega-3s because their food provides more healthy fats than in the wild.
Wild-caught salmon tends to be lower in fat and I like it because I feel that it has a richer salmon flavor. It still contains a lot of those healthy omega-3s as well as vitamin D and B vitamins, so it is still a great choice.
Bourbon (or whiskey) – Any type of bourbon of whiskey will do but no need to use the top shelf. Save that to sip on while you are making dinner instead!
Whole Grain Mustard – An old-style whole grain mustard is my favorite for this recipe. It’s made with mustard seeds, vinegar, salt, and a bit of sugar. You get that nice vinegary, mustard flavor that marinates into the salmon.
Honey – Using honey just adds a hint of sweetness to the mustard and helps the sauce caramelize and brown while the salmon bakes.
Salt and pepper – Even though the sauce has plenty of flavor, a little salt and pepper on the salmon before coating the fish brings all the flavors together.
How to Make Oven-Baked Cedar Plank Salmon
To make baked cedar plank salmon you’ll follow the same steps as if you were grilling it. Always start with a well-soaked cedar plank and a hot, preheated oven.
Step 1
Start by soaking the cedar plank(s) in a pan of water for at least 30 minutes. This will prevent them from burning and will release that beautiful cedar aroma while the salmon is baking.
Step 2
Prepare the sauce while the plank is soaking and the oven is preheating. Mix the mustard, honey, and bourbon in a small bowl.
Step 3
Line a sheet pan with foil and place the planks on top. Put the salmon on the planks, skin side down. Sprinkle with salt and pepper and bake for about 20 minutes. You can add a thick layer of mustard sauce now, or wait until after it has cooked for a bit.
Step 4
Brush the salmon filets with the mustard sauce, reserving some of the sauce to use at the table. Bake for another 5 – 10 minutes, until the salmon reaches 140°F on an instant-read thermometer.
Enjoy with a side of roasted potatoes and broccoli!
Variations
While salmon is the type of fish most commonly cooked on a cedar plank, this method also works well with trout, shrimp, or arctic char.
In place of the old-fashioned mustard, you can substitute dijon or stone ground mustard. You may want to skip the bourbon and other mustards often have wine as an ingredient.
Storage Tips
Cooked salmon will last a day or two in the refrigerator. Wrap it tightly or store it in a reusable container. Leftover cooked salmon is delicious on a salad the next day!
If you have leftover mustard sauce, cover it and store it in the fridge. It will last 3 – 4 days and is delicious on roasted chicken or pork chops or toss some in with roasted potatoes.
Other Recipes You Might Enjoy
If you like seafood here are a few other recipes you might like
Cod en Papillote – Greek-inspired Cod cooked in parchment paper with shallots, tomatoes, olives, and capers
Cod Veracruz – Cod that is poached in a tomato and olive sauce.
Grilled Shrimp Pesto Pasta Salad – Shrimp brushed with pesto and grilled, placed on top of a pesto pasta salad. A lovely summer dinner!
Oven Baked Cedar Salmon
Equipment
Ingredients
- 2 6 oz. Salmon filets
- ⅛ tsp. kosher salt
- ⅛ tsp. ground black pepper
- 2 tbsp. whole grain mustard old fashioned
- 1 tbsp. honey
- 1 tsp. Bourbon
Instructions
- Soak the cedar plank submerged in warm water for 30 minutes to 1 hour.
- Preheat the oven to 400℉.
- Line a sheet pan with aluminum foil. Place the cedar plank(s) on the foil-lined pan and place the salmon, skin side down on the plank(s). Make sure the full salmon filet is on the plank and not hanging off the side. Season with salt and pepper.
- Place the pan in the middle of the preheated oven and bake it for 20 minutes.
- While the salmon is baking, mix the mustard, honey, and bourbon in a small bowl.
- After 20 minutes, remove the pan from the oven and brush each of the salmon filets with ~ 1 tbsp. of the honey mustard sauce. Return the pan to the oven and bake another 5 to 10 minutes or until the filet reaches and internal temperature of 140℉.
