Cedar Plank Rum Salmon
There s something magical about cedar plank cooking that transforms ordinary salmon into an extraordinary meal. The wood imparts a subtle smoky flavor while the rum marinade adds a touch of Caribbean flair. This recipe combines the best of both worlds – the rustic charm of plank cooking with sophisticated flavors that will impress your guests. The natural oils from the cedar keep the fish incredibly moist while creating those beautiful grill marks we all love.
Frequently asked questions
＋ − Can I use a cedar plank more than once?
No, cedar planks are designed for single use. After cooking, they become charred and brittle, making them unsafe and ineffective for future grilling sessions.
＋ − What if I don't have dark rum?
You can substitute light rum, bourbon, or even apple juice for a non-alcoholic version. Each will create a slightly different flavor profile but will still be delicious.
＋ − How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and easily separate into flakes.
＋ − Can I cook this recipe in the oven?
Yes! Preheat your oven to 400°F and place the soaked cedar plank with salmon on a baking sheet. Cook for 20-25 minutes until done.
＋ − Where can I buy cedar planks for grilling?
Cedar planks are available at most grocery stores in the grilling section, hardware stores, and online. Make sure to buy food-grade cedar planks specifically designed for cooking.
Cedar Plank Rum Salmon
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Submerge the cedar plank in water for at least 2 hours before cooking. This prevents burning and creates the steam that infuses the salmon with cedar flavor. Weight it down with a heavy plate to keep it fully submerged.
- 2
In a bowl, whisk together rum, brown sugar, soy sauce, olive oil, minced garlic, grated ginger, black pepper, and salt until the sugar dissolves completely. The marinade should have a glossy, caramel-colored appearance.
- 3
Place salmon fillets in a shallow dish and pour the marinade over them. Turn to coat both sides evenly. Cover and refrigerate for 15-30 minutes. Don't marinate longer than 30 minutes as the acids can start to cook the fish.
- 4
Heat your grill to medium-high heat, around 400°F. If using a gas grill, preheat with the lid closed. For charcoal, arrange coals to one side for indirect cooking.
- 5
Remove the soaked plank from water and pat dry. Place it on the grill grates and heat for 2-3 minutes until it starts to smoke lightly. This pre-heating step is crucial for proper flavor development.
- 6
Place the marinated salmon skin-side down on the heated cedar plank. Close the grill lid and cook for 20-25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Baste with remaining marinade halfway through cooking.
- 7
Let the salmon rest on the plank for 5 minutes after cooking. Garnish with sliced green onions and serve directly from the cedar plank with lime wedges on the side. The plank makes a beautiful presentation piece!
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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