A fresh cut of salmon fillet topped with zesty seafood seasoning and served with a cob of grilled corn. 

This simple and delectable Cedar Plank Salmon and Grilled Corn recipe is so good – you’d say it was ordered at a restaurant. 

Plank cooking has been around for many years – and is still used in restaurants to this day. It was used dominantly in North America and Scandinavia. The idea came from catching seafood and hanging it above an open fire or tacked to wooden slabs as it slow-cooked. 

The slow cooking gives the fish a warm and smoky taste – something you’ll add to your regular dinner menus once you’ve tasted it!

If you’ve never cooked on a cedar plank before, you may have a few questions:

How big should the cedar plank be?

Ideally, you want a piece of cedar plank to be large enough for your salmon fillet to fit on easily. We suggest an 8”x12” plank. 

Where can I buy cedar planks?

Most grocery stores carry cedar planks! If you can’t find them at your local grocery store, try a seafood market or butchery near you. 

Can I make this in the oven?

Yes! Most people think you can only make cedar plank salmon on the grill. But you can use it in the oven, on a charcoal grill, or gas grill. It’s very versatile!

Can I cook other meats on a cedar plank?

Absolutely! Salmon is delicious on cedar plank, but many people cook chicken or steaks on it too. 

Should I soak my cedar plank before using it?

Yes! To avoid any potential fires on the grill, soaking the plank for at least an hour (depending on the plank size) is a must.