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This cedar plank salmon skips the grill and goes straight into the oven. The cedar plank adds a light smoky flavor, and a short brine helps keep the fish tender and moist.
Finished with a lemony hazelnut vinaigrette, it’s a simple way to make salmon feel a little more special without adding much extra work.
Here is Why This Recipe Works
Cedar plank: The plank adds a light smoky flavor and acts as a barrier between the heat and the fish, so the salmon cooks more gently and doesn’t dry out.
Quick brine: A short soak in salt water helps the salmon stay moist and seasons it all the way through instead of just on the surface.
Oven method: Cooking the salmon in the oven gives you steady, even heat without the flare-ups or guesswork that come with grilling.
Hazelnut vinaigrette: The lemon keeps it bright, the Dijon helps it emulsify, and the hazelnuts add a little texture so it’s not just another drizzle of oil.
If you’re looking for more salmon dinners, try my garlic and ginger soy salmon or my baked salmon with mustard sauce.
Ingredient Notes
Cedar plank: Look for untreated cedar grilling planks (no chemicals or additives). If you don’t have one, you can bake the salmon directly on a sheet pan, but you’ll miss that subtle smoky flavor.
Salmon fillets: Skin-on fillets work best here since the skin helps protect the fish from overcooking. Try to use pieces that are similar in thickness so they cook evenly.
Hazelnuts: Toasting brings out their flavor, so don’t skip that step. If you don’t have hazelnuts, walnuts, almonds, or even pecans will work in the vinaigrette.
Fresh lemon juice: This keeps the vinaigrette bright and cuts through the richness of the salmon. Bottled lemon juice will work in a pinch, but fresh has a cleaner flavor.
Dijon mustard: Helps the vinaigrette come together and adds a little sharpness. Whole grain mustard can be used for a slightly different texture.
Fresh thyme: Adds a subtle herbal note that works well with both the salmon and the hazelnuts. You can swap in parsley or tarragon if that’s what you have.
Recipe Tips
Soak the plank long enough: Give it at least 2 hours in water so it doesn’t scorch in the oven. If it starts to curl or crack, it likely needed more time to soak.
Preheat the plank: Don’t skip this step. A hot plank helps the salmon start cooking right away and adds a bit more flavor.
Pat the salmon dry after brining: Too much surface moisture will steam the fish instead of letting it roast properly.
Don’t overcook it: Start checking at 8 minutes. Salmon goes from perfectly cooked to dry pretty quickly, especially with thinner fillets.
Use similar-sized fillets: This helps everything finish at the same time so you’re not pulling pieces out early while others keep cooking.
Toast the hazelnuts: It only takes a few minutes, but it makes a big difference in flavor and texture in the vinaigrette.
Salmon Temperature Chart
| Salmon Doneness | Internal Temperature |
|---|---|
| Rare (soft, buttery, juicy) | 110°F |
| Medium rare (tender, flaky, moist) | 125°F |
| Medium (flaky, firm, still has moisture) | 130°F |
| Medium-well (dry, firm) | 140°F |
| Well-done (dry and tough) | 145°F |
Cedar Plank Salmon in the Oven
If you want cedar plank salmon without standing over a grill, this is an easy way to do it. The oven keeps things simple, the brine helps the salmon stay moist, and the hazelnut vinaigrette gives it something extra without making the whole recipe fussy.
Add this recipe to a weekly meal plan and pair it with simple sides to round out dinner.
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Cedar Plank Salmon in the Oven
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Equipment
Ingredients
- 1 Cedar grilling plank, soaked in cold water *(see notes)
- 4 tablespoons salt, in 4 cups cold water for the brine
- 4 salmon fillets, skin on, 6 ounces each
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Hazelnut Vinaigrette:
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced shallots
- 1½ teaspoon Dijon mustard
- 1½ teaspoon honey
- ½ cup olive oil
- 1 tablespoon hazelnuts, toasted, finely chopped
- 1 tablespoon Fresh thyme
- Salt and pepper
Instructions
- Soak the cedar plank: Place the cedar plank in a rimmed dish or sheet pan, cover it with cold water, and let it soak for at least 2 hours. Keep it submerged with a heavy bowl or can if needed.
- Make the hazelnut vinaigrette: Add the lemon juice, shallot, Dijon mustard, and honey to a food processor or blender. Blend until smooth. With the motor running, slowly drizzle in the olive oil and process until well combined. Stir in the chopped hazelnuts and thyme. Season with salt and pepper to taste. Set aside.
- Preheat the oven and plank: Preheat the oven to 400°F. Place the soaked cedar plank on a baking sheet and transfer it to the oven for 15 minutes.
- Brine the salmon: While the plank heats, dissolve the salt in 4 cups of cold water. Place the salmon fillets in a shallow dish in a single layer, skin side down, and pour the brine over the top. Let the salmon soak for 10 minutes. Remove the fillets from the brine and pat them dry with paper towels.
- Bake the salmon: Carefully remove the hot baking sheet and cedar plank from the oven. Arrange the salmon fillets on the plank, skin side down. Brush the tops with olive oil and season with salt and pepper.
- Return the pan to the oven and bake on the middle rack for 8 to 12 minutes, depending on the thickness of the fillets. Start checking at 8 minutes. The salmon is done when it is firm and just barely opaque in the thickest part, about 140°F.
- Finish and serve: Transfer the salmon to a serving platter. Drizzle with the hazelnut vinaigrette and garnish with fresh thyme leaves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Ay, this looks so extremely tasty <3 Thanks a lot for sharing it with us. I love recipes like that, even though I eat them so rarely.
Hi, Carla….Thanks for your comments….This is delicious! Salmon is so good any way it is prepared. 🙂
I love salmon cooked any which way, but it’s always special on a cedar plank. Fun recipe! Thanks so much.
Hi, John….You are right, the plank makes this ‘special’ and I do not use it nearly as often as I should. 🙂
Love salmon!!! This looks amazing!!!
Thank you, Deanna 🙂
Very beautiful salmon recipe! I love seafood, salmon is very healthy, my family always eat it twice a week.
Thank you, Rika….I, too, love seafood! I’m always looking for new ways to cook salmon. 🙂
That hazelnut vinaigrette sounds amazing. Usually my husband just does a lemon dressing on his salmon but I bet he’d LOVE this!
Hi, Liz….this is a really nice vinaigrette with salmon but that lemon dressing sounds wonderful! 🙂
This is so clever and your pictures a quite beautiful! Can’t wait to try this:)
Thanks, Tina…I hope you like this as much as we do! 🙂
I make a cedar planked salmon too and it’s one of our favorites. That sauce looks incredible. I want to lick the screen.
Ha, ha, Lisa….my screen need a good cleaning! Thanks for the comments. The sauce is a delicious addition to the salmon! 🙂