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two seasoned salmon fillets being grilled on a cedar plank
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5 from 1 vote

Cedar Planked Salmon with Thai Sweet Chili Sauce

The subtle taste of smoky cedar make this Cedar Planked Copper River King Salmon with Thai Sweet Chili Sauce one of our favorite methods of preparing salmon. Baked in a grill or oven, this is a quick, easy and delicious entree.
Prep Time10 minutes
Cook Time20 minutes
Additional Time2 hours
Total Time2 hours 30 minutes
Course: Main Dish
Cuisine: American
Keyword: Cedar Planked Copper River King Salmon, cedar planked salmon, salmon cooked on cedar, salmon on a cedar plank
Servings: 2
Author: Pat Nyswonger

Ingredients

  • 1 Cedar Grilling Plank
  • 2 Wild King Salmon Filets 1-1/2 inch thick
  • Salt/pepper
  • 8 ounces Thai Sweet Chili Sauce
  • Lemon wedges for serving

Instructions

  • Soak the cedar plank in water for at least 2 hours, turning the plank after 1 hour to allow for even absorption on both sides. 
  • Season the salmon with salt and pepper.
  • Prepare the grill for medium-high heat (350°F). If you are using a pellet grill, we like using Alder, Apple, Cherry, or Maple pellets but just about any type of pellet will work with salmon.
  • Heat the Thai chili sauce in a small pan and keep warm on the back burner.
  • Place soaked cedar plank on the grill, close the top and heat for 2-3 minutes.  With tongs, flip the plank over and place the salmon on the hot cedarwood. 
  • Brush the salmon generously with the Thai chili sauce.
  • Close the grill cover and cook the salmon for 18-20 minutes or to your desired doneness.  Use a meat thermometer to check for doneness and refer to the temperature chart below.
  • Serve with the remaining warm chili sauce.

Notes

  • While we are using Copper River King salmon, this method can be used for any species of salmon. Adjust the cooking time depending on the thickness of the fillets.
  • Be sure to soak the cedar plank thoroughly before adding it to the grill
  • The USDA recommends a minimum internal temperature of 145°F. We like our salmon cooked to medium-rare. Keep in mind that there will be carryover cooking and the salmon will cook 5 to 10°F more after you take it off the grill.

Salmon Doneness Guide

  • Medium-rare = 125°F
  • Medium = 130°F
  • Medium-well = 140°F
  • Well done = 145°F

Nutrition

Serving: 1 | Calories: 750kcal | Carbohydrates: 71g | Protein: 51g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Cholesterol: 143mg | Sodium: 461mg | Fiber: 1g | Sugar: 66g
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