Cedar Plank Salmon in the Oven
This cedar plank salmon is baked in the oven for an easy, hands-off method. A quick brine helps keep the fish moist, and a lemony hazelnut vinaigrette adds a fresh, nutty finish.
Servings: 4 servings
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
Soaking the cedar plank: Make sure the plank is fully submerged for at least 2 hours. If it’s not soaked long enough, it can scorch or crack in the oven.
No cedar plank?: You can bake the salmon directly on a sheet pan lined with parchment. You’ll lose the subtle smoky flavor, but the recipe will still work.
Brining tip: Don’t skip drying the salmon after the brine. Excess moisture on the surface can prevent it from roasting properly.
Cooking time: Thicker fillets may need closer to 12 minutes, while thinner pieces can be done in 8. Start checking early. Salmon cooks quickly at the end.
Doneness: The salmon is ready when it’s just barely opaque in the center and flakes easily with a fork. If you’re using a thermometer, aim for about 140°F.
Toasting hazelnuts: Toast them in a dry skillet over medium heat for a few minutes, stirring often, until fragrant. Let them cool before chopping.
Vinaigrette swaps: Walnuts, almonds, or pecans can be used in place of hazelnuts. Each will give a slightly different flavor, but all work well.
This recipe was adapted from Ivar's Seafood Cookbook.
Nutrition
Serving: 1 serving | Calories: 350kcal | Carbohydrates: 5g | Protein: 21g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 32g | Cholesterol: 47mg | Sodium: 6837mg | Fiber: 1g | Sugar: 3g
