Cedar Plank Salmon Recipe

This Cedar Planked Salmon recipe brings together tender Atlantic salmon, aromatic cedar smoke, and a bold martini-inspired marinade made with vodka, vermouth, lemon juice, garlic, horseradish, and fresh herbs. Featured on Licence to Grill and created by Rob Rainford, this easy BBQ salmon recipe delivers perfectly moist fish with a smoky, sophisticated flavor that is ideal for summer grilling, backyard gatherings, and special occasions.

The Inspiration

Cedar plank grilling is a traditional cooking method inspired by Indigenous culinary techniques from the Pacific Northwest, where fresh fish was cooked on wooden boards over open flames. This method became popular worldwide because it enhances seafood with natural wood aromas while allowing the fish to cook gently.

For Licence to Grill, Rob Rainford adds his signature barbecue creativity by pairing classic cedar plank salmon with a unique martini-inspired marinade. The combination of vodka, vermouth, fresh lemon juice, juniper berries, garlic, and thyme creates layers of flavor that complement the rich taste of Atlantic salmon.

The botanical notes from the juniper berries and vermouth bring a subtle complexity, while lemon juice adds brightness and horseradish provides a gentle kick of heat. Combined with the sweet, smoky aroma of cedar, this grilled salmon recipe becomes a memorable centerpiece for outdoor entertaining.

Whether served at a birthday barbecue, summer celebration, or family dinner, this recipe showcases how simple ingredients and thoughtful grilling techniques can transform fresh seafood into an unforgettable meal.

Ingredients

• 3 Cedar shingles broken into 8 6’ pieces
• ¼ cup of vodka (60ml)
• ¼ cup of vermouth (60ml)
• ¼ cup of fresh lemon juice (60ml)
• 1 tablespoon prepared horseradish – (15ml)
• 1 clove of garlic minced
• 2 tablespoons of juniper berries – (30ml)
• 2 sprigs of fresh thyme
• 1 side of Wild Atlantic salmon cut into 8 portions approx. 6oz each

Method

• Soak Cedar in cold water for 1 hour.
• Mix all above ingredients and place in sealable plastic bag, add salmon and marinate in refrigerate for 1hour.
• Preheat barbecue to 400°F
• Place soaked Cedar plank on grill rack until they start to smoke.
• Reduce heat to 300°F and place salmon pieces on to Cedar. Close lid on barbecue and cook for approximately 15 minutes. Salmon should have a golden colour and flake with ease with clear juices running through. Serve with tarragon mayonnaise and enjoy!

Serving Suggestions

This Cedar Planked Salmon recipe is an excellent choice for summer barbecues, birthday celebrations, outdoor dinners, and elegant seafood gatherings. Serve it alongside grilled vegetables, roasted potatoes, wild rice, quinoa salad, or a fresh garden salad for a complete meal that highlights seasonal flavors.

For a lighter pairing, combine the salmon with cucumber salad, grilled asparagus, or citrus-based sides that complement the lemon and herbal notes in the marinade. The creamy tarragon mayonnaise adds richness while balancing the smoky cedar flavors.

When entertaining guests, serve the salmon directly on the cedar plank for a beautiful presentation. Add fresh herbs, lemon slices, and colorful vegetables around the fish to create a centerpiece that looks as impressive as it tastes.

This recipe also works well as part of a larger barbecue menu featuring grilled seafood, steak, chicken, and seasonal side dishes. Pair it with refreshing drinks such as sparkling water with citrus, iced tea, or a botanical-inspired beverage that complements the martini-inspired marinade.

Final Thoughts

This Cedar Planked Salmon recipe is a celebration of bold flavors, classic grilling techniques, and the beauty of outdoor cooking. Rob Rainford’s creation for Licence to Grill combines the natural smokiness of cedar wood with the bright flavors of lemon, herbs, and a unique martini-inspired marinade to create an unforgettable seafood dish.

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