Cedar Planked Salmon Recipe

This Cedar Planked Salmon recipe delivers tender Atlantic salmon infused with the unmistakable aroma of cedar smoke and a bright, herbaceous marinade featuring vodka, vermouth, fresh lemon juice, garlic, juniper berries, and thyme. Featured on Licence to Grill, this signature recipe by Rob Rainford showcases how a simple cedar plank transforms grilled salmon into an elegant barbecue dish that’s packed with smoky flavor and perfectly moist in every bite.

The Inspiration

Cedar plank cooking has its roots in the Indigenous peoples of the Pacific Northwest, who perfected the technique of cooking fresh fish over fragrant cedar wood. Today, cedar plank grilling remains one of the most beloved methods for preparing salmon because it gently cooks the fish while infusing it with subtle smoky aromas that enhance rather than overpower its natural flavor.

On Licence to Grill, Rob Rainford celebrates this timeless grilling tradition while adding a creative martini-inspired marinade featuring vodka, vermouth, lemon juice, aromatic juniper berries, garlic, and fresh thyme. The result is a beautifully balanced dish where citrus brightness, herbal complexity, and delicate smoke work together to complement the richness of Atlantic salmon.

Perfect for summer cookouts, elegant dinner parties, or weekend grilling, this recipe proves that exceptional barbecue seafood can be achieved with just a few quality ingredients and careful grilling techniques.

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 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 is a versatile main course that shines at summer barbecues, holiday dinners, outdoor entertaining, and elegant family meals. Pair it with grilled asparagus, roasted baby potatoes, seasonal vegetables, wild rice, quinoa salad, or grilled corn for a complete barbecue feast. Fresh garden salads featuring cucumber, tomatoes, herbs, and citrus vinaigrette also complement the smoky richness of the salmon beautifully.

For an elevated presentation, serve each salmon portion on its cedar plank alongside lemon wedges and fresh thyme sprigs. The cedar continues to release its wonderful aroma as guests enjoy the meal, creating an unforgettable dining experience. Tarragon mayonnaise adds a creamy herbal finish, while crusty artisan bread or grilled sourdough helps soak up every flavorful bite.

This recipe also works wonderfully as part of a seafood barbecue spread featuring grilled shrimp, scallops, fresh vegetables, and seasonal side dishes. Pair it with sparkling water infused with citrus, homemade lemonade, or chilled iced tea for a refreshing outdoor meal.

Final Thoughts

This Cedar Planked Salmon recipe celebrates the beauty of simple ingredients and timeless grilling techniques. Rob Rainford combines fresh Atlantic salmon with a unique martini-inspired marinade and aromatic cedar smoke to create a dish that is both elegant and approachable.

Bring the flavors of outdoor cooking to your table and discover why cedar plank salmon continues to be one of the most beloved barbecue seafood recipes. With its vibrant citrus marinade, delicate smoke, and beautiful presentation, it’s a recipe you’ll return to throughout grilling season.

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