Grilled Cedar Plank Salmon with Chimichurri Sauce Recipe

There is something truly magical about fire-kissed salmon infused with the subtle aroma of cedar wood, complemented by a vibrant, herbaceous sauce that awakens your taste buds. This Grilled Cedar Plank Salmon with Chimichurri Sauce Recipe is a showstopper that never fails to impress, whether you’re hosting a backyard barbecue or enjoying a simple family dinner. The marriage of smoky, tender salmon and zesty chimichurri sauce makes for a dish bursting with layers of flavor and irresistible freshness.

Ingredients You’ll Need

Getting ready to make this Grilled Cedar Plank Salmon with Chimichurri Sauce Recipe is a breeze because it hinges on a handful of straightforward ingredients, each bringing its own magic to the table. From the earthy spices that add warmth to the fresh garlic and olive oil that ensure bold flavor and moisture, every element plays a crucial role in the dish’s depth and vibrancy.

• 1 tsp salt: Enhances the natural flavor of the salmon and balances the seasoning.
• 1/2 tsp cumin: Adds a warm, smoky undertone that complements the grill flavor.
• 1/2 tsp chili powder: Brings a hint of mild heat and complexity without overpowering.
• 2 1/2 – 3 lb. wild caught salmon (skin-on or skinless): The star of the show; wild-caught salmon offers a richer flavor and firmer texture.
• 3-4 garlic cloves (grated or pressed): Infuses the fish with aromatic depth and a bit of a spicy bite.
• 3 tbsp Olive oil: Keeps the salmon moist and helps carry the seasonings beautifully.
• Chimichurri sauce (for serving): A fresh, herbaceous sauce that brings brightness and a punch of tangy flair.

How to Make Grilled Cedar Plank Salmon with Chimichurri Sauce Recipe

Step 1: Prepare Your Cedar Planks

Before you even think about heating up the grill, soak your cedar planks in water for at least 4 hours. This soaking step is essential—it prevents the wood from catching fire and instead allows it to slowly smoke and infuse your salmon with that signature cedar aroma during grilling.

Step 2: Mix the Seasonings

In a small bowl, stir together the salt, cumin, and chili powder until well combined. This seasoning blend is the secret weapon that layers warmth and a bit of fiery depth to your salmon, perfectly complementing the natural richness of the fish.

Step 3: Prepare the Salmon

Drizzle the olive oil generously over your salmon fillet to lock in moisture. Next, grate or press the garlic cloves and spread evenly over the fish, ensuring every bite gains that garlicky aroma that’s absolutely mouthwatering. Then, sprinkle the seasoning mix evenly on top for a perfectly balanced flavor profile.

Step 4: Arrange Salmon on Cedar Planks

Place the salmon skin side down on each soaked cedar plank. The skin acts as a protective layer, keeping the fish moist and making it easier to lift off the plank after cooking. If skinless, be extra careful when transferring to and from the grill.

Step 5: Grill to Perfection

Fire up your grill to 500 degrees Fahrenheit. Place the cedar plank with salmon directly on the grill grates and cook for 15 to 20 minutes. The salmon is ready when the thickest part reaches an internal temperature of 145 degrees Fahrenheit, juicy and flaky at the same time. Keep a close eye because grilling times vary based on fillet thickness—this step ensures your fish is perfectly cooked every time.

How to Serve Grilled Cedar Plank Salmon with Chimichurri Sauce Recipe

Garnishes

Once your salmon is off the grill, slather it generously with vibrant chimichurri sauce. The fresh herbs, garlic, and vinegar in the sauce cut beautifully through the richness of the fish, creating a harmonious burst of flavor that’s absolutely irresistible. For an extra pop of color and texture, add thinly sliced radishes or microgreens on top.

Side Dishes

Pairing this Grilled Cedar Plank Salmon with Chimichurri Sauce Recipe with simple yet flavorful sides is a winning strategy. Think grilled asparagus, lemon-herb quinoa, or a fresh cucumber salad. These sides not only complement the salmon’s smokiness but add balance with their lightness and crunch.

Creative Ways to Present

Serve the salmon directly on the cedar plank for a stunning rustic presentation that always sparks conversation. Alternatively, slice the fillet into portions and serve on a platter with drizzled chimichurri and decorative lemon wedges. This inviting presentation style will have everyone eager for seconds.

Make Ahead and Storage

Storing Leftovers

If you find yourself with any leftover salmon, wrap it tightly in plastic wrap or foil and store it in the refrigerator. It will keep well for up to 2 days without losing too much of its delightful texture or flavor.

Freezing

While fresh grilled salmon is best enjoyed immediately, you can freeze leftovers if necessary. Place the cooled salmon in an airtight container or freezer bag, and make sure to remove as much air as possible. Frozen grilled salmon will maintain quality for about 1 month.

Reheating

To gently reheat without drying out the salmon, use a low oven setting (around 275 degrees Fahrenheit) for 10-15 minutes, or microwave with a damp paper towel covering to retain moisture. Avoid overheating to keep that flaky, tender texture intact.

FAQs

Can I use other types of wood planks instead of cedar?

Absolutely! While cedar is classic for its distinct aroma that pairs wonderfully with salmon, alder, maple, or fruit woods like apple also work beautifully, bringing their own unique flavors to the fish.

Do I need to oil the cedar plank before soaking?

It’s not necessary to oil the plank before soaking. The soaking step itself prevents burning, and the natural oils in the cedar will release flavors during grilling. Just be sure to soak the plank thoroughly for at least 4 hours.

Is chimichurri sauce spicy?

Chimichurri has a mild kick depending on how much chili or red pepper flakes you add, but it’s generally bright, tangy, and herbaceous rather than overly spicy. You can always adjust the heat level to suit your taste.

Can I grill this salmon indoors?

While possible on an indoor grill pan, you won’t get the same smoky, cedar-infused flavor that outdoor grilling provides. If indoors is your only option, consider oven-roasting on soaked cedar planks for a similar effect.

How do I know when the salmon is done?

The best way is to use an instant-read thermometer. The salmon should reach 145 degrees Fahrenheit in the thickest part. The flesh will appear opaque and flake easily when gently pressed.

Final Thoughts

If you’re looking to elevate your salmon game to something unforgettable, the Grilled Cedar Plank Salmon with Chimichurri Sauce Recipe is undoubtedly a winner. Its brilliant fusion of smoky, savory fish with bright, fresh chimichurri will have you coming back for more—and your guests will be downright impressed. Give it a try and bring a little grill-season magic into your kitchen!

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