Cherry Plank Salmon

This project combines three of my favorite activities: woodworking, grilling, and eating!

Most people have heard of cedar plank salmon, but cherry plank salmon? Not so much. I had tried cherry-smoked mushrooms before and loved the flavor, so I started wondering if cherry wood would work just as well with salmon.

So, I did what I usually do these days—I asked ChatGPT.

The answer was a definite yes. In fact, it suggested that cherry wood gives salmon a mild, slightly sweet, smoky flavor that’s absolutely delicious. I’ll include the recipe at the end of this newsletter.

My motivation for using cherry was simple. First, I have plenty of cherry boards in the shop. Second, I don’t have any cedar on hand, and right now, cedar is incredibly expensive here in the Northeast. So, dinner was headed to the woodshop.

Preparing the Planks

I found a cherry board that measured about 8 inches wide and crosscut it to just under 11 inches long so it would fit inside a glass dish. Since I was cooking two pieces of salmon, I made two planks.

After cutting them to rough size, I ran the boards through the planer to create a fresh, clean surface and brought them down to just under 3/4 inch thick. Then I trimmed the edges on the table saw to clean everything up and make sure both boards fit nicely in the dish.

That was about all the woodworking involved in this project.

Soaking the Wood

The next step was soaking the planks. I placed them in a glass baking dish out by the grill, set a 10-pound weight on top to keep them from floating, and filled the dish with water.

I let the boards soak for about two hours. Longer is even better if you have the time.

Time to Grill

After the boards had soaked, I preheated the grill to a medium temperature.

Once it was ready, I placed the salmon skin-side down on the soaked cherry planks and set the planks directly on the grill.

A couple of things are worth having nearby:

  • A spray bottle filled with clean water to quickly put out any flames if the wood catches fire.
  • A meat thermometer to check the salmon. I like to cook it to about 145°F.

The Honey Glaze

The glaze couldn’t be much easier, and you probably already have everything you need in your kitchen.

As the salmon cooked, I brushed on fresh coats of the honey glaze every few minutes. One extra step I enjoy is using a small propane torch to lightly caramelize the glaze between coats. It gives the salmon a beautiful finish and adds another layer of flavor.

After about eight minutes, the cherry planks were nicely charred, and the salmon had taken on a gorgeous honey-brown color. It looked every bit as good as it tasted.

Final Thoughts

This turned out to be a fun project and a delicious meal that the whole family enjoyed. It’s always satisfying when woodworking and cooking come together in the same afternoon.

If you’ve been looking for a different way to cook salmon, give cherry planks a try. You may find yourself reaching for that scrap pile in the shop instead of the cedar rack at the lumberyard.

Thanks for reading, and I’ll see you in the next one!

Cherry Plank Salmon Recipe

For the Honey Glaze:

  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced (optional)
  • Fresh cracked black pepper

Mix all the ingredients together.

Directions:

  1. Soak the cherry plank for at least 2 hours.
  2. Preheat the grill to medium heat.
  3. Place the salmon skin-side down on the soaked plank.
  4. Brush generously with the honey glaze.
  5. Grill for 10–15 minutes, brushing on more glaze every few minutes, until the salmon reaches an internal temperature of 145°F.
  6. For extra caramelization, lightly torch the glaze during cooking if desired.
  7. Serve immediately and enjoy
  8. Place a salmon fillet on a soaked cherry wood plank.
  9. Run the cherry board through the thickness planer.
  10. Use the miter saw to cut the board to length.
  11. Trim the edges on the table saw.
  12. Soak the boards in water.
  13. Put the salmon on the grill.
  14. Finish the salmon with a propane torch to lightly char the surface.
  15. Use a pair of heat-resistant gloves to remove the planks from the grill.
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