Cedar Plank Salmon

This easy and delicious Cedar Plank salmon recipe belongs in a restaurant. Fresh salmon topped with a brown sugar dijon glaze and cooked on cedar planks on the grill or in the oven. 

Salmon is so versatile it can be served with just about any side dish.  I love to serve it with Roasted Vegetables, or French Green Beans, with Mashed Potatoes, or Easy Rice Pilaf!

What I LOVE about this recipe:

  • Restaurant quality flavor without the price tag.
  • That glaze: The combination of mustard and brown sugar flavors in the salmon is amazing, especially combined with the woodsy and smoke flavors from the grilled cedar plank.
  • Easy: Soak the cedar boards and then you only have 5 minutes of prep and 20 minutes of cook time!

Buying Cedar Planks:

You can buy cedar planks at most grocery stores, kitchen supply stores, or you can buy them on Amazon. I love cooking with cedar planks because they are an affordable and non threatening solution to creating that yummy wood smoked flavor without fancy equipment.

Cedar planks boards work by essentially steaming the fish during cooking with the woodsy flavors from the soaked cedar plank board.  The smoky flavors from the grill along with the cedar flavor from the wood plank combine for an amazing tasting fish.

Reusing the Cedar planks: This is not something we recommend, although it is possible, especially if cooked over indirect eat. Keep in mind the board will soak up the flavors of whatever was cooked on it.  And, if you grilled with direct heat, the board may be charred and difficult to handle or clean.  If you really want to reuse the board, you can scrape off any leftover food, clean it with hot water (no soap) and let it re-soak in water before re-using.

How to cook Cedar Plank Salmon:

1. Soak the Cedar Planks: Soaking the cedar planks helps to bring out the wonderful flavor of the cedar, and will help keep them from catching fire when on the grill.

2. Make the glaze: Stir the brown sugar and Dijon mustard together until smooth.
Two salmon filets on a plate next to a brown sugar dijon glaze in a bowl.
3. Heat the planks:  Turn grill to medium-high heat. When ready to cook, place the pre-soaked cedar plank on the hot grate and close the lid. Leave it there until there is a smoky smell, about 4-5 minutes.
4. Glaze.  Turn the plank over and place the salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired.
5. Cook the salmon for about 15 to 25 minutes (depending on thickness of the filets), or until cooked through and flakes easily with a fork. Be careful not to overcook it.
Before and after photos of salmon cooking on a cedar plank on the grill.

Cedar Plank Salmon in the oven:

If you don’t have a grill, no problem; cedar plank salmon is delicious cooked in the oven as well.  You wont achieve the same smoky flavor you get from the grill but it will take up the woodsy flavor of the cedar plank.  The preparation is the same (soak the planks in water…etc) but instead of using your grill, preheat your oven to 375 degrees and cook the salmon for about 15-25 minutes (depending on thickness) or until it easily flakes with a fork.

How to tell if salmon is cooked:

If you have ever order salmon at a nice restaurant, chances are they either asked you how “done” you like your salmon, or they simply brought it to you medium or medium rare.  Great chefs feel that salmon is cooked perfectly when the salmon is flaky on the outside and has a soft and moist center (medium or medium rare).

  • Watch the color of the fish: It will change from red, raw and translucent looking, to a light opaque pink.
  • See if it’s flaky: Use a fork to gently test if the layers will flake away easily, or not. If they do, it’s ready. It’s better to take it out too early, and have to return it to the oven for a minute or too, then to overcook it!
  • Let it rest: Remove it from the heat to rest when it’s nearly finished cooking, keeping in mind it will continue to a cook a little as it rests on the hot cedar plank.

Close up photo of a cooked salmon filet.

Serve with:

  • Mashed Potatoes
  • Roasted Vegetables
  • French Green Beans
  • Classic Wedge Salad
  • Mashed Potatoes
  • Potato Salad
  • Cucumber Onion Salad
  • Garlic Knots


Two salmon filets cooked on a cedar plank.


Cedar Plank Salmon

Cedar plank salmon with brown sugar and dijon glaze that you can cook on the grill or in the oven. This delicious salmon recipe belongs in a restaurant and is sure to WOW your dinner guests. 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Soak Planks 2 hours
Total Time 25 minutes
Servings 2
Calories 360kcal
Author Lauren Allen


  • 1 cedar plank
  • 2 salmon fillets , 3/4 lb pound each*
  • Salt and freshly ground black pepper
  • 3 Tablespoons dijon mustard
  • ¼ cup light brown sugar


  • Soak cedar plank in water for at least 2 hours, or up to 24 hours, prior to grilling.
  • Stir the brown sugar and Dijon mustard together until smooth.
  • Turn grill to medium-high heat. When ready to cook, place the pre-soaked cedar plank on the hot grate and close the lid. Leave it there until there is a smoky smell, about 4-5 minutes.
  • Turn the plank over and place the salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired.
  • For indirect heat grilling: Heat grill to medium-high heat. Cook salmon in the center of hot grate, away from the heat. Cover the grill and cook salmon for about 15 to 25 minutes (depending on thickness), or until cooked through (135 degrees F) and flakes easily with a fork. Be careful not to overcook it.
  • You can cook the salmon over direct heat, but be careful to check the cedar plank occasionally. If the edges start to catch fire, mist with water and move the plank to a cooler part of the grill.


*You can place as many salmon fillets on the cedar plank as it will fit. Cedar planks come in different sizes.

To cook in the oven: Prepare the cedar planks and salmon as directed but instead of using a grill, preheat oven to 375 degrees and cook the salmon for about 15-25 minutes (depending on thickness) or until it easily flakes with a fork.


Calories: 360kcal | Carbohydrates: 28g | Protein: 34g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 337mg | Potassium: 900mg | Sugar: 26g | Vitamin A: 70IU | Calcium: 56mg | Iron: 1.9mg
Have you tried this recipe?! 
RATE this recipe and COMMENT below! I would love to hear your experience.

I originally shared this recipe June 2018 . Updated May 2020 with process photos and additional tips and information for buying cedar planks.

The post Cedar Plank Salmon appeared first on Tastes Better From Scratch.

Amazing Pineapple Cake

This Pineapple Cake recipe is made from scratch with crushed pineapple and topped with whipped cream for a light but decadent treat!

Pineapple desserts always make me think of warmer weather!If you love pineapple desserts as much as we do, you’ll also love these Pineapple Upside-Down Cupcakes, this Pineapple Cheesecake Cake, or these easy Dole Pineapple Whips!

pineapple cake whole

Pineapple Cake

This Pineapple Cake has a fresh, tropical flavor that is perfect with whipped cream, ice cream or even whipped coconut cream is a fantastic addition. It’s easy to make and loved by everyone! Around here, we love Pineapple in everything and this delicious cake never lasts long!

It is moist and fluffy, with a mild pineapple flavor and crushed pineapple baked right in. It is such a great, fruity cake for spring, with some whipped cream and fresh fruit. One of the best things about this homemade cake is how easy it is to make. Because we use oil and not butter, the batter can be stirred together with a whisk in one bowl, and using canned pineapple makes it doable even if you’re out of fresh! With just 10 minutes of prep time, you can have this beautiful Pineapple Cake on the table in no time!

How to make Pineapple Cake:

  • Grab a large bowl and a whisk — that’s all you’re going to need! Preheat the oven because this cake batter is a cinch to whip up!
  • Stir together the fat (in this case, our oil) and the sugar — always the best way to start any batter or dough!
  • Add the rest of the wet ingredients and stir well.
  • Stir in the dry ingredients, slowly but thoroughly until they’re incorporated.
  • Spread into your pan and bake! Hang impatiently around the kitchen waiting for it to bake.
  • Cool and serve with whipped cream.

Variations on this Homemade Cake:

  • You could add coconut extract to this Pineapple Cake for a fun tropical twist!
  • Top this Pineapple with whipped cream, or mix things up and use whipped coconut cream, or a flavored buttercream (pineapple, coconut or strawberry would all be amazing!).
  • Top with fresh berries, or stir some in before baking! Strawberries, blueberries and raspberries would all be great with this pineapple cake.
  • Make a layer cake! This cake recipe can be baked in 3 8″ or 9″ round cake pans without adapting the recipe. You will need to adjust the bake time to 18-20 minutes.

pineapple cake with whipped cream

How to Store Pineapple Cake:

I always prefer to store fruit desserts in the refrigerator if it’s going to be more than a few hours, as fruit adds a lot of moisture that can cause baked goods to spoil more quickly.

If you’re serving this Pineapple Cake the day you bake it, leave it on the counter, and let it cool to room temperature before topping and serving.

If you are serving in a few days, I recommend storing in the fridge and removing from the fridge just before serving.

This Pineapple Cake freezes perfectly for up to 3 months. Just let cool to room temperature before wrapping tightly and freezing. Let sit at room temperature for 3-4 hours to thaw.

More Pineapple Desserts You’ll Love:

  • Pineapple Pretzel Salad
  • Delicious Pineapple Coconut Cake
  • Pineapple Cheesecake Dessert Bars
  • Caramelized Brown Sugar Cinnamon Grilled Pineapple
pineapple cake piece


Pineapple Cake

This Pineapple Cake recipe is made from scratch with crushed pineapple and topped with cream cheese whipped cream for a light but decadent treat!
Course Dessert
Cuisine American
Keyword pineapple cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 322kcal
Author Ashley Fehr


  • 1/2 cup oil
  • 1/4 cup sour cream
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour 295g fluffed and levelled
  • 2 cups crushed pineapple with juice (1 540ml or 19oz can)
  • sweetened whipped cream for serving


  • Preheat oven to 350 degrees F and lightly grease a 9×13″ baking dish.
  • In a large bowl, whisk together the oil, sour cream and sugar.
  • Add eggs and vanilla and whisk until smooth.
  • Whisk in baking powder, baking soda and salt until completely combined.
  • Whisk in flour until just incorporated. Slowly stir in pineapple with a spatula.
  • Pour batter into prepared pan and bake for 30-40 minutes, covering the cake with foil at 20-25 minutes if darkening quickly (once your cake is light golden brown, you want to cover it to prevent further browning)
  • Let cake cool to room temperature before serving with sweetened whipped cream and toasted coconut if desired.


Calories: 322kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 210mg | Potassium: 168mg | Fiber: 1g | Sugar: 29g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg


Chickpea Chilli Pasta With Sourdough Crumb

When you are craving spicy carbs, this Vegan Penne Pasta With Chickpea And Chilli Sauce topped With Lemony Sourdough Crumbs hits all the right spots! And ready in just over 30 minutes too. Oh Yeah!

A Pantry Spicy Chickpea Pasta Is The Ultimate Comfort Food

Today’s pasta recipe is one I cook a lot for myself. Just for plain old me. Especially when I am craving a level of spice that the other members of my family can happily live without. It has all my favourite things too – chickpeas, chilli, garlic and sourdough. And a creamy, spicy sauce that is a refreshing change from your age-old pasta sauce. But how does the red spicy pasta sauce get so creamy that it hugs every golden piece of the penne pasta like a warm blanket? By adding almond butter and tahini to the sauce! Yum! Clever pantry cooking at its finest.

And if you have sourdough lying around which I am sure you do (Did you see? Even Jake Gyllenhaal is baking his own sourdough right now!), then the lemony sourdough crumb peppered with parsley is the crowning glory of this Chickpea Chilli Pasta. I love eating it with my staple vegan miso pesto. Just divine!

Vegan Chickpea Chilli Pasta With Sourdough Crumbs - Cook Republic #veganpasta #chickpeapasta Vegan Chickpea Chilli Pasta With Sourdough Crumbs - Cook Republic #veganpasta #chickpeapasta

An Italian Chickpea Pasta With A Mexican Sauce Base

Based off an original Neil Perry recipe, I, of course, made this vegan and a lot more flavourful using ingredients that you can easily find. The original recipe for this pasta calls for a salsa macha chilli paste – a spicy Mexican chilli paste not for the faint of heart. This chilli paste incorporates 3 or 4 different kids of Mexican chillies and can be spicy and a tad hard to find. I have never come across it at any supermarket or grocery store here in Australia. So, instead, I have created this pasta with everyday pantry staples that mimic the glorious salsa macha sauce with a bit of restraint.


This Chickpea Chilli Pasta recipe has a good amount of heat. On a scale of one to ten with ten being the hottest, I would place this at a solid seven. This is for your reference, so you can adjust the quantity of chilli to your liking (see foot notes). Because the recipe is inspired by the Mexican salsa macha chilli paste, try and use Mexican chillies like chipotle, ancho or guajillo along with the paprika. If you make this creamy, spicy chickpea pasta, I would love to hear how you went in the comments below. Happy carb loading!


Vegan Chickpea Chilli Pasta With Sourdough Crumbs - Cook Republic #veganpasta #chickpeapasta Vegan Chickpea Chilli Pasta With Sourdough Crumbs - Cook Republic #veganpasta #chickpeapasta Vegan Chickpea Chilli Pasta With Sourdough Crumbs - Cook Republic #veganpasta #chickpeapasta




Vegan Chickpea Chilli Pasta With Sourdough Crumbs - Cook Republic #veganpasta #chickpeapasta


  • Author: Sneh
  • Total Time: 45 minutes
  • Yield: 2-3
  • Category: Italian, Pasta
  • Cuisine: Vegan, Vegetarian
  • Diet: Vegan
Print Recipe


A quick pantry dinner recipe for spicy and delicious penne pasta with a gorgeous chickpea and chilli sauce topped with lemony sourdough crumbs. Vegan and ready in just over half an hour.


For the crumbs

  • 1 cup Sourdough Bread Pieces
  • Drizzle of olive oil
  • ½ teaspoon sea salt flakes
  • Zest of 1 small lemon
  • 2 tablespoons chopped fresh parsley


For the pasta

  • 300g dried penne pasta
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely diced
  • 4 garlic cloves, minced
  • 1 teaspoon red chilli flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle or ancho chilli powder
  • 1 X 400g can chickpeas, drained
  • 1 X 400g can diced tomato
  • 1 tablespoon almond butter
  • 1 teaspoon tahini (optional)
  • 1 teaspoon sea salt flakes
  • Basil leaves and basil pesto, to serve


  1. To Make Sourdough Crumb – Process sourdough bread pieces to coarse crumbs in a small food processor. Heat a wide cast iron frying pan on medium-low heat. Drizzle the base with about a teaspoon of olive oil. Place the crumbs in the pan over the oil. Sprinkle sea salt flakes. Toss constantly for 3-5 minutes until crumbs start crisping up. Reduce heat to low if you feel the pan is too hot and the crumbs are starting to burn. Remove from heat after a total of 3-5 minutes. Cool completely. Add lemon zest and parsley. Toss and mix well. This Sourdough crumb can be stored in an air-tight container in a cool corner of your kitchen for up to a day.
  2. Cook the penne pasta according to the packet instructions. Drain all but some of the liquid in the pan. Cover and keep aside.
  3. In a heavy-bottomed cooking pot, heat olive oil on medium. Add onion and garlic. Toss and cook for a few minutes until the onion starts caramelizing. Add red chilli flakes, smoked paprika and chipotle/ancho chilli powder. Mix well.
  4. Add chickpeas, tomato, almond butter, tahini and salt. Mix well. Ensure that almond butter is evenly mixed in the sauce and there are no lumps left.
  5. Reduce heat to medium-low and simmer uncovered for 30 minutes to develop the flavours.
  6. Add cooked pasta to the pan along with 2 tablespoons of the pasta liquid. Mix well. Cook on medium for a minute or two until pasta is completely heated through. Remove from pan.
  7. Serve hot, topped with Sourdough crumb, pesto and basil leaves.


You can substitute almond butter with peanut butter.

Make It Gluten-Free – Substitute with your favourite gluten-free pasta.

Make It Nut-Free – Substitute almond butter with more tahini or a pumpkin seed butter.

This is a spicy pasta, if you would like to reduce heat only add 1/2 teaspoons each of chilli flakes, smoked paprika and chipotle chilli. Alternatively, skip the chilli flakes as they have the most heat.

The post Chickpea Chilli Pasta With Sourdough Crumb appeared first on Cook Republic.