Cedar Plank Salmon from Bonefish Grill

Recreate the bold, smoky flavor of cedar plank salmon inspired by Bonefish Grill right at home. This simple recipe delivers tender, flaky salmon with a rich, wood-fired taste that feels straight off the restaurant menu.

If you’ve ever ordered cedar plank salmon at Bonefish Grill, you know it’s all about that rich, smoky flavor and perfectly flaky texture.

This copycat version brings that same restaurant-style dish right to your backyard or kitchen, using a cedar plank to infuse the salmon with deep, wood-fired flavor while keeping it incredibly moist.

It looks impressive, tastes even better, and is surprisingly simple to make whether you’re grilling for guests or just upgrading your weeknight dinner.

Why You Will Love This Recipe!

• Restaurant Flavor at Home: Get that signature smoky, cedar-infused taste without leaving your kitchen.
• Perfectly Moist Salmon: The cedar plank locks in juices, keeping your salmon tender and flaky every time.
• Impressive Presentation: Serve straight on the plank for a beautiful, restaurant-worthy dish that wows guests.
• Quick and Easy: Minimal prep, max flavor, perfect for weeknights or a special occasion.
• Customizable Seasoning: Adjust herbs, spices, or glazes to make the salmon exactly how you like it.

Cedar Plank Salmon from Bonefish Grill Ingredients

• Cedar Planks: Wooden planks for grilling, add smoky flavor naturally.
• Olive Oil Spray: Light coating to prevent salmon sticking, enhance flavor.
• Salmon Fillets: Fresh, tender salmon, perfect for cedar plank cooking.
• Maple Bourbon Glaze: Sweet and boozy glaze for rich, caramelized finish.
• Sea Salt and Freshly Cracked Black Pepper: Simple seasoning to enhance natural salmon flavors.
• Cherry Gastrique: Sweet-tart cherry sauce for a gourmet touch.
• Parsley, Chopped: Fresh herbs for bright color and flavor.
• Orange Zest or Lime Zest: Citrus aroma to brighten the salmon’s taste.

How To Make Cedar Plank Salmon from Bonefish Grill

Step One: Soak cedar plank in water for at least 1 hour. This prevents burning in the air fryer. Spray salmon lightly with olive oil and season with sea salt and black pepper.

Step Two: Brush salmon fillets with the Maple Bourbon Glaze evenly over the top.

Step Three: Set the soaked cedar plank in the air fryer basket. Place salmon fillets on top of the plank.

Step Four: Set the air fryer to 400°F and cook for 8–12 minutes, depending on thickness. Check for doneness; salmon should flake easily with a fork. Once cooked, drizzle 1 ½ fl oz of Cherry Gastrique over each fillet. Sprinkle with chopped parsley and orange zest before serving. Enjoy that Bonefish Grill flavor at home!

Cedar Plank Salmon from Bonefish Grill Recipe Tips

• Soak the Plank: Always soak cedar planks for at least an hour to prevent burning in the air fryer and infuse subtle smoky flavor.
• Check Thickness: Adjust cooking time depending on salmon thickness; thinner fillets may need closer to 8 minutes, thicker ones up to 12 minutes.
• Glaze Wisely: Brush on the Maple Bourbon Glaze evenly, but don’t overdo it; too much sugar can burn in the air fryer.
• Rest Before Serving: Let salmon rest 2–3 minutes after cooking to lock in juices and flavors.
• Garnish Last: Sprinkle parsley and orange zest right before serving to keep colors vibrant and fresh.

Storing, Freezing and Reheating Instructions

• Storing: Store leftover salmon in an airtight container in the refrigerator for up to 3 days to maintain flavor and texture. Keep the cedar plank separate if you plan to reuse it later.
• Freezing: Wrap cooked salmon tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Label with the date to ensure freshness and avoid freezer burn.
• Reheating: Reheat salmon in the air fryer at 350°F for 3–5 minutes, just until warmed through, to preserve moisture. Alternatively, warm gently in the oven at 300°F covered with foil to prevent drying out.

Other Cooking Instructions

• Broiler Option: If you don’t have an air fryer, preheat your broiler and place the soaked cedar plank on a rimmed baking sheet. Broil salmon 6–10 minutes, depending on thickness, until it flakes easily with a fork.
• Grill Method: Preheat an outdoor grill to medium heat. Place the soaked cedar plank directly on the grill grates and cook salmon 10–15 minutes, closing the lid for even cooking.
• Pan-Sear Finish: For extra crispy edges, sear the salmon briefly in a hot nonstick or cast-iron skillet for 1–2 minutes per side after air frying or baking.

Cedar Plank Salmon from Bonefish Grill Recipe Faqs

Can I use frozen salmon fillets? Yes, but thaw completely before cooking for even doneness. Frozen salmon will cook unevenly and may need extra time.

How long should I soak the cedar plank? At least 1 hour in water to prevent burning in the air fryer. For stronger smoky flavor, soak up to 2 hours.

Can I use a different glaze? Absolutely! Honey mustard, teriyaki, or lemon dill glazes all pair well with salmon. Adjust cooking time slightly if glaze is thick.

How do I know when the salmon is done? The salmon should flake easily with a fork and reach an internal temperature of 145°F. Avoid overcooking to keep it moist.

Can I freeze leftovers? Yes, wrap cooked salmon tightly in foil or an airtight container and freeze up to 2 months. Reheat gently to preserve texture and flavor.

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