Description
A smoky, tender salmon fillet cooked on a cedar wood plank in an Ooni oven. This method infuses the fish with rich wood-fired flavor while keeping it juicy and flaky. Perfect for outdoor cooking and an elevated seafood experience.
Ingredients
🛒 Ingredients (serves 4):
For the Salmon:
1 large salmon fillet (1½–2 lbs), skin-on
1 cedar plank (food-safe)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon black pepper
Optional Flavor Variations:
2 tablespoons teriyaki sauce (for ooni teriyaki salmon)
1 tablespoon honey or maple syrup
1 teaspoon smoked paprika or chili flakes
Fresh herbs (dill, parsley, or thyme)
For Garnish:
Lemon slices
Fresh herbs
Extra drizzle of olive oil or glaze
Instructions
📝 Instructions:
Step 1: Prepare the Cedar Plank
Soak the cedar plank in water for at least 1–2 hours. This prevents burning and helps create flavorful smoke.
Step 2: Preheat Ooni Oven
Preheat your Ooni oven to a moderate temperature, around 350–400°F (175–200°C). Reduce flame intensity to avoid direct scorching.
Step 3: Season the Salmon
Pat the salmon dry. In a small bowl, mix olive oil, garlic, lemon juice, zest, salt, and pepper. Brush evenly over the salmon. Add teriyaki or honey glaze if desired.
Step 4: Assemble
Place the soaked plank inside the Ooni oven for 2–3 minutes until it begins to lightly smoke. Carefully remove and place the salmon fillet on top, skin-side down.
Step 5: Cook
Return the plank with salmon to the oven, positioning it away from direct flames. Cook for 12–18 minutes, depending on thickness, until the salmon flakes easily with a fork.
Step 6: Finish and Serve
Remove from the oven, garnish with lemon slices and fresh herbs, and serve directly on the plank for a rustic presentation.
Notes
- Heat Control: Ooni ovens run hot keep the flame low or cook toward the edge for indirect heat.
- Alternative Method: You can also cook salmon in a cast iron pan inside the Ooni for similar results.
- Doneness Check: Internal temperature should reach 125–130°F for medium, 140°F for well done.
- No Plank?: Use foil or a cast iron skillet as a backup.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 12–18 minutes
- Category: Main Course / Seafood
- Method: Wood-Fired / Plank-Roasted
- Cuisine: American / Coastal