Can I Put Cedar Plank Salmon in Air Fryer A Quick Guide

Yes, you can cook cedar plank salmon in an air fryer—it’s a fast, flavorful way to achieve smoky, flaky results without a grill. Just pre-soak the plank for 30+ minutes and use low heat (350°F or less) to prevent charring, ensuring tender, restaurant-quality salmon in under 15 minutes.

Key Takeaways

• Yes, you can cook cedar plank salmon in an air fryer with proper prep and safety measures.
• Soak the cedar plank for 1–2 hours to prevent burning and enhance smoky flavor.
• Preheat the air fryer to 375°F for even cooking and optimal texture.
• Pat salmon dry before seasoning to ensure a crispy exterior and prevent steaming.
• Monitor cooking time closely—10–12 minutes is usually enough for medium-rare to medium.
• Use a meat thermometer to confirm internal temp reaches 145°F for food safety.
• Discard the plank after use—it’s for single use only due to charring risk.

Can I Put Cedar Plank Salmon in Air Fryer? A Quick Guide

Let me take you back to one of my favorite summer evenings—grilling cedar plank salmon under the stars, the smoky aroma drifting through the backyard, and that perfect, flaky bite that made everyone at the table sigh in satisfaction. But here’s the thing: life doesn’t always allow for grilling. Between busy schedules, rainy days, or simply not wanting to heat up the entire kitchen, I started wondering: Can I put cedar plank salmon in an air fryer? That one question led me down a path of trial, error, and eventually, a kitchen revelation. If you’ve ever stood in your kitchen, staring at a soaked cedar plank and wondering if it’s even safe to use it in your air fryer, you’re not alone. And the good news? The answer is a resounding yes—with a few clever tricks and a little know-how.

Air fryers have become kitchen superheroes, promising crispy, juicy results without the oil, mess, or long cook times. But when it comes to delicate proteins like salmon, especially when paired with the traditional cedar plank method, the rules change. The idea of combining the smoky, wood-fired flavor of cedar with the convenience of an air fryer is incredibly appealing. But is it practical? Does it work? And more importantly, will it taste as good as the grilled version? In this guide, I’ll walk you through everything I’ve learned—from safety concerns and plank preparation to cooking times, flavor tips, and even how to adapt your favorite recipes. Whether you’re a salmon lover, a busy parent, or just someone who wants restaurant-quality results at home, this is the guide you’ve been waiting for.

Why Cedar Plank Salmon Is a Game-Changer

Before we dive into the air fryer specifics, let’s talk about why cedar plank salmon is such a beloved cooking method in the first place. It’s not just about flavor—it’s about texture, aroma, and the whole sensory experience.

The Science Behind the Smoke

When a cedar plank heats up, it releases natural resins and volatile oils that infuse the salmon with a delicate, smoky-sweet flavor. Unlike liquid smoke or wood chips, which can easily overpower, cedar planks offer a controlled release of aroma. Think of it like slow-dripping flavor directly into the fish. The wood also creates a barrier between the heat source and the salmon, preventing the skin from burning while allowing the flesh to cook gently. This method is especially effective for fatty fish like salmon, which benefits from slow, even cooking to preserve its buttery texture.

Fun fact: Cedar planks have been used for centuries by Indigenous communities in the Pacific Northwest, where salmon is a staple. The tradition wasn’t just about taste—it was about preserving food and honoring ingredients. Modern kitchens have adapted this method, but the core principle remains: respect the fish, and it will reward you with flavor.

Flavor Profile You Can’t Replicate

What makes cedar plank salmon stand out? It’s the subtle complexity. The wood adds a hint of vanilla, pine, and earth, without masking the salmon’s natural richness. Compare that to pan-seared or baked salmon, which often relies on heavy seasoning to compensate for lack of depth. With cedar, the seasoning is minimal—maybe a touch of salt, pepper, and a drizzle of maple syrup—and yet the result is unforgettable.

I remember the first time I served cedar plank salmon to my skeptical in-laws. They took one bite and asked, “Did you grill this?” When I told them it was cooked in the oven, they were stunned. That’s the power of cedar: it tricks your senses into believing you’re eating something cooked over an open flame, even when you’re not.

Can You Actually Use Cedar Planks in an Air Fryer?

Now, the big question: Can I put cedar plank salmon in an air fryer? The short answer is yes—but with important caveats. Air fryers work by circulating hot air at high speeds, which is great for crisping chicken wings or reheating fries, but can be tricky for delicate items like salmon and wood planks. Here’s what you need to know.

Material Matters: Are Cedar Planks Safe?

The first concern is safety. Cedar is a softwood, and when heated, it can char, smoke, or even catch fire—especially in a confined space like an air fryer basket. However, properly soaked cedar planks are not a fire hazard. The key is soaking. When the wood is wet, it won’t ignite until the moisture evaporates, which takes time. By the time the plank dries, the salmon is already cooking, and the air fryer’s temperature (usually maxing out at 400°F/205°C) is too low for sustained flames.

But here’s the catch: not all cedar planks are created equal. Look for planks labeled “food-grade” or “for culinary use.” These are typically untreated and free of chemicals that could leach into your food. Avoid construction-grade cedar or any wood with stains, varnishes, or pesticides. I once used a plank I found in my garage (don’t ask), and the salmon tasted like turpentine. Lesson learned.

Air Fryer Size and Plank Fit

Air fryers come in all sizes, and this matters. A standard 3.5–5 quart basket might not fit a full 12-inch plank. Measure your air fryer basket and cut the plank to size if needed. I use a 5-quart model, and I’ve found that a 10-inch plank fits perfectly with room for airflow. If your plank is too long, it can block the fan, leading to uneven cooking or even overheating.

Pro tip: If your plank is slightly too big, you can trim it with a handsaw (yes, really). Just make sure the edges are smooth—no splinters!

Ventilation and Smoke Management

Even with soaked planks, there will be some smoke. Most air fryers have vents, but they’re not designed for heavy smoke like a grill. To avoid setting off your smoke alarm:

• Place a small bowl of water in the basket to catch drips and reduce smoke.
• Run the air fryer under a vent hood or open a window.
• Keep the temperature at or below 375°F (190°C) to minimize charring.

I once ignored this advice and ended up with my entire apartment smelling like a campfire. Not a good look when you have guests coming over.

How to Prepare Cedar Plank Salmon for the Air Fryer

Preparation is everything. A little extra time upfront saves you from burnt fish, dry planks, or worse—a ruined air fryer. Here’s my step-by-step method.

Soaking the Plank: The Golden Rule

Never skip this step. A dry plank is a fire hazard. Soak your cedar plank for at least 1 hour, but ideally 2–4 hours. I like to use a deep baking dish or a large pot, weighted down with a can or two to keep the plank submerged. Some people add wine, vinegar, or herbs to the soak—this is optional, but it can add a nice background note.

Quick soak hack: If you’re short on time, boil the plank in water for 15–20 minutes. It won’t be as effective as a long soak, but it’s better than nothing.

Prepping the Salmon

Choose a fresh, skin-on salmon fillet—about 1 inch thick for even cooking. Pat it dry with paper towels to remove surface moisture (this helps the seasoning stick). For seasoning, I keep it simple:

• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (to help the seasoning adhere)
• Optional: 1 tbsp maple syrup or brown sugar for glaze

Place the salmon on the soaked plank, skin-side down. If using maple syrup, brush it on now. Let it sit for 10–15 minutes while the air fryer preheats.

Preheating and Loading the Air Fryer

Preheat your air fryer to 375°F (190°C) for 5 minutes. This ensures even cooking from the start. Carefully place the plank in the basket, making sure it doesn’t touch the heating element or fan. If your basket has a raised rack, use it to elevate the plank for better airflow.

Pro tip: Line the bottom of the basket with foil (with holes poked for airflow) to catch drips and make cleanup easier. Just don’t cover the entire basket—airflow is crucial.

Cooking Times and Temperature Guide

Now for the fun part: cooking. But timing is everything. Overcook salmon, and it turns dry and chalky. Undercook it, and you risk food safety issues. Here’s how to get it right.

Standard Cooking Times

For a 1-inch thick salmon fillet on a soaked cedar plank:

Salmon Thickness	Temperature	Cook Time	Internal Temp
1 inch	375°F (190°C)	12–15 minutes	125–130°F (52–54°C)
1.5 inches	375°F (190°C)	16–18 minutes	130–135°F (54–57°C)
2 inches	375°F (190°C)	20–22 minutes	135–140°F (57–60°C)

Note: These times assume the salmon is at room temperature. If it’s straight from the fridge, add 2–3 minutes.

Checking for Doneness

Use a meat thermometer for accuracy. Insert it into the thickest part of the fillet, avoiding the bone. The salmon is done when it reaches 125–130°F for medium-rare (my favorite) or 135°F for medium. The flesh should be opaque but still moist, and it should flake easily with a fork.

Visual cues: The edges will start to curl, and the surface will turn from translucent to opaque. If the plank starts to smoke heavily, reduce the temperature to 350°F and continue cooking.

Resting and Serving

Let the salmon rest for 5 minutes after cooking. This allows the juices to redistribute, keeping the fish moist. Gently slide a spatula between the skin and flesh to lift the fillet off the plank—the skin will stick to the wood, which is normal and actually a good thing (it’s where all the flavor is).

Flavor Boosters and Recipe Adaptations

Once you’ve mastered the basics, it’s time to get creative. Cedar plank salmon is incredibly versatile—here are some of my favorite ways to elevate it.

Glazes and Marinades

Instead of plain maple syrup, try a soy-ginger glaze:

• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 clove garlic, minced

Brush it on during the last 5 minutes of cooking to avoid burning. Or go Mediterranean with a lemon-herb marinade:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp dried dill

Marinate the salmon for 30 minutes before cooking.

Wood Alternatives

Can’t find cedar? Try other food-grade planks:

• Alder: Lighter smoke, great for subtle flavor
• Maple: Sweet, caramel notes—perfect with brown sugar glaze
• Hickory: Stronger smoke, best for bold palates (use sparingly)

I once used an applewood plank on a whim, and the salmon tasted like a fall dessert. Unexpected, but delicious.

Side Dishes That Complement

Pair your cedar plank salmon with sides that don’t compete:

• Roasted asparagus with lemon
• Wild rice pilaf with dried cranberries
• Garlic sautéed spinach
• Fresh cucumber-dill salad

For a full meal in the air fryer, cook the salmon first, then use the same basket for crispy roasted potatoes (no need to clean it—just remove the plank).

Common Mistakes and How to Avoid Them

Even with the best intentions, things can go wrong. Here are the pitfalls I’ve learned the hard way—and how to fix them.

Burnt Planks and Over-Smoking

If your plank is charring too much:

• Reduce the temperature to 350°F
• Add a splash of water to the plank halfway through
• Use a smaller plank to reduce surface area

Dry or Overcooked Salmon

Salmon dries out fast. To prevent this:

• Don’t exceed recommended cook times
• Use a thermometer—don’t guess
• Baste with olive oil or butter during cooking

Sticking to the Plank

If the salmon sticks, don’t force it. Let it cook a minute longer, then gently wiggle a spatula underneath. A well-soaked plank should release easily.

Final Thoughts: Is It Worth the Effort?

So, can you put cedar plank salmon in an air fryer? Absolutely. It’s not just possible—it’s a fantastic way to enjoy smoky, restaurant-quality salmon without firing up the grill. The air fryer delivers consistent results, with less mess and faster cook times than the oven. Plus, it’s a game-changer for apartment dwellers, small kitchens, or anyone who wants to cook salmon on a rainy night.

Is it perfect? Not quite. You’ll need to monitor smoke levels, adjust cooking times based on your air fryer model, and accept that the plank will likely be a one-time use (though you can reuse it once if it’s not too charred). But the flavor payoff is worth it. That first bite—smoky, tender, with a hint of wood and sea—makes every step feel worthwhile.

At the end of the day, cooking is about experimentation. Don’t be afraid to tweak the method, try new glazes, or even mix cedar with other woods. The goal isn’t perfection—it’s deliciousness. And with this guide, you’re well on your way to mastering cedar plank salmon in the air fryer. Now, if you’ll excuse me, I’ve got a batch to cook. The smell alone is worth it.

Frequently Asked Questions

Can I put cedar plank salmon in an air fryer?

Yes, you can cook cedar plank salmon in an air fryer, but the plank must be pre-soaked for at least 1 hour to prevent burning. The air fryer’s high heat can char the wood if it’s not properly hydrated.

Do I need to soak the cedar plank before air frying salmon?

Absolutely. Soaking the cedar plank for 1–2 hours prevents it from catching fire in the air fryer. This step is critical for safety and to infuse the salmon with a subtle smoky flavor.

What’s the best way to cook cedar plank salmon in an air fryer?

Preheat the air fryer to 375°F (190°C), place the soaked plank with salmon inside, and cook for 10–12 minutes. The cedar plank salmon in air fryer method ensures a moist, flavorful result with minimal effort.

Can I reuse a cedar plank after air frying salmon?

It’s not recommended. The plank becomes brittle and loses its aromatic properties after one use. Reusing it may also introduce bacteria from the raw fish.

How do I prevent cedar plank salmon from drying out in the air fryer?

Brush the salmon with oil or butter before cooking and avoid overcooking. The air fryer’s rapid air circulation can dry out fish quickly, so monitor the internal temperature (145°F/63°C).

Is cedar plank salmon in air fryer healthier than grilling?

Yes, air frying requires less oil than grilling, reducing fat content. The cedar plank also adds flavor without extra calories, making it a lighter alternative to traditional grilling methods.