Cedar Plank Salmon

Cedar Plank Salmon is a delicious, smoky, and impressive dish that’s surprisingly simple to make. Cooking salmon on a cedar plank infuses it with subtle woodsy flavor and keeps the fish moist and tender. It’s perfect for backyard barbecues, weeknight dinners, or a special gathering.

Why You’ll Love This Recipe

You’ll love Cedar Plank Salmon for its incredible smoky aroma, tender flaky texture, and how easy it is to prepare. Grilling on a cedar plank adds a unique touch that elevates this dish without any complicated steps. Plus, clean-up is easy and there’s no risk of the salmon sticking to the grill grates.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillet (skin-on, about 1 ½ to 2 pounds)
• Cedar plank (untreated, food-grade)
• Olive oil
• Fresh lemon juice
• Lemon slices
• Fresh dill or parsley
• Garlic cloves, minced
• Dijon mustard
• Brown sugar or honey
• Salt and pepper

Directions

this recipe

1. Soak the cedar plank in water for at least 1-2 hours to prevent burning.
2. Preheat your grill to medium-high heat (about 375°F to 400°F).
3. In a small bowl, mix olive oil, lemon juice, minced garlic, Dijon mustard, and brown sugar or honey.
4. Place the salmon fillet skin-side down on the soaked cedar plank. Brush the marinade over the salmon and season with salt and pepper.
5. Arrange lemon slices and fresh herbs on top of the salmon.
6. Place the cedar plank on the preheated grill. Close the lid and cook for about 15-20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125-130°F.
7. Carefully remove the plank from the grill and rest the salmon for a few minutes before serving.

Servings and timing

This recipe serves 4 and takes about 10 minutes of prep time and 20 minutes of cooking time.

Variations

• Use maple or alder wood planks for a different smoky flavor.
• Swap the marinade for a teriyaki glaze or sweet chili sauce for an Asian twist.
• Add sliced onions or fresh herbs like rosemary or thyme for extra aroma.
• Try using trout or Arctic char instead of salmon.

Storage/Reheating

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a 300°F oven for about 10 minutes or until warmed through. Avoid microwaving, as it can dry out the fish. Leftover salmon is also delicious served cold in salads or sandwiches.

FAQs

Do I have to soak the cedar plank?

Yes, soaking prevents the plank from catching fire on the grill and helps create steam that flavors the fish.

Can I reuse cedar planks?

It’s best to use a new plank each time for the best flavor and food safety.

Can I bake Cedar Plank Salmon in the oven?

Yes, place the soaked plank on a baking sheet and bake at 400°F until the salmon is cooked through.

What type of salmon is best?

Wild-caught salmon like sockeye or king salmon works beautifully, but any fillet will do.

How do I know when salmon is done?

The salmon should flake easily with a fork and have an internal temperature of 125-130°F.

Can I use frozen salmon?

Yes, just make sure to thaw it completely and pat it dry before grilling.

What sides go well with Cedar Plank Salmon?

Grilled vegetables, roasted potatoes, or a fresh green salad are perfect pairings.

Can I add spices to the marinade?

Absolutely. Try smoked paprika, cumin, or chili powder for extra flavor.

How do I prevent flare-ups?

Keep a spray bottle of water nearby in case the plank edges catch fire.

Is cedar plank grilling safe?

Yes, as long as you use untreated, food-grade cedar planks and soak them properly.

Conclusion

Cedar Plank Salmon is an easy yet impressive way to enjoy smoky, flavorful fish at home. With minimal prep and simple ingredients, this recipe is perfect for grilling season and will quickly become a go-to favorite. Serve it with your favorite sides and enjoy a taste of wood-fired goodness.

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