Cedar plank grilled salmon is one of the most impressive, beginner-friendly recipes you can pull off on a backyard grill. The soaked cedar plank smolders slowly under the fish, infusing it with a mild, woodsy smoke. The result is salmon that’s impossibly moist, lightly smoky, and ready in under 30 minutes — no foil, no turning, no babysitting.
Why Cedar Plank Works Better Than Direct Grilling
- No sticking: Salmon goes directly on the cedar plank — never touches the grill grate. Zero sticking risk.
- Built-in smoke: The smoldering plank adds a mild cedar smoke you can’t replicate with direct heat alone.
- Even cooking: The plank acts as a heat buffer, cooking the fish gently and evenly from below without flare-ups.
- One-sided cook: No flipping required. The plank conducts heat up through the fish. Cook it skin-side down and leave it alone.
- Impressive presentation: Serve the salmon directly on the plank at the table — it looks restaurant-level with zero effort.
Cedar Plank Salmon Essentials
For the Salmon
- 1 large salmon fillet (2–2½ lbs), skin-on
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lemon, sliced thin
- Fresh dill or thyme sprigs
Cedar Plank Setup
- 1 untreated cedar grilling plank (12” x 7” minimum)
- Water for soaking (30–60 minutes minimum)
Step-by-Step Instructions
1
Soak the cedar plank in water for at least 30 minutes (60 minutes preferred). Submerge it fully — use a heavy pan on top to keep it from floating. This prevents the plank from catching fire and prolongs the smolder.
2
While the plank soaks, mix the dry rub: brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Pat the salmon dry with paper towels.
3
Brush both sides of the salmon fillet with olive oil, then apply the dry rub generously across the flesh side. Let it rest at room temperature 15 minutes while the grill preheats.
4
Preheat your grill to medium-high heat (375–400°F). Place the soaked cedar plank on the grill grate over direct heat. Close the lid and heat the plank for 3–5 minutes until it begins to smoke and crackle.
5
Place the salmon skin-side down on the hot plank. Lay lemon slices and fresh herb sprigs on top. Close the lid.
6
Cook undisturbed for 12–15 minutes per inch of thickness. Do not flip. The salmon is done at 125–130°F internal temperature (medium, slightly translucent) or 145°F (fully cooked).
7
Check at the 12-minute mark with an instant-read thermometer. The plank may ignite at the edges — this is normal. Use a spray bottle of water to knock down any flames.
8
Remove the plank from the grill using thick oven mitts. Serve the salmon directly on the plank at the table. The fish will release easily with a spatula, leaving the skin behind on the wood.
Grilling Gear Picks
Glaze Variations
The dry rub above is the baseline — here are three quick glaze upgrades you can brush on in the last 5 minutes of cooking:
Honey Garlic: 2 tablespoons honey + 1 tablespoon soy sauce + 1 minced garlic clove. Brush on at the 10-minute mark.
Dijon Herb: 2 tablespoons Dijon mustard + 1 tablespoon olive oil + fresh tarragon. Brush on at the 10-minute mark.
Teriyaki: 3 tablespoons store-bought teriyaki sauce. Brush on at the 10-minute mark and let it caramelize.
Pro Tips for Cedar Plank Salmon
- Soak longer than you think: 30 minutes is the minimum, but 60–90 minutes produces significantly more smoke and dramatically extends the life of the plank.
- Skin-side down, always: The skin acts as a buffer between the plank and the flesh. It protects the fish and peels away cleanly at the table.
- Use a spray bottle: Have one filled with water nearby. If the plank catches fire, a few quick sprays knock it down. Charring is fine; flames are not.
- Don’t rush the plank heat: Pre-heating the plank for 3–5 minutes before adding the fish jumpstarts the smoking process immediately.
- Planks can be reused: If the plank survives (no deep charring), rinse, dry, and reuse it one more time. The second cook often has even more smoky character.
Essential Gear
Cedar Grilling Planks (6-Pack)
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Instant-Read Digital Thermometer
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Heavy-Duty Grill Gloves
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