This Cedar Plank Salmon delivers smoky, flaky, restaurant style results without the hassle.
Hi, I’m Jack welcome to my kitchen! I’m a recipe developer, food enthusiast, and the heart behind Cooks Foody. I created this blog to inspire flavorful home cooking that doesn’t stress you out. Whether you’re hosting a backyard BBQ or craving a healthy weeknight dinner, this Cedar Plank Salmon is a foolproof crowd pleaser.
As someone who once struggled with dry, bland grilled fish, I learned the hard way how game changing cedar planks can be. In this post, I’ll walk you through everything: why this recipe works, how to select the best cuts, essential prep, step-by-step cooking, variations, and smart tips for serving.
Why This Cedar Plank Salmon Recipe Works
- Uses affordable, easy to find salmon cuts
- Soaks up bold smoky flavor from the cedar plank
- No flipping or sticking to the grill
- Marinate in 15 minutes for juicy, tender results
- Perfect for casual dinners or outdoor gatherings
Choosing the Right Meat for Cedar Plank Salmon
Best Cuts for This Cedar Plank Salmon Recipe
- Skin-on salmon fillets (center cut) hold moisture and sit beautifully on the plank.
- Avoid tail end cuts which dry out quickly.
Buying Tips for Cedar Plank Salmon
- Look for salmon with bright color and firm texture.
- Wild caught is best for flavor, but farm-raised works well too.
- Ask your fishmonger to leave the skin on.
Substitutions for Cedar Plank Salmon
- Try steelhead trout for a similar texture.
- Use arctic char if you prefer a milder flavor.
Ingredients & Prep for Cedar Plank Salmon
Meat Prep Essentials
- Rinse and pat the fillets dry with paper towels.
- Remove pin bones with tweezers.
- Keep skin on to protect the meat while grilling.
Marinade Beam
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 tsp minced garlic
- 1 tbsp lemon juice
- Salt & pepper to taste
Let marinate for 15–20 minutes while you soak the plank.
Pantry Staples
- Cedar plank (soaked in water 1–2 hours)
- Olive oil, lemon juice, mustard, garlic, fresh herbs
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Step-by-Step Cooking Instructions for Cedar Plank Salmon
Pre-Cooking Prep for Cedar Plank Salmon
- Soak cedar plank for at least 1 hour.
- Preheat grill to medium (375°F).
- Oil the plank lightly to prevent sticking.
Cooking Method for Cedar Plank Salmon
- Place marinated salmon skin-side down on the plank.
- Grill over indirect heat with the lid closed.
- Cook for 15–20 minutes or until internal temp reaches 125°F.
Doneness Check for Cedar Plank Salmon
- Use a meat thermometer for accuracy.
- Flesh should flake easily and be opaque in the center.
Resting Cedar Plank Salmon
- Let rest for 3–5 minutes before serving.
- Resting helps juices redistribute.
Pro Tips for Perfect Cedar Plank Salmon
Avoiding Dry Salmon
- Don’t overcook: remove at 125°F for perfect medium.
- Soak planks well to prevent charring.
Tool Recommendations for Cedar Plank Salmon
- Meat thermometer
- Long handled tongs
- Cedar grilling planks (untreated)
Storage & Reheating Cedar Plank Salmon
- Store in airtight container for up to 3 days.
- Reheat gently in oven at 275°F until warmed.
Flavor Variations for Cedar Plank Salmon
| Style | Ingredients | Flavor Profile |
|---|---|---|
| Spicy Glaze | Sriracha, honey, garlic | Sweet heat |
| Keto Herb | Olive oil, thyme, lemon zest | Clean & bright |
| Asian-Inspired | Soy sauce, sesame oil, green onion | Umami rich |
Serving Suggestions for Cedar Plank Salmon
- Sides: Grilled asparagus, herbed couscous, or roasted sweet potatoes
- Wine pairing: Chardonnay or Pinot Noir
- Beer pairing: Belgian wheat ale or citrusy IPA
FAQs About Cedar Plank Salmon
Can I use frozen salmon?
Yes, just thaw completely and pat dry.
What if I don’t have a grill?
Bake on cedar plank in oven at 400°F.
Is cedar plank salmon safe during pregnancy?
Use wild salmon and cook thoroughly to 145°F for safety.
Conclusion
Fire up your grill and try this Cedar Plank Salmon tonight smoky, juicy, and restaurant worthy every time.
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Cedar Plank Salmon Recipe That’s Bold Juicy Ready in 20 Minutes
- Total Time: 35 min
- Yield: 4 servings 1x
Ingredients
1 whole salmon fillet, about 2 pounds
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon fresh dill (or 1 teaspoon dried dill)
2 cloves garlic, minced (optional)
1 lemon, sliced (for garnish)
Instructions
1. Soak the cedar plank in water for at least 1-2 hours, or overnight for extra flavor. After soaking, drain and pat the plank dry.
2. Brush the salmon fillet with olive oil on both sides. Sprinkle with salt and freshly ground black pepper. Drizzle with lemon juice, Dijon mustard, and honey. Sprinkle with minced garlic (optional) and fresh dill.
3. Preheat your grill to medium-high heat (375°F/190°C) or preheat your oven to 375°F (190°C).
4. Place the seasoned salmon fillet on the soaked cedar plank, skin-side down.
5. Grill or Bake the Salmon:
6. – Grill: Place the plank on the grill and cover with the lid. Grill for 15-20 minutes, or until the salmon flakes easily with a fork.
7. – Oven: Place the plank on a baking sheet and bake for 15-20 minutes, until the salmon is cooked through and flakes easily.
8. Baste and Serve: If desired, baste the salmon with extra honey and mustard glaze halfway through cooking. Once done, remove from the plank and garnish with fresh lemon slices and dill before serving.
Notes
– Cedar Plank Choices: Be sure to use untreated, food-safe cedar planks.
– The cooking time may vary based on the thickness of the salmon.
– You can experiment with different herbs, spices, and sauces to suit your taste.
– Ensure the plank is soaked to avoid burning during cooking.
- Category: dinner
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 70
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 23
- Cholesterol: 60