Name: Cedar Plank Grilled Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large cedar plank (food-grade, untreated), soaked; 4 salmon fillets (about 6 oz each, skin-on); 2 tbsp olive oil; 1 tbsp Dijon mustard; 2 tbsp maple syrup or honey; 1 garlic clove, finely minced; Salt and freshly ground black pepper, to taste; Lemon slices, for garnish; Fresh dill or parsley, for serving

↓ Jump to Recipe

There is genuinely something magical about cedar plank salmon cooked over an open grill, where the wood smolders beneath the fish and infuses every bite with a smoky, buttery aroma you simply cannot get any other way. I first fell for this method at a lakeside barbecue, and it has been my go-to ever since whenever I want a meal that feels special without a lot of fuss.

The beauty of this technique is that the cedar plank does most of the work for you. As it heats, it releases a gentle woodsy smoke that perfumes the salmon while keeping it moist and tender. Add a quick maple-Dijon glaze and a few lemon slices, and you have a dish that tastes like it came from a fine restaurant yet takes only minutes of active effort.

Why You’ll Love This Recipe

Back when I worked as a personal chef, cedar plank salmon was one of those dishes clients requested again and again. It looks and tastes restaurant-worthy, but there is nothing intimidating about it. One bite of that smoky, glazed fish and you will understand why it is a grill-season superstar.

It is also wonderfully forgiving. The plank shields the salmon from direct flame, which means far less risk of overcooking or sticking than grilling straight on the grates. You get beautifully even, gently smoked fillets with almost no babysitting required.

On top of all that, the ingredient list is short and the payoff is huge. A handful of pantry staples transforms into something with real wow factor, making this equally at home at a summer dinner party or a cozy weeknight supper for the family.

Ingredients

The star of the show is one large food-grade, untreated cedar plank, which you will soak before grilling. For the fish, gather four skin-on salmon fillets of about six ounces each. Skin-on is best here, since it helps the fillets hold together on the hot plank.

The glaze comes together from two tablespoons of olive oil, one tablespoon of Dijon mustard, two tablespoons of maple syrup or honey, and one finely minced garlic clove, seasoned with salt and freshly ground black pepper to taste. This simple mixture balances sweet, savory, and tangy notes that complement the cedar smoke beautifully.

To finish, keep lemon slices on hand for garnish, along with fresh dill or parsley if you like a herbal note. Wild-caught salmon tends to have a richer flavor, but any variety works well, so use whatever looks freshest at your market.

Step-by-Step Instructions

Begin by soaking your cedar plank in water for at least one to two hours. This step is essential, as a soaked plank smolders and smokes rather than catching fire. If you have the time, soaking it overnight rewards you with an even deeper, smokier flavor.

When you are ready to cook, preheat your grill to medium heat, around 375 degrees Fahrenheit on a gas grill. Meanwhile, whisk together the olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper in a small bowl until you have a smooth glaze.

Pat the salmon fillets dry with paper towels, then rub each one all over with the marinade. Let the fillets rest for ten to fifteen minutes while the grill comes up to temperature, giving the flavors a chance to sink in.

Remove the soaked plank from the water and set it directly on the grill grates. Close the lid and heat it for about five minutes, until it begins to crackle and give off a light smoke. Then open the lid, arrange the salmon skin-side down on the hot plank, and close the lid again.

Grill the salmon for twelve to fifteen minutes, depending on thickness, until it flakes easily with a fork and reaches an internal temperature of 125 to 130 degrees Fahrenheit for medium doneness. Using tongs or a spatula, carefully remove the very hot plank from the grill, let the salmon rest for five minutes, and serve with lemon slices and fresh herbs.

Tips for the Best Cedar Plank Salmon

The golden rule is to avoid overcooking. Salmon continues to cook from residual heat after it leaves the grill, so pull it the moment it flakes and hits that 125 to 130 degree range. That brief five-minute rest lets the juices settle and finishes the fish to perfect, silky doneness.

A few small touches elevate the results even further. Tuck a sprig of rosemary or a few extra citrus slices beneath the fillets for added aroma, and remember that a plank can often be reused once or twice if it has not burned through, as long as you scrub and dry it well. This smoky salmon also plays nicely with other summer favorites, so serve it alongside a cool dill pickle pasta salad or, for a lighter plate, my grilled salmon with dill yogurt sauce for a fun comparison of two grilling styles.

Leftovers are a gift here. Flake any extra salmon and fold it into a pasta salad, pile it into tacos, or scatter it over a bed of arugula with a squeeze of lemon for an easy next-day lunch. The cedar-kissed flavor carries beautifully into all of them.

Frequently Asked Questions

Can I use a charcoal grill instead of gas?
Absolutely. Just preheat the grill fully and set the plank over indirect heat so the wood smolders and smokes rather than catching fire.

Do I have to use a cedar plank?
You can grill salmon on foil or in a grill basket instead, but the cedar plank adds a distinctive smoky flavor that is truly worth the extra step.

How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temperature of 125 to 130 degrees Fahrenheit for medium. The flesh turns from translucent to an opaque pink.

How long should I soak the plank?
Soak it for at least one to two hours so it does not ignite on the grill. An overnight soak gives an even smokier result if you plan ahead.

Can I make a BBQ-style version?
Yes. Swap the maple syrup for brown sugar and add a pinch of smoked paprika to the glaze for a sweeter, barbecue-inspired twist.

I hope this cedar plank grilled salmon becomes one of your sunny-weekend staples the way it is mine. For more feel-good inspiration, explore these healthy eating ideas, and when you fire up the grill, I would love to see the results, so tag @thekitchensaid on Instagram and share your creation.

Recipe