There’s just something magical about cedar plank salmon on the grill—it’s smoky, buttery, and packed with summer flavor. I first fell in love with this style of cooking during a lakeside barbecue, and now it’s my go-to whenever we want something that feels special but doesn’t require a ton of fuss. Trust me, once you try this, you’ll crave it every sunny weekend.
Why You’ll Love This Recipe
This was always one of my client favorites when I worked as a personal chef—it’s restaurant-worthy without being intimidating. One bite in, and you’ll see why it’s a grill-season superstar.
- Easy prep with show-stopping flavor
- That cedar-smoked aroma takes salmon to a whole new level
- Minimal ingredients, maximum wow factor
- Perfect for entertaining or a cozy weeknight dinner
Ingredients Breakdown
Essentials
- 1 large cedar plank (food-grade, untreated)
- 4 salmon fillets (about 6 oz each, skin-on)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons 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 (optional)
Pro Tips
- Soak your cedar plank in water for at least 1–2 hours to prevent it from catching fire.
- Wild-caught salmon tends to have a richer flavor, but any variety will work beautifully.
- A little brush of olive oil on the plank keeps the fish from sticking without overpowering the smoke flavor.
Step-by-Step Instructions
- Soak your cedar plank in water for at least 1–2 hours. If you have time, soak it overnight for an extra smoky hit.
- Preheat your grill to medium heat (around 375°F if using a gas grill).
- In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
- Pat the salmon fillets dry with paper towels and rub each one with the marinade. Let them rest for 10–15 minutes while the grill heats up.
- Remove the soaked plank from the water and place it directly on the grill grates. Close the lid and heat for 5 minutes until it starts crackling slightly.
- Open the lid, carefully place the salmon (skin side down) on the hot plank, and close the lid again.
- Grill the salmon for 12–15 minutes, depending on thickness, until it flakes easily with a fork and has an internal temp of 125–130°F for medium doneness.
- Carefully remove the plank from the grill using tongs or a spatula (it will be hot!). Let the salmon rest for 5 minutes, then serve with lemon slices and fresh herbs.
Chef’s Tips and Tricks
- Don’t overcook—salmon keeps cooking after you pull it off the heat.
- The plank can be reused once or twice if it hasn’t burned through—just scrub and dry it well.
- Try adding a sprig of rosemary or a few citrus slices under the salmon for extra aroma.
Recipe Variations and Serving Suggestions
- Swap the maple syrup for brown sugar and add a pinch of smoked paprika for a BBQ-inspired twist.
- Top with a spoonful of mango salsa for a sunny, tropical vibe.
- Serve it over a bed of arugula with a drizzle of lemon vinaigrette for a light dinner.
- Flake the leftovers and toss into a pasta salad or serve in tacos!
FAQs
Can I use a charcoal grill instead of gas?
Absolutely! Just be sure to preheat your grill and set the plank over indirect heat so it doesn’t catch fire.
Do I have to use a cedar plank?
You can grill salmon directly on foil or in a grill basket, but the cedar plank really adds a special smoky flavor that’s worth it.
How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temperature of 125–130°F for medium. The color will turn from translucent to opaque pink.
Recipe Card
Prep Time: 10 minutes (+ soaking time)
Cook Time: 15 minutes
Total Time: 25 minutes (+ soaking time)
Ingredients:
- 1 large cedar plank (soaked)
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup or honey
- 1 garlic clove, minced
- Salt and pepper, to taste
- Lemon slices and fresh herbs, for garnish
Instructions:
- Soak cedar plank in water for 1–2 hours. Preheat grill to medium heat.
- Mix olive oil, Dijon, maple syrup, garlic, salt, and pepper. Rub over salmon fillets.
- Heat the plank on the grill for 5 minutes. Add salmon and grill for 12–15 minutes.
- Remove plank, let salmon rest 5 minutes, and serve with garnishes.
Nutrition: 320 calories per serving
If you make this cedar plank grilled salmon, I’d LOVE to hear what you think! Drop a comment below with your twist, share a photo on Instagram and tag me @thekitchensaid—your creations always light up my day!
