Name: Grilled Cedar Plank Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1½ pound salmon fillet(s) (whole fillet or portioned fillets - typically 6-8 ounces per person); salt and fresh cracked black pepper (to taste); 6 tablespoons Dijon mustard; 6 tablespoons brown sugar

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Learn how to grill salmon on cedar planks in this easy step-by-step guide to grilling cedar plank salmon! Use cedar planks for meats, vegetables, and fruits!

Cedar plank salmon is perfect with a slightly sweet, smoky flavor. Brushed with a wet rub of brown sugar and Dijon mustard, the salmon grills on top of a cedar grilling plank.

Cedar plank smoked salmon is easy to do at home. It all starts with fresh salmon. David and I subscribed to Sitka Salmon Shares last year. As members and receive a monthly home seafood delivery. We use most of the seafood we receive to make new recipes to share with you.

We’ve been grilling cedar plank salmon for a very long time. It never gets old! Our recipe is adapted from a Steven Raichlen recipe I stumbled across on the internet the first time we were looking for cedar plank recipes. We like the recipe because it is simple, and the ingredients compliment the fish and bring out the cedar flavor of the plank.

If you don’t grill very much, you can make this recipe in the oven. Keep reading to find out how!

If you love salmon, this recipe is a must try!

What Type of Salmon Is Best For Cedar Plank?

We have grilled all types of salmon on a cedar plank using this recipe. Sockeye or Coho work the best because the fillets are thin, cook quickly and take on the flavor of the cedar plank the best. Because these two varieties of fish are not as thick, Sockeye and Coho also work best for grilling the whole fillet.

In contrast, King and Atlantic are thicker and work better sliced into pre-cut portions so that they do not take as long to cook.

Wild-caught is best. If you buy farm-raised salmon, keep in mind that they will be higher in fat content, be lighter in color, and, in our opinion, not taste as good as wild-caught.

Remember that the cooking time needs to be adjusted depending on what salmon you buy.

What do cedar planks do for salmon?

Grilling fish on planks started in the Pacific Northwest. The warm charred cedar plank protects the fish from the harsh flame and gently lets the salmon steam over the top. As the cedar plank warms up, the fish cooks, and the moisture of the plank rises to infuse the fish with smoky cedar flavor. As a result, the salmon takes on a beautiful grill flavor outside with a warm steamy center.

How to Prepare Cedar Planks for Grilling

You have to soak the cedar planks in water before grilling. Soaking the plank will keep it from catching on fire.

There’s a balance between soak time and flavor. The longer you soak the plank, the less flavor you will get from the plank. At the same time, you don’t want the plank to catch fire with your fish on it.

Plan ahead and ensure enough time for soaking the cedar planks. We recommend about 15-20 minutes before grilling the salmon, 30 minutes max.
To prepare the plank, fill the sink with about two inches of water. Submerge the planks in the water. Use a weighted object such as a can of beans from the pantry to help hold them under the water. Soak the planks for 15-20 minutes. You can usually get a charcoal grill prepped for grilling in the same amount of time it takes to prepare the planks.
Dry any excess water from the planks before placing the fillets on them.

Tips for using cedar planks

Cedar planks are readily available online, at some grocery stores, and in the grilling section of your local hardware store. We love Jaccard Seal’ n Soak Cedar Grilling Planks. They come in a reusable soaking bag, are ready fast (only 20 minutes), and are easy to prepare. Highly recommended, and NO, we were not paid to say that!
Cedar planks should be at least 6 x 12 inches to fit whole fish filets.
Planks should be untreated and made for grilling.

(Check out this video, How to Cedar Plank on a Budget.)

What else can you grill on a cedar plank?

While salmon is the most common ingredient cooked on a cedar plank, you can prepare almost any type of seafood, such as fish and shellfish, but that is not all. Although we have not tried them, you can also grill chicken, pork, vegetables, and fruit like pineapple and stone fruit on cedar planks.

Ingredients Needed

Salmon Fillet(s) – 6 to 8 ounces per person

Brown-Sugar Mustard Wet Rub

Kosher salt and freshly ground black pepper, to taste
Dijon Mustard
Brown Sugar

checking temperature of salmon with thermometer — David checking the internal meat temperature with a Thermapen One instant-Read Thermometer.

How long does it take to grill salmon on a cedar plank?

The amount of time it takes to grill salmon on a cedar plank will depend on the thickness of your fillet. Typically it takes a whole large salmon fillet between 20-30 minutes to get done, while a fillet cut into smaller portions will take only 15-20 minutes.

It is more important to concentrate on the temperature of the grill and fish. You should pull the salmon off the grill at about 130 degrees F. The carry-over heat will take it up to an internal temperature of 140 degrees F, the temperature at which salmon has the best texture.

Use an instant-read thermometer, such as a Thermapen One, by Thermoworks, to check the temperature.

How to Make Grilled Salmon on a Cedar Plank

STEP #1 Soak the Plank

Submerge the cedar plank(s) in water for 20 minutes, then drain. Dry off the excess water.

STEP #2 Fire Up the Grill

Preheat the grill for direct heat to medium-high, about 400 degrees F.

STEP #3 Prep the Salmon

Pat the salmon dry with paper towels and place the salmon on a platter.
Remove any pin bones from the salmon. Run your fingers down the center of the fillet and feel for pin bones. Remove any bones you feel or see with a clean pair of needle nose pliers or fish tweezers.
Season generously with salt and pepper to taste.
Use a basting brush to spread the Dijon mustard over the salmon. Make sure to cover the edges of the fish.
Crumble the brown sugar between your fingers and sprinkle it over the mustard-coated salmon.

STEP #4 Char the Plank

Charring, the plank brings out the essential oils of the cedar plank that will infuse the fish with smoke flavor.

Place the soaked plank directly onto the hot grate over the fire.
It will take the plank about 3-5 minutes over direct heat for the plank to char. When the plank starts to smoke, use tongs to peek at the bottom side. Flip it over when it has a good amount of char on it.
Place the prepared salmon fillet skin side down directly onto the charred cedar plank.

STEP #5 Cook the Salmon

Don’t Flip the Fish! This is one time you DO NOT have to flip the salmon while it is cooking.

Cover the Grill: Put the lid on the grill and cook over medium-high heat until the salmon is opaque and slightly browned on the edges, about 20 to 30 minutes, depending on the thickness of your fillet.
Check for Doneness: use an instant-read thermometer to check the temperature of the fish. It is done at 125 degrees F, but we recommend pulling it at about 130 degrees F. The carryover heat will allow it to reach 140 degrees F, which is the temperature at which the salmon has the best texture. The flesh should flake easily in the center when pierced with a fork.

STEP #6 Remove From the Plank and Serve

Allow the salmon to cool for 5 minutes before serving.
Transfer the salmon to a platter or serve right off the plank.

Note: eating from the plank is a bit smutty but delicious!

Tips for Grilling Cedar Plank Salmon

Remove the pin bones from the salmon.
Figure on serving 6-8 ounces of salmon per person
Cutting the filet into portions before cooking keep the salmon from tearing
Do not oil the plank. Oil will cause the grill to flame up and may cause the salmon to slide off!
Place large salmon fillets on a single plank or place smaller portions diagonally on the plank so you can fit more on it. Allow space in between so they cook better.

Storage

Store any leftovers in the refrigerator in an airtight container for up to 2 days. Freezing is not recommended.

FAQ’s

Can you reuse a cedar plank?

No. The cedar plank is not reusable and should be thrown away after use – make sure they are thoroughly cooled and there’s no chance of smoldering. There is nothing left to save between the raw fish and the loss of flavor.

Consider cutting planks down if you have small fillets.

Can you use cedar planks in the oven?

Yes, you can. Cedar planks can be used in the oven, grill, or smoker. Preparation is the same for the oven as it is for the grill. The oven heats the soaked plank causing it to steam. This will infuse the salmon with flavor and keep it moist. However, it will not smoke or give the fish a smoked flavor.

Great side dishes to pair with cedar plank salmon

This recipe is one of our favorite salmon recipes, and we know it will quickly become yours too!

Making this salmon? We’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.

See ya on the mountain!

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Grilled Cedar Plank Salmon

Learn how to grill salmon on cedar planks in this easy step-by-step guide to grilling cedar plank salmon! Use cedar planks for meats, vegetables and fruits!

Prep Time 10

Cook Time 30

Soaking Time 20

Total Time 1

Servings

Calories 325kcal

Author David & Debbie Spivey

Useful Equipment:

Ingredients

1½ pound salmon fillet(s) whole fillet or portioned fillets – typically 6-8 ounces per person
salt and fresh cracked black pepper to taste
6 tablespoons Dijon mustard
6 tablespoons brown sugar