Ever wonder how restaurants get that incredible smoky flavor on their cedar plank salmon without drying it out?
The answer is simpler than you think: cedar planks.
I first tried this Pacific Northwest method at a friend’s backyard BBQ in Seattle. She soaked these thin wooden planks in water, threw them on the grill with salmon on top, and closed the lid. Twenty minutes later, we were eating the most tender, flavorful fish I’d ever had.
No fancy equipment. No complicated techniques. Just wood, fish, and fire working together to create something pretty special.
If you’ve been grilling salmon the traditional way and ending up with dry, bland fish, this method changes everything. The plank keeps the salmon moist while infusing it with subtle woodsy notes that taste like you spent hours smoking it.
What You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Cedar grilling plank | 1 plank | Untreated, food-safe |
| Salmon fillet, skin on | 1½ to 2 lbs | Wild-caught preferred |
| Olive oil | 2 tbsp | Extra virgin |
| Maple syrup | 1 tbsp | Pure, not pancake syrup |
| Soy sauce | 1 tbsp | Low-sodium works too |
| Garlic cloves | 2 cloves | Fresh, minced |
| Dijon mustard | 1 tsp | Adds tang and helps glaze stick |
| Smoked paprika | ½ tsp | Regular paprika works in a pinch |
| Black pepper | ½ tsp | Freshly ground |
| Salt | ¼ tsp | Adjust to taste |
| Fresh dill | For garnish | Parsley works too |
| Lemon wedges | For serving | Essential! |
Tools Required
- Large container or baking dish for soaking
- Gas or charcoal grill
- Small mixing bowl
- Basting brush
- Meat thermometer
- Tongs
- Aluminum foil (optional)
- Spray bottle with water (for flame control)
Pro Tips for Perfect Cedar Plank Salmon
Soak that plank properly. At least 2 hours, but overnight is even better. A fully soaked plank won’t catch fire and will produce more smoke. I usually throw mine in a dish of water in the morning if I’m grilling that night.
Keep the skin on. Even if you don’t eat it, the skin acts as a barrier between the fish and the plank, preventing sticking and helping the salmon hold together. You can always remove it after cooking.
Don’t flip the fish. That’s the beauty of plank grilling. The cedar plank salmon cooks through from the heat below and above, so there’s no need to touch it once it’s on the grill.
Watch for doneness, not time. Every grill is different. Pull the salmon when it reaches 145°F internally or when it flakes easily with a fork. Some fillets take 15 minutes, others need 25.
Let it rest before serving. Just like steak, salmon benefits from a 5-minute rest after coming off the grill. This lets the juices redistribute, making every bite more flavorful.
Substitutions and Variations
Different wood planks: Cedar is classic, but alder planks give a lighter, slightly sweet flavor that’s traditional in the Pacific Northwest. Maple planks work too and add a subtle sweetness.
Swap the maple syrup: Honey works just as well if that’s what you have. Brown sugar mixed with a tiny bit of water is another option.
Make it spicy: Add ½ teaspoon cayenne pepper to the glaze or brush the salmon with sriracha mixed with honey.
Herb variations: Fresh rosemary, thyme, or tarragon all work beautifully here. Chop them finely and add to the glaze.
For a teriyaki twist: Skip the maple syrup and Dijon, and instead use 3 tablespoons teriyaki sauce mixed with fresh ginger.
No grill? You can do this in a 400°F oven. Place the soaked plank on a baking sheet and follow the same process. It won’t have quite the same smoky char, but it’s still delicious.
Make Ahead Tips
You can prep almost everything in advance to make dinner ridiculously easy.
The plank: Soak it the night before and leave it in the fridge, still submerged in water. This actually works better than day-of soaking because the plank gets fully saturated.
The glaze: Mix it up to 3 days ahead and store in the fridge in an airtight container. Give it a quick stir before using.
Prepped salmon: Pat the salmon dry, apply the glaze, and keep it covered in the fridge for up to 4 hours before grilling. Let it sit at room temperature for 15 minutes before it goes on the grill.
How to Make Cedar Plank Salmon
Step 1: Soak the Plank
Submerge your cedar plank in water and weigh it down with something heavy (a can of beans works).
Let it soak for at least 2 hours, but overnight is ideal. The plank needs to be fully saturated to prevent burning and to create smoke.
Step 2: Prep the Salmon
Remove the salmon from the fridge about 15 minutes before grilling. Pat it completely dry with paper towels.
This helps the glaze stick and promotes better browning.
Check for pin bones by running your fingers along the fillet. Pull out any you find with tweezers or pliers.
Step 3: Make the Glaze
In a small bowl, whisk together olive oil, maple syrup, soy sauce, minced garlic, Dijon mustard, smoked paprika, black pepper, and salt.
It should be smooth and slightly thick.
Step 4: Season the Salmon
Brush the glaze all over the salmon, getting into every corner.
Use about two-thirds of the glaze now and save the rest for basting later.
Step 5: Heat the Grill
Preheat your grill to medium-high (around 400°F). If using charcoal, wait until the coals are covered with white ash.
Step 6: Place Salmon on the Plank
Remove the plank from the water and shake off excess. Place it directly on the grill grates.
After about 3 minutes, when the plank starts to smoke lightly, place the salmon skin-side down on the plank.
Step 7: Close and Cook
Close the grill lid and let the cedar plank salmon cook without opening it for 12-15 minutes.
The plank will smoke, infusing the fish with that signature cedar flavor.
Step 8: Baste and Finish
After 12 minutes, carefully open the lid and brush the salmon with the remaining glaze.
Close the lid and cook for another 3-8 minutes, until the internal temperature reaches 145°F.
The salmon should be opaque throughout and flake easily when tested with a fork. The edges might have a slight char, which adds great flavor.
Step 9: Rest and Serve
Using a large spatula (or two), carefully transfer the salmon (still on the plank) to a heatproof surface.
Let it rest for 5 minutes.
Garnish with fresh dill and serve with lemon wedges. You can serve it directly from the plank for presentation, or slide a spatula between the skin and flesh to transfer just the salmon to a serving plate.
Leftovers and Storage
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 3 days | Airtight container |
| Freezer | Up to 2 months | Wrapped tightly in plastic + foil |
| Room temperature | Not recommended | Consume immediately |
Reheating tips: The oven is your best bet for maintaining texture. Place salmon on a baking sheet, cover loosely with foil, and reheat at 275°F for about 10 minutes.
You can also flake it into pasta, grain bowls, or scrambled eggs.
The plank: If it’s not too charred, you can reuse it once or twice more. Rinse it thoroughly, scrub gently, and let it dry completely before storing.
What to Serve With Cedar Plank Salmon
This salmon pairs beautifully with lighter sides that won’t compete with its smoky flavor.
Grilled asparagus tossed in olive oil and lemon is my go-to. The slight char complements the salmon perfectly.
A simple arugula salad with cherry tomatoes, shaved parmesan, and balsamic vinaigrette keeps things fresh and bright.
Roasted baby potatoes with garlic and herbs make it feel more like a complete meal. Toss them on the grill in a cast iron skillet while the salmon cooks.
For something more substantial, serve it over coconut rice or quinoa. The subtle sweetness works surprisingly well with the maple-glazed fish.
And if you want to go full Pacific Northwest, pair it with a crisp white wine like Sauvignon Blanc or Pinot Gris. 🍷
According to the USDA’s safe minimum cooking temperature guidelines, fish should reach an internal temperature of 145°F to ensure food safety.
FAQ About Cedar Plank Salmon
Can I use frozen salmon?
Yes, but thaw it completely first. Put it in the fridge overnight or submerge the sealed package in cold water for about an hour. Pat it very dry before glazing.
Do I need to remove the skin?
Not before cooking. The skin helps hold the fish together and prevents sticking. After cooking, you can easily slide a spatula between the skin and flesh if you don’t want to eat it.
What if my plank catches fire?
Keep a spray bottle of water nearby. If flames appear, give the plank a quick spritz. Small flames are normal and add to the smokiness, but you don’t want a full blaze.
Can I cook other fish on a cedar plank?
Absolutely. Halibut, trout, and mahi-mahi all work beautifully with the cedar plank method. Adjust cooking time based on thickness.
How do I know when the salmon is done?
The most reliable way is using a meat thermometer. Insert it into the thickest part of the fillet. It should read 145°F. Visually, the salmon should be opaque throughout and flake easily with a fork.
Can I add vegetables to the plank?
You can, but they might cook at different rates than the cedar plank salmon. Thinly sliced vegetables like bell peppers or zucchini work best. Add them around the salmon after the first 10 minutes of cooking.
What temperature should the grill be?
Aim for medium-high heat, around 375-400°F. Too hot and the outside will char before the inside cooks through. Too low and you won’t get that nice caramelization.
Where do I buy cedar planks?
Most grocery stores carry them in the grilling section, especially during summer. You can also find them at hardware stores, but make sure they’re untreated and food-safe. Online retailers sell bulk packs that work out cheaper per plank.
Nutritional Information
| Nutrient | Per Serving (6 oz) |
|---|---|
| Calories | 340 |
| Protein | 34g |
| Fat | 18g |
| Carbohydrates | 8g |
| Omega-3 fatty acids | 2.2g |
| Vitamin D | 570 IU |
Note: Values are approximate and may vary based on salmon type and portion size.
Wrapping Up
Cedar plank salmon is one of those recipes that makes you look like a grilling pro without actually requiring much skill.
The plank does most of the work for you, keeping the fish moist and adding that signature smoky flavor you can’t get any other way.
Once you nail this basic version, you can play around with different glazes and rubs. I’ve done versions with miso, with everything bagel seasoning, with brown sugar and bourbon. They all work beautifully on the plank.
Try it this weekend and come back to tell me what you think. Did you go with the maple glaze or did you switch things up? Drop a comment below. 💬
