Cedar Plank Salmon

Cedar Plank Salmon is one of my favorite ways to prepare a flavorful, restaurant-quality seafood dinner right on the grill. I love how the cedar plank infuses the salmon with a delicate smoky aroma while keeping the fish moist, tender, and incredibly delicious. The combination of brown sugar, sea salt, black pepper, and a touch of cayenne creates a beautifully caramelized coating that balances sweetness, savory flavors, and just the right amount of heat.

What I enjoy most about this recipe is how simple it is to prepare. With just a handful of ingredients and a little preparation, I can transform an ordinary salmon fillet into an impressive meal. Whether I'm planning a summer barbecue, a family dinner, or a special occasion, this cedar plank salmon always makes a wonderful centerpiece.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Soak the Cedar Plank:

I begin by placing the cedar plank in a large roasting pan or container filled with water. I make sure the plank is completely submerged, using a heavy plate or another weight to keep it underwater.

I let the plank soak for 1–2 hours before grilling. This helps reduce the risk of the wood catching fire and encourages gentle smoking as the salmon cooks.

Prepare the Salmon:

I remove the salmon from the refrigerator and gently pat it dry with paper towels. Removing excess moisture helps the seasoning adhere better and promotes a more attractive finish.

Next, I lightly rub the skin side of the salmon with oil. I find that this helps prevent sticking and makes serving easier once the fish is cooked.

Season the Salmon:

I sprinkle the sea salt and black pepper evenly over the salmon, making sure the flesh is well seasoned.

Then, I distribute the brown sugar over the top and add a small pinch of cayenne pepper when I want a little extra heat.

I gently pat the seasoning onto the salmon rather than rubbing it in. This allows the brown sugar to form a flavorful coating that caramelizes during grilling.

Preheat the Grill:

I preheat my grill to medium-high heat, approximately 450°F (230°C).

I also set up a two-zone grilling area, with one side providing direct heat and the other offering indirect heat. This gives me more control if the cedar plank begins to char too quickly.

Place the Salmon on the Cedar Plank:

Once the plank has finished soaking, I remove it from the water and allow the excess water to drip off.

I carefully arrange the seasoned salmon on the plank, skin-side down. If I'm preparing individual fillets, I leave a little space between them to encourage even cooking.

Grill the Salmon:

I place the cedar plank directly onto the grill grates and close the lid.

I let the salmon cook for approximately 12–20 minutes, depending on the thickness of the fillet. A particularly thick whole salmon fillet may require additional time.

During grilling, I occasionally check the plank to make sure it is not burning excessively. If the wood starts to ignite, I move it to the indirect-heat side of the grill and keep the lid closed when safe to do so.

Check for Doneness:

I use an instant-read thermometer to check the thickest part of the salmon.

For food safety, I cook the salmon until it reaches an internal temperature of 145°F (63°C), following USDA recommendations.

I also look for flesh that appears opaque and separates easily into flakes.

Rest and Serve:

Once the salmon is fully cooked, I carefully remove the cedar plank from the grill using heat-resistant grilling gloves or appropriate tools.

I allow the salmon to rest for a few minutes before dividing it into portions.

I love serving this cedar plank salmon with roasted vegetables, grilled asparagus, rice, or a fresh green salad. A squeeze of fresh lemon juice also adds a bright finishing touch.

Servings and Timing

Variations

One of the reasons I enjoy making cedar plank salmon is how easily I can adjust the seasonings to create different flavors.

Maple Glazed Cedar Plank Salmon:

I sometimes replace the brown sugar with pure maple syrup for a deeper, slightly earthy sweetness. I brush a thin layer over the salmon before grilling and enjoy the glossy finish it creates.

Honey Garlic Cedar Plank Salmon:

When I want a sweeter, more aromatic version, I combine honey with minced garlic and a little soy sauce. I brush the mixture over the salmon before cooking for a delicious sweet-and-savory glaze.

Lemon Herb Cedar Plank Salmon:

For a lighter flavor, I skip the brown sugar and season the salmon with fresh lemon zest, chopped dill, parsley, garlic, and olive oil. I especially enjoy this variation during spring and summer.

Spicy Cajun Cedar Plank Salmon:

When I'm craving something bolder, I replace the original seasoning with a Cajun spice blend. I use smoked paprika, garlic powder, onion powder, cayenne, and dried herbs for a flavorful, spicy crust.

Dijon Mustard Cedar Plank Salmon:

I also enjoy spreading a thin layer of Dijon mustard over the salmon before adding a little brown sugar. The mustard provides a pleasant tanginess that balances the sweetness beautifully.

Storage/Reheating

Refrigerating:

When I have leftover cedar plank salmon, I allow it to cool briefly before transferring it to an airtight container.

I refrigerate the cooked salmon promptly and keep it for up to 3–4 days at 40°F (4°C) or below.

I avoid leaving cooked salmon at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Freezing:

For longer storage, I place completely cooled salmon portions in freezer-safe airtight containers or tightly wrapped freezer bags.

I prefer using frozen cooked salmon within 2–3 months for the best flavor and texture.

When I'm ready to eat it, I thaw the salmon overnight in the refrigerator.

Reheating in the Oven:

I find that gentle oven reheating works best for preserving the salmon's moisture.

I preheat the oven to 275°F (135°C), place the salmon in a baking dish, and add a small splash of water or broth.

I loosely cover the dish with foil and heat until the salmon is thoroughly warmed, aiming for 165°F (74°C) when reheating leftovers.

Reheating in a Skillet:

When I need a quicker option, I place the salmon in a covered skillet over low heat with a little oil or water.

I warm it gently, checking frequently to avoid drying it out, until it is heated through.

Using Leftovers Cold:

I also love using chilled cedar plank salmon in salads, grain bowls, sandwiches, and wraps.

The smoky flavor pairs especially well with fresh greens, avocado, cucumber, lemon dressing, and creamy sauces.

FAQs

Do I really need to soak the cedar plank before grilling?

Yes, I always soak my cedar plank for 1–2 hours before grilling. Soaking helps reduce the risk of the plank igniting immediately when exposed to high heat. I also keep a spray bottle of water nearby and monitor the grill carefully because even soaked planks can catch fire.

Can I make cedar plank salmon in the oven?

Yes, I can prepare a similar version in the oven, provided the cedar plank is specifically rated by its manufacturer for oven use. I follow the plank manufacturer's temperature and placement instructions rather than assuming every grilling plank is oven-safe. The salmon will still absorb some cedar aroma, although the flavor may be less smoky than the grilled version.

How do I know when cedar plank salmon is fully cooked?

I always rely on an instant-read thermometer for the most accurate results. I insert it into the thickest part of the salmon and look for an internal temperature of 145°F (63°C). I also check that the flesh looks opaque and flakes easily, although temperature is my most reliable guide.

Can I reuse a cedar plank after grilling salmon?

I generally prefer using a fresh cedar plank for each cooking session, especially when the previous plank is heavily charred or cracked. Some manufacturers permit limited reuse if the plank remains structurally sound and can be cleaned properly. I always follow the manufacturer's instructions and discard planks that are damaged, excessively burned, or difficult to clean.

What side dishes go best with cedar plank salmon?

I love pairing cedar plank salmon with simple sides that complement its smoky, sweet flavor. Grilled asparagus, roasted potatoes, steamed rice, garlic butter green beans, and fresh cucumber salad are some of my favorites. For a lighter summer meal, I often serve it with a citrus salad or grilled vegetables.

Conclusion

Cedar Plank Salmon is a recipe I return to whenever I want a seafood dinner that feels special without requiring complicated preparation. I love the combination of tender, juicy salmon, delicate cedar smoke, and a beautifully caramelized brown sugar coating. Every bite offers a satisfying balance of savory richness, gentle sweetness, and subtle heat.

What makes this recipe especially appealing to me is its versatility. I can prepare it for a casual weeknight dinner, serve it at a backyard barbecue, or make it the centerpiece of a gathering with family and friends. With just a few ingredients and a straightforward grilling method, I can create a flavorful meal that looks as impressive as it tastes.

Whether I serve it with fresh vegetables, roasted potatoes, or a crisp salad, this cedar plank salmon is always a delicious and satisfying choice.

---

📖 Recipe:

Print