Cedar Plank Grilled Salmon

Name: Cedar Plank Grilled Salmon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cedar plank (soaked in water for at least 2 hours); 4 salmon fillets; 2 tablespoons olive oil; 1 tablespoon brown sugar; 1 tablespoon Dijon mustard; Salt and pepper to taste; Fresh lemon slices (for serving); Chopped parsley (for garnish)

Highlighted under: International Recipes

I absolutely love grilling, and there's something special about infusing smoky flavors into salmon using a cedar plank. The aroma that fills the air as the fish cooks is simply irresistible. I’ve experimented with different marinades and sides, but this straightforward cedar plank method has become my go-to. The salmon emerges beautifully flaky, with a subtle hint of cedar that elevates the entire dish. Paired with seasonal vegetables and a squeeze of lemon, it’s a meal that feels gourmet yet is surprisingly easy to whip up.

Created by

Emily

Last updated on 2026-02-07T22:02:28.334Z

My journey with cedar plank grilling began on a sunny Saturday when I wanted to impress some friends. The process is surprisingly simple but yields incredible results. I soaked the cedar plank in water for a couple of hours, which not only prevents it from burning but also enhances the flavor. As the salmon grilled, the aromas wafted through the yard, and everyone gathered around, eager to dig in.

One of my favorite tips is to add a touch of brown sugar to the seasoning mix. It caramelizes beautifully on the fish, resulting in a sweet and savory balance that’s hard to resist. I've tried various side dishes, but a fresh salad with citrus vinaigrette pairs perfectly with the smoky salmon.

Why You'll Love This Recipe
Infuses a unique cedar aroma into the salmon
Perfectly balanced with a hint of sweetness from the marinade
Quick and easy preparation for a gourmet experience

The Importance of Soaking the Cedar Plank

Soaking the cedar plank is crucial for preventing it from catching fire during grilling. Submerging it in water for at least two hours not only keeps the plank moist but also enhances the wood’s ability to impart that signature smoky flavor to the salmon. If you’re short on time, you can soak it for as little as 30 minutes, but I find that the longer soak improves the overall aroma and taste.

Try experimenting with different types of cedar or even other woods like alder or hickory for varied flavor profiles. Each type of wood contributes its unique essence – cedar offers aromatic sweetness, while hickory adds a stronger, bolder taste. Just remember to soak them similarly to ensure they do not burn.

Marinade Magic

The marinade in this recipe is not just a flavor enhancer; it also helps to create a delightful caramelization on the salmon’s surface as it grills. The combination of brown sugar and Dijon mustard forms a glaze that balances both sweetness and tanginess, making each bite of the salmon irresistible. Allowing the fish to marinate for at least 15 minutes allows the flavors to penetrate deeply; however, if time permits, letting it sit for up to an hour will create an even richer taste.

For those looking to adapt the marinade, consider adding fresh herbs like dill or thyme. Not only do they complement salmon beautifully, but they also add an extra layer of freshness. You can also swap out olive oil for other oils such as avocado or sesame oil, but keep in mind that this may alter the final taste.

Troubleshooting Grilling Issues

If your salmon isn’t flaking easily after 15 minutes, it might need a bit more time on the plank. Keep the lid closed to maintain consistent heat, and check for doneness by gently pressing on the thickest part of the fish. A fork should easily flake it apart when it's done; if it’s still resistant, give it another 2-3 minutes.

In case you're experiencing flare-ups on the grill, consider moving the plank to a cooler section of the grill. If you didn’t soak the plank long enough or if the heat is too high, it may ignite. Keeping a spray bottle of water nearby can help mitigate any flare-ups, allowing you to maintain a stable cooking environment for the salmon.

Ingredients

Gather the following ingredients to create your delicious cedar plank grilled salmon:

Ingredients

1 cedar plank (soaked in water for at least 2 hours)
4 salmon fillets
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Salt and pepper to taste
Fresh lemon slices (for serving)
Chopped parsley (for garnish)

Instructions

Follow these simple steps to prepare your cedar plank grilled salmon:

Prepare the Marinade

In a small bowl, combine olive oil, brown sugar, Dijon mustard, salt, and pepper. Whisk until smooth and well-blended.

Marinate the Salmon

Place the salmon fillets in a shallow dish and pour the marinade over them. Allow the salmon to marinate for at least 15 minutes to enhance the flavor.

Preheat the Grill

Preheat your grill to medium-high heat, ensuring there’s a direct heat source available.

Prepare the Cedar Plank

Remove the cedar plank from the water and pat it dry. Place it on the grill and heat for about 3 minutes until it starts to crackle.

Grill the Salmon

Place the marinated salmon fillets skin-side down on the cedar plank. Close the grill lid and cook for 12-15 minutes, or until the salmon flakes easily with a fork.

Serve

Once cooked, remove the cedar plank from the grill. Serve the salmon with fresh lemon slices and a sprinkle of chopped parsley.

Pro Tips

For an extra punch of flavor, add some sliced lemons or herbs like dill on top of the salmon while it's grilling. This adds freshness and brightens up the dish.

Serving Suggestions

This cedar plank grilled salmon pairs excellently with a medley of seasonal vegetables, such as asparagus or zucchini. Simply toss your chosen veggies in olive oil, sprinkle with salt and pepper, and grill them on a separate section of the grill while the salmon cooks. The char from the grill enhances their flavor and makes for a vibrant and colorful presentation.

For a refreshing twist, consider serving the salmon over a bed of a simple grain like quinoa or farro. These grains not only add a hearty texture but also absorb the delicious juices from the salmon, creating a delightful overall dish. You can also top the plate with a light yogurt or tzatziki sauce for added creaminess.

Storing and Reheating

Leftover salmon can be stored in an airtight container in the refrigerator for up to three days. When reheating, I recommend using the oven at a low temperature (around 275°F) to gently warm the salmon without drying it out. Microwave reheating can lead to a rubbery texture, so it's best to avoid that if possible.

If you want to enjoy the salmon for a longer period, consider freezing it. Seal individual portions in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. To defrost, place the salmon in the refrigerator overnight or use the defrost setting on your microwave. Thawing in the refrigerator will keep the texture intact better than other methods.

Questions About Recipes

→ Can I reuse a cedar plank?

Yes, you can reuse a cedar plank, but ensure it’s thoroughly cleaned and soaked again before the next use.

→ What if I don't have a grill?

You can cook the salmon in an oven at 400°F (204°C) on a baking sheet lined with parchment paper for about 12-15 minutes.

→ Can I use a different type of fish?

Absolutely! This method works well with other fish such as trout or halibut, but adjust cooking times as necessary.

→ Is the cedar flavor overwhelming?

No, when done correctly, the cedar flavor is subtle and complements the salmon beautifully rather than overpowering it.