Cedar plank salmon is Pacific Northwest cooking at its most iconic. A side of salmon roasting on smoldering cedar wood, picking up subtle woodsy smoke that no other method can replicate.
Cedar plank grilling transforms salmon from a weeknight staple into something you’d proudly serve at a backyard gathering. The wood smoke infuses the fish with a subtle, earthy flavor while keeping it moist and tender, and the presentation alone makes it feel special. This works for both wild salmon and farmed varieties, though wild sockeye or king salmon will give you richer results. Simple as that.
Soak your plank for at least an hour before grilling to prevent it from catching fire. Clean flavors. A simple glaze or dry rub is all you need: the cedar is where all the flavor comes from. Serve this with grilled asparagus and roasted potatoes, or flake it over a green salad the next day. The leftovers are excellent in pasta or grain bowls.
Soaking the Plank and Preparing the Salmon
Submerge a cedar grilling plank in water for at least two hours, weighting it down with something heavy so it stays underwater. This is critical. A dry plank will catch fire instead of smoldering. Pat the salmon dry with paper towels and place it skin-side down on the soaked plank. Brush the top and sides with olive oil. Mix brown sugar, smoked paprika, garlic powder, salt, black pepper, and cayenne into a rub. Press this mixture evenly over the top and sides of the salmon. Arrange thin lemon slices down the center for brightness and presentation.
Grilling on the Plank
Preheat your grill to medium heat, around 350 degrees. Place the plank with the salmon directly on the grill grates. Close the lid and cook for eighteen to twenty-two minutes, depending on thickness, until the salmon flakes easily at the thickest part and reaches 125 degrees for medium doneness. Keep a spray bottle of water nearby. A few flames around the edges of the plank are normal and add flavor, but spray them down if they get out of control. The plank will smoke and smolder, infusing the salmon with subtle cedar flavor.
Serving on the Plank
Using heat-proof gloves or tongs, carefully transfer the entire plank to a heatproof surface or serving platter. The plank will be hot and fragile, so handle it carefully. Scatter fresh chopped dill over the salmon and serve directly from the plank with lemon wedges on the side. Guests can portion their own pieces right off the plank. The salmon should be moist, flaky, and infused with gentle cedar smoke. Cedar planks are single-use and cannot be reused.
Cedar plank salmon is Pacific Northwest cooking at its most iconic — a side of salmon roasting on a smoldering plank of cedar wood, picking up a subtle woodsy smoke that no other cooking method can replicate. The plank insulates the fish from direct heat, which means the salmon cooks gently and stays impossibly moist. And serving it on the plank is about as impressive as backyard cooking gets.
Instructions
Soak the cedar plank in water for at least 2 hours, weighting it down so it stays submerged. This prevents it from catching fire on the grill.
Pat the salmon dry and place skin-side down on the soaked plank. Brush with olive oil.
Mix the brown sugar, paprika, garlic powder, salt, pepper, and cayenne. Press the rub evenly over the top and sides of the salmon. Arrange lemon slices down the center.
Preheat the grill to medium heat, about 350°F.
Place the plank directly on the grill grates. Close the lid and cook for 18 to 22 minutes, until the salmon flakes easily at the thickest part and reaches 125°F for medium.
Keep a spray bottle of water nearby in case the edges of the plank ignite — a few flames are fine and add flavor, but you do not want a bonfire.
Transfer the plank to a heatproof surface. Scatter fresh dill over the top and serve directly from the plank with lemon wedges.
Notes
Soaking the plank for the full 2 hours is critical. A dry plank will catch fire instead of smoldering gently, and your salmon dinner goes up in smoke — literally.
The plank insulates the bottom of the fish, which means the salmon cooks more gently and evenly than it would directly on the grates.
Cedar planks are single-use. Do not try to reuse them — they are charred through after one cook and will not provide the same flavor or structural support.
Prep Time:10 minutes
Cook Time:22 minutes
Category:Main Course
Cuisine:Pacific Northwest
Nutrition
Serving Size:1 serving
Calories:350
Sugar:5
Sodium:660
Fat:18
Carbohydrates:8
Protein:36
Cholesterol:80
Frequently Asked Questions
Can I reuse the cedar plank?
No. Cedar planks are single-use. After cooking, they are charred through and will not provide the same structural support or flavor for a second use.
What if my plank catches fire?
Keep a spray bottle of water nearby and spritz any flames that get too big. Small flames at the edges are normal and add flavor. A full bonfire means the plank was not soaked long enough.
Can I do this in the oven?
You can, but you won’t get the same smoky flavor. If you must use an oven, bake at 375 degrees for the same time. The plank will not smoke without the open flame.
If You Liked This Recipe, You’ll Love These
HC
About Honest Cooking
The Honest Cooking Editorial Team
The Honest Cooking editorial team handpicks inspiring culinary stories to share with you that we think are beautiful. We strive to create an inspiring place for culinary exploration, salivating recipes, interesting personalities and stories.
