How Long to Cook Cedar-Plank Salmon Fillet (Skin-On) in the grill
Specification: 1–2 lb centre-cut fillet or side, skin on, on a cedar plank soaked in water 1 hour
3-Step Execution Protocol
Preheat grill to Indirect medium heat, 375°F (190°C), lid closed. Clean and oil grates. Prepare cedar-plank salmon fillet (skin-on) (1–2 lb centre-cut fillet or side, skin on, on a cedar plank soaked in water 1 hour).
Cook for 15–25 mins (thickness driven — measure at the loin, not the tail). Do not flip; allow surface to develop undisturbed.
A metal skewer slid into the thickest point comes out warm on the wrist, and the flesh flakes along its natural white seams under light fork pressure. Confirm internal temperature reaches 125°F–130°F pull (moist and just-set; carryover reaches ~135°F off the plank). Rest for 5 minutes before serving.
FDA safe cooking temperature for finfish is 145°F to opaque-and-flaking; the 125–130°F pull with carryover is the accepted chef target for salmon per Serious Eats' Food Lab and Cook's Illustrated. Cedar-plank method follows the Weber and National Fisheries Institute technique documents.