Grill Cedar Plank Salmon
Salmon fillets on a soaked cedar plank grilled over indirect heat for smoky, buttery, hands-off perfection.
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
grill Timer
Set for 15 mins @ Medium Heat (375°F / 190°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Soak a cedar plank in water for at least 1 hour. Preheat grill to medium heat (375°F).
Mix 1 tbsp brown sugar, 1 tbsp Dijon mustard, 1 minced garlic clove, and 1 tbsp olive oil. Spread over salmon fillets.
Place salmon skin-side down on the soaked cedar plank. Set plank on the grill over indirect heat and close the lid.
Grill for 12-15 minutes until salmon reaches 145°F. Garnish with fresh dill and lemon wedges.
Step-by-Step Guided Instructions
Submerge a cedar plank in water for at least 1 hour, weighing it down so it stays fully submerged. In a small bowl, mix 1 tbsp brown sugar, 1 tbsp Dijon mustard, 1 minced garlic clove, 1 tbsp olive oil, 1 tsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper.
Soaking the plank prevents it from catching fire on the grill. One hour is the minimum, but overnight is even better for maximum steam and smoke.
Pat 4 salmon fillets (6 oz each) dry with paper towels. Spread the glaze mixture evenly over the top and sides of each fillet. Let the salmon sit at room temperature for 10 minutes while the grill preheats.
Bringing the salmon to room temperature before grilling ensures it cooks evenly from edge to center.
Preheat the grill to medium heat (375°F / 190°C). Place the soaked cedar plank on the grill for 2 minutes to let it start to smolder. Place the salmon fillets skin-side down on the plank. Close the lid and grill over indirect heat for 12-15 minutes until the internal temperature reaches 145°F.
Do not flip the salmon. The plank acts as a buffer between the fish and the flames, cooking it gently with aromatic cedar smoke from below.
Carefully remove the plank from the grill using tongs. Let the salmon rest on the plank for 3 minutes. Squeeze fresh lemon juice over the fillets and garnish with fresh dill. Serve directly from the plank for a dramatic presentation.
Serving on the cedar plank is not just for show. The wood keeps the salmon warm at the table and the smoky aroma continues to perfume the fish.
Cedar plank grilling is the move that makes you look like a professional chef at the neighborhood cookout. The plank does all the flavor work. You just stand there looking smug.
The mild smoky flavor from the cedar plank is usually well-received. Skip the Dijon and dill for very picky eaters and use a simple honey glaze instead.
- Grilled asparagus
- Wild rice pilaf
- Cucumber dill salad
Reheat gently in the oven at 275°F for 8-10 minutes. Salmon dries out easily, so low and slow is key. It is also excellent served cold over a salad.