Grill Cedar Plank Salmon
Salmon fillets on a soaked cedar plank grilled over indirect heat for smoky, buttery, hands-off perfection.
- Cook temp
- 375°F
- 190°C · preheat
- Total time
- 28 min
- 10 prep · 15 cook · 3 rest
- Pull at
- 145°F
- USDA safe minimum
- Rest
- 3 min
- Before slicing
Grilled Salmon Recipe - Cedar Plank Grilled Salmon · HowToBBQRight
Malcom Reed shows how to soak a cedar plank, season a salmon fillet, and grill covered over direct heat until flaky and aromatic.
- Target //Cook at Medium Heat (375°F / 190°C) for 28 mins (plus 1 hr plank soak).
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 3 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 4 piecesSalmon Fillets, 6 oz each, skin-on
- 1 pieceCedar Plank, soaked 1 hour minimum
- 1 tbspOlive Oil
- 1 pieceLemon, cut into wedges
- 1 tbspBrown Sugar
- 1 tbspDijon Mustard
- 1 cloveGarlic, minced
- 1 tspFresh Dill, chopped, plus extra for garnish
- 1/2 tspKosher Salt
- 1/4 tspBlack Pepper
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Soak a cedar plank in water for at least 1 hour. Preheat grill to medium heat (375°F).
- 2
Mix 1 tbsp brown sugar, 1 tbsp Dijon mustard, 1 minced garlic clove, and 1 tbsp olive oil. Spread over salmon fillets.
- 3
Place salmon skin-side down on the soaked cedar plank. Set plank on the grill over indirect heat and close the lid.
- 4
Grill for 12-15 minutes until salmon reaches 145°F. Garnish with fresh dill and lemon wedges.
Step by step
Tap a step to cross it offSoak the Plank and Prep Glaze
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.
WhySoaking 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.
Prep the Salmon
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.
WhyBringing the salmon to room temperature before grilling ensures it cooks evenly from edge to center.
Grill on the Plank
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.
WhyDo 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.
Serve
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.
WhyServing 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.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- 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.
- Serve with
- Grilled asparagus · Wild rice pilaf · Cucumber dill salad
- Reheating
- 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.
- Calories
- 340
- Protein
- 36 g
- Carbs
- 6 g
- Fat
- 18 g
Nutrition source: USDA FoodData Central #175168. Cook-time basis: Tested on gas grill with cedar plank soaked 1 hour, indirect heat at 375°F (190°C) with 6 oz skin-on salmon fillets. USDA FSIS 145°F target for fish.
Frequently Asked Questions
How do you reheat leftover grill cedar plank salmon without ruining the texture?
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.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 3 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Grilled asparagus, Wild rice pilaf, Cucumber dill salad.