There’s nothing quite like the smoky, woodsy aroma of Cedar Plank Salmon as it sizzles on the grill—this recipe turns a simple salmon dinner into a show-stopping feast. Perfect for summer cookouts or cozy fall evenings, it delivers melt-in-your-mouth tender fish with an unmistakable flavor that’ll have everyone reaching for seconds.
Why You’ll Love This Recipe
- Unbeatable Smoky Flavor: Grilling the salmon on a cedar plank infuses it with incredible aroma and depth you just can’t replicate in the oven.
- Showstopping Presentation: Serving your salmon right on its cedar plank instantly turns your meal into a memorable occasion.
- Effortless Elegance: With a simple ingredient list and easy prepping, even beginner cooks can create a dish worthy of a restaurant.
- Customizable Seasoning: Choose between zesty citrus, classic salt and pepper, or a crowd-pleasing Northwest Salmon Rub to suit your mood.
Ingredients You’ll Need
This Cedar Plank Salmon recipe proves that a few thoughtfully selected ingredients can create something extraordinary. Each component has a role to play, whether it’s building flavor, keeping the salmon juicy, or simply adding a finishing flourish that makes every bite irresistible.
- Cedar plank: Soaking the plank in water prevents burning and allows the salmon to gently steam while soaking up that unmistakable woodsy aroma.
- Wild salmon fillets: Thick, skinless cuts work best for even cooking and maximum tenderness—they’re also loaded with healthy omega-3s.
- Olive oil: Gives the salmon a delicate richness, helps the rub or seasonings stick, and protects the fish from drying out.
- Salt, pepper, and lemon zest (or Northwest Salmon Rub): Classic seasonings wake up the natural sweetness of the fish, while the Northwest Rub offers a sweet-smoky twist you’ll crave.
- Fresh thyme: Tossed on mid-grill, it releases a subtle herbal note that brings everything together.
Variations
One of the best things about Cedar Plank Salmon is how easy it is to tweak the flavor profile or suit dietary needs. With just a few swaps or additions, you can give this classic a new spin every time you make it!
- Maple-Dijon Glaze: Brush the salmon with a mixture of pure maple syrup and Dijon mustard before grilling for a sweet-and-savory punch.
- Asian-Inspired Twist: Swap the Northwest Rub for a sprinkle of soy sauce, ginger, garlic, and a hint of sesame oil for a punchy, aromatic experience.
- Herb-Crusted: Add a mixture of chopped fresh dill, chives, and parsley to the seasoning for a vibrant herb-flecked crust.
- Spicy Cajun: Use your favorite Cajun spice blend instead of the classic rub for a little Southern kick!
How to Make Cedar Plank Salmon
Step 1: Soak the Cedar Plank
Start by submerging your cedar plank in water for at least 1-2 hours—this is non-negotiable! A good soak keeps the wood from catching fire on the grill, and helps gently steam the salmon as it cooks, infusing each bite with that signature smoky perfume.
Step 2: Prepare the Salmon
While the plank soaks, pat your salmon fillets dry and brush them all over with olive oil. Sprinkle generously with either the Northwest Salmon Rub (sweet-smoky perfection) or just salt, pepper, and plenty of fresh lemon zest for a bright, classic profile. Chill them on a plate in the fridge for a bit while your grill heats up—this helps build a beautiful crust!
Step 3: Pre-Grill the Cedar Plank
Fire up your grill to medium (400–450°F). Place the soaked cedar plank directly on the grates, close the lid, and let it heat until you can smell toasty cedar and just see some grill marks, about 4 minutes. Turn it over to the clean side—this step wakes up the wood’s aroma and preps it for your salmon.
Step 4: Grill the Salmon
Lower the heat to low (about 300°F), gently lay your seasoned salmon fillets onto the grilled side of the plank, and close the lid. Grill low and slow for about 10 minutes (more for thick fillets), until just opaque in the center (130–135°F). For a fresh herbal hit, scatter the fresh thyme on top halfway through cooking.
Step 5: Finishing Touches
If you used the Northwest Salmon Rub, take it up a notch and caramelize the top briefly with a broiler or a kitchen torch for deep golden edges. If you went classic, squeeze a little fresh lemon juice over each piece before serving. Transfer right to the table on its showy cedar plank!
Pro Tips for Making Cedar Plank Salmon
- Soak It Well: Weigh down the cedar plank with a mug or bowl while soaking—a deeply saturated plank guarantees gentle steaming and no flare-ups!
- Test for Doneness: Check the thickest part of the salmon with an instant-read thermometer; 130–135°F yields melt-in-your-mouth, perfectly tender fish every time.
- Caramelize for Wow Factor: If using the Northwest Salmon Rub, don’t skip a quick broil or pass with a kitchen torch—this creates a crisp, golden topping that’s just irresistible.
- Reuse with Care: If your plank isn’t charred, rinse it well and dry thoroughly for a second use—the flavor will mellow for a subtler next batch.
How to Serve Cedar Plank Salmon
Garnishes
A sprinkle of flaky sea salt, extra lemon zest, or more fresh thyme sprigs creates beautiful color and brightens each bite. For special occasions, add a few edible flowers or thinly sliced radishes for a pop of fresh crunch.
Side Dishes
This Cedar Plank Salmon shines with simple sides like grilled asparagus, roasted baby potatoes, or a crisp fennel salad. For an even more Pacific Northwest feel, pair it with wild rice pilaf or tangy coleslaw to add both color and crunch.
Creative Ways to Present
Serve the salmon directly on its cedar plank for complete wow-factor at the table! Slice it into generous portions and let guests serve themselves, or present individual fillets on mini planks for a charming, personalized feel. If you’re feeling extra fancy, gild the platter with grilled lemon halves or microgreens.
Make Ahead and Storage
Storing Leftovers
Leftover Cedar Plank Salmon keeps beautifully! Wrap cooled portions tightly and refrigerate for up to two days. It’s just as fabulous cold in salads or sandwiches as it is freshly grilled.
Freezing
While best enjoyed fresh, you can freeze extra salmon. Cool it completely, then wrap in parchment and a freezer bag for up to one month. Thaw in the fridge overnight for the best texture.
Reheating
To reheat, place salmon on a lined baking sheet, cover loosely with foil, and warm gently at 300°F until just heated through. Avoid the microwave, which can dry out the delicate flesh—low and slow is key!
FAQs
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Do I need to soak the cedar plank for Cedar Plank Salmon, and why?
Absolutely! Soaking is essential—it prevents the wood from catching fire and ensures gentle steaming as the salmon cooks, giving you maximum smokiness without burnt wood or dry fish.
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Can I use other types of wood planks for grilling salmon?
Yes, you can use alder or maple planks for a slightly different flavor, but cedar is the traditional favorite for its bold, aromatic punch that pairs perfectly with salmon’s richness.
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What if I don’t have a grill—can I make Cedar Plank Salmon in the oven?
You sure can! Place the soaked cedar plank with salmon on a baking sheet and roast in a 400°F oven—just keep an eye out for any smoke, and you’ll still get delicious flavor (though the grill is truly unbeatable).
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How do I keep the salmon from sticking to the plank?
Generously brushing the salmon with olive oil helps prevent sticking, as does starting with a properly soaked plank. Using a thin fish spatula also allows for easy, tidy lifting after it’s cooked.
Final Thoughts
If you’re ready to make dinner unforgettable, give Cedar Plank Salmon a spot on your grill this week! With smoky aroma, luscious texture, and vibrant, fresh flavor, it’s the kind of meal everyone remembers—so invite a few friends, pour something chilled, and savor every last forkful.
Print
Cedar Plank Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Grilling
- Method: Grilling
Description
Enjoy the smoky flavors of Cedar Plank Salmon with this easy and delicious recipe. Perfect for a summer barbecue or a special dinner.
Ingredients
- 1 cedar plank, soaked in water 1-2 hours
- 4-5 pieces salmon, wild, skin-off, thicker cuts are best
- 1 tablespoon olive oil
- Salt and pepper and lemon zest, or use 2 tablespoons Northwest Salmon Rub
- Fresh thyme
Cedar Plank Salmon:
Instructions
- Soak cedar plank in water 1-2 hours. Pre-heat grill to medium (400-450F).
- Brush salmon liberally with olive oil and sprinkle all sides with the salmon rub mixture and set on a plate in the fridge. Alternatively, you could brush with oil and season with salt, pepper, and lemon zest.
- Place the cedar plank on the grill (without the salmon) cover and grill the plank until smells wonderful and grill marks appear on the plank, about 4 minutes. Turn the cedar plank over.
- Place the salmon on the grilled cedar plank, lower heat to low (300F), cover, and grill the salmon low and slow until cooked to medium, about 10 minutes, depending on the thickness of the filets. Add the thyme halfway through.
Notes
- To elevate: If using the Salmon Rub- caramelize the sugar by broiling in the oven for 1-2 minutes until the tops are just golden. You can also use a kitchen torch.
- If seasoning with salt, pepper, and lemon zest, squeeze with lemon at the end (or serve with lemon).
- Northwest Salmon Rub: Mix together 1 1/2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1/2 teaspoon dried thyme. Makes 3 tablespoons.
Nutrition
- Serving Size: 4 ounce piece of salmon
- Calories: 192
- Sugar: 3.3 g
- Sodium: 380.3 mg
- Fat: 8.8 g
- Saturated Fat: 1.4 g
- Carbohydrates: 3.4 g
- Fiber: 0 g
- Protein: 25.3 g
- Cholesterol: 57.9 mg
