Cedar Plank Salmon is a right of grilling passage. It’s one of those dishes that sounds tricky and fancy, but once you give it a try, you’ll want to show off and make it for everyone you know.

Go for it!

In my family, half of our text chain is pictures of food we’ve cooked and of which we are proud.

We celebrate our kitchen wins and encourage each other to try the recipes we really loved.

You best bet I sent out a proud picture of my first cedar plank salmon.

You’ll feel empowered to do the same!

Cedar plank salmon is a way of cooking salmon by placing it directly on soaked cedar planks on a hot grill.

• The cedar plank infuses the salmon with a gentle smoky flavor, making the fish taste more rich and complex. It’s fantastic!
• Cooking salmon on a cedar plank also means you don’t need to stress over your fish falling through the grates (a reason I also love Grilled Salmon in Foil).

How to Make Cedar Planked Salmon

You can use the cedar plank method with just about any salmon marinade or Salmon Seasoning.

I especially like the glaze from the 5 Ingredient Maple Dijon Salmon in The Well Plated Cookbook, and have included a yummy honey version for you below.

If you are grill-less (or it’s pouring rain and you don’t want to grill outside), fear not. You can also make cedar plank salmon in the oven.

Salmon Prep and Grilling Tips

• The skin needs to be removed from the salmon prior to using cedar planks. If you leave the skin on, it will block the flavor from the wood, and you’ll miss the point entirely.
• To remove the skin from salmon, place the salmon skin-side down on a cutting board. With the tail end facing you, grab ahold of the end of the salmon and use a very sharp knife (a boning knife works great for this) to cut away from you, removing the skin from the fillet. For ease, you can also ask the seafood counter at your grocery store to remove the skin for you.
• The proper cedar plank salmon temperature is 135 degrees F. Use an instant read thermometer to check for doneness, then let it rest. The carryover cooking will bring the fish the rest of the way to temperature. For more tips, see my Salmon Temperature Guide.

Cedar Plank Soaking Tips

Heads up! The cedar planks need to soak for at least 2 hours prior to cooking salmon to ensure they do not catch fire.

While you can certainly use water for soaking the planks, an excellent way to up the quality of your dish is to use a more flavorful liquid.

• Apple juice is my favorite liquid for soaking cedar planks, because it’s inexpensive and the apple works well with the cedar notes.
• For a splurge, soak your cedar planks in a dry white wine.

Even with soaking, on a hot grill, the edges of the plank can still catch fire.

Keep a spray bottle (an inexpensive one like this is great) with water or apple juice near the grill to put out any flames.

The Ingredients

• Salmon. As far as healthy salmon recipes go (and I have a bunch!), cedar plank salmon is one of my favorites. The flavors are complex and subtly smoky, the salmon is tender and moist, and the plank makes cleanup a breeze. Salmon is also rich in healthy fats and protein.
• Cedar Planks. Grilling salmon on cedar planks is an easy way to make your meals taste like they came from a restaurant.
• Honey. Sweet and sticky, the honey caramelizes on the salmon and helps all the other ingredients adhere to it.
• Dijon Mustard. Tangy, zippy, and delicious paired with the honey.
• Soy Sauce. Adds salty, umami flavor to the salmon.
• Garlic. For scrumptious garlicky flavor.
• Cayenne. An optional addition that brings a touch of heat.

The Directions

1. Soak and drain the cedar planks.
2. Remove the skin from the salmon, pat it dry, and season it with salt and pepper. Stir the honey mixture together.

3. Brush the salmon with the honey mixture.

4. Cook the planks on the grill for 4 minutes over medium-high heat (this will give you a more smoky flavor). Flip them over, add the salmon, and let it cook for about 7 to 12 minutes.

5. Check it frequently to make sure the planks don’t catch fire. Place the salmon on a serving platter to rest. ENJOY!

Storage Tips

• To Store. Refrigerate salmon in an airtight storage container for up to 2 days.
• To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
• To Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Cedar Plank Salmon

Side Dishes

Lemon Rice

1 hr

Grilling

Grilled Broccoli

20 mins

Salads

Watermelon Salad

15 mins

Recommended Tools to Make this Recipe

• Grill Tongs. A must-have for the grill.
• Baking Sheet. I use these to soak the cedar planks.
• Brush. An easy way to add the seasoning mixture to the salmon.

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