Smoky Cedar Plank Salmon : Juicy and Easy

If you’re looking to elevate your salmon game, there’s no better method than Cedar Plank Salmon. This cooking technique infuses the fish with a subtle smoky flavor while keeping it unbelievably moist and tender. Perfect for grilling season—or anytime you want to impress guests—this method transforms a simple fillet into a restaurant-worthy main dish.

With just a handful of ingredients and minimal effort, you’ll achieve perfectly cooked salmon that’s bursting with flavor and aroma. Whether you’re a grilling novice or a seasoned home cook, this recipe will quickly become your go-to for backyard meals and healthy dinners alike.

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Why You’ll Love This Cedar Plank Salmon Recipe

There are so many reasons to fall in love with Cedar Plank Salmon:

• Easy and impressive with no flipping required
• The cedar plank prevents sticking and adds rich smoky flavor
• Keeps the salmon tender, juicy, and evenly cooked
• A healthy, high-protein meal packed with omega-3s
• Ideal for summer cookouts or weeknight grilling

Once you try this simple technique, you may never go back to baking or pan-searing salmon again.

Who This Recipe is Perfect For

This recipe is ideal for:

• Outdoor grillers looking to level up their salmon recipes
• Health-conscious cooks wanting a flavorful, clean protein option
• Entertainers who need a beautiful, foolproof main dish
• Busy weeknight chefs wanting an easy, no-mess seafood meal
• Salmon lovers who crave a moist, smoky upgrade

It’s especially great if you love cooking outdoors and appreciate bold, natural flavor without heavy seasoning.

Ingredients for Perfect Cedar Plank Salmon

This Cedar Plank Salmon recipe keeps it simple and clean so the natural flavors shine:

• 1 salmon fillet (about 1 ½ pounds, skin on)
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish (optional)
• 1 cedar plank, untreated and food-safe

Optional for serving: lemon wedges for squeezing over the top

The combination of mustard, lemon, and a touch of sugar caramelizes beautifully on the grill.

Kitchen Equipment & Tools You’ll Need

Here’s what you’ll need to make cedar plank salmon successfully:

• Outdoor grill (gas or charcoal)
• Food-safe cedar plank
• Large bowl or dish (for soaking the plank)
• Basting brush or spoon
• Grill tongs or oven mitts
• Knife and cutting board
• Spatula or fish turner (for serving)

Optional but helpful:

• Meat thermometer (for checking doneness)
• Grill-safe spray bottle (in case of flare-ups)

How to Make Cedar Plank Salmon Step-by-Step

1. Soak the cedar plank: At least 1–2 hours before cooking, soak the cedar plank in water. Submerge it fully in a large baking dish or sink. This step is crucial to prevent burning on the grill.
2. Preheat the grill: Preheat your grill to medium heat (375–400°F). If using charcoal, build a two-zone fire so you can control direct heat.
3. Prepare the salmon: Pat the salmon dry with paper towels. In a small bowl, mix the Dijon mustard, olive oil, brown sugar, lemon zest, salt, and pepper.
4. Season the fish: Place the soaked plank on the hot grill grates for 2 minutes to preheat. Remove and carefully place the salmon, skin-side down, on the warmed plank. Brush the top of the salmon with the mustard mixture.
5. Grill the salmon: Place the plank (with salmon) back on the grill over indirect heat. Close the lid and cook for 15–25 minutes, depending on the thickness, until the salmon is opaque and flakes easily.
6. Serve and enjoy: Remove from the grill and garnish with fresh herbs and lemon wedges. Serve directly on the plank for a rustic, eye-catching presentation.

This method delivers smoky, flavorful salmon without flipping or fussing.

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Tips for Grilling with Cedar Planks Successfully

• Always soak the plank to prevent it from catching fire
• Use indirect heat so the plank smolders rather than burns
• Don’t reuse the plank—it’s a one-time-use item
• Keep a spray bottle of water nearby in case of flare-ups
• Let the plank heat up first for extra smoky flavor

Following these simple steps guarantees safety and great results every time.

How to Prepare and Soak the Cedar Planks

Proper plank prep is essential for success:

• Use food-safe, untreated cedar—never repurposed wood or lumber
• Soak for at least 1 hour (2 is better) to ensure it doesn’t burn
• You can add wine, apple juice, or herbs to the soaking water for extra aroma
• Weigh the plank down with a plate if it floats during soaking

Planks can be found at most grocery stores in the grilling section or online.

Serving and Garnishing Ideas for Cedar Plank Salmon

Make your salmon shine with these serving tips:

• Serve directly on the cedar plank for a rustic presentation
• Garnish with fresh dill, parsley, or microgreens
• Add lemon wedges or a lemon vinaigrette drizzle
• Pair with a grain salad, roasted veggies, or herbed potatoes
• Serve with a yogurt dill sauce or garlic aioli for extra flavor

The smoky aroma and beautiful glaze make this dish a natural centerpiece.

Storing Leftovers and Reheating Tips

Leftover Cedar Plank Salmon stores well for future meals:

• Refrigerate leftovers in an airtight container for up to 3 days
• Reheat gently in the oven at 275°F for 10–12 minutes, or enjoy cold over salad
• Flake the salmon into wraps, rice bowls, or omelets the next day
• Do not freeze cedar plank salmon as the texture can change after thawing

For best quality, enjoy within a few days while it’s still juicy and flavorful.

Flavor Variations and Ingredient Swaps

Customize your salmon with these ideas:

• Add sliced lemons or oranges on top before grilling
• Swap Dijon for stone-ground mustard for extra texture
• Use maple syrup instead of brown sugar for a deeper sweetness
• Add a dash of paprika or crushed garlic to the glaze
• Use herb compound butter in place of olive oil for richness

You can also try this method with steelhead trout or arctic char as alternatives.

Common Mistakes to Avoid When Cooking Cedar Plank Salmon

Avoid these issues for the best outcome:

• Skipping the soaking step—the plank will burn
• Cooking over direct flames—this can scorch the plank and overcook the salmon
• Under-seasoning—be bold with flavors, especially outdoors
• Not checking doneness—use a thermometer if unsure (target 130–135°F internal temp)
• Reusing the plank—they are designed for one-time use only

A little attention to detail ensures foolproof results every time.

What to Serve with Cedar Plank Salmon

Complement your salmon with these delicious sides:

• Grilled asparagus or zucchini
• Garlic mashed potatoes or herbed rice
• Fresh arugula salad with lemon vinaigrette
• Quinoa with roasted veggies
• Cucumber and tomato salad

For drinks, try sparkling water with cucumber and mint or lemon iced tea for a fresh finish.

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Cedar Plank Salmon FAQs

Can I use a cedar plank in the oven?
Yes, but it won’t get as smoky. Place the plank on a baking sheet and bake at 375°F.

Where can I buy cedar planks?
Most grocery stores, hardware stores, or online retailers carry them in grilling season.

Can I reuse a cedar plank?
No, the wood becomes charred and brittle after one use.

Do I need to flip the salmon?
No flipping needed—cooking on the plank ensures even doneness.

Can I marinate the salmon before grilling?
Yes, but keep it simple. Too much liquid can prevent the plank from smoking properly.

Nutrition Information for Cedar Plank Salmon

Approximate per serving (based on 4 servings):

• Calories: 310 kcal
• Protein: 32g
• Fat: 18g
  • Saturated Fat: 3g
• Carbohydrates: 4g
  • Sugar: 3g
• Fiber: 0g
• Cholesterol: 90mg
• Sodium: 360mg
• Omega-3s: High

Nutritional values may vary slightly depending on the type of salmon used and portion size.

Final Thoughts & Call to Action

Cedar Plank Salmon is more than a cooking method—it’s a culinary experience that brings out the best in a simple piece of fish. With a beautifully smoky aroma, rich flavor, and foolproof technique, this recipe is a must-try for any home cook who loves bold, clean flavors.

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