Cedar Plank Grilled Salmon

Name: Cedar Plank Grilled Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets; 1 cedar plank (soaked in water for at least 1 hour); 2 tablespoons olive oil; 1 lemon, juiced; 2 teaspoons fresh dill, chopped; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Homestyle Meals

I absolutely love grilling, and one of my favorite methods is using cedar planks for salmon. The aromatic flavor infused into the fish is simply unbeatable, creating a unique and delightful taste experience. I often prepare this dish for family gatherings and special occasions, and it never fails to impress. The steam from the cedar wood keeps the salmon moist while the grilling adds a beautiful smoky finish. Join me in discovering how to elevate your salmon game with this easy and impressive recipe.

Created by

Emma Johnson

Last updated on 2026-02-07T22:06:28.498Z

When I first tried cedar plank grilled salmon at a friend’s barbecue, I was fascinated by how the wood could impart such a rich flavor. I immediately tried it at home, and since then, it has become a staple in my cooking repertoire. The key is soaking the cedar plank in water for at least an hour before grilling; this prevents it from burning while enhancing the salmon’s flavor.

One of my favorite tips is to season the fish with a mixture of lemon juice and herbs before placing it on the cedar plank. This not only adds another layer of flavor but also complements the smoky notes beautifully. Trust me, once you try it this way, you’ll never want to grill salmon any other way!

Why You'll Love This Recipe
Incredible smoky flavor from the cedar wood
Perfectly moist and flaky salmon every time
Impressive presentation for any gathering

The Art of Soaking Cedar Planks

Soaking the cedar plank for at least 1 hour is crucial for achieving the desired smoky flavor. The water helps the wood absorb moisture, which in turn prevents it from burning on the grill. If you're in a hurry, you can soak it for at least 30 minutes, but the longer, the better—up to 4 hours is ideal. This not only enriches the flavor but also ensures a steam effect that keeps the salmon moist during grilling.

When soaking, consider adding some aromatics to the water, such as lemon slices or sprigs of dill. This will impart additional flavors to the salmon as it cooks. Don’t forget to weigh the plank down if it floats; a heavy plate or a few rocks can keep it fully submerged.

Marinating for Maximum Flavor

Marinating the salmon is essential not just for flavor but also for tenderness. The combination of olive oil, lemon juice, and fresh dill creates a marinade that penetrates the fish, providing moisture and enhancing its natural taste. The acidity from the lemon juice can start to 'cook' the salmon, so don’t exceed the 15 minutes recommended marination time, as over-marinating can result in a mushy texture.

If you're looking to mix it up, try adding a tablespoon of soy sauce or honey to the marinade for a sweet and savory twist. These ingredients complement the cedar's smoky flavor, and each variation creates a deliciously unique experience.

Grilling Tips for Perfect Salmon

When grilling the salmon on the cedar plank, keep your grill's heat at a consistent medium level, around 350°F (175°C). This allows the fish to cook evenly without burning. The skin-side down placement not only protects the meat but also makes it easier to serve, as the skin can stick to the plank during cooking, keeping the fillets intact and beautifully presented.

Close the grill lid while cooking to maintain a stable temperature and to incorporate the fragrant cedar smoke. You’ll know the salmon is ready when it turns an opaque color and flakes easily with a fork. For safety, aim for an internal temperature of 145°F (63°C). If the salmon is at risk of overcooking, consider checking it a few minutes earlier.

Ingredients

For the Salmon

4 salmon fillets
1 cedar plank (soaked in water for at least 1 hour)
2 tablespoons olive oil
1 lemon, juiced
2 teaspoons fresh dill, chopped
1 teaspoon garlic powder
Salt and pepper to taste

Make sure to thoroughly soak the cedar plank to prevent burning and enhance the flavor of the salmon.

Instructions

Prepare the Cedar Plank

Soak the cedar plank in water for at least 1 hour. This helps to steam the salmon during grilling.

Marinate the Salmon

In a bowl, combine olive oil, lemon juice, dill, garlic powder, salt, and pepper. Add the salmon fillets and coat them evenly. Let them marinate for 15 minutes.

Heat the Grill

Preheat your grill to medium heat. Remove the cedar plank from the water and place it on the grill for a few minutes to get it hot.

Grill the Salmon

Place the marinated salmon fillets on the cedar plank, skin-side down. Close the grill lid and cook for about 20 minutes or until the salmon is cooked through and flakes easily with a fork.

Serve and Enjoy

Carefully remove the cedar plank from the grill. Serve the salmon directly from the plank for a rustic presentation.

Be cautious when handling the hot cedar plank and serve with your favorite sides for a complete meal.

Pro Tips

For added flavor, you can place lemon slices on top of the salmon while grilling. This will infuse a refreshing citrus aroma during cooking.

Storage and Reheating

If you have leftovers, store the salmon in an airtight container in the refrigerator for up to 3 days. Keep in mind that reheating can cause the salmon to dry out, so I recommend eating the fillets at room temperature for the best texture. If you must reheat, do so gently in a preheated oven at 275°F (135°C) for about 10-15 minutes, just until warmed through.

While freezing is an option, it’s not ideal for grilled salmon as the texture may suffer. However, if you have to freeze it, wrap the fillets tightly in plastic wrap, then place them in a freezer bag. Use within 2 months for the best flavor and texture.

Serving Suggestions

For a delightful presentation, serve the grilled salmon directly on the cedar plank alongside fresh lemon wedges and a sprinkle of additional dill. This rustic touch is both visually appealing and makes for easy cleanup. Pair the salmon with a simple salad of mixed greens dressed in a light vinaigrette or grilled seasonal vegetables to complement its flavors.

Consider elevating the feast further with sides like couscous or quinoa, which absorb the marinade flavor well. A dollop of herbed yogurt or tzatziki can also provide a fresh contrast to the smoky richness of the salmon.

Questions About Recipes

→ Can I use a different type of wood plank?

Yes, other woods like maple or hickory can also work well, but cedar is preferred for its distinctive flavor.

→ How do I know when the salmon is done?

Salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C).

→ Do I need to soak the plank every time I grill?

Yes, always soak the plank before use to prevent it from catching fire during grilling.

→ Can I use frozen salmon?

It's best to use fresh or fully thawed salmon for even cooking and flavor absorption.