Cedar Plank Salmon
Why Grill Salmon On a Cedar Plank?
While grilled salmon is always very popular, sometimes you want add a little extra with a cedar plank. The main reason to grill meats on a cedar plank is to infuse them with a delicious wood and smoky flavor. Different wood planks will add different flavor, so do choose wisely.
Meats like chicken, pork, and beef can handle many types of wood, seafood is too delicate for harsh woods. When it comes to salmon, shrimp, and scallops, use alder wood planks or cedar wood planks. Alder is the mildest wood option.
The consistency is also a big reason. It’s a different cooking process for salmon altogether since it’s slower. Steam cooks the meat and you’re not grilling it over direct heat. The wood plank heats up by the direct heat underneath, and since the wood plank is soaked, it steams the salmon. This method ensures that the salmon is tender, moist, and so juicy!
Ingredient Notes
- Salmon – Make sure to use skin-on filet, and decide whether you’d like king salmon, sockeye salmon, or Atlantic salmon. You can use a whole filet or slice it into four individual pieces.
- Brown Sugar – This adds such a nice subtle sweetness to the salmon and compliments the natural flavor of the fish.
- Seasonings – A simple blend of sea salt, black pepper and cayenne pepper create the best flavor!
- See the recipe card below for the full list of ingredients and instructions.
Lyuba’s Tips to Cook Cedar Plank Salmon
- It’s very important that you soak the plank because a dry wood plank will ignite over the hot charcoal or fire. In order to keep the wood plank from catching on fire, the wood should be thoroughly wet. Give it at least an hour submerged in water, but you can also soak it for 2 hours before cooking.
- To soak the cedar plank, I often use either a roasting pan or an aluminum pan. Place cedar planks into a roasting pan that’s big enough to easily fit the planks and add water to cover the cedar planks completely. Place something heavy, like a mug filled with water, on top of the planks to keep it submerged. You can leave the planks in the water until ready to put them on the grill and cook.
- The temperature of the grill should be medium – a medium grilling temperature is between 425° and 450°F.
- Pat the seasoning into the salmon, Don’t rub!
- I prefer to cook it until it reaches 135°F in the thickest part. Depending on the thickness of salmon piece, it could take from 12-20 minutes. A whole salmon filet that is thick could take well over 20 minutes. You will have to check the temperature with an instant read thermometer.
- NOTE: USDA recommends cooked salmon safe temperature to be 145°F, but many people feel that it is overdone.
Recipe FAQs
Yes, but I don’t recommend it. It’s tricky to reuse a cooking wood plank. First of all, it’s important to make sure that you use the same plank for the same type of meat. So if you’re making salmon on the wood plank, use that wood plank only for salmon next time. Same goes for other proteins and vegetables.
Of course, make sure that the wood is not charred too much and can be reused. Clean a used wood plank with a clean soft scrub sponge and hot water only, no soap. Wipe it with a towel, dry it, and store in the freezer.
There are so many delicious options out there! Since the grill is already hot, consider making sides like Grilled Corn on the Cob, Herbed Grilled Potatoes, or Grilled Green Beans.
Depending on the thickness of salmon piece, it could take from 12-20 minutes. A whole salmon filet that is thick could take well over 20 minutes. The best way to check your meat temperature is always to use an instant read thermometer.
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Cedar Plank Salmon Recipe
Equipment
- 1 Cedar or alder wood planks
Ingredients
- 1 tbsp Oil – to rub the salmon skin
- 2 lb skin on salmon filet can be whole or cut into 4 filets
- 1.5-2 tbsp brown sugar
- 1 tsp sea salt to taste
- ½ tsp black pepper to taste
- Pinch cayenne pepper to taste
Instructions
Soak the wood plank:
- Place cedar planks into a roasting pan big enough to easily fit the plank. Add water to cover the cedar plank completely and place something on top to keep it submerged. Make sure it’s fully submerged in water and soak for 1-2 hours.
Prepare the salmon:
- Rub bottom of the salmon skin with some oil.
- Season the salmon with salt and pepper evenly and sprinkle the brown sugar evenly. Sprinkle some cayenne pepper if using. Pat the seasoning into the salmon. (Don't rub!) Set it aside until ready to put on the plank to grill.
Grill the salmon:
- Preheat the grill to medium heat (about 450°) with a two-zone fire just in case. Place salmon onto the soaked wood planks. Place the wood plank with salmon onto the grill over direct heat.
- Close the lid and cook salmon until it’s done. I prefer to cook it until it reaches 135° in the thickest part. (Use an instant read meat thermometer to check the internal temperature of the salmon.)
- (Note: USDA recommends salmon safe temperature to be 145° but many people feel that it is overdone.) Depending on the thickness of salmon piece, it could take from 12-20 minutes. A whole salmon filet that is thick could take well over 20 minutes. You will have to check the temperature with an instant read thermometer.
Video
Notes
Nutrition
More Easy Salmon Recipes To Try
- Balsamic Glazed Salmon Salad
- Blackened Salmon
- Whole Baked Salmon Filet
- Pecan Crusted Salmon
- Honey Ginger Cedar Plank Salmon
Categories:
30 Minute Meals, 4th Of July Recipes, Backyard BBQ Recipes, Dinner Recipes, Gluten Free Recipes, Salmon Dinner Recipes, Seafood Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I just referred back to this recipe that I have made a few times before over the years and it no longer shows the instructions and recipe for the creamy dill sauce. Can you please add this back or send it to me?
I used about half a cup of mayo, tbsp of dill, and tbsp of parsley you can even add extra herbs and a few tablespoons of lemon juice.Add that mixture to the salmon before cooking it on just the meat side.
This salmon was incredible! We savored every succulent bite!
I am glad you liked the salmon!
We made this cedar plank salmon for a dinner party and it turned out fantastic. Such a simple recipe that tastes like it came from a restaurant. We can’t wait to make it again.
Great flavor outstanding final product. I added a few more seasonings. Easy to follow steps, thank you!
Great flavor. I love grilling on a cedar plank but never tried alder. Outstanding final product.
I added fresh minced dill because I love dill.
Hi Chris,
I am so pleased you liked it! Thanks for stopping by!
This recipe turned out amazing !
Hi Kris,
I am so glad you liked it! Thank you for taking the time to stop by and tell me!
I love Salmon, it is so tasty, thanks
Thank you, Sabung!
Hey Lyuba! I’m featuring your Grilled Salmon tomorrow on Redhead’s Kitchen…I love this recipe! XO
My husband and I shared this recipe and found it to be healthy, delicious, and very good paired with a rice pilaf and Tarragon Avocado dish. Thanks Lyuba for sharing.
I’m so happy you loved it! I bet is was perfect with rice! Thank you, Cynthia!
I am anxious to try tour planked salmon! I have a gas grill however, so what temperature should I use? Also, should in cook it with direct or indirect heat. Thanks!
Love! Love! Love! salmon any way I can get it. We’ve grilled, planked, baked — just about any way. I will have to try your recipe — as always it looks delish!!
Thank you so much, Marisa!
One of our goals this summer is to eat more salmon. So glad I found this recipe!!
Thank you, Matt! I hope you try it!