Cedar Plank Salmon
Cedar plank salmon grills in 15 to 20 minutes, with lemon, rosemary, garlic, and smoky flavor for restaurant-style results at home.
I love this method because the cedar plank makes grilling salmon simple and helps keep the fish tender while adding subtle smoky flavor. Soaking the plank first and grilling with the lid closed gives you juicy, flaky salmon every time.
Table of contents
The Magic of Grilling Salmon on Cedar
As the soaked cedar plank warms on the grill, it creates a barrier between the salmon and the grates, helping prevent sticking while gently steaming the fish. That means tender, flaky salmon, easier cleanup, and a subtle smoky flavor that makes dinner feel a little extra special.
Equpiment
Cedar Planks: Look for untreated cedar planks made specifically for grilling. You can usually find them near the seafood counter, in the grilling aisle, at kitchen stores, or online. Just be sure they’re food safe and not cedar boards meant for closets, crafts, or construction.
Baking Dish: Soak the cedar planks first, then rinse them quickly, then marinate the fish in the same dish. Fewer dishes later is always a win!
Spray Bottle: Fill it with water and keep it nearby while grilling, in case the cedar plank flares up.
Spatula: Use a sturdy spatula to easily lift the salmon off the plank once it’s done cooking.
Ingredients Notes
Fish: Fresh or frozen wild-caught salmon filets work great here. Six-ounce filets fit nicely on standard cedar planks, and a similar thickness helps them cook evenly. If your salmon has skin, place it skin-side down on the plank.
Aromatics: Lemon juice, lemon zest, garlic, and fresh rosemary add bright, herby flavor. Rosemary brings a woodsy, savory note, but thyme or parsley can work too.
How to Make Cedar Plank Salmon
STEP ONE: Soak and marinate. Submerge the cedar planks in water for at least 1 hour. While they soak, place the salmon in a shallow dish, drizzle with olive oil, and top with garlic, rosemary, lemon zest, and lemon juice. Refrigerate the salmon until the planks are ready.
*Pro Tip: If the plank floats, weigh it down with a bowl, can, or heavy glass so it stays fully submerged.
STEP TWO: Prep the grill. Preheat the grill to medium-high heat and set it up for indirect grilling. For a gas grill, turn off one burner and place the planks over the cooler side. For charcoal, move the coals to one side and keep the planks away from the direct flame. For extra cedar flavor, place the soaked plank on the grill for 3 to 5 minutes, until it begins to smoke lightly, then carefully add the salmon.
STEP THREE: Grill and serve. Grill with the lid closed for 15 to 20 minutes, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork, looks opaque on the outside, and is still moist in the center. Remove it from the grill a few degrees before your final target temperature since it will keep cooking a bit as it rests on the hot plank. Serve with your favorite sides and enjoy!
Recipe Tips
A few simple tips will help you get perfectly cooked, flavorful salmon every time.
- Use indirect heat when you can. Cedar planks can char quickly over direct flames, so place them on the cooler side of the grill and keep a spray bottle of water nearby for flare-ups.
- Choose salmon filets that are close to the same thickness so they cook evenly and finish around the same time.
- Grill with the lid closed until the salmon flakes easily with a fork and looks opaque on the outside. For fully cooked salmon, aim for 145°F, or remove it a little earlier if you prefer a softer center, since it will keep cooking as it rests.
- Place salmon skin-side down on the plank to help it stay tender and make it easier to lift off after grilling.
FAQ
Look for grilling cedar planks near the seafood counter, in the grilling aisle, at kitchen stores, or online. Just make sure they’re untreated and labeled for cooking.
Soak cedar planks for at least 1 hour before grilling. If you have time, a longer soak helps prevent flare-ups and keeps the plank from charring too quickly. Make sure it stays fully submerged.
A little smoke and light charring are normal, but flames should be handled quickly. Move the plank to a cooler spot on the grill and lightly mist the edges with water. Using indirect heat helps prevent this.
It’s best not to reuse cedar planks. They lose flavor, absorb oils, and often get too charred to clean well. If you do reuse one, scrub it thoroughly and only use it if it’s still in good shape.
Yes, you can leave the skin on. It helps hold the fish together while it cooks and makes it easier to lift off the plank. Place the salmon skin-side down on the cedar plank for the best results.
For fully cooked salmon, the USDA recommends 145°F. An instant-read thermometer makes this easy to check. Since the fish keeps cooking on the hot plank, you can pull it a few degrees early and let it rest before serving.
Yes, but the flavor will be milder without the grill smoke. Place the soaked plank on a baking sheet and bake at 375°F for 15 to 20 minutes, until the salmon flakes easily and reaches your preferred doneness (145°F for fully cooked).
Cedar Plank Salmon Recipe
Equipment
- Cedar Planks untreated
Ingredients
- 4 6-ounce salmon fillets
- ⅓ cup olive oil
- 2 cloves garlic minced
- 2 sprigs fresh rosemary leaves removed and minced
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
Instructions
- Place the cedar planks in water and soak for at least 1 hour before grilling so they don’t burn too quickly.
- Place 4 6-ounce salmon fillets in a 9×13 baking dish or shallow dish. Drizzle with 1/3 cup olive oil, then top evenly with 2 cloves garlic , 2 sprigs fresh rosemary, 1 tablespoon lemon zest, and 3 tablespoons lemon juice.
- Refrigerate the salmon for up to 20 minutes. In the meantime, preheat the grill to medium-high heat and set it up for indirect grilling. Place the soaked cedar planks over the cooler side of the grill.
- Remove the salmon from the fridge and place 2 fillets on each soaked cedar plank, leaving a little space between them so they cook evenly.
- Grill with the lid closed for 15-20 minutes, depending on the thickness of the fillets, until the salmon flakes easily and reaches your preferred doneness. For fully cooked salmon, aim for 145°F. *Keep a spray bottle of water nearby in case of flare-ups.
- Remove the salmon from the grill and let it rest for 5 minutes. The fish will continue to cook slightly on the hot plank as the juices settle. Carefully use a spatula to lift the salmon off the planks and serve warm.
Notes
- Look for grilling cedar planks near the seafood counter, in the grilling aisle, at kitchen stores, or online. Just make sure they’re untreated and labeled for cooking.
- One lemon should be enough for the zest and juice, but if it’s on the small side, you may need two.
Nutrition
What to Serve with Cedar Plank Salmon
Because this salmon has a bright lemon, garlic, and rosemary flavor, it pairs best with simple sides that let the smoky, flaky fish be the star.
Cool, creamy, and refreshing, Cucumber Yogurt Dill Salad pairs well with grilled dishes and features crisp cucumbers and a light yogurt dressing.
Golden and crispy outside with a soft center, Crispy Garlic Smashed Potatoes add a hearty, garlicky side without overpowering the fish.
Fluffy and nutty, Pecan Rice Pilaf adds toasted pecans and a satisfying side that complements the smoky flavor.
Tender Roasted Garlic Parmesan Asparagus brings savory garlic and parmesan, plus a simple veggie side that pairs easily with lemon and herbs.
Other Savory Salmon Recipes
If you’ve got salmon on hand, here are a few more easy and delicious ways to mix things up.
- Salmon Salad
- Baked Pecan and Mustard Salmon
- Salmon Croquettes
- Hawaiian Grilled Salmon Filets
- Smoked Salmon Crostini
- Lemon Garlic Butter Baked Salmon
