There’s something unmistakably rustic and aromatic about Cedar Planked Salmon. The moment it hits the grill, you’re wrapped in a warm, woodsy scent that hints at the smoky, savory flavors to come. The cedar infuses the fish with a subtle earthiness, while the salmon stays moist, flaky, and kissed with citrus and herbs. It’s the kind of dish that feels fancy but is surprisingly easy to make, and always draws a chorus of “wow” from the table.

Behind the Recipe

This recipe became a backyard staple after one unforgettable summer evening. I had picked up a cedar plank on a whim, soaked it, and grilled a couple of salmon fillets with just lemon and pepper. The aroma alone was enough to stop conversations. From that moment, cedar planking became my go-to move when I wanted a no-fuss, flavor-packed dinner that felt like something special.

Recipe Origin or Trivia

Grilling on cedar planks is a cooking technique with deep Indigenous roots, especially among the First Nations of the Pacific Northwest. Traditionally, salmon would be roasted over open flames on soaked cedar boards, creating a flavorful and aromatic cooking method that has stood the test of time. Today, it’s popular in gourmet and home kitchens alike, offering a unique way to bring out the best in fish.

Why You’ll Love Cedar Planked Salmon

This recipe has earned its spot as a weeknight favorite and a dinner-party centerpiece. Here’s why:

Versatile: Works with many marinades, seasonings, and side dishes.
Budget-Friendly: Cedar planks are reusable and salmon can be bought in fillets or bulk.
Quick and Easy: Minimal prep, quick cook time, and straightforward steps.
Customizable: Add your favorite herbs, citrus, or spice blends.
Crowd-Pleasing: Looks impressive and feeds a group effortlessly.
Make-Ahead Friendly: Prep the fish and plank earlier in the day.
Great for Leftovers: Flakes beautifully into salads, tacos, or grain bowls.

Chef’s Pro Tips for Perfect Results

Grilling with cedar is part art, part science. Here’s how to get it just right:

Soak your plank for at least 1 hour to prevent burning and enhance flavor.
Preheat the plank on the grill before adding the salmon.
Keep a spray bottle nearby in case the plank flares up.
Don’t overcook — salmon is done when it flakes gently and is just opaque in the center.
Let the salmon rest for a few minutes before serving to lock in juices.

Kitchen Tools You’ll Need

Gather these tools before firing up the grill:

Grill (Gas or Charcoal): Essential for that smoky cedar finish.
Cedar Plank: Food-safe and pre-soaked for at least an hour.
Tongs or Grill Spatula: To handle the plank and serve the fish.
Spray Bottle of Water: For taming unexpected flames.
Basting Brush: To glaze the salmon if desired.

Ingredients in Cedar Planked Salmon

Every ingredient in this dish plays a role in layering flavor and keeping the salmon juicy and aromatic:

Salmon Fillets: 2 large fillets (about 1.5 pounds total), rich and buttery in texture.
Cedar Plank: 1 plank, soaked in water for at least 1 hour to prevent burning.
Lemon: 1, thinly sliced and juiced for brightness and freshness.
Green Onions: 2, thinly sliced for a sharp, herbal kick.
Garlic: 2 cloves, minced for a bold, savory base.
Olive Oil: 2 tablespoons, to coat the salmon and prevent sticking.
Black Pepper: 1 teaspoon, freshly cracked for heat and balance.
Sea Salt: 1 teaspoon, to bring out the natural richness of the fish.
Dijon Mustard: 1 tablespoon, adds tang and helps the glaze cling to the salmon.

Ingredient Substitutions

Don’t worry if you’re missing something — this recipe is flexible:

Salmon Fillets: Try trout or Arctic char.
Cedar Plank: Use a grill-safe metal tray if cedar isn’t available, but you’ll miss the smoky flavor.
Dijon Mustard: Swap with whole grain or even a touch of honey mustard.
Green Onions: Use chives or finely diced shallots.
Olive Oil: Melted butter or avocado oil works too.

Ingredient Spotlight

Cedar Plank: Adds earthy, smoky flavor that elevates salmon beyond ordinary grilling. It also helps cook the fish gently and evenly.
Dijon Mustard: This creamy condiment adds tang, heat, and helps other flavors stick to the fish, creating a light glaze.

Instructions for Making Cedar Planked Salmon

Cooking this salmon is just as relaxing as eating it. Let’s walk through the process together.

Preheat Your Equipment:
Heat your grill to medium-high (about 400°F). If using charcoal, set it up for indirect heat. Place the soaked cedar plank on the grill for 5 minutes to preheat.
Combine Ingredients:
In a small bowl, mix olive oil, garlic, lemon juice, Dijon mustard, sea salt, and black pepper. Stir to form a marinade.
Prepare Your Cooking Vessel:
Once the plank is hot, flip it. Carefully place the salmon fillets skin-side down on the warmed side.
Assemble the Dish:
Brush the salmon with the marinade. Lay lemon slices on top and sprinkle with green onions.
Cook to Perfection:
Close the grill lid and cook for 15 to 20 minutes, until the salmon flakes easily with a fork and is just opaque in the center.
Finishing Touches:
Remove from the grill and let rest for 5 minutes. Sprinkle with extra green onions and a final squeeze of lemon.
Serve and Enjoy:
Serve directly from the plank for a beautiful rustic presentation. Pair with roasted veggies, rice, or a crisp green salad.

Texture & Flavor Secrets

What makes cedar planked salmon stand out is its unique combo of textures and aromas. The salmon stays incredibly moist and tender, thanks to the steam from the soaked wood, while the edges take on a gentle char. The smoke from the cedar adds a delicate campfire-like essence, perfectly balanced by the tang of lemon and bite of green onion.

Cooking Tips & Tricks

Here’s how to keep your salmon game strong:

Use wild-caught salmon for deeper flavor and better texture.
Check doneness by pressing gently with a fork — it should flake easily.
Add herbs like dill or thyme for extra depth.
Make a double batch of marinade to use as a dipping sauce.

What to Avoid

Don’t let these common missteps ruin your grill night:

Skipping the plank soak: It could catch fire.
Overcooking: Salmon gets dry fast — watch it closely.
Using too much marinade: It can drip and cause flare-ups.
Leaving skin on if you don’t like it: Ask your fishmonger to remove it.

Nutrition Facts

Servings: 4
Calories per serving: 350

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can marinate the salmon up to 8 hours in advance and keep it chilled until grilling. Store leftovers in an airtight container for up to 3 days. To reheat, gently warm in the oven at 275°F. Avoid microwaving to preserve the texture.

How to Serve Cedar Planked Salmon

Serve the salmon right on the cedar plank, garnished with extra lemon and herbs. It pairs beautifully with roasted asparagus, couscous, or a bright cucumber-dill salad. A glass of crisp white wine or sparkling water with lemon rounds out the meal perfectly.

Creative Leftover Transformations

Don’t let even a bite go to waste — here’s how to reuse it:

Salmon Salad: Flake into a bowl with mayo, dill, and celery.
Grain Bowl Topping: Add to quinoa, roasted veggies, and tzatziki.
Salmon Tacos: Combine with avocado, cabbage slaw, and a squeeze of lime.
Breakfast Hash: Mix into sautéed potatoes and top with a poached egg.

Additional Tips

For flavor that wows and effort that’s low:

Keep an extra plank on hand in case one chars too much.
Sprinkle sesame seeds or crushed red pepper for added texture.
Use foil under the plank for easy cleanup.
Try different wood planks like maple or alder for variety.

Make It a Showstopper

Serve the whole plank on a large wooden board with grilled lemon halves, fresh herbs, and edible flowers. A light drizzle of honey-mustard glaze or a dollop of herbed yogurt makes it even more memorable.

Variations to Try

Here are a few tasty twists to explore:

Asian-Inspired: Use soy sauce, sesame oil, and ginger in the marinade.
Maple Glazed: Swap Dijon for maple syrup and add fresh thyme.
Spicy Cajun: Rub with Cajun seasoning and top with jalapeño slices.
Herb-Crusted: Press chopped parsley, dill, and breadcrumbs onto the surface.
Citrus Explosion: Add orange zest and juice for a sweeter, tangy twist.

FAQ’s

Q1: Do I have to soak the cedar plank?

A1: Yes, soaking is essential to prevent burning and create steam for flavor.

Q2: Can I use the plank more than once?

A2: Yes, if it hasn’t burned too much. Scrub and dry it after use.

Q3: Can I bake cedar plank salmon in the oven?

A3: Absolutely. Just preheat the plank in the oven and bake at 400°F.

Q4: Is skin-on or skinless salmon better?

A4: Both work. Skin helps hold the fillet together but can be removed after cooking.

Q5: How do I know when salmon is done?

A5: It should flake easily and reach an internal temperature of 145°F.

Q6: Can I use frozen salmon?

A6: Yes, just thaw it completely and pat dry before marinating.

Q7: What if my grill flares up?

A7: Keep a spray bottle nearby to control any flames.

Q8: What other fish can I cook on cedar?

A8: Trout, halibut, or Arctic char work beautifully too.

Q9: Can I add vegetables to the plank?

A9: Yes, thin asparagus or sliced zucchini roast well alongside the fish.

Q10: Does the cedar flavor get too strong?

A10: Not usually, but soaking and monitoring heat keeps it balanced.

Conclusion

Cedar Planked Salmon is more than just a meal — it’s an experience. The aroma, the flavor, the presentation all come together to create something memorable. Whether you’re grilling for friends or just treating yourself, this dish turns an ordinary evening into something special. Let me tell you, it’s worth every bite.