Grilled Salmon — Cedar Plank Style
Infuse salmon with smoky cedar flavor using a simple grilling technique. Impress guests with this easy, flavorful dish.
40 min total, minimal dishes
Grilled Salmon — Cedar Plank Style
Infuse salmon with smoky cedar flavor using a simple grilling technique. Impress guests with this easy, flavorful dish.
40 min total, minimal dishes
Key move
Soak the cedar plank thoroughly to prevent it from catching fire and to ensure it steams the salmon.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Grill
- Cedar Plank
The Mise en Place
5 of 7Your prep station before cooking begins
The Protein (0/3)
The Pantry (0/2)
Cedar plank is catching fire.
The plank wasn't soaked long enough. Move the plank to a cooler part of the grill or spray it with water.
Salmon is drying out.
The grill is too hot. Reduce the heat or move the plank to a cooler part of the grill. You can also tent the salmon with foil.
Chef's Notes
Soak cedar plank in water for at least 1 hour to prevent burning on the grill.
Preheat grill to medium-high heat (400-450°F) before placing the plank with salmon.
Serve with a lemon wedge and fresh dill for a bright, herbaceous finish.
Season salmon up to 2 hours ahead and refrigerate on the plank.
The Method
SOAK
Prep aheadSoak the cedar plank (1 whole) in water for at least 2 hours, or preferably overnight. Weigh it down to keep it submerged.
Fire hazard: An insufficiently soaked plank will ignite on the grill. Ensure no part of the wood remains dry.
Cedar plank is fully submerged in water.
PREHEAT
Preheat grill to medium heat (about 350°F or 175°C).
Flare-up hazard: Ensure no grease buildup remains on grates to prevent unexpected flare-ups.
Grill is preheated to medium heat (350°F/175°C).
PREPARE
Remove the plank from the water and pat it dry. Brush one side with olive oil (¼ cups).
Fire hazard: If the plank is not properly soaked, it will ignite on the grill.
Cedar plank is patted dry and one side is brushed with olive oil.
PLACE
Place the salmon fillet (1130 g) on the oiled side of the cedar plank (1 whole). Top with lemon (1 whole) slices and fresh dill (¼ cups).
Uneven cooking: Ensure the fillet is centered on the plank so the edges don't curl and char.
Salmon fillet is on the oiled plank, topped with lemon and dill.
SEASON
Season with salt (1 tsp) and pepper to taste.
Moisture accumulation: Salt draws out moisture; seasoning too early makes the surface wet and hinders the cedar-plank steaming effect.
Salmon is seasoned with salt and pepper.
GRILL
Place the cedar plank (1 whole) with the salmon on the preheated grill. Close the lid.
Flare-up risk: Keep a spray bottle of water nearby in case the plank edges ignite.
Plank with salmon is on the grill, lid is closed.
COOK
Grill for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork.
Overcooking: Check doneness early; thin fillets may cook faster than the estimated time.
Salmon flakes easily with a fork.
REMOVE
Carefully remove the cedar plank (1 whole) with the salmon from the grill. Let it rest for a few minutes before serving.
Plank breakage: Charred planks are brittle; support from underneath to prevent it from snapping.
Salmon has rested for a few minutes after removal from grill.
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