Grilled Cedar Plank Salmon
by Katie Webster
June 30, 2023 (updated 10/12/23) Jump To Recipe
If you have ever tried grilling salmon, only to have it stick to the grill, then you will love the ease of this Grilled Cedar Plank Salmon recipe! Not only does the salmon grill up beautifully (without sticking) but the cedar plank lends a delicious smoky taste. We’ve topped the salmon with a simple-to-prepare mustard, garlic, dill and lemon seasoning paste that give it so much flavor!
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Table of contents
Why Make Cedar Plank Salmon
Grilling salmon on a cedar plank takes the guesswork out of cooking salmon on a barbecue grill. There is no need to flip the salmon, half way through nor worry about it sticking the grill grates. It is the perfect fuss-free way to cook salmon outdoors!
Whether its for entertaining guests, or I just want a simple hands-off way to cook salmon in the summertime, I turn to grilled cedar plank salmon over and over again.
This easy recipe is a great cooking technique to learn because you can easily season the fish with various flavors. From a simple garlic rub, to the more complex flavored (but still easy to make) mustard mixture I have shared in the below recipe, there are so many ways to season fish cooked on the grill. I have even made brown sugar and Garam Masala cedar plank salmon!
Read on for my expert tips on how to prepare your cedar plank, the best way to know when cedar plank salmon it is done, serving suggestions and different variations to try.
More Salmon Recipes
Salmon is one of our favorite kinds of fish. Here are some more of our popular salmon recipes
Equipment Note: Buying Cedar Planks For Grilling
Where To Buy: Cedar planks for grilling can be purchased at most hardware stores, kitchen stores and online. Home Depot and dealers of Big Green Egg products usually carry cedar grilling planks. Do not use cedar planks that are not meant for grilling because they may be treated with chemicals, or are not food-safe.
Size: For this recipe, you want planks that are at least 5 inches wide. Thinner planks can be used, but you will need to cut your salmon into smaller portions. If using smaller planks (3 to 4 -inches wide) adjust the grilling time accordingly. Individual portions of salmon will only need 10 minutes or so.
Ingredients For This Recipe
- Salmon: Depending on the size of your cedar plank you’ll want a nice thick piece of boneless salmon filet. I’ve tested this with pieces of salmon ranging from one to one and a half pounds- and it really depends on the portion. The key is that you want to make sure the salmon fits your plank!
- Mustard: For the seasoning on top of the salmon you’ll need 1 tablespoon whole grain or coarse brown mustard. You can also use deli mustard if you don’t have coarse mustard. Do not use Dijon mustard as it is too overpowering.
- Dill: 1 tablespoon chopped fresh dill goes in the mustard mixture. I have also tested this with a little rosemary and fresh oregano which was also delicious! Just make sure to only use a little rosemary (1 tsp is plenty!)
- Lemon: We love lemon with seafood and salmon in particular. For the seasoning, you’ll want to zest your lemon and use 2 teaspoons of that, plus 2 teaspoons of the lemon juice. For even more lemon you can also serve lemon wedges at the table.
- Garlic: 1 clove garlic, minced
- Salt and Pepper: We use kosher salt. Make sure that if you are using regular table salt to use half as much because it is higher in sodium and tastes saltier.
Salmon: Wild Vs Farmed?
WILD: In the summer months, when we typically grill outdoors, Alaskan salmon is in season. Alaskan fisheries are heavily regulated and you can be assured that the salmon you get from Alaska is sustainably harvested. If you can find Alaskan King Salmon and it fits in your budget, it is one of our favorite species of salmon. It is rich and buttery and the thicker filets do not dry out when it is cooked.
FARMED: According to the Monterey Bay Aquarium non-profit organization Seafood Watch, which publishes up-to-date recommendations for sustainable seafood, Atlantic Salmon farmed in indoor recirculating tanks is a “Best Choice” option. This information changes, however, so when you shop make sure to check here.
AVOID: We do not recommend Sockeye Salmon for plank salmon nor previously frozen salmon. We find that the thin filets cook too quickly, and the texture is too dry for either option.
How To Grill Cedar Plank Salmon
Step 1: Soak Cedar Plank
Take your food-grade untreated cedar plank and place it in a dish or bowl of tap water. (You can also do this in your sink, just make sure to clean it first.) Soak the cedar plank for 1 to 4 hours. This will prevent it from catching on fire.
Step 2: Preheat Grill
Preheat the grill to medium-high heat.
CHARCOAL GRILL TIP: If you are using a charcoal grill, account for the fact that you do not want high heat nor the flames to be licking the bottom of the plank, so give yourself plenty of time to let the coals die down. Additionally, while I do like to grill with hardwood charcoal for a great smoky flavor, we have observed that the hardwood charcoal burns out more quickly! So for recipes like this Cedar Plank Salmon, I like to blend in a few lumps of regular charcoal to ensure even cooking for a longer cook time.
Step 3: Prepare Mustard, Garlic and Lemon Paste
Mix the mustard, dill, zest, juice, garlic, salt and pepper in a small bowl.
Step 4: Prepare Salmon
Pat the salmon dry with a paper towel. Remove salmon skin if desired. Make sure it doesn’t have any pin bones, and remove them with needle nose pliers if necessary.
Remove the cedar plank from the water. Pat it dry with a paper towel or a clean dish towel.
Place skin-side down (or skinned-side down) on the plank. Spread the mustard mixture evenly over the salmon.
Step 5: Grill the Salmon Directly on the Cedar Plank
Place the plank directly on the grill grate and close the lid on the grill. Cook to the desired doneness, 15 to 20 minutes (depending on the thickness of the salmon.)
How To Know When Salmon Is Cooked:
We rely on our instant-read digital thermometer to ensure that our salmon is cooked through to the desired doneness. We highly recommend the Therma Pen digital thermometer for the quickest reading and truly accurate temps.
- Rare: 110 to 115 degrees F
- Medium-Rare: 115- 120 degrees F
- Medium: 120 to 125 degrees F
- Medium-Well: 125 to 140 degrees F
- Well Done: 140 to 150 degrees F
Note: Err on the lower end of these ranges for wild salmon and the upper end for farmed salmon. Farmed salmon can handle a little bit higher temperatures than wild salmon because it is higher in fat.
For best results let your salmon rest for 5 minutes before serving.
FAQs and Expert Tips for Cedar Plank Grilled Salmon
Yes, theoretically you can use a larger piece of salmon, but the limiting factor will be your cedar plank. When we want to make this for 8 servings, we simply grill two salmon filets side by side on two separate planks.
Prep Ahead Tips
Cedar Planked Salmon is a great recipe for serving to guests or entertaining because it is relatively hands-off, impressive looking and the prep can be done ahead. Here are some prep-ahead tips:
- You can mix the mustard rub up to 3 days ahead. Keep in a small re-sealable container in the refrigerator.
- Remove the skin and pin bones from the salmon 24 hours in advance. Dry with paper towels just before adding the mustard mixture.
- The cedar plank can be soaked up to 8 hours. Do not soak it for longer than that because it can soften too much and split in half lengthwise.
Serving Suggestions
- Salmon is so versatile and goes with a huge variety of side dishes. We love to pair it with a couple of seasonal summer salads featuring whatever produce is in season.
- The lemon, garlic and dill in this recipe go well with cucumber and tomato salad or our Chopped Greek Cucumber Salad.
- Our no-mayo Potato Salad with Herbs is an easy make-ahead option as is our Italian-inspired Healthy Pasta Salad.
- Classic sides such as Caesar Salad, Garden Salad or Wedge Salad are also always great with grilled salmon.
- I love lentils with salmon- they’re a classic culinary pairing for a reason! Try our warm French lentils with bacon or this black lentil salad (which is great made ahead.)
- For a green veggie side, pair with our sauteed Swiss Chard or Grilled Broccoli in foil to make it a complete meal!
Variations To Try and Substitutions
This seasoning blend/ mustard mixture in this recipe is more of a jumping-off point, than a strict formula to follow. Instead, you can marinate the salmon with a traditional marinade or concoct your own seasoning paste. Here are some ideas:
- Some marinades to try with the salmon (instead of the mustard paste) are Garlic Marinade, Teriyaki Marinade. Both are great with the woodsy flavor of the cedar plank.
- You can brush on Peach Barbecue Sauce or make a spice rub. Mix together a combo of spices, garlic and butter and olive oil. Brush or spoon over the outside of the salmon before placing skin side down on the plank.
- Mix 2 teaspoons olive oil, 1 teaspoon each chopped rosemary and fresh dill (or oregano), 1/2 teaspoon salt and fresh pepper to taste. (You can also add garlic or finely minced shallot to this mixture.)
- When I first made Cedar plank salmon, 15 years ago, I discovered how delicious it is with spice mixtures combined with a little bit of sugar! Try mixing 1 1/2 teaspoons brown sugar, maple syrup or maple sugar with smoked paprika and dry thyme. Season with salt and black pepper.
- Omit the seasoning paste, sprinkle with salt and pepper and serve with our creamy dill sauce for salmon instead.
Leftovers
- Leftover salmon is great when flaked and added to a chopped salad.
- Use it for Salmon Cakes
- Add it to pasta salad: try our Salmon Pasta Salad recipe.
- Serve cold on a grain bowl with fresh veggies.
To Reheat Leftover Salmon
The key to reheating salmon is to not cook the fat out of it wich will dry it out. The best way to reheat it is in a relatively cool oven.
- Place the leftover salmon in an oven-proof casserole dish.
- Cover with foil.
- Heat in a preheated oven (set to 300 degrees F.)
- Bake until warmed through, about 15 minutes.
More Grilling Recipes To Try This Season
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Grilled Cedar Plank Salmon
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
Description
If you have ever tried grilling salmon, only to have it stick to the grill, then you will love the ease of this Grilled Cedar Plank Salmon recipe! Not only does the salmon grill up beautifully (without sticking) but the cedar plank lends a delicious smoky taste. We’ve topped the salmon with a simple-to-prepare mustard, garlic, dill and lemon seasoning paste that give it so much flavor!
Ingredients
- 1 to 1 1/2 pound center cut boneless salmon filet, skin removed if desired
- 1 tablespoon coarse brown mustard
- 1 tablespoon chopped fresh dill
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice, plus wedges for serving
- 1 clove garlic, minced
- 1/2 teaspoon coarse kosher salt
- Freshly ground pepper, to taste
Instructions
- Soak a large food-grade cedar plank 1 to 4 hours. Drain well.
- Preheat grill to medium-high heat.
- Mix mustard, dill, zest, juice, garlic, salt and pepper in a small bowl.
- Pat salmon dry with a paper towel. Place skin-side down (or skinned-side down) on the plank. Spread the mustard mixture evenly over the salmon.
- Place the plank directly on the grill grate and cover the grill. Cook until the center of the salmon reaches 120 for medium rare or up to 140 for well, 18 to 23 minutes.
Notes
For best results use an instant-read digital thermometer to test for doneness.
Rare: 110 to 115 degrees F
Medium-Rare: 115- 120 degrees F
Medium: 120 to 125 degrees F
Medium-Well: 125 to 140 degrees F
Well Done: 140 to 150 degrees F
Note: Err on the lower end of these ranges for wild salmon and the upper end for farmed salmon. Farmed salmon can handle a little bit higher temperatures than wild salmon because it is higher in fat.
- Prep Time: 5 mins
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 247
- Sugar: 0 g
- Fat: 15 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 23 g
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Easily the best way to cook salmon. I loved the mustard, dill, and lemon flavors too. So much freshness
This cedar plank salmon on the BBQ is by far the best, and so easy too! Your instructions are so helpful.
We’re glad the instructions were helpful, Shelby! Thank you!
This is my absolute favorite salmon recipe! Its so flavorful and my whole family enjoys it!
We’re so glad to hear that, Tayler! Thank you!
This salmon looks and sounds amazing! I love the idea of the cedar plank and I can’t wait to make this.
Let us know how you like the salmon, Andrea! Thank you for your kind comment.
This is such a flavorful way to make salmon. It’s so easy, too!
Thank you, Brandi! We’re glad you love our cedar plank salmon as much as we do!