I love how a cedar plank turns ordinary salmon into something smoky, tender, and a little bit theatrical, and I want to show you how to pull it off without fuss.
I’ll walk through choosing and prepping planks, picking the right cut, clever seasonings and safe soaking, and exact grill timing so your fillet stays juicy with a crisp edge.
Stick with me — there’s a final glaze trick that transforms everything.
Why Cedar Planks Transform Grilled Salmon
Cedar plank salmon imparts a smoky, resinous aroma and gentle steam that keeps the fish moist while adding a delicate woodsy flavor; the plank also prevents flare-ups, creates a barrier between direct heat and flesh, and makes an impressive presentation that elevates simple grilled salmon into a nuanced, restaurant-quality dish.
- 1 (16–20 oz) center-cut salmon fillet, skin on
- 1 untreated cedar plank (6–8 inches wide)
- 1 tbsp olive oil
- 1 tbsp brown sugar or maple syrup
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 lemon, thinly sliced
- 2 sprigs fresh dill or 1 tsp dried dill
- Optional: 1 clove garlic, minced
Soak the cedar plank in cold water for at least 1–2 hours (weight it down to keep submerged), preheat grill to medium (about 350–400°F), pat salmon dry and rub with olive oil, brown sugar or maple, salt, pepper and garlic, place lemon slices and dill on the skin side, set salmon skin-side down on the soaked plank, put plank on grill over indirect heat, close lid and cook until internal temperature reaches 125–135°F for medium-rare to medium (about 12–20 minutes depending on thickness), remove from grill and rest 5 minutes before serving.
Tip: Always use untreated cedar planks made for cooking, keep an eye on flare-ups, and don’t overcook—the fish should flake easily but remain moist. A soaked cedar plank also helps produce gentle steam that reduces direct charring and enhances even cooking.
Choosing the Right Cedar Plank and How to Prep It
Choosing and preparing the right cedar plank is as important as the salmon itself: pick an untreated, food-grade cedar plank sized to fit your fillet, inspect for cracks or mold, and before grilling soak it in cold water for at least 1–2 hours (add a splash of apple cider or white wine for subtle flavor), weigh it down to keep fully submerged, and if desired lightly sand any splinters and rinse again so the plank sits flat and won’t catch fire.
- 1 untreated cedar plank (6–8 inches wide)
- Cold water (enough to fully submerge plank for 1–2 hours)
- Optional: 1/4 cup apple cider or white wine for soaking
- Sandpaper (fine grit), if needed to smooth splinters
- Heavy plate or cans to weigh down plank during soak
After soaking and just before use, preheat your grill to medium (350–400°F), place the wet plank over direct heat for 3–5 minutes until it begins to smoke slightly and then move to indirect heat before placing the salmon on the plank to prevent burning; for added safety tuck a drip pan beneath the plank to catch juices and monitor plank edges for flare-ups during the 12–20 minute cook time.
Tip: Always keep a spray bottle of water nearby for flare-ups and never leave the plank unattended on a hot grill.
Cedar imparts a mild smoky aroma and can help keep the salmon moist when cooked on a plank, so consider the wood’s flavor when planning seasonings and sides mild smoky aroma.
Picking the Best Salmon Cut for Planking
Selecting the right salmon cut for cedar plank grilling makes a big difference: choose a center-cut, skin-on fillet 1 to 1.5 inches thick for even cooking and easy handling on the plank, or use thick portions from the loin for richer, fattier results; avoid very thin tail pieces that overcook quickly, and consider portion-cut steaks (with bone in) for sturdiness and presentation.
- 1 center-cut salmon fillet, skin on, 1–1.5 inches thick (about 1–1.5 lb)
- 1–2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 lemon, thinly sliced
- 2 sprigs fresh dill or 1 tsp dried dill
Preheat grill to medium (350–400°F) and soak, prep, and smoke the cedar plank as directed; pat salmon dry, brush with olive oil then spread Dijon and maple mixture evenly, season with salt and pepper, place skin-side down on the hot plank positioned over indirect heat, cover and cook 12–20 minutes until flesh flakes at the thickest part and reaches 125–135°F; remove from grill and rest 5 minutes, garnish with lemon slices and dill before serving.
Tip: Keep a spray bottle for flare-ups, monitor plank for charring, and choose thicker center-cut fillets to avoid overcooking while you get a nice smoky plank flavor. A properly soaked cedar plank helps produce a gentle smoky infusion that enhances the salmon without overpowering it.
Soaking, Seasoning, and Safety Tips for Plank Grilling
Soaking the cedar plank properly, seasoning the salmon thoughtfully, and following safety steps are essential to a successful cedar-plank salmon: soak the plank at least 1–2 hours (or up to overnight) in water with a splash of apple juice or white wine for extra aroma, pat the salmon dry, oil lightly, apply the Dijon-maple (or chosen) glaze and seasonings, and always preheat and test the plank before placing the fish so you get smoky flavor without excessive charring or flare-ups.
- 1 center-cut salmon fillet, skin on, 1–1.5 inches thick (about 1–1.5 lb)
- 1–2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 lemon, thinly sliced
- 2 sprigs fresh dill or 1 tsp dried dill
- Cedar plank, soaked 1–2 hours
- Optional: 2 tbsp apple juice or white wine (for soaking)
Preheat grill to medium (350–400°F) and place soaked plank over indirect heat to pre-smoke for 3–5 minutes until it begins to smoke;
pat salmon dry, brush with olive oil, spread Dijon-maple mixture, season with salt and pepper, lay skin-side down on the hot plank, cover and cook 12–20 minutes until the thickest part reaches 125–135°F and flakes easily,
watch for plank charring and move to cooler part of grill if flames flare.
Tip: Keep a spray bottle for flare-ups, monitor the plank to prevent burning, use thicker center-cut fillets to avoid overcooking, and always rest the salmon 5 minutes off heat before serving. A sheet pan version is a great alternative for busy nights and delivers reliable results on indirect heat.
Temperature, Timing, and Grill Setup for Perfect Results
Getting the temperature, timing, and grill layout right is the key to smoky, moist cedar-plank salmon; aim for a medium grill (350–400°F), use indirect heat with the soaked plank pre-smoked briefly, and cook until the thickest part reaches 125–135°F (about 12–20 minutes depending on thickness) while guarding against flare-ups and plank charring.
- 1 center-cut salmon fillet, skin on, 1–1.5 inches thick (about 1–1.5 lb)
- 1–2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 lemon, thinly sliced
- 2 sprigs fresh dill or 1 tsp dried dill
- Cedar plank, soaked 1–2 hours (optional splash of apple juice or white wine)
- Optional: extra lemon wedges and chopped fresh dill for serving
Preheat the grill to medium (350–400°F) and set up for indirect cooking with a cooler zone; place the soaked cedar plank over direct heat just long enough for it to start smoking (3–5 minutes), then move the plank to the indirect side, pat the salmon dry, brush with olive oil and the Dijon-maple glaze, season with salt and pepper, lay skin-side down on the hot plank, cover and cook 12–20 minutes until an instant-read thermometer reads 125–135°F in the thickest part and the fish flakes easily, watch for excessive plank charring and move to cooler area or use a spray bottle for flare-ups.
Tip: Use thicker center-cut fillets, preheat and pre-smoke the soaked plank, monitor with an instant-read thermometer, and keep a spray bottle or tin foil ready to control flare-ups and prevent the plank from burning.
For a foolproof moist result, you can also finish the salmon in a 375°F oven for a few minutes if the plank begins to char excessively on the grill; this is especially helpful when using center-cut fillets.
Classic Lemon-Dill Cedar Plank Salmon Recipe
Bright, simple, and classically flavored, this Lemon-Dill Cedar Plank Salmon highlights the bright acidity of lemon and the herby freshness of dill paired with gentle smoke from a soaked cedar plank; it’s ideal for a centerpiece weeknight or weekend cookout and finishes tender and flaky when cooked low and steady until just opaque.
- 1 center-cut salmon fillet, skin on, 1–1.5 inches thick (about 1–1.5 lb)
- 1–2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey (optional for slight sweetness)
- 1 lemon, thinly sliced plus extra wedges for serving
- 2 sprigs fresh dill or 1 tsp dried dill
- Cedar plank, soaked 1–2 hours (optional splash of apple juice or white wine)
- Optional: extra chopped fresh dill for garnish
Preheat the grill to medium (350–400°F) and set up for indirect heat; place the soaked cedar plank over direct heat 3–5 minutes until it begins to smoke then move it to the indirect side.
Pat the salmon dry and brush with olive oil, mix Dijon with maple/honey (if using) and spread lightly over the fish, season with salt and pepper, lay lemon slices and dill on top, place skin-side down on the hot plank, cover and cook 12–20 minutes until an instant-read thermometer reads 125–135°F in the thickest part and the fish flakes easily, watching for excessive plank charring and moving to a cooler spot if needed.
Tip: Use a thicker center-cut fillet, pre-smoke the soaked plank to build smoke flavor, monitor doneness with an instant-read thermometer, and keep a spray bottle or foil nearby to control flare-ups and prevent the plank from burning.
Cedar planks add gentle smoky flavor and help keep the salmon moist during cooking, making them a great choice for oven-baked salmon preparations.
Maple-Soy Glazed Cedar Plank Salmon With Ginger
This Maple-Soy Glazed Cedar Plank Salmon with Ginger balances sweet maple, savory soy, and bright ginger on a smoky cedar plank for a quick impressive main that’s sticky, aromatic, and perfectly caramelized while remaining tender and flaky; ideal for grilling over indirect heat with the plank imparting subtle wood-smoke and the glaze building a glossy finish.
- 1 center-cut salmon fillet, skin on, 1–1.5 inches thick (about 1–1.5 lb)
- 2 tbsp pure maple syrup
- 2 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp rice vinegar or lime juice
- 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tbsp brown sugar or honey (optional for extra caramelization)
- 1/4 tsp red pepper flakes or 1 tsp sriracha (optional for heat)
- 1 tbsp chopped green onions for garnish
- 1 cedar plank, soaked 1–2 hours (optional splash of apple juice for soaking)
Preheat grill to medium (350–400°F) and set up for indirect heat; whisk maple, soy, rice vinegar, ginger, garlic, sesame oil, and brown sugar until smooth and reserve 2–3 tbsp of the glaze for finishing, place soaked plank over direct heat 3–5 minutes until it begins to smoke then move to indirect side, pat salmon dry, brush with glaze, place skin-side down on the hot plank, cover and grill 12–20 minutes basting once or twice with reserved glaze until an instant-read thermometer reads 125–135°F and glaze is caramelized, watching and moving the plank if it starts to char excessively.
Tip: Soak the cedar plank thoroughly and pre-smoke it on direct heat to prevent burning and deepen smoke flavor, use an instant-read thermometer to avoid overcooking the glaze, and have a spray bottle of water or a cooler zone ready to control flare-ups. For a quicker alternative that works well when time is short, you can cook frozen salmon in an air fryer following a similar glaze application after partial thawing and air fryer method.
Spicy Chipotle-Honey Cedar Plank Salmon
This Spicy Chipotle-Honey Cedar Plank Salmon marries smoky chipotle, sweet honey, and bright citrus on a cedar plank for a bold, sticky glaze that caramelizes while the plank imparts wood-smoke; it’s ideal for grilling over indirect heat so the fish stays moist, the heat level is adjustable, and the flavors develop into a glossy, slightly charred finish that pairs well with lime and cilantro.
- 1 center-cut salmon fillet, skin on, 1–1.5 inches thick (about 1–1.5 lb)
- 2 tbsp honey
- 1–2 tbsp adobo sauce from canned chipotles (or 1 chipotle pepper minced + 1 tbsp adobo)
- 1 tbsp olive oil
- 1 tbsp lime juice (or lemon)
- 1 tsp smoked paprika
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp chopped cilantro (for garnish)
- 1 cedar plank soaked 1–2 hours (optional splash of beer or apple juice for soaking)
Whisk honey, adobo sauce, olive oil, lime juice, smoked paprika, garlic, cumin, salt, and pepper into a smooth glaze and reserve 2–3 tbsp for finishing; preheat grill to medium (350–400°F) and set up for indirect heat.
Char the soaked plank over direct heat 3–5 minutes until it begins to smoke then move to the cooler side.
Pat salmon dry, brush both sides with most of the glaze (skin-side down) and place on the plank, cover and grill 12–20 minutes basting once or twice with reserved glaze until an instant-read thermometer reads 125–135°F and glaze is caramelized, moving plank if it begins to flare or char excessively.
Tip: Soak and pre-smoke the cedar plank to prevent burning and deepen flavor, taste and adjust chipotle heat before glazing, and use an instant-read thermometer and a spray bottle of water to control flare-ups.
This dish also pairs beautifully with crispy air-fryer salmon for a contrasting texture and quick side option.
Herb-Crusted Cedar Plank Salmon With Garlic Butter
Herb-Crusted Cedar Plank Salmon with Garlic Butter is a fragrant, tender fillet topped with a crisp herb and panko crust and finished with a glossy garlic butter; cooking it on a soaked cedar plank over indirect heat gives mild wood-smoke that complements the bright parsley, dill, and lemon while the butter keeps the interior silky — ideal for a simple weeknight or elegant dinner.
- 1 center-cut salmon fillet, skin on, 1–1.5 inches thick (about 1–1.5 lb)
- 2 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped (or 2 tsp dried)
- 2 tbsp panko breadcrumbs
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cedar plank soaked 1–2 hours (optional splash of water, white wine, or beer for soaking)
- Lemon wedges and extra herbs for serving
Preheat grill to medium (350–400°F) and set up for indirect heat; whisk butter, garlic, parsley, dill, lemon zest, lemon juice, Dijon, salt, and pepper until combined then stir in panko and olive oil to make a loose herb crust, pat salmon dry and brush skin lightly with oil, char the soaked plank over direct heat 3–4 minutes until it begins to smoke then move to cooler side, spread the herb-panko mix over the top of the salmon and place skin-side down on the plank, cover and grill 12–20 minutes, basting once with any remaining butter if desired and remove when an instant-read thermometer reads 125–135°F, letting rest 3–5 minutes before serving.
Tip: Make sure the plank is well soaked to minimize burning, watch for flare-ups and move plank if needed, and use an instant-read thermometer to avoid overcooking so the herb crust stays crisp while the salmon remains moist. Cedar planks are commonly used because they impart a subtle smoky flavor and help keep the fish moist when cooked on the grill, making them a popular choice for oven-baked salmon preparations.
Side Dishes, Pairings, and Serving Suggestions
Herb-Crusted Cedar Plank Salmon pairs beautifully with bright, textural side dishes that complement the smoky, buttery fish—think a lemony herbed rice or quinoa, a crisp seasonal salad, and blistered or roasted vegetables; the following recipes make a complete meal for four, offering balanced flavors and easy prep so you can finish sides while the plank salmon grills.
- 1 cup long-grain rice (or 1 cup quinoa), rinsed
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1/4 cup slivered almonds or toasted pine nuts
- 1 small head of broccoli or 1 bunch asparagus, trimmed
- 1 tablespoon olive oil (for veg)
- Salt and black pepper to taste
- 4 cups mixed greens
- 1/2 cucumber, sliced
- 8 cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil (for salad)
- 1 tablespoon white wine vinegar or lemon juice (for salad)
- Flaky sea salt for finishing
Cook the rice or quinoa: heat 1 tbsp olive oil in a saucepan over medium, add shallot and garlic and cook until translucent, add rinsed rice (or quinoa) and toast 1 minute then add broth, bring to a boil, cover and simmer until tender (rice 15–18 min, quinoa 12–15 min), fluff with fork and stir in lemon zest, lemon juice, parsley, dill and nuts, season to taste.
Roast or blister vegetables: toss broccoli or asparagus with 1 tbsp olive oil, salt and pepper, roast at 425°F (220°C) for 10–15 minutes until tender and slightly charred or pan-blister in a hot skillet 6–8 minutes.
Assemble salad by tossing mixed greens, cucumber, tomatoes with olive oil, vinegar (or lemon) and salt.
Tip: Time the sides so rice/quinoa and vegetables finish just before the salmon rests—start the grain first, preheat the oven or skillet for veg while the plank chars, and keep a thermometer handy to serve everything hot and perfectly cooked.
Cedar plank salmon also works exceptionally well on the grill for a smoky finish and even cooking when using cedar planks.
