Cedar Plank Spice-Rubbed Salmon

This Cedar Plank Spice-Rubbed Salmon is a simple, flavor-forward recipe that brings warm, smoky aromatics and a touch of sweetness to a wild salmon fillet. The cedar plank imparts a subtle woody essence while the spice rub creates a caramelized, slightly crusty exterior that contrasts beautifully with the tender, flaky fish. It’s a weeknight-friendly dish that also shines for guests—minimal fuss, maximum taste.

Why this recipe works

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The combination of light brown sugar and paprika provides sweetness and color, while the Montréal-style steak seasoning adds savory depth and a complex blend of peppery, garlicky notes. Using a wild salmon fillet keeps the flavor bright and clean, and the cedar plank technique gives you that outdoor-grill character even if you’re cooking on a grill or in an oven with a grill-safe plank. The proportions are deliberately modest so the fish’s natural flavor remains the star.

Ingredients

• 4 teaspoons light brown sugar, not packed
• 1 teaspoon Montréal steak seasoning
• 1/2 teaspoon paprika
• 1 lb wild salmon fillet

Make-ahead and serving notes

You can mix the spice rub up to two days in advance and store it in an airtight container in the refrigerator. The salmon benefits from a short rest with the rub applied—10 to 20 minutes at room temperature helps the flavors adhere and slightly mellow the chill from the fridge. Serve the finished fillet with lemon wedges, a green salad, or simple steamed vegetables. Leftovers are great flaked into grain bowls, tossed with pasta, or folded into a salad.

Equipment

• Cedar plank large enough to hold a 1 lb fillet (soaked if using on a grill)
• Small bowl for mixing the rub
• Spatula or fish spatula for transferring the fillet
• Grill or oven with broiler-safe roasting rack
• Thermometer (optional) to check doneness

Flavor tips

• If you prefer a touch more heat, add a pinch of cayenne pepper to the rub.
• For a brighter profile, zest a lemon into the rub or squeeze fresh lemon over the cooked fish.
• To enhance smoke without a grill, place the soaked cedar plank under a preheated broiler for a minute before adding the fish, then transfer to a lower oven temperature to finish cooking.

Instructions

1. Prepare the cedar plank and preheat: If you’re using a grill, soak the cedar plank in water for at least 1 hour to prevent burning. If you’re using an oven, you can lightly dampen the plank for 15–20 minutes. Preheat your grill to medium heat (about 350–375°F / 175–190°C). If you’re using an oven, preheat to 375°F (190°C) and position a rack in the middle.
2. Make the spice rub: In a small bowl, combine 4 teaspoons light brown sugar, not packed, 1 teaspoon Montréal steak seasoning, and 1/2 teaspoon paprika. Stir until the sugar and spices are evenly distributed.
3. Prep the salmon: Pat the 1 lb wild salmon fillet dry with paper towels. If the fillet has skin, you can leave it on to help keep the fish together and add texture. Trim any thin tail pieces so the fillet cooks evenly.
4. Apply the rub: Sprinkle the spice mixture evenly over the top of the salmon fillet. Use your fingertips to gently press the rub into the flesh so it adheres. Ensure the rub covers the surface in a single, even layer, but do not pack it on so thickly that it overwhelms the fish.
5. Place the salmon on the plank: Position the rubbed fillet skin-side down (if the skin is on) in the center of the cedar plank. Leave a small border around the fish to allow air and heat circulation.
6. Grill or roast the salmon: For grill cooking: place the cedar plank directly on the preheated grill grates over indirect heat. Close the lid and cook for about 12–18 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. If flames flare, move the plank to a cooler part of the grill. For oven cooking: place the plank on a rimmed baking sheet and roast in the preheated oven for about 12–18 minutes, checking for doneness in the same way.
7. Check for doneness and rest: The salmon is done when the flesh is opaque and flakes easily with a fork. If using a thermometer, aim for 125–130°F (52–54°C) for a moist, slightly pink center. Remove the plank from the heat and let the fillet rest for 3–5 minutes; residual heat will finish the cook and help the juices redistribute.
8. Serve: Transfer the salmon to a serving platter or serve directly from the cedar plank for a rustic presentation. Add lemon wedges on the side for squeezing over the fish. Slice or flake the salmon into portions and enjoy with simple sides like steamed greens, roasted potatoes, or a mixed-grain pilaf.

Timing at a glance

• Prep time: 10 minutes (plus 1 hour soaking for the cedar plank if grilling)
• Cook time: 12–18 minutes
• Rest time: 3–5 minutes
• Total time: approximately 25–40 minutes, depending on plank soaking and cook method

Troubleshooting

• If the plank starts smoking heavily or catching flame, move it away from direct flames and lower the heat. A little smoke is desirable; large flames are not.
• If the rub seems to fall off during cooking, press it gently into the surface before placing the fish on the plank and allow the fish to sit at room temperature for 10–20 minutes so the rub adheres better.
• For unevenly cooked fillets, trim thin sections before cooking or fold them under so the thickness is more uniform.

Nutrition snapshot

This cedar plank spice-rubbed salmon is a protein-rich option with healthy omega-3 fats from the wild salmon and a moderate amount of sugar from the light brown sugar in the rub. It’s a satisfying, balanced plate when paired with vegetables and a whole grain.

Final thoughts

This Cedar Plank Spice-Rubbed Salmon keeps things focused on quality ingredients and straightforward technique. The sugar and paprika give a touch of caramelization and color while the Montréal-style steak seasoning brings layers of savory aromatics that highlight the salmon instead of overpowering it. Whether you’re firing up a grill for a casual weekend dinner or roasting a plank in the oven midweek, this method delivers a flaky, flavorful fillet every time.

Printable recipe

Ingredients

• 4 teaspoons light brown sugar, not packed
• 1 teaspoon Montréal steak seasoning
• 1/2 teaspoon paprika
• 1 lb wild salmon fillet

Directions

1. Soak cedar plank (if grilling) for at least 1 hour; if oven-cooking, dampen plank for 15–20 minutes. Preheat grill to medium (350–375°F / 175–190°C) or oven to 375°F (190°C).
2. Mix 4 teaspoons light brown sugar, 1 teaspoon Montréal steak seasoning, and 1/2 teaspoon paprika in a small bowl until evenly combined.
3. Pat 1 lb wild salmon fillet dry and trim thin tail pieces. Place skin-side down if skin is on.
4. Evenly sprinkle and gently press the spice rub over the top of the fillet so it adheres.
5. Place the rubbed fillet in the center of the cedar plank, leaving a small border around it.
6. Grill over indirect heat or roast in the oven for 12–18 minutes, until the salmon flakes easily and reaches 125–130°F (52–54°C) for a moist finish.
7. Remove from heat, rest 3–5 minutes, then serve with lemon wedges and your favorite sides.

Enjoy a simple, smoky, sweet-savory salmon that’s as approachable as it is delicious—perfect for gatherings or an easy, elegant weeknight meal.

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Cedar Plank Spice-Rubbed Salmon

A simple cedar-plank salmon rubbed with a sweet-and-smoky spice mix for quick oven or grill cooking.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 4 servings

Ingredients

• 4 teaspoons light brown sugar not packed
• 1 teaspoon Montréal steak seasoning
• 1/2 teaspoon paprika
• 1 pound wild salmon fillet

Instructions

• For oven cooking, place an oven-safe cedar plank on a baking sheet and preheat the oven to 350°F (175°C).
• In a small bowl, whisk together the light brown sugar, Montréal steak seasoning, and paprika until evenly combined.
• Rub the spice mixture all over the salmon fillet just before cooking, coating the top and sides evenly.
• Place the seasoned salmon on the cedar plank and bake in the preheated oven for about 10 to 15 minutes, depending on thickness, until the salmon is opaque and cooked through.
• For grilling, soak the cedar plank in water for at least 1 hour before cooking to reduce flare-ups.
• Heat the grill to medium-high and prepare a cooler indirect-heat zone by leaving one side off or on low.
• Rub the salmon with the spice mix as above, place it on the soaked plank, and set the plank over direct heat for 3 to 4 minutes until the bottom chars slightly and begins to smoke; watch the plank to prevent ignition and have a spray bottle of water ready.
• Move the plank to the indirect-heat side, close the lid, and continue grilling for 10 to 15 minutes more, or until the thickest part of the salmon is cooked through.
• Remove the plank from heat and use a fish spatula to gently transfer the salmon to a serving plate.

Equipment

• oven-safe cedar plank or grill-safe cedar plank
• Whisk or fork
• Small Bowl
• Measuring Spoons
• Fish spatula

Notes

• Soak cedar plank at least 1 hour before grilling.
• Cooking times vary by thickness; check for opaque flesh.
• Keep a spray bottle of water nearby when grilling to control flare-ups.