Cedar Planked Salmon

There’s something about the crackle of a cedar plank over coals and the sweet, smoky steam that rises off the fish that turns a simple weeknight dinner into a memorable meal. This Cedar Planked Salmon recipe blends bright lemon, savory Dijon, a kiss of maple sweetness, and warm smoked paprika and rosemary — all built around a cedar plank method that imparts a subtle, woodsy aroma and keeps the fish moist and tender. The fillets in this recipe are skin-removed for easy serving and a silky texture, and the glaze is spoonable, not too sweet, and balanced by a splash of balsamic vinegar.

Why Cedar Planked Salmon Works

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Grilling on a soaked cedar plank does three important things: it protects the fish from direct flame so the outside won’t char before the inside cooks, it creates gentle steam that locks in moisture, and it adds an aromatic smoky layer that’s impossible to replicate with a pan. The plank becomes a delivery platform, taking the salmon right from grill to table, dramatic and simple all at once.

Don’t Skip These Prep Steps

• Soak the cedar plank thoroughly in hot tap water; this prevents it from igniting and encourages steam. You’ll want it saturated, so plan ahead.
• Use room-temperature fish for even cooking. If your fillets are chilled, let them sit while you make the glaze.
• Remove any lingering bones. The fillets here are skin-removed, which simplifies plating, but a quick pass with fish tweezers ensures a pleasant eating experience.

Ingredients (serves 4)

• 46 oz. salmon fillets, skin removed
• hot tap water (for soaking plank)
• 1 tablespoon salt
• 3 tablespoons stone ground Dijon mustard
• 2 tablespoon pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon zest
• 2 teaspoons minced fresh rosemary (or heaping ½ tsp dried)
• 1 teaspoons smoked paprika
• ½ tsp EACH garlic powder, dried oregano, salt, pepper
• ¼ tsp EACH onion powder, dried thyme, chipotle chili powder

Equipment

• Cedar plank large enough for the salmon fillets
• Grill (charcoal or gas) and a lid
• Small bowl for the glaze
• Tongs and a spatula for transferring the plank
• Brush or spoon to spread glaze

Flavor Notes and Substitutions

The glaze is intentionally balanced: Dijon cuts through the richness of the fish, maple syrup adds a gentle caramel note, and balsamic vinegar gives brightness and depth. Rosemary pairs beautifully with cedar; if you prefer a different herb, thyme works well too (the recipe already includes dried thyme in the seasoning). If you don’t have stone ground Dijon, any Dijon-style mustard will work, but a coarser mustard adds pleasant texture.

Step-by-Step Instructions

The following steps are rewritten into a clear, practical sequence so you can grill with confidence. They follow the original ingredient list and order while making each action specific and simple to follow.

1. Prepare the cedar plank. Place the cedar plank in a shallow dish or sink and cover it completely with hot tap water. Weigh it down with a heavy plate if needed so it stays submerged. Let the plank soak for at least 1 hour before grilling; if you’re short on time, soak it for a minimum of 30 minutes, but longer is better for steam and safety.
2. Combine the glaze ingredients. In a small bowl, whisk together 3 tablespoons stone ground Dijon mustard, 2 tablespoon pure maple syrup, and 1 tablespoon balsamic vinegar until smooth. Stir in 1 tablespoon lemon zest and 2 teaspoons minced fresh rosemary (or a heaping ½ teaspoon dried rosemary). The mixture should be glossy and spreadable.
3. Prepare the dry seasoning blend. In a separate small bowl, mix 1 teaspoons smoked paprika, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon onion powder, ¼ teaspoon dried thyme, and ¼ teaspoon chipotle chili powder. This blend seasons the top of the salmon and adds layers of savory, smoky, and herbaceous flavor.
4. Season the salmon. Pat the 46 oz. salmon fillets dry with paper towels. Sprinkle the prepared dry seasoning mix evenly over the top surface of the fillets, using your hands to press it lightly so it adheres. Be sure the seasoning is distributed across the pieces for even flavor in every bite.
5. Spread the glaze. Using a spoon or a brush, spread the Dijon-maple glaze evenly over the seasoned top of the salmon. Don’t overload the fish; a thin, even layer is all you need to build flavor and encourage gentle caramelization during grilling.
6. Preheat the grill and position coals or burners. If you’re using a gas grill, preheat it to medium-high and then turn one side to medium-low to create an indirect heat zone. For charcoal, bank the coals to one side to create a two-zone fire. You want a hot area for initial searing if you like some crust, and an indirect area where the plank will finish cooking without burning.
7. Warm the cedar plank on the grill. Place the soaked cedar plank directly on the grill grates over the indirect heat zone for 3 to 4 minutes with the lid closed. This step helps the plank begin to smoke and reduces the chance of sudden flare-ups when the salmon is added.
8. Place the salmon on the plank. Carefully move the hot cedar plank to the indirect heat zone if it warmed over direct heat, then lay the prepared salmon fillets, glaze-side up, on top of the plank. Use tongs and a spatula if needed for stability.
9. Grill with the lid closed. Close the grill lid and cook the salmon on the plank for about 12 to 20 minutes, depending on fillet thickness and grill temperature. Start checking at 12 minutes. The fish is done when it flakes easily with a fork, the glaze is set, and an instant-read thermometer inserted into the thickest part reads about 125°F to 130°F for medium doneness. If you prefer a firmer texture, cook to 140°F. Keep the lid closed as much as possible to trap the aromatic cedar smoke.
10. Finish and rest. When the salmon reaches your preferred doneness, carefully remove the cedar plank from the grill using tongs or a heavy-duty spatula and transfer it to a heat-safe surface. Let the salmon rest for 5 minutes; resting allows the juices to redistribute and makes the fillets easier to slice.
11. Slice and serve. Using a wide spatula, transfer the fillets from the plank to a serving platter, or serve them directly on the plank for dramatic presentation. Garnish with an extra sprinkle of fresh rosemary or a few lemon wedges, if desired.

Timing and Temperature Tips

Grill times vary by fillet thickness and grill heat. Thinner fillets will be closer to 12 minutes, thicker pieces toward the 20-minute mark. A quick thermom eter check is the most reliable indicator: pull the fish at 125°F–130°F for tender, slightly translucent centers; cook to 140°F for fully opaque but still moist fish.

Serving Suggestions

This Cedar Planked Salmon pairs beautifully with a variety of sides. Try:

• A crisp green salad with a lemon vinaigrette to echo the lemon zest in the glaze.
• Grilled asparagus or blistered green beans tossed with olive oil and sea salt.
• Warm couscous or herbed quinoa to soak up any glaze and cedar notes.
• Roasted baby potatoes with rosemary to mirror the herb flavors in the salmon.

Make-Ahead and Leftovers

You can mix the glaze and dry seasoning up to a day ahead and keep them refrigerated in separate containers. Assemble the seasoned and glazed fillets shortly before grilling for the best texture. Leftover salmon stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F) to avoid drying the fish, or flake cold into salads and grain bowls.

Safety Notes

Soaking the cedar plank is crucial to prevent the wood from catching fire and to promote gentle steam. Always watch the grill while cooking. If flames reach the plank, move the plank to a cooler part of the grill or carefully douse the flames with a small amount of water away from the food.

Final Thoughts

Cedar Planked Salmon transforms an everyday ingredient into a centerpiece with minimal fuss. The method highlights the fish’s natural richness while the glaze layers in sweet, tangy, and herby notes. Whether you’re feeding a crowd or making a special weeknight supper, the cedar plank brings theater and flavor in equal measure. Light the grill, soak the plank, and enjoy a meal that smells as good as it tastes.

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Cedar Planked Salmon

Smoky grilled salmon cooked on soaked cedar planks for a tender, flavorful main course.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• cedar planks for grilling soaked in hot salted water for at least 2 hours
• 46 oz salmon fillets skin removed
• hot tap water enough to fully submerge planks
• 1 tablespoon salt for soaking water
• 3 tablespoons stone-ground Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon zest
• 2 teaspoons minced fresh rosemary or heaping 1/2 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt for rub
• 1/2 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon chipotle chili powder

Instructions

• Soak the cedar planks: in a 9x13 nonreactive dish combine hot tap water and 1 tablespoon salt; fully submerge the planks and weigh them down. Soak at least 2 hours (or overnight), then drain and pat dry just before grilling.
• Make the wet rub: in a small bowl whisk together 3 tablespoons Dijon mustard, 2 tablespoons maple syrup, 1 tablespoon balsamic vinegar, 1 tablespoon lemon zest, 2 teaspoons minced rosemary, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon onion powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon chipotle powder until combined.
• Prepare the salmon: place the 46 oz salmon fillets skin-side down on a baking sheet or cutting board. Brush the top and sides evenly with the wet rub. Let rest at room temperature for 15 minutes or cover and refrigerate up to 4 hours; bring to room temperature before grilling if chilled.
• Preheat the grill to medium-high (about 400–450°F with the lid closed). Keep a water bottle nearby to spritz any flare-ups.
• Grill the salmon on the planks: transfer the dried cedar planks to the grill grates and place the salmon on the planks. Close the lid and grill until an instant-read thermometer registers 130–135°F for medium (about 12–15 minutes), or cook to your preferred doneness. Spritz the plank edges with water if they begin to flame.
• Rest and serve: carefully transfer the planks with the salmon to a baking sheet using a large metal spatula or tongs and let rest 5 minutes before serving.

Equipment

• 9x13 nonreactive dish or container
• clean nonreactive weight (jar or similar)
• Grill
• Basting Brush
• Instant-read thermometer
• large metal spatula or tongs
• Baking Sheet

Notes

• Soak planks at least 2 hours or overnight for best results.
• You can freeze soaked planks in a sealed bag and thaw in hot water before grilling.
• Make the marinade ahead and refrigerate up to 3 days or freeze up to 3 months.
• Do not marinate the salmon more than 4 hours to avoid breaking down the flesh.