Cedar Plank Salmon with Watermelon Feta Salsa.

Bright, smoky, and the kind of summer dinner that makes you want to invite friends over on a moment’s notice, this Cedar Plank Salmon with Watermelon Feta Salsa balances juicy, caramelized fish with a crunchy, sweet-tart salsa. The cedar plank adds gentle smoke and a cozy woodsy note, while the salsa—fresh watermelon, mango or pineapple, jalapeño, cilantro, lime, and salty feta—keeps the whole dish lively and perfectly summer-ready.

This recipe is written with simple pantry-friendly items and straightforward steps. I’ve included a few tips for soaking and grilling the cedar plank, how to tell when salmon is done, and how to assemble the salsa so every bite feels effortless and bright.

Why this recipe works

Combining a spiced brown sugar rub with the light smoke from the cedar plank creates a glossy, slightly charred crust that pairs beautifully with the cool, acidic watermelon salsa. The contrast of textures—flaky fish, crisp watermelon, and creamy feta—keeps every forkful interesting. It’s an easy one-pan (or rather, one-plank) meal that looks and tastes like you spent all afternoon on it.

Ingredients

• ▢1 large cedar plank
• ▢orange juice or water for soaking
• ▢1 pounds whole salmon fillet about 2 , skin removed
• ▢2 tablespoons dark brown sugar
• ▢1 tablespoon paprika
• ▢1/2 teaspoon cayenne more or less adjust to your taste
• ▢1/2 teaspoon garlic powder
• ▢1/2 teaspoon dried thyme
• ▢1/2 teaspoons salt + pepper
• ▢olive oil for rubbing
• ▢1/2 cups of a small seedless watermelon diced (about 2 )
• ▢1 cup fresh diced mango or pineapple
• ▢1 jalapeno seeded if desired + chopped
• ▢1/4 cup fresh cilantro chopped
• ▢juice of 2 limes
• ▢1 tablespoon honey
• ▢4 ounces feta cheese crumbled

Prep notes

Start by soaking the cedar plank for at least 1 hour in orange juice or water; orange juice adds a subtle sweetness and aroma, while water is neutral and works perfectly well. If your plank is large, you can weigh it down to ensure it stays submerged. Use the olive oil sparingly to help the spice rub adhere to the salmon. The salmon in this recipe is listed as “about 2 ” — that refers to a roughly 2-pound fillet; use a fillet close to 1 pound if you prefer, but keep ingredient amounts the same as listed.

Make the spice rub

Combine the dark brown sugar, paprika, cayenne, garlic powder, dried thyme, and the 1/2 teaspoons salt + pepper in a small bowl. This dry rub brings a mix of warmth, a touch of heat, and a caramelizing sweetness that creates the crisp edge on the salmon when it meets the heated cedar plank.

Build the watermelon feta salsa

The salsa comes together in minutes and can sit in the fridge while the salmon cooks so the flavors meld. In a medium bowl, gently toss together the diced seedless watermelon (about 1/2 cup), 1 cup fresh diced mango or pineapple, the chopped jalapeño (seeded if you want less heat), 1/4 cup chopped cilantro, juice of 2 limes, and 1 tablespoon honey. Fold in the 4 ounces crumbled feta right before serving so the cheese stays slightly creamy and doesn’t dissolve into the salsa.

Step-by-step grilling and assembly (rewritten directions)

Follow these steps in order. The instructions below preserve the original ingredient amounts and sequence, while making each step easier to follow.

1. Soak the cedar plank: Submerge 1 large cedar plank in orange juice or water for at least 1 hour. If it floats, weigh it down so it stays fully soaked.
2. Prepare the salmon: Pat the 1 pounds whole salmon fillet (about 2, skin removed) dry with paper towels. Place it on a cutting board or tray and rub a light coating of olive oil over the surface to help the dry rub adhere.
3. Apply the rub: Sprinkle the prepared dry rub—2 tablespoons dark brown sugar, 1 tablespoon paprika, 1/2 teaspoon cayenne (adjust to taste), 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 1/2 teaspoons salt + pepper—over the top of the salmon. Press the rub gently into the flesh so it forms an even layer.
4. Preheat the grill: Heat the grill to medium heat. You want a steady, moderate temperature so the plank smolders and releases smoke without flaring up too much.
5. Oil the plank and place salmon: Remove the soaked cedar plank from the liquid and pat it lightly; it should still be damp. Lightly brush the plank with olive oil to prevent sticking, then set the seasoned salmon fillet on top of the plank, leaving a little space around the edges.
6. Grill the salmon: Place the cedar plank (salmon-side up) on the preheated grill. Close the lid and cook until the salmon is opaque and flakes easily with a fork, about 12–18 minutes depending on the thickness of the fillet and grill temperature. Check at around 10–12 minutes; the internal temperature should reach 145°F (63°C) in the thickest part for a fully cooked fillet. If you prefer slightly less cooked salmon, remove it a few degrees earlier and let residual heat finish cooking.
7. Finish and rest: When the salmon is done, carefully transfer the plank to a heatproof surface. Let the salmon rest for 3–5 minutes on the plank so juices redistribute.
8. Assemble and serve: Spoon the watermelon feta salsa over the top of the salmon or serve it on the side. Garnish with a few extra cilantro leaves if desired, and serve immediately while the salmon is warm and the salsa is cool and refreshing.

Serving suggestions

Serve the Cedar Plank Salmon with Watermelon Feta Salsa over a bed of simple mixed greens or alongside grilled corn and a light couscous or quinoa salad. A wedge of lime on the side and a drizzle of extra olive oil can elevate the presentation. If you’re serving this at a casual outdoor dinner, transfer the salmon to a big wooden board and let guests spoon salsa on themselves.

Tips and troubleshooting

• Soaking the plank: Don’t skip the soak; it prevents the wood from burning too quickly and yields that subtle smoky flavor.
• Watch for flare-ups: Because the plank is damp, it will smolder rather than burst into flame, but keep a close eye on it the first few minutes to manage any flare-ups.
• Don’t overcook: Salmon continues to cook slightly after you remove it from heat. Pull it when it’s just opaque in the center and flakes with gentle pressure.
• Make salsa ahead: You can dice the watermelon and mango or pineapple up to a few hours ahead and keep them chilled. Add cilantro, lime juice, honey, jalapeño, and feta right before serving for the best texture.
• Heat level: Adjust the 1/2 teaspoon cayenne and the jalapeño to suit your heat tolerance.

Why the feta works here

The crumbled feta provides a salty, creamy counterpoint to the sweet watermelon and mango/pineapple. Because feta is tangy, it brightens the salsa and pairs harmoniously with the citrusy lime and herbaceous cilantro. Fold it in at the end so it keeps its texture and doesn’t melt into the salsa.

Make-ahead and storage

You can prepare the salsa up to 3 hours ahead and store it in an airtight container in the fridge. Leftover salmon keeps well for up to 2 days in the refrigerator; reheat gently in a 300°F oven wrapped in foil or enjoy cold over a salad. Keep salsa and salmon stored separately to preserve textures.

Nutritional highlights

This Cedar Plank Salmon with Watermelon Feta Salsa is rich in omega-3s from the salmon, hydrating bites from watermelon, vitamin C from the lime and mango/pineapple, and a touch of protein from the feta. It’s a refreshing, balanced plate that’s light but satisfying.

Final thoughts

There’s something special about cooking salmon on a cedar plank—the aromatic smoke and the way the sugar and spices caramelize create a restaurant-worthy dish with minimal fuss. Paired with a vibrant watermelon feta salsa, this Cedar Plank Salmon with Watermelon Feta Salsa is a guaranteed hit for summer dinners, weeknight celebrations, or when you want a simple but impressive meal.

If you try this, enjoy the contrast of smoky-sweet salmon and bright, fruity salsa, and don’t forget to adjust the cayenne and jalapeño to match your spice tolerance. Happy grilling!