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Cedar Planked Salmon

Smoky grilled salmon cooked on soaked cedar planks for a tender, flavorful main course.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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.