Cedar Plank Salmon

Name: Cedar Plank Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cedar planks (approx. 6x14-inch in size; each should be large enough to hold two fillets of salmon); Apple juice, water, or white wine (for soaking the planks); 4 (6-ounce) salmon fillets (skin removed); 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 tablespoons honey; 1 tablespoon low-sodium soy sauce; 1/2 tablespoon Dijon mustard; 1 clove garlic (minced (about 1 teaspoon)); Pinch cayenne pepper (optional); Spray bottle with water or apple juice (for the planks when grilling)

Smoky, succulent Cedar Plank Salmon is a rite of grilling passage. It’s one of those dishes that sounds tricky and fancy, but once you give it a try, you’ll want to show off and make it for everyone you know.

Four cedar plank salmon fillets on a white plate

This easy cedar plank salmon recipe is a way of cooking salmon by placing it directly on soaked cedar planks on a hot grill.

The cedar plank infuses the salmon with a gentle smoky flavor, making the fish taste more rich and complex. It’s fantastic!
Cooking salmon filets on a cedar plank also means you don’t need to stress over your fish falling through the grates (a reason I also love Grilled Salmon in Foil).

How to Make Cedar Plank Salmon

You can use the cedar plank method with just about any marinade or spice rub such as Salmon Seasoning or Salmon Marinade.

I especially like the glaze from the 5 Ingredient Maple Dijon Salmon in The Well Plated Cookbook, and have included a yummy honey version for you below.

If you are grill-less (or it’s pouring rain and you don’t want to grill outside), fear not. You can also make cedar plank salmon in the oven.

A fork flaking a piece of fish on a plate

Salmon Prep and Grilling Tips

The skin needs to be removed from the salmon prior to using cedar planks. If you leave the skin on, it will block the smoke flavors from the wood, and you’ll miss the point entirely. Unlike Grilled Salmon, since it’s on the plank, you don’t need to worry about the skin acting as a buffer to keep the salmon from falling through the grates.
To remove the skin from salmon, place the salmon skin-side down on a cutting board. With the tail end facing you, grab ahold of the end of the salmon and use a very sharp knife (a boning knife works great for this) to cut away from you, removing the skin from the fillet. For ease, you can also ask the seafood counter at your grocery store to remove the skin for you.
The proper cedar plank salmon temperature is 135 degrees F. Use an instant read thermometer to check for doneness (whether using a gas grill or charcoal grill), then let it rest. The carryover cooking will bring the fish the rest of the way to the internal temperature. For more tips, see my Salmon Temperature Guide.

Cedar Plank Soaking Tips

Heads up! The cedar planks need to soak for at least 2 hours prior to cooking salmon to ensure they do not catch fire.

While you can certainly use water for soaking the planks, an excellent way to up the quality of your dish is to use a more flavorful liquid.

Apple juice is my favorite liquid for soaking cedar planks, because it’s inexpensive and the apple works well with the cedar notes.
For a splurge, soak your cedar planks in a dry white wine.

Even with soaking, on a hot grill, the edges of the plank can still catch fire.

Keep a spray bottle (an inexpensive one like this is great) with water or apple juice near the grill to put out any flames.

The Ingredients

Salmon. As far as healthy salmon recipes go (and I have a bunch!), cedar plank salmon is one of my favorites. The flavors are complex and subtly smoky, the salmon is tender and moist, and the plank makes cleanup a breeze. Plus, salmon is also rich in protein and healthy fats like omega-3s.

Ingredient Note

For your types of salmon, if possible, use wild salmon which is higher in nutrients and lower in calories and fat than farmed Atlantic salmon.

Cedar Planks. Grilling salmon on cedar planks is an easy way to make your meals taste like they came from a restaurant.
Honey. Sweet and sticky, the honey caramelizes on the salmon and helps all the other ingredients adhere to it.
Dijon Mustard. Tangy, zippy, and delicious paired with the honey.
Soy Sauce. Adds salty, umami flavor to the salmon.
Garlic. For scrumptious garlicky flavor.
Cayenne. An optional sprinkle brings a touch of heat.

The Directions

Soak and drain the cedar planks.
Remove the skin from the salmon, pat it dry with paper towels, and season it with salt and pepper. Stir the honey mixture together.

A plate with four cedar plank salmon fillets

Brush the salmon with the honey mixture.

Cook the soaked planks on the grill grate for 4 minutes over medium-high heat (this will give you a more smoky flavor). Flip them over and add the salmon. About 7 to 12 minutes is how long it takes to grill salmon on a cedar plank.

Salmon fillets on cedar planks on a grill

Check it frequently to make sure the planks don’t catch fire. Place the salmon on a serving platter to rest. ENJOY as it flakes apart with your fork!

How to Make Cedar Plank Salmon in the Oven

To oven cedar plank salmon, soak the planks and prepare the salmon fillets as directed. When you’re ready to cook the salmon, preheat the oven to 375 degrees F. Once the oven reaches temperature, place the pre-soaked cedar planks on a rimmed baking sheet in the oven. Let the planks heat up for about 5 minutes, then add the salmon fillets on top. About 15 to 20 minutes is how long it takes to cook cedar plank salmon in the oven.

Healthy cedar plank salmon being flaked with a fork

Storage Tips

To Store. Refrigerate salmon in an airtight storage container for up to 2 days.
To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
To Freeze. You can freeze cedar plank salmon. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Leftover Ideas

Take notes from my Salmon Pasta and flake leftover salmon into your favorite pasta dish (like Garlic Pasta). It would also pair wonderfully with Grilled Corn Salad.

What to Serve with Cedar Plank Salmon

Salmon is a versatile protein! Serve it with your favorite vegetable, potatoes, or one of the sides below:

Rice. Lemon Rice would pair nicely with this salmon.
Vegetables. Grilled Broccoli, Air Fryer Sweet Potato Fries, or Roasted Green Beans would be tasty.
Salad. Watermelon Salad and Arugula Salad are wonderful options.
Pasta. For a slam-dunk meal, pair this salmon with Garlic Pasta or Pesto Pasta.

Recommended Tools to Make this Recipe

Grill Tongs. A must-have for the grill.
Baking Sheet. I use these to soak the cedar planks.
Brush. An easy way to add the seasoning mixture to the salmon.

Frequently Asked Questions

Do I Remove the Skin from Cedar Plank Salmon?

Yes, the skin must be removed or you will lose the cedar flavor. See blog post above for tips for removing salmon skin.

Where Can I Buy Cedar Planks?

You can buy cedar planks from many online retailers (see one option here) and many grocery stores and supermarkets carry them.

Can I Reuse a Cedar Plank for Salmon?

While I do not recommend reusing your cedar plank, you technically could reuse it if it’s still in good condition. However, even if your plank isn’t completely charred (it likely will be from the grill), it will likely have lost some flavor after one use. Starting with a fresh plank each time is the best way to ensure optimal flavor.

How Do You Cook Frozen Salmon on a Cedar Plank?

You can cook frozen salmon on a cedar plank, but you’ll need to ensure it’s fully thawed before cooking it. Once thawed, you can follow the instructions in this recipe as written for cedar plank salmon on the grill.

Do You Flip Salmon When Grilling on a Cedar Plank?

While my grilled salmon recipes typically instruct you to flip the salmon (like Grilled Salmon), this recipe doesn’t require any flipping. You’ll flip the cedar plank once before adding the salmon, but that’s it!

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