There’s something truly enchanting about the aroma of cedar mingling with fresh salmon sizzling over an open flame. One evening, craving a meal that felt both simple and special, I tried cedar plank grilled salmon—and it transformed my entire approach to cooking fish at home. This method infuses the salmon with a delicate smoky flavor, keeping it tender and juicy every time, all while adding a beautiful rustic touch to the presentation. Whether you’re looking to impress dinner guests or simply elevate your weeknight dinner, this recipe balances effortless prep with delicious, unforgettable results. Trust me, once you experience that perfect blend of smoky, flaky salmon warmed by cedar, you’ll never look at grilled fish the same way again.
Why Choose Cedar Plank Grilled Salmon?
Flavor Explosion: Cedar plank grilling imparts a subtle smoky aroma that elevates the natural richness of salmon. Effortless Elegance: Minimal prep yields a restaurant-quality dish perfect for any occasion. Juicy & Tender: The cedar seals in moisture, keeping each bite moist and flaky. Visual Appeal: Serving fish on a cedar plank adds rustic charm to your table. Healthy & Wholesome: Packed with omega-3s, this meal is both nourishing and satisfying. Versatile and Crowd-Pleasing: Ideal for casual family dinners or impressive gatherings alike.
Cedar Plank Grilled Salmon Ingredients
For the Salmon
- Salmon Fillets – Choose fresh, skin-on fillets for optimal flavor and easy grilling.
- Olive Oil – Brushed lightly to keep the salmon moist and prevent sticking.
- Salt – Enhances natural flavors; use kosher or sea salt for the best taste.
- Black Pepper – Freshly ground adds a gentle kick without overpowering.
- Lemon Slices – Adds brightness and balances the rich, smoky cedar flavor.
For the Marinade
- Maple Syrup – A sweet touch that caramelizes beautifully on the grill.
- Dijon Mustard – Gives a tangy layer that pairs wonderfully with salmon’s richness.
- Garlic (minced) – Boosts aroma and depth without overshadowing delicate flavors.
- Fresh Dill – A classic herb that complements salmon perfectly; fresh is best.
For the Cedar Plank
- Cedar Plank – Essential for that signature smoky note; soak in water for at least 1 hour to prevent burning.
This carefully chosen lineup of ingredients ensures your Cedar Plank Grilled Salmon bursts with bold flavor while staying juicy and tender—just wait until you taste it!
How to Make Cedar Plank Grilled Salmon
- Soak Plank: Submerge the cedar plank in water for at least 1 hour. This prevents burning and ensures a tender, smoky aroma when grilling.
- Preheat Grill: Light your grill to medium heat (about 375°F). Set the soaked plank directly on the grates and let it heat for 3 minutes until it’s sizzling and aromatic.
- Mix Marinade: In a small bowl, whisk maple syrup, Dijon mustard, minced garlic, and chopped fresh dill. Stir until smooth and glossy, bursting with sweet and tangy flavors.
- Season Salmon: Pat salmon fillets dry, brush lightly with olive oil, then season with salt and pepper. Arrange lemon slices on top for bright, citrusy aroma under the bold cedar notes.
- Marinate: Place fillets skin-side up in a shallow dish. Spoon the marinade over, coating evenly. Let rest at room temperature for 10 minutes to absorb flavor.
- Grill Salmon: Transfer salmon skin-side down onto the hot cedar plank on the grill. Close the lid and cook for 12–15 minutes, until the internal temperature reaches 145°F and the flesh flakes easily.
- Rest & Serve: Carefully remove the cedar plank from the grill using heat-resistant tongs. Let salmon rest 5 minutes—this locks in juicy tenderness before serving.
Optional: Serve with extra lemon wedges and fresh dill sprigs.
Exact quantities are listed in the recipe card below.
Expert Tips for Cedar Plank Grilled Salmon
- Soak Plank Properly: Always soak your cedar plank for at least one hour to prevent it from catching fire and to release that signature smoky flavor slowly.
- Preheat the Plank: Place the soaked plank on a medium grill before adding salmon to ensure it’s hot and aromatic, which enhances the cedar plank grilled salmon flavor.
- Use Fresh, Skin-On Salmon: Skin-on fillets help keep the fish intact during grilling, offering extra moisture and a firmer texture.
- Control Heat Carefully: Maintain a medium heat to cook the salmon gently, avoiding dryness while allowing flavors to meld beautifully.
- Rest Before Serving: Let the salmon rest five minutes on the plank after grilling to lock in juiciness and improve the overall texture.
- Avoid Over-Marinating: Ten minutes is enough for the marinade to add flavor without overpowering the delicate taste of the salmon.
What to Serve with Cedar Plank Grilled Salmon?
Elevate your dining experience with delightful sides that complement the warm, smoky flavors of your salmon masterpiece.
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Garlic Roasted Asparagus: The crisp-tender texture and garlicky aroma pair beautifully, adding freshness that balances the rich salmon.
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Cilantro Lime Rice: A zesty side that brings a splash of citrus, enhancing the coffee and smoke notes of the salmon perfectly.
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Creamy Coleslaw: Creamy and crunchy, this side provides a refreshing contrast to the warm, flaky salmon and adds a vibrant pop of color.
Roasted vegetables are a fantastic option too. Try a medley of zucchini, bell peppers, and carrots tossed in olive oil. The roasted sweetness will blend harmoniously with the smoky richness of the salmon.
- Grilled Pineapple: A sweet, caramelized treat that adds a tropical flair, brightening your dinner plate and echoing the cedar flavors.
And don’t forget a crisp, chilled white wine! A Sauvignon Blanc or Pinot Grigio can perfectly counterbalance the robust flavors of your cedar plank grilled salmon.
How to Store and Freeze Cedar Plank Grilled Salmon
Fridge: Store leftover cedar plank grilled salmon in an airtight container for up to 3 days to maintain its moisture and flavor.
Freezer: For longer storage, wrap the grilled salmon tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy, gently reheat in the oven at 350°F for about 10-15 minutes to prevent drying out. A splash of olive oil can help retain moisture.
Meal Prep Tip: Consider grilling a larger batch of cedar plank grilled salmon to save time during the week; it’s delicious served cold in salads or sandwiches!
Cedar Plank Grilled Salmon Variations & Substitutions
Feel free to explore delightful twists that bring new life to your cedar plank grilled salmon!
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Herb-Infused: Substitute fresh dill with rosemary or thyme for a different flavor profile. These herbs will also beautifully complement the richness of the salmon.
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Spicy Kick: Add crushed red pepper flakes or a dash of cayenne pepper to the marinade for a touch of heat. Just a little will elevate the dish without overwhelming the traditional flavors.
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Brown Sugar Sweetness: Replace maple syrup with brown sugar for a caramelized finish. Its depth will contrast with the smoky cedar beautifully—an irresistible balance!
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Citrus Medley: Experiment with oranges or limes instead of lemon slices. The unique acidity of these fruits brings a refreshing citrus twist to your grilled salmon.
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Soy Glaze: For an Asian-inspired twist, mix soy sauce into the marinade. This adds an umami depth alongside the sweet and tangy notes, truly enhancing the salmon’s flavor.
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Honey Mustard Delight: Swap Dijon mustard for honey mustard. This brings an extra hint of sweetness while retaining that delightful tang.
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Vegetable Companion: Grill asparagus or zucchini on the cedar plank alongside the salmon for a beautiful, colorful platter. The smoke-infused veggies will absorb perfect flavors from the cedar.
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Nutty Crunch: Top the salmon with toasted pistachios or almonds before serving for a lovely crunch. This contrast in texture will delight your taste buds and elevate your dining experience.
Make Ahead Options
These Cedar Plank Grilled Salmon fillets are perfect for meal prep, saving you time on busy weeknights! You can prepare the marinade and season the salmon fillets up to 24 hours in advance. Simply whisk together the maple syrup, Dijon mustard, minced garlic, and fresh dill, then coat the salmon and refrigerate it in an airtight container. To maintain quality, ensure the fillets are covered tightly to prevent drying. When you’re ready to grill, soak the cedar plank for at least 1 hour, preheat your grill, and simply place the marinated salmon on the plank. This way, you’ll enjoy that delightful smoky flavor with minimal effort when it’s time to serve your family a restaurant-quality meal!
Cedar Plank Grilled Salmon Recipe FAQs
How do I know if my salmon fillets are fresh and good for grilling?
Look for fillets with a vibrant pink-orange color and firm flesh that springs back when touched. Avoid any with dark spots all over or a strong fishy odor, as these indicate the salmon isn’t fresh.
What’s the best way to store leftover cedar plank grilled salmon?
Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps your salmon moist and flavorful. For longer storage, freezing is your friend—freeze tightly wrapped for up to 3 months.
Can I freeze cedar plank grilled salmon, and how should I thaw it?
Absolutely! Wrap the cooled salmon tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. To thaw, move it to the fridge overnight. Reheat gently in a 350°F oven for 10–15 minutes to keep it tender and juicy.
What if my cedar plank starts to catch fire on the grill?
Don’t worry! Soaking the plank for at least an hour helps prevent flames. If it ignites, just gently press it down with tongs to extinguish. You can also keep a spray bottle of water nearby for quick safety. Let the plank smolder—it’s part of the smoky magic that flavors your salmon!
Is cedar plank grilled salmon safe for pets or people with allergies?
While delicious for us, cedar planks aren’t meant for pet consumption, so keep pets away from grilled salmon served on cedar. Also, check for fish allergies before serving; if guests have sensitivities, a simple grilled salmon without the plank or marinade can be a safe alternative.
Easy Cedar Plank Grilled Salmon That Bursts with Bold Flavor
Ingredients
Equipment
Method
- Soak the cedar plank in water for at least 1 hour.
- Preheat the grill to medium heat (375°F). Place the soaked plank on the grates for 3 minutes.
- In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, and fresh dill.
- Pat the salmon fillets dry, brush with olive oil, and season with salt and pepper. Place lemon slices on top.
- Marinate the fillets by placing them skin-side up in a shallow dish and spooning the marinade over them. Let rest for 10 minutes.
- Place the salmon skin-side down on the hot cedar plank and close the lid. Cook for 12-15 minutes.
- Remove the plank using tongs and let the salmon rest for 5 minutes before serving.
