There’s nothing quite like the smell of cedar plank salmon sizzling on the grill—that intoxicating mix of smoky, woodsy fragrance that makes everyone’s mouth water. I swear, every time I fire up the grill for this dish, my neighbors mysteriously appear in the backyard, plates in hand. It’s that good. And the best part? It’s ridiculously easy to make, even if you’re not a grill master. This method locks in all the moisture, giving you the most tender, flaky salmon you’ve ever tasted, with a hint of cedar that feels like a cozy campfire dinner. I’ve been making this for years, ever since my dad showed me the trick of soaking the plank to keep it from burning (more on that later). Whether it’s a summer cookout or a quick weeknight meal, cedar plank salmon never fails to impress. Let’s get cooking!

Why You’ll Love This Cedar Plank Salmon

This isn’t just any grilled salmon—it’s a flavor experience! Here’s why you’ll keep coming back to this recipe:

• Smoky magic: The cedar plank infuses the salmon with that irresistible campfire aroma you can’t get any other way
• No-stress cooking: The plank does all the work—no flipping, no sticking, just perfect results every time
• Healthy superstar: Packed with omega-3s and lean protein, it’s delicious and good for you
• Impress factor: Looks fancy but takes barely 15 minutes of active prep—your secret for easy entertaining

Trust me, once you try cedar plank salmon, you’ll never go back to plain grilled fish again.

Ingredients for Cedar Plank Salmon

Here’s what you’ll need to make this smoky masterpiece—I promise it’s all simple stuff you can find at any grocery store:

• 1 cedar plank (about 15×7 inches, soaked in water for at least 1 hour—this prevents a bonfire on your grill!)
• 1 lb salmon fillet (skin-on or skinless, your choice—I like skin-on for extra flavor and crispiness)
• 2 tbsp olive oil (the good stuff helps the seasoning stick and keeps the fish moist)
• 1 tbsp lemon juice (freshly squeezed makes all the difference—bottled just isn’t the same)

For the simple spice rub that makes this shine:

• 1 tsp salt (I use kosher salt—it distributes better than table salt)
• 1 tsp black pepper (freshly cracked if you’ve got it)
• 1 tsp garlic powder (trust me, powder works better than fresh here)
• 1 tsp paprika (smoked paprika adds extra depth if you have it)

Optional but lovely: fresh dill or lemon slices for garnish—they make the presentation pop!

How to Make Cedar Plank Salmon

Don’t let the fancy presentation fool you—this is one of the simplest ways to cook salmon! Follow these steps, and you’ll have restaurant-quality results right in your backyard. The secret? Let the cedar plank do all the heavy lifting while you sit back with a cold drink.

Preparing the Cedar Plank

First rule of cedar plank salmon: never skip the soak! I learned this the hard way when I once got impatient and tossed a dry plank on the grill—let’s just say we had an unexpected bonfire. Submerge your plank in water for at least 1 hour (I often do 2 hours if I’m organized). When ready, pat it dry, then place it on a preheated grill (medium-high, about 375°F) for 3 minutes until slightly charred. Flip it—this charred side will cradle your salmon beautifully.

Seasoning and Grilling the Salmon

While the plank gets toasty, prep your salmon. Brush it generously with olive oil and lemon juice—this creates a barrier that keeps the fish moist. Mix your salt, pepper, garlic powder, and paprika in a little bowl (I call this my “fish fairy dust”), then sprinkle evenly over the fillet. Place the salmon skin-side down on that charred plank—the sizzle sound is so satisfying!

Now the easy part: close the grill lid and let the cedar plank work its magic. In 12-15 minutes (depending on thickness), your salmon will be perfect—flaky but still moist, with that gorgeous smoky aroma. Use a thermometer if you’re nervous—145°F at the thickest part means it’s done. Pro tip: if your grill runs hot, move the plank to indirect heat after the first 5 minutes to prevent overcooking. That’s it—you’ve just made the most impressive (and easiest) salmon of your life!

Tips for Perfect Cedar Plank Salmon

After years of making this recipe (and a few hilarious mishaps), here are my foolproof tips:

• Thickness matters: Adjust cook time—thin fillets (under 1 inch) may need just 10 minutes, while thick cuts (over 1.5 inches) could take 17-20 minutes.
• Fresh is best: Tuck some fresh dill under the salmon before grilling—it infuses the fish with the most amazing herbal aroma.
• Watch the plank: If you see too much smoke or charring, mist the plank with water—you want a gentle smoke, not a raging fire!

Oh, and don’t peek too often—every lid lift adds cooking time!

Cedar Plank Salmon Variations

Once you master the basic recipe, the fun begins! Try brushing the salmon with a sweet maple glaze (2 tbsp maple syrup + 1 tbsp Dijon mustard) before grilling for a caramelized crust. Craving heat? Swap the paprika for Cajun seasoning—just watch the salt since those blends can be potent. And if you want to experiment, alder wood planks give a lighter, sweeter smoke that pairs beautifully with salmon too. The possibilities are endless!

Serving Suggestions

This cedar plank salmon shines brightest with simple, fresh sides that don’t compete with its smoky goodness. My go-to? A big platter of grilled asparagus or zucchini—toss them right on the grill while the salmon cooks. For something heartier, try lemon-herb quinoa or a bright citrus salad with orange slices and arugula. And don’t forget crusty bread to soak up all those delicious juices—trust me, you’ll want every last drop!

Storing and Reheating Leftovers

Got leftovers? Lucky you! Though honestly, in my house, we rarely do—this salmon disappears fast. If you do happen to have some, wrap it tightly in foil and refrigerate for up to 2 days. When reheating, skip the microwave (it’ll dry out your beautiful fish faster than you can say “cedar plank”). Instead, warm it gently in a 275°F oven for about 10 minutes—just until heated through. Pro tip: A splash of water or lemon juice on the foil keeps it moist. And honestly? Cold leftover salmon makes the best next-day salmon salad—just flake it over greens with a lemony dressing!

Cedar Plank Salmon FAQs

Can I bake cedar plank salmon instead of grilling?
Absolutely! Just preheat your oven to 375°F and bake for about 15-20 minutes—same juicy results. Bonus: no worrying about outdoor weather ruining your dinner plans!

How long do I really need to soak the cedar plank?
Minimum one hour, but I often do two hours for extra safety. Grandma always said, “Better soggy than smoky” (meaning smoke where you don’t want it!). If you’re rushed, weigh it down with a heavy bowl in the water.

Skin on or skin off?
Your call! Skin-on gives extra flavor and protects the flesh, plus gets delightfully crispy. But skinless works great too—just reduce cook time by a minute or two since it cooks slightly faster.

Can I reuse cedar planks?
Technically yes if they’re not charred to oblivion—but honestly, at $2-$3 per plank, I treat them like disposable baking sheets. Plus, fresh wood means maximum smoky flavor!

Nutritional Information

Just so you know what you’re getting into with this deliciousness—here’s the nutritional breakdown per serving (about half a pound of salmon). These are estimates, but trust me, every bite is worth it:

• Calories: 280 (mostly from those healthy fats!)
• Fat: 18g (with 12g of the good unsaturated kind)
• Protein: 26g (hello, muscle fuel!)
• Carbs: Just 1g (basically zero if you skip the optional maple glaze)

And that’s before counting all the omega-3s and vitamin D that make salmon such a nutritional powerhouse. So yes—you can absolutely have seconds guilt-free!

Now I want to hear from you! Did you try this cedar plank salmon recipe? Drop a comment below and tell me how it turned out—I live for those “Oh my gosh, this is amazing!” messages. And if you snapped a photo of your smoky masterpiece (I know you did—that golden crust is too pretty not to capture), tag me on Instagram @[YourHandle] or use #CedarPlankMagic so I can see your handiwork! This recipe has brought so many happy memories to my table, and I’d love to hear about the gatherings and quiet dinners it’s graced at your house too. Happy grilling, friends—may your planks stay soaked and your salmon stay flaky!

Cedar Plank Salmon: 15-Minute Smoky Perfection

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• Author: ushinzomr
• Total Time: 25 minutes
• Yield: 2-3 servings 1x
• Diet: Low Calorie

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Description

Cedar plank salmon is a flavorful and aromatic dish where salmon is cooked on a cedar plank, infusing it with a smoky, woodsy flavor. This method keeps the salmon moist and tender.

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Ingredients

Scale 1x2x3x

• 1 cedar plank (soaked in water for at least 1 hour)
• 1 lb salmon fillet (skin-on or skinless)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• Fresh dill or lemon slices for garnish (optional)

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Instructions

1. Preheat your grill to medium-high heat (around 375°F).
2. Place the soaked cedar plank on the grill for 3 minutes to lightly char one side, then flip it.
3. Brush the salmon fillet with olive oil and lemon juice.
4. Season the salmon with salt, black pepper, garlic powder, and paprika.
5. Place the salmon on the charred side of the cedar plank.
6. Close the grill and cook for 12-15 minutes, or until the salmon reaches an internal temperature of 145°F.
7. Remove from the grill, garnish if desired, and serve immediately.

Notes

• Always soak the cedar plank to prevent burning.
• Adjust cooking time based on the thickness of the salmon.
• Use indirect heat if the grill gets too hot.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1/2 fillet
• Calories: 280
• Sugar: 0g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 26g
• Cholesterol: 70mg

Keywords: cedar plank salmon, grilled salmon, easy salmon recipe, healthy seafood dish