How to Make the Perfect Cedar Plank Salmon
American · Medium · 40 min · 4 servings
Grilling salmon on a soaked cedar plank infuses every bite with a gentle smoky woodsy aroma. The plank insulates the fish for perfectly moist and flavorful results.
Why this recipe works
This Cedar Plank Salmon recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 410 calories with 45g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 lbs salmon fillet, skin on
- 1 piece untreated cedar grilling plank
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tsp black pepper
- 1 whole lemon, sliced thin
Step by step instructions
Step 1: Soak the Cedar Plank
Fully submerge the cedar plank in water for at least one hour before grilling. Use a heavy pot or bowl to weigh it down so it stays fully submerged. A longer soak of up to two hours produces even more steam and reduces charring.
Step 2: Prepare the Glaze and Salmon
In a small bowl mix brown sugar, Dijon mustard, soy sauce, and minced garlic until combined. Pat the salmon dry with paper towels and season the flesh side with black pepper. Spread the glaze evenly over the top of the fillet.
Step 3: Preheat the Grill
Heat your grill to medium-high heat, around 400 to 425 degrees Fahrenheit. Place the soaked cedar plank directly on the grill grates and close the lid. Heat the plank for three to four minutes until it begins to smoke and crackle.
Step 4: Grill the Salmon
Place the glazed salmon skin side down onto the hot cedar plank. Close the lid and grill for 14 to 18 minutes depending on thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit. Do not flip the salmon.
Step 5: Rest and Serve
Carefully remove the plank from the grill using heat-resistant gloves. Let the salmon rest on the plank for three minutes before serving. Top with fresh dill and lemon slices and serve directly from the plank for dramatic presentation.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cedar plank → aluminum foil pouch with liquid smoke added
- fresh dill → fresh thyme or rosemary
- brown sugar → maple syrup or honey
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not soaking the plank long enough which causes it to catch fire during grilling
- Opening the grill lid repeatedly which drops the temperature and dries out the fish
- Using a chemically treated or painted wood plank which releases harmful compounds when burned
Nutrition facts
Per serving: 410 calories, 45g protein, 8g carbs, 22g fat, 1g fiber.
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