How to Make the Perfect Grilled Cedar Plank Salmon
Pacific Northwest · Easy · 35 min · 4 servings
Grilling salmon on a soaked cedar plank infuses the fish with a gentle woodsy aroma while protecting it from direct flames for perfectly moist results. The lemon dill glaze brightens every bite and creates a stunning presentation straight from the grill.
Why this recipe works
This Grilled Cedar Plank Salmon recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 fillets salmon skin on about 6 oz each
- 2 tbsp olive oil
- 2 tbsp fresh dill chopped
- 1 whole lemon zested and juiced
- 2 cloves garlic minced
- 1 cedar grilling plank soaked in water for 1 hour
Step by step instructions
Step 1: Soak the Plank and Prep the Glaze
Submerge the cedar plank in water for at least 1 hour before grilling to prevent it from catching fire. Whisk together olive oil, fresh dill, lemon zest, lemon juice, and minced garlic to make the glaze. Pat the salmon fillets dry with paper towels.
Step 2: Preheat the Grill
Preheat your grill to medium heat, around 375 degrees Fahrenheit. Place the soaked cedar plank directly on the grill grates and close the lid for 3 minutes until it begins to lightly crackle and smoke.
Step 3: Grill the Salmon on the Plank
Arrange the salmon fillets skin side down on the hot cedar plank. Brush each fillet generously with the lemon dill glaze. Close the lid and grill for 15 to 20 minutes without flipping until the salmon flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit.
Step 4: Serve Directly from the Plank
Slide a spatula between the flesh and skin to lift each fillet cleanly off the plank. Serve immediately with extra lemon wedges on the side. The salmon does not need to rest long as it holds moisture well from the plank cooking method.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh dill → fresh tarragon or flat leaf parsley for a different herbal note
- salmon fillets → steelhead trout fillets which cook identically and have a similar rich flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not soaking the cedar plank long enough which causes it to char excessively and impart a bitter flavor
- Overcooking the salmon past 145 degrees Fahrenheit which makes it dry and causes it to fall apart
Nutrition facts
Per serving: 320 calories, 38g protein, 6g carbs, 16g fat, 0g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →