Cedar Plank Salmon Recipe for Perfectly Smoky Flavor

Why Cedar Plank Salmon Recipe Is a Grilling Game-Changer

Imagine biting into tender, flaky salmon infused with a subtle smoky aroma and a hint of natural cedar essence. Cooking salmon on a cedar plank over indirect heat creates a unique experience that elevates the fish’s flavor and texture. The gentle, even heat gently steams the fish while the cedar wood injects captivating smoky perfume, setting this cedar plank salmon recipe apart from traditional grilling. It’s a simple technique that transforms your seafood dinner into an elegant feast, making every bite memorable.

Health Benefits & Nutrition of Cedar Plank Salmon

Salmon is a nutritional powerhouse, rich in omega-3 fatty acids, which support heart and brain health—studies from the American Heart Association confirm their role in reducing cardiovascular risk. It’s also packed with high-quality protein, helping repair tissues and build muscle. Additionally, salmon contains vitamin D and selenium, boosting immune function and antioxidant defense. While cedar plank salmon is healthy, be mindful if you have allergies to fish or cedar, and consult your doctor if you’re pregnant or taking blood thinners, as high omega-3 intake may affect medication.

Ingredients & Preparation

Recipe Card

Prep Time	Total Time	Servings	Calories (per serving)	Diet Tags
15 minutes	2 hours 45 minutes	4	323	Gluten-free, Paleo, High Protein

Full Ingredient List

• 1 cedar plank (6 by 14 inches), soaked in salted water for 2 hours
• 2 salmon fillets (approx. 1 ½ pounds total), skin removed
• Salt and freshly ground black pepper, to taste
• 6 tablespoons Dijon mustard
• 6 tablespoons brown sugar

Equipment Needed

• Grill with lid (charcoal or gas)
• Large bowl for soaking cedar plank
• Tongs or heat-resistant gloves
• Instant-read thermometer
• Spatula or basting brush

Tips for Choosing Quality Ingredients

Choose wild-caught salmon for the best flavor and sustainability. Look for firm, moist fillets with a vibrant pink-orange color and no fishy odor. For cedar planks, buy untreated, food-grade wood to avoid chemicals and ensure safe cooking. Soaking the plank in salted water reduces flare-ups and helps infuse moisture during grilling.

Step-by-Step Instructions for Cedar Plank Salmon Recipe

Step 1: Prepare the Cedar Plank and Salmon (2 hours 15 minutes)

Begin by soaking your cedar plank in salted water for at least 2 hours to prevent burning on the grill. Rinse the salmon fillets under cold water, pat dry with paper towels, and remove any remaining pin bones. Season both sides of the fillets generously with salt and freshly ground black pepper.

Step 2: Spread the Flavorings (5 minutes)

Place the salmon fillets skin-side down on the cedar plank. Evenly spread the Dijon mustard over the top and sides of the fish. Next, sprinkle crumbled brown sugar over the mustard, distributing it evenly for a caramelized finish during cooking.

Step 3: Prepare the Grill for Indirect Heat (10 minutes)

Preheat your grill to medium-high (around 375–400°F). Set it up for indirect grilling by turning on burners or coals on just one side of the grill. Place the soaked cedar plank in the center of the grill, away from direct heat.

Step 4: Cook the Salmon on the Cedar Plank (20–30 minutes)

Cover the grill and cook the salmon until it reaches an internal temperature of 135°F, approximately 20 to 30 minutes. You’ll notice the fish becoming opaque, with a golden glaze forming from the mustard and brown sugar mixture.

Step 5: Serve the Salmon Right Off the Plank

Once cooked, carefully transfer the cedar plank with salmon to a serving platter. Presenting it directly on the plank enhances aroma and adds rustic charm to your meal. Garnish with fresh herbs or lemon wedges if desired.

Cedar Plank Direct Grilling Alternative

If you prefer direct grilling, soak the cedar plank thoroughly. Heat it on the grill for 3 to 4 minutes until it smokes, then flip it over and place the salmon on the smoked side. Cover and cook until done, watching carefully for flare-ups and misting with water if edges catch fire.

Variations & Substitutions

• Herb and Citrus Twist: Swap mustard for a thin layer of herb-infused olive oil mixed with lemon zest and fresh dill, and sprinkle with coarse sea salt for a bright, fresh flavor.
• Maple Glaze: Replace brown sugar with pure maple syrup to add a natural sweetness and caramelized texture that complements the smoky cedar.
• Spicy Kick: Mix Dijon mustard with a teaspoon of smoked paprika and cayenne pepper for a tangy, smoky, and slightly spicy crust.
• Alternative Fish: Try this technique with steelhead trout or arctic char, which also absorb smoky flavors beautifully and cook on cedar planks with similar timing.

Storage & Shelf Life

Refrigerate any leftover cooked salmon in an airtight container within 2 hours of cooking. It will stay fresh for up to 3 days. For longer storage, wrap tightly in foil or plastic wrap and freeze. Properly frozen cedar plank salmon can last up to 2 months. Thaw overnight in the refrigerator before reheating. Always check for off smells, sliminess, or discoloration before eating.

Pro Tips for Perfect Cedar Plank Salmon

• Use an instant-read thermometer to confirm the salmon reaches exactly 135°F — this ensures a tender, moist interior.
• Soaking the cedar plank in salted water isn’t just to prevent burning; it also helps steam the fish gently.
• Apply mustard evenly as it acts as a flavorful adhesive for the brown sugar, locking in moisture.
• Keep the grill lid closed as much as possible to maintain consistent heat and infuse smoky cedar aroma.
• To avoid staining your grill with sticky brown sugar drips, consider placing a foil-lined drip tray beneath the cooking area.

When is the best time to eat Cedar Plank Salmon Recipe?

The best time to enjoy cedar plank salmon is when it‘s freshly grilled and warm, ideally right off the plank. This preserves the smoky aroma, moist texture, and golden caramelized topping that make the dish truly special.

Can I use a cedar plank on a gas grill?

Yes, cedar planks are safe on gas grills when soaked properly. Place the soaked plank on the grill over indirect heat to prevent burning and allow slow steaming that infuses flavor.

What type of cedar plank should I buy?

Choose untreated, food-grade cedar planks designed for grilling. Avoid any with chemical treatments or paint to keep your salmon safe and flavorful.

Is soaking the cedar plank necessary?

Absolutely. Soaking for at least 1-2 hours reduces the chances of the plank catching fire and helps create gentle steaming while grilling.

Can I substitute other types of wood for cedar?

Yes, woods like alder, maple, or fruit woods provide different but pleasant smoky flavors. Cedar offers a distinct earthy aroma that‘s hard to replicate exactly.

How do I tell when salmon is done?

Use an instant-read thermometer and look for an internal temperature of 135°F. The salmon should flake easily but still be moist and slightly translucent in the center.

Can I prepare this recipe ahead of time?

You can season the salmon and soak the plank a day ahead, but avoid spreading mustard and brown sugar until just before grilling to keep the flavors fresh.

How do I prevent the cedar plank from catching fire?

Keep the plank soaked, avoid placing it directly over a flame, and monitor the grill carefully. If edges start to char, mist with water or move to a cooler zone.

More Recipes You Will Love

If you enjoy this cedar plank salmon recipe, explore the indulgent Salmon candy recipe for a smoky-sweet treat that’s equally addictive. For a bold seafood option packed with Caribbean flair, the Blackened trout with escovitch offers a perfect balance of spices and tangy pickled vegetables.

Conclusion

This cedar plank salmon recipe transforms an ordinary salmon fillet into an extraordinary meal full of smoky aroma and golden, tangy glaze. Once you master this easy method, your smoothies and dinners will rise to a new level of flavor. Feel free to share your grilling successes or ask questions below—your feedback makes our community sizzle!