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If you’ve never grilled salmon on a cedar plank, you’re missing one of the most flavorful ways to enjoy this omega-rich fish. Cedar plank grilling is a time-honored method that combines the smoky aroma of wood with the rich, buttery texture of salmon. It’s simple enough for a weeknight dinner yet impressive enough for entertaining guests. In this guide, we’ll walk you through everything from choosing the perfect salmon and preparing the cedar plank to grilling and serving the dish to perfection.
Why BBQ Salmon on a Cedar Plank?
Cedar plank grilling isn’t just a trend it’s a technique that dates back to indigenous Pacific Northwest tribes, who used wood planks to roast fish over open fires. Today, it’s a popular BBQ method because it:
- Infuses smoky, woodsy flavor directly into the fish.
- Prevents sticking and burning since the salmon sits on the plank, not the grill grates.
- Creates even, gentle cooking through indirect heat.
- Looks beautiful for presentation serve it straight off the plank!
Choosing the Right Salmon
Not all salmon is created equal, especially when it comes to BBQ. The flavor, fat content, and texture all affect the end result.
Best Salmon Types for Grilling
- Sockeye Salmon: Deep red, firm flesh, bold flavor—ideal for grilling.
- King (Chinook) Salmon: High-fat content, luxurious taste, great for cedar plank.
- Coho Salmon: Milder and leaner, still great if not overcooked.
- Atlantic Salmon: Farm-raised, widely available, and a solid beginner-friendly choice.
Skin-On vs Skinless
Always go for skin-on salmon when grilling on a cedar plank. The skin acts as a natural barrier, helping the flesh stay moist while also protecting it from the heat.
Whole Side or Fillets?
You can use:
- A whole salmon side (great for a large crowd and beautiful presentation).
- Individual fillets (quicker cook time and easier portioning).
Whichever you choose, aim for cuts that are at least 1 inch thick for juicy results.
Selecting and Preparing the Cedar Plank
The plank is what makes this method unique, and using the right kind is essential.
What Kind of Wood?
Only use untreated, food-safe Western red cedar. Avoid any planks that are pressure-treated or chemically coated.
Where to Buy?
- BBQ and grilling stores
- Online retailers
- Some grocery stores with grilling sections
Soaking the Plank
Soaking is mandatory—it prevents the plank from catching fire and allows it to smolder and smoke instead.
How to Soak:
- Submerge the plank fully in water for at least 1–2 hours.
- Use a heavy object to weigh it down.
- Optional: Add white wine, apple cider, beer, or citrus slices to the water for added flavor infusion.
Preparing the Salmon
While the plank is soaking, you can prep your salmon.
Bring It to Room Temperature
Let the salmon sit out for about 30 minutes before grilling. Cold salmon will cook unevenly.
Simple Seasonings or Marinades
You don’t need to overdo it—let the cedar smoke shine through. That said, a good rub or glaze adds wonderful flavor.
Popular Options:
- Basic Salt & Pepper with Lemon: Clean, classic, and lets the wood smoke come through.
- Brown Sugar-Dijon Glaze:
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tbsp olive oil
- 1 garlic clove (minced)
- Honey Garlic Marinade:
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
Let it sit for 15–30 minutes after seasoning to absorb flavors.
Add Aromatics Between Plank and Fish
Place thin slices of lemon, sprigs of dill, rosemary, or sliced garlic under the salmon. This adds extra flavor and helps prevent over-smoking.
Setting Up the Grill for Cedar Plank Cooking
Whether you’re using gas or charcoal, a two-zone setup is key.
Charcoal Grill Setup
- Build a fire on one side of the grill.
- Leave the other side cool for indirect heat.
- Place a drip pan under the cool side to catch juices.
Gas Grill Setup
- Preheat with all burners.
- Turn off one side to create an indirect cooking zone.
- Place plank over the cooler side.
Preheating the Plank (Optional)
For extra smokiness, place the soaked plank directly over the flames for 2–3 minutes until it starts to smoke. Then flip and move to indirect heat before adding the fish.
Grilling the Salmon on a Cedar Plank
Step-by-Step Instructions
- Place the Plank on the Grill
Set it over the indirect zone (cool side). - Add the Salmon
Lay the seasoned, room-temp salmon skin-side down on the plank. - Close the Lid
Trap the cedar smoke in the grill. Keep vents open slightly if using charcoal. - Monitor the Grill Temperature
Aim for 350°F to 400°F. Too low, and the fish won’t cook; too high, and the plank may catch fire. - Cooking Time
- Fillets: 12–16 minutes
- Whole side: 18–25 minutes
- Check for Doneness
Salmon is done when:- It flakes easily with a fork.
- Internal temperature reaches 125°F–130°F for medium doneness.
- The flesh is opaque, not translucent.
- Avoid Flare-Ups
If the plank ignites, gently spray flames with water (keep a spray bottle handy).
Serving the Salmon
Removing from the Grill
Use tongs or a wide spatula to transfer the plank to a sheet pan. Be careful—it’ll be hot and may continue to smoke.
To Serve:
- Serve salmon directly on the plank for a rustic, impressive presentation.
- Garnish with:
- Lemon wedges
- Chopped parsley or dill
- Extra glaze or melted butter drizzle
Side Dish Ideas
- Grilled asparagus or zucchini
- Wild rice pilaf
- Herb potato salad
- Cucumber-dill yogurt sauce
Cedar Plank BBQ Tips & Tricks
- Never reuse a plank that has charred or cracked. Some thicker planks may survive, but flavor diminishes.
- Keep a spray bottle nearby to control flare-ups.
- Don’t overseason. The cedar will add strong flavor—let it shine.
- Let the salmon rest for 5 minutes after grilling to let juices settle.
Common Mistakes to Avoid
| Mistake | Why It Happens | How to Fix It |
|---|---|---|
| Plank caught fire | Grill was too hot or soaked too short | Soak plank for 1–2 hours and use indirect heat |
| Salmon is dry | Overcooked or too thin cuts | Use thicker cuts and monitor temp |
| Bitter taste | Too much char or bad-quality wood | Use food-grade cedar and indirect heat |
| Under-seasoned | Skipped seasoning step | Always season or marinate lightly |
| Salmon stuck to plank | No oil or citrus under the fish | Use herbs or lemon slices as a base |
Conclusion
BBQ salmon on a cedar plank is a rewarding culinary experience that fuses smoke, fire, and fresh flavors in every bite. With just a few ingredients and a little technique, you can transform a simple piece of salmon into a showstopping meal. The cedar imparts a subtle smoky essence while keeping the salmon moist and tender. Best of all, cleanup is easy and the presentation is stunning.
So soak that plank, fire up the grill, and get ready to impress your taste buds and your guests with perfectly BBQ’d cedar plank salmon.