Grilled cedar plank salmon sprinkled with a flavorful homemade herb spice mix. Cooking directly on the wood infuses a delicious smokey flavor into this tender flaky fish.
Firing up the grill and cooking salmon on a smoldering charred piece of wood is a game-changer. Grilling food directly on a cedar plank adds smoky and earthy flavors from the timber. When you cook salmon directly on the plank, the direct contact extracts the unique aroma from the wood and transfers it to the surface of the fish.
Salmon is my favorite fish because the rich and flaky flesh cooks in minutes, my baked salmon recipe is weeknight lifesaver. It’s also packed with healthy nutrients like Omega-3 fatty acids and it effortlessly takes on any flavor. This grilled cedar plank salmon recipe incorporates a blend of aromatic herbs and spices to make the dish burst with flavor.
The spice blend
A gluten-free savory sweet dry rub provides robust flavors for the planked salmon. A combination of garlic powder, onion powder, smoked paprika, cayenne pepper, cinnamon, thyme, basil, oregano, brown sugar, salt, and pepper generously coats the fillet.
Where to buy cedar planks
For your first attempt at cedar plank salmon on the grill, I recommend trying Weber Firespice Cedar Planks (affiliate link). They’re easy to work with, affordable ($10 for two planks) and big enough to hold a 1 pound fillet or other items you would like to grill.
I have also purchased them from Home Depot, but I’ve seen other brands sold at major grocery stores. They come is various sizes, I like longer planks for large fillets or shorter ones for one to two smaller portions.
Leave whole or slice it?
To make serving easier and cooking a little quicker, pre-cut four portions of the fillet by gently scoring the sections but not cutting through the skin. However, this step is not necessary. If you don’t slice the salmon fillet, just keep an eye on the doneness of the fish.
Additional flavor enhancers
Slice up lemons and place them down the center to add some aroma to the fish. This also prevents the surface of the salmon from getting too dry. Add fresh sprigs of thyme on top as it grills to add even more aromatic herbaceous notes.
How to cedar plank salmon on the grill
1. Soak the plank
Submerge the cedar plank under water for at least an hour before charring on the grill. A heavy beer or wine bottle helps to keep the wood from floating to the top. The water that’s absorbed helps the plank smolder and not catch fire.
2. Char the plank separately
Preheat the grill to medium-high, about 400 to 450°F (204 to 232ºC). Place the water-soaked plank on the grill grates close the lid. When the plank begins to smoke and lightly char, about 7 to10 minutes, flip over and remove from the grill to begin salmon preparation. This charring step allows the wood to transfer more smokey flavor before the salmon starts to cook.
3. Planking the Salmon
Season the fillet first, then place it salmon skin side down on the charred side of the wood plank. Grill on medium-high heat with the lid closed until the salmon is just opaque in the center and begins to brown slightly around the edges, about 15 minutes per pound of fish. This salmon does not need to be flipped!
4. Check for doneness
Place an instant-read thermometer in the thickest part of the fish. Salmon will reach an internal temperature of about 140ºF (60ºC) for medium doneness. Be careful as the grill can be much hotter than your oven, so keep checking every few minutes, so the fish does not dry out. You can also use a fork to separate the center of the flesh to see if it can easily flake apart.
Can you reuse a cedar plank?
Yes, but it will have a less intense flavor output as some of the woods natural oils get used up from the previous cooking, making it drier. However, this can be partially remedied by lightly oiling the surface before soaking again.
I tend to discard the planks after use because the salmon skin tends to stick to the board and it’s easier and affordable to buy new ones. Although if the plank is still in good shape after the first use, you can wash and dry it for later. I have also used the plank again but by itself. I place it on the side of the grill to add cedar flavor to other foods.
What can you cook on a cedar plank?
Seafood like fish and shrimp, chicken breasts, pork chops, sliced vegetables, fruit like pineapple spears and stone fruit. Use a combo of ingredients to make skewers or kabobs and barbecue them on a plank for a delicious smoked flavor.
More grilling recipes
Safety first when grilling
It’s important to soak the cedar plank in water for at least an hour before cooking on the grill. A dry piece of wood with direct contact on hot grill grates can catch on fire quickly. If not pre-soaked it can completely ruin your meal. Keep a spray bottle of water next to the barbecue in case any flare-ups happen.
Grilled Cedar Plank Salmon
Ingredients
Cedar Plank Salmon
- 1 cedar plank, soaked in water for at least an hour
- 1 pound salmon fillet, skin on
- 1 lemon, cut into wedges
Herbed Spice Mix
- 1 tablespoon dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon dried basil
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon cinnamon
Instructions
- Place cedar plank in a sheet pan with water and place a heavy object on top of the board so it does not float. Soak for 1 hour.
- In a small bowl combine brown sugar, salt, garlic powder, onion powder, smoked paprika, oregano, thyme, basil, black pepper, cayenne pepper, and cinnamon.
- Evenly coat the surface of the salmon with about half of the seasoning, 5 to 6 teaspoons. Reserve any additional spice mix for later use or extra spice after cooking the salmon.
- Heat the grill to medium-high heat, 400 to 450ºF (204 to 232ºC).
- Remove the soaked plank from the water and lightly dry with a towel.
- Place the plank on the grill grate and close the lid. When the plank begins to smoke and lightly char, use tongs to remove it from the grill, 7 to 10 minutes. Close the lid to allow the grill to heat.
- Put the seasoned salmon skin side down on the plank charred side up.
- Cook the salmon with the lid closed until it's just opaque in the center and begins to brown slightly around the edges, about 15 minutes.
- Transfer the plank with the salmon to a heatproof surface.
- Serve cedar plank salmon with lemon wedges.
Equipment
Notes
- Cut into portions before grilling: Place the salmon fillet on cutting board. Cut the fillet into 4 individual portions, cutting right down to the skin but not through it. This will make serving easier after the salmon is cooked.
- Dried thyme, basil, and oregano can be replaced with 2 teaspoons of Italian seasonings.
- Seasoning mixture makes about ¼ cup of dry rub.
- MAKE IT PALEO: Substitute the brown sugar with coconut sugar.
- MAKE IT WHOLE: Remove the brown sugar. Substitute kosher salt with sea salt.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
B Hoeveler says
The brown sugar and cinnamon overpower the salmon.
Jessica Gavin says
Feel free to adjust the levels of brown sugar and cinnamon to your taste.
Kristen Tinker says
Simply outstanding! A huge win for a big family dinner tonight! This recipe is a “keeper!” My husband thinks it’s the best salmon we’ve ever had…Thank you!
Jessica Gavin says
Wow, that’s wonderful to hear that your family enjoyed the salmon recipe!
Bob says
Made the salmon for dinner and the spice rub was excellent, frankly best plank salmon we’ve had.
Jessica Gavin says
Thank you, Bob! Thrilled to hear that you enjoyed the salmon recipe.
Sunny-Jay says
Jessica, Really beautiful recipe. I subbed brown sugar eyrithritol(sukrin gold) for sugar as I’m on keto. The recipe was fantastic. It is the perfect amount of cinnamon paired with the perfect amount of spice. I’m always looking for different salmon recipes. My whole family liked it. I also plank a lot oh, but this was my first time putting tin foil on the top as it went on to the grill. It came out more moist with the foil. I did make sure that I left the bottom of the plank uncovered so it would start to burn.
Again I really appreciate the recipe! I’m definitely going to add this to my repertoire.
Jessica Gavin says
Thank you for sharing your cooking experience! I love that you used brown sugar erythritol to make it keto, what a helpful tip!
Jennie Hiller says
Wow!! Amazing recipe! By far the best recipe my family has tried grilling salmon on a cedar plank! Since I don’t like my food too spicy, I cut the red cayenne pepper in half! Thank you very much! Fan favorite forever!
Jessica Gavin says
I’m so happy that you’re family enjoyed the cedar-planked salmon recipe!
Tammie C says
Made this for the first time and OMG, was soooo good!!! Will definitely make it again. The only ingredient i didn’t have on hand was the cayenne pepper. Thank you for sharing this recipe ?
Jessica Gavin says
Thanks for the feedback!
Jim G says
This has been our go to salmon recipe for the last two years. I follow the recipe exactly and it’s perfect every time. The combo of the spices and charred cedar are perfect for salmon. I do remove the skin before planking it to get more cedar flavor into the fish. Not sure if it makes a difference, but it’s an outstanding recipe either way. Thanks!
Jessica Gavin says
Thank you, Jim! I could see how the salmon would infuse more flavor directly on the plank. Thanks for sharing!
Germaine says
Family loves this recipe!
Jessica Gavin says
Great to hear!
Randi Arnar says
My wood plank caught on fire!🤣. The salmon had a nice smoky taste.😂 Gonna try again.
Jessica Gavin says
Yikes! Was the plank soaked long enough? Depending on the wood, you make need some extra time.
Gavin Egan says
This is it. This is the one. Cook salmon probably once a week for ten years. This is elevated from normal and the rub is outstanding. Everyone loved it, from my picky kids to my 75 year old only likes canned food and no seasonings father. Will absolutely be making this over and over.
Jessica Gavin says
Yay! So happy to hear the your family enjoyed the salmon recipe.
Ron A says
Enjoyed this recipe. The combination of spices for the rub really complimented each other, especially the cinnamon and cayenne (nice ying/yang).
Will definitely try it again.
Thanks.
Jessica Gavin says
Thrilled to hear that you enjoyed the seasonings on the salmon!
Tarah says
I’m so glad I found this recipe. The seasoning is just the right amount of sweet and savory and the salmon cooks perfectly as described. The seasoning is also delicious on grilled shrimp.
Jessica Gavin says
I’ll have to try the seasoning on grilled shrimp too!