Salmon infused with aromatic cedar smoke on the grill
Cedar Plank Salmon
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Servings
4
1 large fillet
Difficulty
Easy
Cost
Premium
$$$
Cedar Plank Salmon
Salmon infused with aromatic cedar smoke on the grill
★4.8(16)
Wild salmon grilled on a soaked cedar plank for delicate smoky flavor and impossibly moist flesh. An elegant yet effortless grilling technique.
15m
Prep Time
18m
Cook Time
33m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
The cedar plank smolders gently on the grill, infusing the salmon with fragrant wood smoke while shielding it from direct heat. The result is silky, flaky fish with subtle woodsy notes.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 large salmon fillet (2 lbs), skin on
- 1 cedar grilling plank, soaked 1-2 hours
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 2 cloves garlic, minced
- Salt, pepper, and fresh dill
Instructions
- 1
Soak the cedar plank in water for at least 1 hour. Pat salmon dry and season with salt and pepper.
- 2
Mix Dijon mustard, maple syrup, and garlic. Spread evenly over the salmon.
- 3
Place the soaked plank on the grill over medium heat until it begins to smoke, about 3 minutes.
- 4
Place salmon skin-side down on the plank, close the lid, and grill 15-18 minutes until salmon flakes at 145°F.
- 5
Transfer the entire plank to a serving board, garnish with fresh dill, and serve directly from the plank.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Cedar plankAlder or maple plank
Different wood types impart different subtle flavors
Maple syrupHoney or brown sugar
Any sweetener balances the mustard nicely
Tips & Storage
Pro Tips
Keep a spray bottle of water nearby in case the plank catches fire around the edges.
Use the plank only once for grilling—after that, it makes great kindling.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate leftover salmon for up to 2 days. Great cold in salads.
Reheating
Gently reheat in a 275°F oven for 10 minutes to avoid drying out.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates16g
Fat8g
Fiber380mg
Sugar0g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I buy cedar planks?
- Most grocery stores carry them near the grilling supplies, or buy in bulk online.
- Can I reuse the plank?
- No, the plank chars and loses its aromatic oils after one use.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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