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Perfect Cedar Plank Salmon Recipe for Tender Flaky Texture Every Time

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This cedar plank salmon recipe delivers tender, flaky salmon with a subtle smoky flavor, perfect for grilling or indoor cooking. It’s quick, easy, and uses simple ingredients for a delicious, impressive meal.

Ingredients

Scale
  • 4 salmon fillets, skin-on, about 6 ounces (170 grams) each
  • 1 untreated, food-grade cedar plank, soaked in water for at least 1 hour
  • 2 tablespoons olive oil
  • 1 medium lemon, thinly sliced plus juice
  • A small handful fresh dill or parsley, chopped
  • 2 cloves garlic, minced (optional)
  • Sea salt, to taste
  • Black pepper, freshly ground, to taste
  • 1 teaspoon honey or maple syrup (optional)

Instructions

  1. Soak the cedar plank in water for at least 1 hour before grilling to prevent burning and allow steaming.
  2. Preheat the grill to medium heat, about 350°F (175°C). If using charcoal, let coals burn down to even heat.
  3. Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil.
  4. Season salmon with sea salt and freshly ground black pepper. Add minced garlic if using and drizzle with honey or maple syrup.
  5. Place thin lemon slices and sprinkle fresh dill or parsley on top of each fillet.
  6. Arrange salmon skin-side down on the soaked cedar plank.
  7. Place the cedar plank with salmon directly on the grill grates. Close the lid and cook for 15-20 minutes until salmon is opaque and flakes easily, or reaches an internal temperature of 125°F (52°C).
  8. If the plank smokes excessively or flares up, move it to a cooler part of the grill or tent loosely with foil.
  9. Carefully remove the plank from the grill using tongs or heat-resistant gloves. Let salmon rest for 5 minutes before serving.

Notes

Soak the cedar plank thoroughly to prevent burning and to infuse smoky flavor. Use a meat thermometer to check for an internal temperature of 125°F (52°C) for perfect doneness. Avoid opening the grill lid frequently to maintain heat and smoke. If flare-ups occur, move plank to indirect heat or tent with foil. Leftovers keep well refrigerated for up to 2 days and reheat gently wrapped in foil at 275°F (135°C).

Nutrition

Keywords: cedar plank salmon, grilled salmon, smoky salmon, tender flaky salmon, easy salmon recipe, healthy salmon, outdoor cooking, grilling salmon

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