There’s something timeless about the smoky aroma that rises when you grill salmon on plank cedar. It’s not just a recipe, it’s a ritual especially in my kitchen just outside Asheville. In this article, we’ll dive into how to grill salmon on cedar for bold flavor, how long to grill it, whether soaking planks is necessary, and the magic this method brings. You’ll get tips, FAQ answers, and my story woven in to make it personal. If you’re ready for something soulfully simple, this cedar plank salmon might just change your grilling game.
Table of Contents
Grilled Salmon on Plank Cedar
Why Cedar Plank Salmon Means More Than Dinner
Cedar memories and smoky meals from the Blue Ridge
Years ago, during one of my earliest seasonal supper clubs in the Blue Ridge, I decided to try grilled salmon on plank cedar for the first time. The idea had been floating around I’d read about it in an old Appalachian market journal. We were hosting a late summer gathering on my porch, and I’d foraged wild greens, had citrus water chilling in mason jars, and a 2-pound fillet waiting to meet the grill.
What surprised me most wasn’t the flavor (which was gently smoky, never overpowering), but the way the cedar plank transformed the entire experience. It brought people closer to the grill, leaning in, asking questions. That evening wasn’t just about the food it was about the moment that grilled salmon on plank cedar created. Slowing down, letting flavor guide the rhythm of the meal, and watching people connect. That’s why I always return to cedar when I want to make grilled salmon with soul.
What cedar does to salmon and why it matters
So what does cedar actually do for salmon? The answer’s both simple and subtle. As the plank heats, it releases fragrant smoke that gently infuses the fish, protecting the fillet from direct flame. This technique keeps the salmon tender and juicy, while lending an earthy warmth you can’t get from foil or grill baskets. The char from the plank edges adds a faintly sweet note, enhancing the seasoning and lemon slices layered on top.
Cedar also helps you avoid flare-ups and uneven heat, making it ideal for backyard cooks looking for flavor and control. Compared to direct-grill salmon, plank grilling delivers consistency that’s hard to beat.
If you’re already experimenting with fire-cooked recipes like smoked sirloin steak or even garlic butter steak bites, cedar plank salmon fits right into your smoky skillset.
Grilled Salmon on Plank Cedar
Ingredients
- 2 lb salmon fillet skin on
- 2 tbsp avocado oil or olive oil
- 1 tbsp garlic parsley salt
- 1 lemon sliced
- 1 cedar plank food-grade, untreated
Instructions
- Soak the cedar plank in water for at least 1 hour before grilling.
- Preheat the grill to 350°F.
- Place the salmon fillet, skin-side down, on the soaked plank.
- Brush the salmon with oil, sprinkle garlic parsley salt, and top with lemon slices.
- Place the plank on the grill and close the lid.
- Grill for 8–12 minutes or until the salmon reaches 145°F internal temperature.
- Carefully remove the plank and rest for 2–3 minutes before serving.
Notes
- Soaking the plank helps prevent flare-ups and enhances the smoky flavor.
- For a flavor boost, soak the plank in citrus water or apple juice.
- Use a digital thermometer to avoid overcooking.
Nutrition (Per Serving – Estimated):
- Calories: 320
- Serving Size: 6 oz
- Protein: 33g
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Cholesterol: 75mg
- Sodium: 520mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Trans Fat: 0g
Getting Cedar Plank Salmon Right from the Start
Soaking the plank (and why it matters)
One of the most common questions I get about grilled salmon on plank cedar is whether soaking the plank is optional. The answer? Not really. You need to soak it and soak it well.
Here’s why. Soaking the cedar plank in water (or even apple juice if you want to add a mild sweet note) helps prevent it from catching fire on the grill. Without moisture, the plank will burn rather than smoke, turning your meal into a fire hazard instead of a feast.
I usually soak mine for at least an hour, sometimes longer if I’m prepping early. Use a baking sheet or casserole dish to hold the plank under water. Place a heavy mug or bowl on top if the plank floats.
This small prep step ensures your grilled salmon on plank cedar comes out moist, smoky, and safe just how it should be.
For a different twist, I once soaked my plank in a light citrus infusion while prepping lemon-based citrus juice, which paired beautifully with the lemon slices that crown the fish.
Tools, temperature, and technique
You don’t need a fancy setup to master grilled salmon on plank cedar. Here’s what works in my backyard:
- A cedar plank (food-grade, untreated, ½ inch thick)
- A preheated grill set to 350°F
- A 2-lb salmon fillet, skin-on
- Oil, seasoning, and lemon slices
Once soaked, place the salmon fillet on the plank. Brush it with oil avocado or olive oil both work then rub it with garlic parsley salt. Lay a few lemon slices on top, spacing them so each bite gets a hint of brightness.
Place the loaded plank directly on your preheated grill. Close the lid and let the cedar do its magic.
This slow, smoky style of cooking reminds me of other slow-grilled dishes like smoked turkey breast, where patience transforms every bite into something worth remembering.
Timing It Right How Long to Grill Salmon on Cedar
When is cedar plank salmon done?
Timing is everything when you’re cooking grilled salmon on plank cedar. The cedar works as a natural buffer, slowing the direct heat and letting flavor soak in gradually, but you still need to pay attention to the internal temperature.
After placing the cedar plank on a 350°F grill, close the lid and resist the urge to peek too often. Grill the salmon for 8 to 12 minutes, depending on the thickness of your fillet. A thicker piece may need closer to 15 minutes.
When grilling grilled salmon on plank cedar, your goal is to reach an internal temperature of 145°F in the thickest part of the fillet. I always use a digital instant-read thermometer to check it’s reliable and avoids guesswork. You’ll know it’s done when the flesh flakes easily with a fork but stays juicy inside.
Watch for the signs, not just the clock
Every grill is different, and no two pieces of salmon are exactly the same. That’s why I go by feel as much as time. Look for these signs:
- The flesh turns opaque and lighter pink throughout
- The edges brown slightly, but the middle stays moist
- The lemon slices begin to caramelize at the edges
The plank itself will start to char on the bottom and edges this is what gives your salmon that subtle smoke flavor cedar is known for.
One final tip: once the salmon hits 140°F, I remove it from the heat and let it rest for a few minutes on the plank. The carryover heat will finish the job, bringing it to that perfect 145°F without drying it out.
This moment pulling the plank off the grill, steam rising, cedar crackling reminds me why I keep coming back to grilled salmon on plank cedar. It’s not just delicious. It’s personal.
Serving Cedar Plank Salmon with Soul
Final touches that make a difference
When your grilled salmon on plank cedar comes off the heat, the first thing you’ll notice is the aroma. Smoky, citrusy, and just a hint of wood it’s the kind of scent that brings people to the table without being called. Let the salmon rest for a few minutes right on the plank. This resting period seals in the juices and lets the flavors settle.
If you’re serving guests, bring the entire plank to the table. It’s rustic, beautiful, and deeply satisfying. A few fresh lemon wedges and a sprinkle of chopped parsley add contrast and color.
For sides, I often keep things light. A cucumber-dill salad, grilled asparagus, or charred corn works perfectly. I’ve also paired this dish with smoked cheese boards or cottage cheese pancakes for brunch-style gatherings.
What I love most is that this dish encourages sharing. People gather around it. The cedar becomes not just a cooking tool but a serving platter full of flavor and story.
Why this recipe never gets old
No matter how many times I make grilled salmon on plank cedar, it never feels routine. It always feels like a moment whether it’s a quiet dinner for two or a crowded table under the stars.
Maybe it’s the cedar, or maybe it’s the way this method slows you down. There’s no rushing it. You soak the wood. You season with care. You wait. And when the moment comes, the payoff is rich and memorable.
In my kitchen, grilled salmon on plank cedar represents exactly the kind of food I live for. Not complicated. Not dressed up. Just real, grounded, and good.
And if you’re curious about other slow-cooked inspirations, try exploring the richness of best meats to smoke or even comfort classics like smoked mac and cheese.
Conclusion About Grilled Salmon on Plank Cedar
There’s something special about gathering around the grill when you’re making grilled salmon on plank cedar. It’s more than just a technique it’s a moment. From the scent of cedar rising as it smolders to the golden edges of salmon gently kissed by smoke, this dish delivers both flavor and memory.
With just a handful of ingredients and a little patience, you can create a meal that feels anything but ordinary. Whether you’re cooking for one or ten, this recipe centers you in the act of slowing down, savoring, and sharing.
So Soak that plank, season with care, and let the grill bring your grilled salmon on plank cedar to life.
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Frequently Asked Questions: Grilled Salmon on Plank Cedar
How long should you grill salmon on a cedar plank?
Grill salmon on a soaked cedar plank for 8 to 12 minutes over medium heat (around 350°F). If your fillet is particularly thick, it may take up to 15 minutes. Always check for doneness by confirming the internal temperature reaches 145°F at the thickest part of the salmon. Cooking too long can dry it out, so keep a thermometer handy when grilling grilled salmon on plank cedar.
What does a cedar plank do for salmon?
The cedar plank acts as a natural shield between the salmon and the grill’s direct flame. It slowly smolders, releasing aromatic smoke that infuses the fish with subtle wood flavor. This method not only adds depth to the dish but also keeps the salmon moist and prevents flare-ups. It’s what makes grilled salmon on plank cedar so memorable.
How do you grill fish on a cedar plank?
To grill fish on a cedar plank, start by soaking the plank in water for at least one hour. Preheat your grill to 350°F. Place the seasoned fish directly on the soaked plank, then put it on the grill grates. Close the lid and grill until the fish reaches a safe internal temperature. For grilled salmon on plank cedar, this process yields perfectly tender, lightly smoked results every time.
Do you need to soak a cedar plank for salmon?
Yes, soaking is essential. Soak the cedar plank in water (or citrus water for added flavor) for at least 1 hour before grilling. This prevents the plank from catching fire and allows it to smolder slowly, creating that distinct smoky flavor. Skipping this step compromises both the safety and the taste of your grilled salmon on plank cedar.