Go Back
–+ servings
side view of salmon on cedar planks showing how moist it is
Print Pin

Cedar Plank Salmon

Cedar Plank Salmon is the secret to the smoky, tender, grilled fish of your dreams.  Best of all, it may sound, look and taste exquisite, but it is ridiculously easy to make!  The salmon is smothered in a quick, tangy, herbaceous Dijon maple wet rub punctuated by smoked paprika, garlic, rosemary, and chipotle.  Next, just pop the salmon on the cedar planks and grill to smoky, moist cedar planked salmon perfection – without worrying about the fish sticking or falling apart.  Serve your salmon with grilled zucchini and strawberry spinach salad, and everyone will be swooning over the perfect meal.  Read on for tips, tricks, How to Make Video and how to make cedar plank salmon in the oven as well!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Soaking 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings

Ingredients

Salmon and Planks

Wet Rub Marinade

  • 3 tablespoons stone ground Dijon mustard
  • 2 tablespoon pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon zest
  • 2 teaspoons minced fresh rosemary (or heaping 1/2 tsp dried)
  • 1 teaspoon smoked paprika
  • 1/2 tsp EACH garlic powder, dried oregano, salt, pepper
  • 1/4 tsp EACH onion powder, dried thyme, chipotle chili powder

Instructions

  • Soak planks: Combine the water and salt in a 9x13 non reactive dish (or whatever size comfortably fits your planks). Add the cedar planks and weigh down with a clean, nonreactive weight (I used a glass jar of sauce) so they are completely submerged. Soak cedar planks for at least 2 hours; drain and dry right before using.
  • Marinate salmon 15 minutes to 4 hours ahead of time: In a small bowl, whisk together the Wet Rub Marinade Ingredients. Place the salmon (on what was skin-side down) on top of a baking sheet or cutting board; brush the top and sides with the Wet Rub. Let the salmon rest for 15 minutes before grilling, or cover and refrigerate for up to 4 hours. Bring to room temperature before grilling.
  • Preheat grill: Preheat the grill to medium-high heat (400°F to 450°F with the lid closed). Get a water bottle ready to spritz any flare ups.
  • Grill salmon: Transfer the salmon to the soaked and dried planks. Place the plank(s) on the grill grates, and grill, covered with the lid, until the internal temperature reaches 130-135 degrees F (or is done to your liking) on an instant read thermometer, about 12-15 minutes. Spritz the plank(s) with some water if the edges start to catch fire.
  • Let rest: Using a large metal spatula or tongs, carefully transfer the cedar planks to a baking sheet. Let the salmon rest on the planks for 5 minutes before serving.

Video

Notes

Cedar planks

You can usually find cedar planks at the grocery store, Lowes, Home Depot, some Super Walmart’s and, of course, on Amazon.  I usually opt for Amazon (this is what I use), because the boards tend to be thicker.   Try and purchase cedar planks that are on the thicker side (at least 1/4-inch) so they don’t easily catch fire.  As far as the overall dimensions, you can use any size and adjust the number of fillets that fit on each plank; use longer planks for large fillets or shorter ones for one to two smaller portions (as seen in this recipe).  My cedar planks from Amazon are 5x11" and each fit 2 salmon fillets.  

Oven Cedar Plank Salmon

Soak the planks and marinate the salmon fillets as instructed. When you’re ready to cook the salmon, preheat the oven to 400 degrees F. Place the soaked and dried cedar planks on a rimmed baking sheet and transfer the salmon on top. Bake for 12 to 16 minutes or until an internal temperature reaches 130-135 degrees F.

Prep Ahead

  • Cedar planks: You can soak the cedar planks overnight until ready to use or freeze the soaked planks for later.  To freeze:  After soaking, transfer the planks to a sealed plastic bag. You may need to use an oven roasting bag or slow cooker liner depending on their size, squeeze out excess air and knot closed, then pop in the freezer.  When you’re ready to grill, thaw the plank(s) by placing them in hot water for 10 minutes or so.
  • Marinade: Make the marinade ahead of time and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. 
  • Marinate salmon: Store the marinating salmon up to 4 hours ahead of time in the refrigerator.  Don’t leave the salmon in the marinade for more than 4 hours otherwise the acidic marinade will break down the muscle fibers.