Cedar Plank Salmon Recipe

Grilled cedar plank salmon is one of the oldest tricks in my book. My parents taught me how to do this about 10 years ago. It’s really easy to pull off and adds irresistible flavor. Cedar introduces a unique woody and mildly smokey flavor in a very short amount of time. That’s the true beauty behind the whole process.

For my recipe, I dress the salmon with a simple drizzle of maple syrup and a squeeze of fresh lemon juice. It’s the perfect complement to the taste and aroma that cedar adds to salmon without overpowering it.

Tips for Making Cedar Plank Salmon

• Soaking the cedar in water for at least 1 hour before throwing it on the grill. Yes, we’re not trying to start a grill fire. It’s ok if the cedar browns and sears (it absolutely will), we just want to prevent full-on burning.
• Remove the salmon skin. This recipe can be made with individual portions of salmon or a larger filet you later cut. My only suggestion would be to remove the skin to take full advantage of the wood flavoring.
• Place cedar plank directly on the grill grates. Cook with the cover down for about 15 minutes, depending on the desired salmon temp. No flipping is required.
• Don’t worry about turning the burner off where the plank is placed on the grill. The idea is to smoke/char the plank and release amazing flavor and aroma.
• Most grocery stores will carry cedar for grilling. it’s obviously more popular in the summer months. I’ve also used natural cedar shingles sold in hardware stores etc. Cedar is naturally rot-resistant so it’s not treated with coatings. You can also get them at Lowe’s and Home Depot in the grilling section.
• You can fit 1 pound of salmon on a 5×11 cedar plank.

More Salmon Recipes You’ll Love

• Bourbon glazed salmon
• Salmon piccata
• Salmon with creamy avocado sauce
• Grilled salmon with basil butter
• Sesame ginger salmon in foil
• Blackened salmon with cilantro lime butter
• Cilantro lime salmon in foil

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