Cedar Planked Salmon
Easy cedar plank salmon with quick marinade, grill steps, and doneness tips for a moist, smoky fillet.
Cooking over a cedar plank gives salmon a unique and delicious flavor
- Soak cedar planks 1 to 3 hours, preheat them on the grill, then grill salmon at about 350°F.
- Marinate fish only 5 to 10 minutes for flavor without changing texture; pat dry and oil before grilling.
- Cook until an instant-read thermometer reads 125° to 130°F for medium-rare, or higher if you prefer well done.
Preparation Instructions:
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Frequently Asked Questions
How long should I soak cedar planks before grilling?
Soak planks for 1 to 3 hours in water so they smolder rather than burn. You can soak in plain water or add wine, juice, or beer for extra aroma. If you are short on time, a minimum of 30 minutes helps, but longer soaking reduces flare-ups and increases smoke.
Can I reuse cedar planks?
Usually no. Planks often char and warp during grilling, making them unsafe or ineffective to reuse. If a plank is only lightly used and still solid, you can reuse it once, but discard any that crack or are heavily burned.
Should I remove the salmon skin before cooking?
You can do either. Leaving skin on helps hold the fillet together and makes it easier to move from the plank. The recipe suggests removing the skin, but if you keep it, oil the skin side and place it down on the plank.
What grill temperature and time should I use?
Preheat the plank over high heat for about 5 minutes, then set grill to medium or around 350°F. Grill the salmon on the plank about 15 to 25 minutes, depending on thickness, until an instant-read thermometer shows 125° to 130°F for medium-rare.
Why does the recipe use mayonnaise on the salmon?
Mayonnaise adds a thin fat layer that helps the surface brown gently and keeps the top moist. It also helps dry seasonings stick to the fillet without overpowering the marinade.
How do I stop the fish from sticking to the plank?
Pat the fish dry, lightly oil the side that will touch the plank, and preheat the plank. Using a thin coat of mayonnaise and not overturning the fillet also reduces sticking. Use a wide fish spatula to lift the fish gently.
Can I cook cedar planked salmon in the oven instead of on the grill?
Yes. Soak the plank, preheat the oven to 350°F, place the plank on a baking sheet, and bake until the salmon reaches your desired internal temperature. You will get less smoky flavor than on a grill.
What wood alternatives and flavor add-ins work well?
Alder, apple, maple, or cherry planks work great as alternatives to cedar. Slip lemon slices, fresh dill, or rosemary between the plank and fish for extra aroma. Never use treated or painted wood.
How long should I soak cedar planks before grilling?
Soak planks for 1 to 3 hours in water so they smolder rather than burn. You can soak in plain water or add wine, juice, or beer for extra aroma. If you are short on time, a minimum of 30 minutes helps, but longer soaking reduces flare-ups and increases smoke.
Can I reuse cedar planks?
Usually no. Planks often char and warp during grilling, making them unsafe or ineffective to reuse. If a plank is only lightly used and still solid, you can reuse it once, but discard any that crack or are heavily burned.
Should I remove the salmon skin before cooking?
You can do either. Leaving skin on helps hold the fillet together and makes it easier to move from the plank. The recipe suggests removing the skin, but if you keep it, oil the skin side and place it down on the plank.
What grill temperature and time should I use?
Preheat the plank over high heat for about 5 minutes, then set grill to medium or around 350°F. Grill the salmon on the plank about 15 to 25 minutes, depending on thickness, until an instant-read thermometer shows 125° to 130°F for medium-rare.
Why does the recipe use mayonnaise on the salmon?
Mayonnaise adds a thin fat layer that helps the surface brown gently and keeps the top moist. It also helps dry seasonings stick to the fillet without overpowering the marinade.
How do I stop the fish from sticking to the plank?
Pat the fish dry, lightly oil the side that will touch the plank, and preheat the plank. Using a thin coat of mayonnaise and not overturning the fillet also reduces sticking. Use a wide fish spatula to lift the fish gently.
Can I cook cedar planked salmon in the oven instead of on the grill?
Yes. Soak the plank, preheat the oven to 350°F, place the plank on a baking sheet, and bake until the salmon reaches your desired internal temperature. You will get less smoky flavor than on a grill.
What wood alternatives and flavor add-ins work well?
Alder, apple, maple, or cherry planks work great as alternatives to cedar. Slip lemon slices, fresh dill, or rosemary between the plank and fish for extra aroma. Never use treated or painted wood.
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