30-Minute Cedar Plank Grilled Salmon Recipe for Smoky, Juicy Flavor

If you’ve never tried Cedar Plank Grilled Salmon, my friend, you are missing out big time. The smoky aroma, that subtle cedar flavor kissing the tender salmon—wow, it’s like fine dining but with your shoes off and a cold drink in hand. I still remember the first time I tossed a soaked cedar plank on the grill—it sizzled, smoked, and smelled like heaven’s backyard BBQ. Ever had one of those “should’ve been doing this my whole life” moments? Yep, that was mine.

Let’s be honest: salmon alone is great, but grilling it on cedar? That’s a flavor cheat code. FYI, it’s ridiculously easy once you get the hang of it—and yes, it totally impresses friends like you spent all day learning from a Michelin chef (spoiler: you didn’t).

Why Cedar Plank Salmon Rocks

Here’s the deal: cedar planks don’t just look rustic and cool—they transform your salmon. When you cook the fish on a plank, the wood releases smoke and essential oils that infuse the salmon with a rich, earthy flavor that’s tough to replicate with aluminum foil or direct grilling. Basically, you’re flavor-marinating while you cook. Clever, right?

Plus, there’s this bonus: no more salmon sticking to your grill grates and flaking apart like sad confetti. The cedar plank acts like a barrier, keeping everything juicy and intact. You’ll thank me when you flip and serve perfect fillets instead of a smoky mess.

Choosing the Right Cedar Plank

Not all planks are created equal (seriously, don’t just grab a piece of hardware store wood—unless you like a hint of varnish in your dinner).

Look for food-grade cedar planks made specifically for grilling. They’re untreated and safe for cooking. Most grocery stores or outdoor cooking sections have them, or you can order a pack online.

Pro tip: The cedar plank should be about ½ inch thick. Thin ones burn up before your salmon finishes cooking, and that’s just embarrassing when you’re mid-BBQ.

Soaking the Plank (Don’t Skip This!)

Before you get all excited and throw your salmon on dry wood, you’ve got to soak the cedar for at least 1 hour—two if you can. Trust me, it’s worth it.

Why? Because when it’s soaked, it doesn’t burn to ash on your grill—it smokes instead. That gentle smoke equals flavor paradise. You can soak it in plain water, or, if you’re feeling fancy, try apple cider, white wine, or even beer. (I’ve done all three, and yes, beer wins for that rich smoky vibe.)

Ingredients for 4 People

Alright, here’s what you’ll need to make your cedar plank grilled salmon taste like a weekend at a lakeside lodge:

• 4 salmon fillets (about 6 oz each, skin-on)
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lemon slices and fresh dill for garnish
• 1 large cedar plank (soaked for at least 1 hour)

Sounds simple, right? That’s the beauty of it—minimal effort, maximum payoff.

Step-by-Step Instructions (Cooking Time: About 25–30 Minutes Total)

You ready? Let’s fire up the grill and make magic happen.

Step 1: Get the Grill Hot

Preheat your grill to medium heat (around 375–400°F). Both charcoal and gas work here—though IMO, charcoal gives you that extra smoky kiss that’s worth the setup time.

Step 2: Prep the Marinade

Mix olive oil, brown sugar, Dijon mustard, soy sauce, lemon juice, garlic, salt, and pepper in a bowl. Stir it until it’s smooth and glossy—it should smell amazing already.

Step 3: Coat the Salmon

Brush each salmon fillet generously with the marinade. Save a bit to brush on during cooking. Let the salmon sit for about 10–15 minutes while the plank dries on the grill.

Step 4: Get the Cedar Plank Ready

Place the soaked cedar plank on the hot grill for about 3 minutes. You want it to smoke lightly, not catch fire. Flip it once and then move it to indirect heat.

Step 5: Cook the Salmon

Lay your marinated salmon fillets, skin-side down, on the plank. Close the lid and let them cook for 12–15 minutes, depending on thickness.
The goal: perfectly flaky salmon that’s moist and just barely pink in the center.

Step 6: Brush and Finish

During the last few minutes, brush on the remaining marinade. When the salmon flakes gently with a fork, you’re golden. Top with lemon slices and fresh dill.

Step 7: Serve & Impress

Carefully lift the cedar plank off the grill with tongs (it’s hot, trust me). Serve straight off the plank for presentation points—you’ll look like you walked out of a cooking show. 🙂

Tips and Tricks (Because No One Likes Burnt Fish)

• Don’t leave your grill unattended. The plank can catch fire if you walk away like you’re in a cooking competition montage.
• Use indirect heat. Give that salmon a spa treatment instead of a sauna burn.
• Experiment with flavors. Try honey and soy glaze, maple syrup and mustard, or even a sprinkle of chili flakes for a bold twist.
• Leave the skin on. It helps hold the fillet together and adds extra crispiness.
• Reuse your plank once (maybe). If it’s still intact after cooking, rinse and dry it for round two. If it’s charred, say goodbye with honor—it served you well.

Pairing Ideas: What Goes Best with Cedar Plank Grilled Salmon

Pairing food and drink can make your dish taste like a full sensory experience. Ever notice how some flavors just click? Here are some winning combos:

• Sides: Roasted asparagus, lemon butter potatoes, or grilled corn with Parmesan dusting.
• Salads: Cucumber dill salad or quinoa with pomegranate seeds.
• Drinks: A crisp Sauvignon Blanc or an ice-cold IPA. (Or hey, sparkling water if you’re pretending to be healthy this week :/)

Common Mistakes Everyone Makes (And How to Avoid Them)

1. Not soaking the plank long enough: dries up, burns up.
2. Cooking over direct high heat: scorched plank, overcooked fish.
3. Over-marinating: acidic marinades (like lemon-heavy ones) can “cook” the salmon before it even hits the grill. Keep marination under 30 minutes.
4. Forgetting temperature control: internal temp should hit 125°F–130°F for perfect flakiness.

I’ve made all these errors before—so now you don’t have to. Consider this your friendly “salmon survival guide.”

My Personal Spin on It

Okay, confession time. I used to think salmon was overrated—until cedar plank grilling converted me. The first time I tried it outdoors, the neighbors literally peeked over the fence because the aroma was that good. I’ve since made this recipe at least a dozen times for family dinners, and no one cares about anything else on the table once this beauty comes out.

So, if you’re on the fence about it—just go for it. It’s fun, it’s flavorful, and it turns a simple piece of fish into something restaurant-level. And the best part? You can pull it off wearing flip-flops.

Why This Cooking Method Wins Every Time

To wrap it up, cedar plank grilling is one of those “ancient genius meets backyard simplicity” moments. You get:

• Consistent moisture: No dry salmon disasters here.
• Dynamic flavor: Cedar smoke adds depth like a secret ingredient.
• Eye-catching presentation: You literally serve it on the wood—how rustic!
• Easy cleanup: No sticky grates, just toss the plank when done.

In short, Cedar Plank Grilled Salmon isn’t just a recipe. It’s a cooking experience. Once you try it, you’ll wonder why you ever grilled fish any other way.

Ready to elevate your next BBQ? Grab that cedar plank, chill your drink, and get ready for compliments. You’ve earned them.