There’s something undeniably captivating about a perfectly grilled salmon fillet, kissed by smoke and infused with the essence of cedarwood. This cedar-plank salmon delivers rich, aromatic flavor in every bite—tender, flaky fish layered with a bold glaze of mustard, honey, lemon zest, and rosemary. The interplay of woodsmoke and tangy glaze transforms a simple piece of fish into a culinary centerpiece, ideal for warm-weather dinners or backyard gatherings. It’s a celebration of simplicity, elevated by technique and the right combination of ingredients.
Ingredients Breakdown
The success of this dish begins with selecting the right salmon. A center-cut fillet, about 1½ inches thick and weighing approximately two pounds, provides uniform cooking and a succulent interior. Look for fillets with vibrant color and firm texture, ideally with the skin still attached—it helps hold the fish together during grilling and protects the flesh from overcooking.
The glaze is a delicate balance of flavor notes: grainy mustard brings a gentle sharpness and texture; honey or pure maple syrup adds a mellow sweetness that caramelizes beautifully on the grill. Lemon zest infuses brightness, while minced rosemary offers an earthy, piney aroma that complements the smoky character of the cedar plank. Together, these ingredients create a vibrant harmony of savory, sweet, citrusy, and herbal tones.
Cedar planks are more than just a cooking vessel—they are flavor agents. As they heat, the wood releases subtle smoky aromas that wrap around the salmon, enhancing its taste and scent. It’s a simple yet impactful method that turns everyday grilling into something special.
Step-by-Step Preparation Guide
Before anything else, the cedar plank must be soaked. This isn’t just a precaution—it’s a flavor strategy. A fully saturated plank prevents flare-ups and allows the wood to smolder gently, releasing its signature smoky fragrance. Submerge the plank in water for two full hours, weighing it down so it stays completely immersed.
While the plank soaks, prepare the glaze. In a bowl, stir together the grainy mustard, honey or maple syrup, freshly grated lemon zest, minced rosemary, and a dash of salt and pepper. The mixture should be thick, fragrant, and vibrant in color—a marinade and finishing glaze all in one.
Pat the salmon dry and place it on a clean surface, skin side down. Spread the glaze generously over the flesh, ensuring every corner is coated. Allow it to rest for 15 minutes at room temperature—just enough time for the flavors to settle into the fish.
Once the grill is hot and ready, place the soaked cedar plank directly over the heat source. Carefully transfer the salmon onto the plank, adjusting the thinner end if needed to fit. Close the grill lid to trap the smoky aroma inside, and cook the salmon for 13 to 15 minutes. The fillet should become opaque and begin to flake when touched with a fork, while the edges develop a deep golden crust. After grilling, let the salmon rest on the plank for 5 minutes before serving, allowing the juices to redistribute and the flavors to mellow.
Recipe Tips & Frequently Asked Questions
How to prevent cedar planks from catching fire:
Always soak the plank thoroughly. Avoid placing it over high flames—medium heat is best for controlled smoldering.
Ensuring the salmon stays moist without overcooking:
Keep the grill lid closed during cooking to maintain even heat. Monitor closely after the 13-minute mark, as thicker or thinner fillets may require slight adjustments.
Adjusting flavors: adding spice, citrus, or fresh herbs:
Try adding a pinch of chili flakes to the glaze for heat or swap rosemary for thyme or dill for a fresh herbal twist.
Making it work with different types of grills (gas vs. charcoal):
Both methods work well. Charcoal adds a deeper smoke profile, while gas grills offer consistency. For added smokiness on gas grills, use soaked wood chips alongside the plank.
Can I reuse cedar planks more than once?
You can, but only if the plank is not too charred. Scrub and rinse it thoroughly and dry completely before storing.
Do I need to remove the salmon skin before grilling?
No. The skin helps keep the fish intact during grilling and peels off easily after cooking.
What if I don’t have access to an outdoor grill?
You can replicate this method in the oven. Place the soaked plank on a baking sheet and bake at 400°F, but expect a milder smoky flavor.
How do I know when salmon is fully cooked?
The flesh should be opaque and flake easily. An internal temperature of 125°F to 130°F indicates medium doneness.
Can I prepare the glaze in advance?
Yes. The glaze can be mixed and stored in the refrigerator for up to two days. Bring it to room temperature before using.
What to Serve With This Recipe
Pair this cedar-plank salmon with an assortment of seasonal grilled vegetables—charred asparagus, zucchini ribbons, or roasted baby potatoes complement the smokiness beautifully. Light grain-based sides like lemon-scented couscous, wild rice pilaf, or a fresh quinoa salad help balance the rich flavors.
Add a finishing touch with sauces like dill cream, citrus-herb butter, or chimichurri for contrast. A simple drizzle of extra lemon juice works just as well to brighten the dish. Serve with chilled white wines like Sauvignon Blanc or Pinot Gris, or opt for sparkling water with a twist of cucumber and mint for a refreshing non-alcoholic pairing.
Creative Variations
This recipe is ripe for adaptation. Swap the glaze for a maple-soy blend and garnish with scallions for an Asian twist. For a bolder kick, mix in Dijon mustard and crushed chili flakes to create a spicy crust. Try herb-crusting the salmon with a mix of thyme, parsley, and tarragon for a more rustic finish. Or keep it simple with a citrus-herb compound butter melted over the top just before serving—rich, aromatic, and deeply satisfying.
Cedar-plank salmon is more than just a dish—it’s an experience layered with aroma, flavor, and texture. The subtle smokiness from the wood, combined with the bright glaze and tender fish, makes this recipe a true showstopper. Whether served at a summer cookout or a cozy dinner, this method transforms salmon into something memorable—simple ingredients, natural elements, and irresistible results.
Ingredients
1 tablespoon grated lemon zest
2 tablespoons grainy mustard
1 teaspoon minced rosemary
2 tablespoons mild honey or pure maple syrup
1 (2-pound) salmon fillet with skin (about 1 ½ inches thick)
Instructions
Begin by submerging the cedar grilling plank completely in water and letting it soak for a full 2 hours. This prevents the wood from burning and allows it to smolder gently during grilling, imparting a rich, smoky flavor to the salmon. Use a heavy object to keep the plank fully submerged throughout the soaking time.
While the plank is soaking, prepare your grill for direct heat. For a charcoal grill, build a medium-hot fire and open the vents on both the bottom and the lid to maintain consistent airflow. If you’re using a gas grill, preheat to medium-high heat.
In a small mixing bowl, combine the grainy mustard, honey (or maple syrup), freshly grated lemon zest, and minced rosemary. Add ½ teaspoon each of salt and freshly ground black pepper to the mixture, stirring until a thick, aromatic glaze forms.
Pat the salmon dry and place it skin side down on a work surface. Generously slather the mustard glaze across the flesh side of the fillet, spreading it evenly from edge to edge. Allow the salmon to rest at room temperature for about 15 minutes, giving the flavors a chance to meld before hitting the heat.
Once the grill is ready, place the soaked cedar plank directly on the grill grates. Carefully transfer the salmon onto the plank, skin side down. If the fillet is wider than the plank, gently fold the thinner tail end underneath to ensure it fits snugly.
Cover the grill with the lid and cook the salmon for 13 to 15 minutes, or until the flesh is opaque and just flakes with a fork. The edges should begin to caramelize and take on a rich, golden hue. Once done, let the salmon rest on the plank for 5 minutes before serving. This brief resting period allows the juices to redistribute, resulting in a moist and flavorful final dish.
Cedar-Plank Salmon Recipe
Ingredients
- 1 tablespoon grated lemon zest
- 2 tablespoons grainy mustard
- 1 teaspoon minced rosemary
- 2 tablespoons mild honey or pure maple syrup
- 1 2-pound salmon fillet with skin (about 1 ½ inches thick)
Instructions
- Begin by submerging the cedar grilling plank completely in water and letting it soak for a full 2 hours. This prevents the wood from burning and allows it to smolder gently during grilling, imparting a rich, smoky flavor to the salmon. Use a heavy object to keep the plank fully submerged throughout the soaking time.
- While the plank is soaking, prepare your grill for direct heat. For a charcoal grill, build a medium-hot fire and open the vents on both the bottom and the lid to maintain consistent airflow. If you’re using a gas grill, preheat to medium-high heat.
- In a small mixing bowl, combine the grainy mustard, honey (or maple syrup), freshly grated lemon zest, and minced rosemary. Add ½ teaspoon each of salt and freshly ground black pepper to the mixture, stirring until a thick, aromatic glaze forms.
- Pat the salmon dry and place it skin side down on a work surface. Generously slather the mustard glaze across the flesh side of the fillet, spreading it evenly from edge to edge. Allow the salmon to rest at room temperature for about 15 minutes, giving the flavors a chance to meld before hitting the heat.
- Once the grill is ready, place the soaked cedar plank directly on the grill grates. Carefully transfer the salmon onto the plank, skin side down. If the fillet is wider than the plank, gently fold the thinner tail end underneath to ensure it fits snugly.
- Cover the grill with the lid and cook the salmon for 13 to 15 minutes, or until the flesh is opaque and just flakes with a fork. The edges should begin to caramelize and take on a rich, golden hue. Once done, let the salmon rest on the plank for 5 minutes before serving. This brief resting period allows the juices to redistribute, resulting in a moist and flavorful final dish.
