Cedar Plank Grilled Salmon

If you’ve never grilled salmon on cedar planks before, I urge you to give it a try. The planks are easy to use and the rewards are many. Grilled on planks, salmon stays moist and tender while maintaining it’s shape. Cleanup is minimal. Prep is a snap.

To prevent burning, submerge the plank in water for at least 2 hours. It will float to the top so weigh it down with a heavy object.
Add your favorite marinade to the salmon 30 minutes before grilling.


Cedar planks can be purchased at Costco, Williams-Sonoma, Sur La Table, and select grocery stores

Cedar Plank Grilled Salmon
Recipe type: Entree
  • Salmon Filet
  • Cedar Plank
  • Marinade of your choice for fish
  • Lemon Slices
  • Fresh Thyme
  • Salt and Pepper
  1. Submerge plank in water for at least 2 hours
  2. Marinade salmon 30 minutes before grilling
  3. Turn grill on high and close lid
  4. When temperature is reached, lower to medium low
  5. Remove plank from water
  6. Place salmon onto plank
  7. Season with salt and pepper
  8. Top with lemon slices
  9. Sprinkle with fresh thyme
  10. Place plank on grill and cover with lid
  11. Cook about 20 minutes, depending on thickness
  12. Transfer to serving dish

10 Responses to “Cedar Plank Grilled Salmon”

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  1. Jessie says:

    That looks delicious!

  2. Debbie greene says:

    I want some right now

  3. Mark says:

    That looks so Good! What marinade did you use on the Salmon?!

  4. Meredith says:

    Really beautiful photos. I wonder if I could do this with the cedar in my yard?

    • Kathy says:

      Thanks Meredith! You could use the cedar in your yard. Make sure that the wood is clean and untreated (very important). Ideally it should be about an inch thick as well as long and wide enough to hold the fish. Give it a good soaking in water so that it won’t burn and brush the surface lightly with a little salad oil so the fish won’t stick. Should work just fine.

  5. Dave says:

    This is truly delicious and really one of the simpliest dishes you can make. I season the fish with sea salt & cracked black pepper, then marinade it with half a cup of maple syrup and half a cup of whole grain Dijon mustard. Sometimes I throw in some cayenne in the marinade so you get the sweetness of the maple syrup and the little kick with the cayenne.

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