Cedar plank salmon recipe lovers, this one’s for you. If you’ve ever dreamed of achieving that perfect smoky-sweet crust on juicy salmon without the risk of dry, dull fish—this recipe delivers every time. Whether you’re lighting up the grill or using your oven, this method is foolproof and bursting with flavor.
This recipe is especially close to my heart. After years spent in hotel kitchens from Paris to Bangkok, I now create every dish in my home kitchen, inspired by a love for family and the flavors I’ve gathered around the world. Cedar plank salmon became one of our family’s “Friday night traditions”—a beautiful, easy way to feel like we’re grilling on a beach, even when it’s a regular weeknight. Here at Recent Recipe, I believe every home cook can bring gourmet meals to the table with ease. And this cedar plank salmon recipe is proof.
Print
The Ultimate Cedar Plank Salmon Recipe (Grill & Oven Friendly)
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
Juicy cedar plank salmon recipe with smoky maple-dijon glaze, perfect for the grill or oven.
Ingredients
1.5 to 2 pounds skin-on salmon fillet
1–2 food-safe cedar planks (soaked)
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
1 tsp lemon juice
Salt and black pepper to taste
Instructions
1. Soak the cedar planks in water, cider, or wine for 1–2 hours.
2. Preheat grill to 375–400°F or oven to 400°F.
3. Mix glaze ingredients in a small bowl.
4. Place soaked plank on grill (or oven rack) for 2 minutes to warm.
5. Lay salmon skin-side down on the plank and brush with glaze.
6. Grill for 12–18 minutes or bake for 14–20 minutes.
7. Check internal temp: 130–135°F is perfect.
8. Let rest for 5 minutes before serving.
Notes
Always cook salmon skin-side down on the cedar plank.
Don’t flip the fish.
For a spicier twist, add red pepper flakes to the glaze.
Cedar planks can be reused if not overly charred.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Dinner
- Method: Grill, Oven
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 310
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 65mg
Keywords: cedar plank salmon recipe, grilled salmon, oven baked salmon
Why This Cedar Plank Salmon Recipe Works So Well
A Salmon Dish with a Story
It all started one spring evening. We had just returned from a trip to the Pacific Northwest, and I was enchanted by the aroma of smoky cedar wafting from every seaside grill. I came home and recreated that experience for my kids—right on our small charcoal grill. That night, the flaky salmon, dripping with maple-dijon glaze, disappeared from the cedar plank faster than I could blink. That same recipe has traveled from my grill to yours, tested, perfected, and simplified.
This cedar plank salmon recipe brings together the sweet char of open-flame cooking with kitchen-tested steps that work for both grill and oven. It’s rich in flavor, light in effort.
What Makes It the Best Cedar Plank Salmon Recipe
There are hundreds of cedar plank salmon recipes online, but here’s why this one stands out:
- Works perfectly on grill or in the oven: Whether you’ve got a fancy Weber or just your oven rack, the results are consistent.
- Delicious maple-dijon glaze: The combination of maple syrup, Dijon mustard, smoked paprika, and lemon juice creates an irresistible crust.
- Guaranteed moisture and flavor: Soaking the cedar plank creates steam that keeps the salmon tender while infusing it with woodsy aroma.
- Foolproof steps: Every instruction is detailed, beginner-friendly, and tested repeatedly in real home kitchens.
If you’re new to cooking with cedar planks, this is the perfect introduction. If you’re experienced, the sweet-savory twist of this glaze might just become your new go-to.
Ingredients, Prep, and How to Cook Cedar Plank Salmon
What You Need to Make This Cedar Plank Salmon Recipe
Before you fire up your grill or preheat your oven, gather your ingredients. This recipe brings together everyday pantry items to create a glaze that’s smoky, sweet, and unforgettable. You’ll also need a few tools, but nothing fancy—just flavor-forward simplicity.
Here’s everything you’ll need:
| Ingredient | Amount |
|---|---|
| Skin-on salmon fillet | 1.5 to 2 pounds |
| Cedar planks (food-safe) | 1–2, soaked |
| Maple syrup | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Olive oil | 1 tablespoon |
| Smoked paprika | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Lemon juice | 1 teaspoon |
| Salt and black pepper | To taste |
- 1–2 food-grade cedar planks (avoid chemically treated wood)
- Grill (gas or charcoal) or oven
- Instant-read thermometer
- Tongs and baking sheet
Quick Tip: Soak cedar planks in water, apple cider, or white wine for 1 to 2 hours ahead of cooking. This prevents burning and adds flavorful steam.
How to Cook Cedar Plank Salmon on Grill or in Oven
Cooking salmon on a cedar plank is more than a method—it’s a technique that enhances both texture and flavor. Here’s how to do it right, step by step, whether you’re grilling or baking.
Grilling Cedar Plank Salmon
- Soak your cedar plank in liquid for at least 1 hour.
- Preheat your grill to medium-high (about 375–400°F).
- In a small bowl, whisk together maple syrup, mustard, olive oil, paprika, garlic powder, lemon juice, salt, and pepper.
- Place the soaked cedar plank on the grill for 2 to 3 minutes, until you hear it crackle and see it begin to smoke.
- Transfer the plank to indirect heat. Lay the salmon skin-side down on the plank and coat it generously with the glaze.
- Cover and grill for 12–18 minutes, depending on thickness. Do not flip.
- Salmon is ready when it flakes easily with a fork or reaches 130–135°F internally.
- Take it off the heat and allow it to rest for 5 minutes before serving.
Baking Cedar Plank Salmon in the Oven
- Soak cedar plank in water or cider.
- Preheat your oven to 400°F.
- Position the salmon skin-side down on the soaked cedar plank.
- Glaze the salmon evenly with the maple-mustard mixture.
- Set the plank directly on the middle rack of your oven (no pan needed).
- Bake for 14–20 minutes or until the internal temperature hits 130–140°F.
- Rest for 5 minutes before serving.
Important note: Do not place the cedar plank over an open flame. If it starts to flare up, spray gently with water. Never leave unattended.
Expert Tips & Frequently Asked Questions About Cedar Plank Salmon
Foolproof Tips for the Best Cedar Plank Salmon Recipe
Even the best recipes can go sideways without a few insider tricks. These are the exact tips I teach my kids (and yes, they cook now too!) to guarantee perfect results every time they grill or bake cedar plank salmon.
- Soak the Plank Generously
Use water, apple cider, or white wine, and soak for 1–2 hours. This prevents burning and creates a steam chamber for tender, flavorful salmon. - Don’t Skip the Skin
Always place the salmon skin-side down. It protects the delicate flesh from direct heat and helps keep everything juicy and intact. - Use an Instant-Read Thermometer
Aim for an internal temperature between 130–135°F for medium. Pull it off a bit earlier if you prefer slightly rare in the center. - Avoid Flipping the Fish
This is not a flip-and-grill moment. Let it cook untouched. The cedar plank takes care of flavor and moisture—you just monitor doneness. - Rest Before Serving
After removing the salmon, let it sit on the plank for 5 minutes. This helps lock in the juices and finish the cooking gently.
What to Serve With Cedar Plank Salmon + Leftovers & Variations
Delicious Pairings for Cedar Plank Salmon
This cedar plank salmon recipe is bold, smoky, and sweet-savory—making it the perfect centerpiece for any meal. But what you serve alongside it can turn a good dinner into an unforgettable one.
Here are four incredible pairings your family (or guests) will love:
- Grilled Sesame Asparagus
The slight char and nutty flavor of sesame oil balance the richness of the salmon. It’s a crisp, quick side that finishes on the grill next to your cedar plank. Find more grilled dinner inspiration in our Dinner section. - Crispy Roasted Potatoes
Golden brown with a fluffy interior, these potatoes soak up the glaze drippings like a dream. Ideal for satisfying comfort food cravings, perfect from our Lunch recipes. - Simple Green Salad
Keep it light with arugula, lemon vinaigrette, and shaved parmesan. It cuts through the smoky sweetness beautifully, perfect for warm evenings. - End with a Treat
After a flavorful salmon dinner, balance your meal with something sweet and seasonal. Our Dessert recipes offer plenty of refreshing ideas.
Mix and match based on the season or what you’ve got in the fridge. This cedar plank salmon recipe adapts well to anything fresh, crisp, or creamy.
Leftovers, Storage, and Flavor Swaps
Salmon leftovers? Lucky you. This cedar plank salmon tastes just as delicious the next day—maybe even better cold.
How to store leftovers:
Allow the salmon to cool fully before placing it in an airtight container. Store in the fridge for up to 2 days.
What to do with leftovers:
- Flake into a salad with greens, avocado, and lemon dressing
- Tuck into an omelet for a smoky protein-packed breakfast
- Stuff into tacos with slaw and lime crema
- Serve cold on a sandwich with cream cheese and cucumbers
Flavor swaps you can try:
Want to make this your own? Swap or add ingredients without losing what makes this recipe shine.
- Use honey instead of maple syrup for a different kind of sweetness
- Add chili flakes or cayenne to the glaze for heat
- Mix in miso paste for a deeper umami punch
- Try orange juice instead of lemon for a citrus twist
- Replace smoked paprika with chipotle powder for smokier fire
This cedar plank salmon recipe is as flexible as it is flavorful.
Let’s answer the most common questions I get in my inbox, all related to cooking salmon on cedar planks. These answers apply to both oven and grill methods.
Table of contents
Table of Contents
How to prepare a cedar plank?
Soak the cedar plank in water, cider, or wine for at least 1 hour. Weigh it down to fully submerge. After soaking, pat it dry and preheat it on the grill for 2–3 minutes until it begins to smoke.
How does using a cedar plank affect the way salmon cooks?
Cedar planks infuse a subtle smoky flavor into the salmon while protecting it from direct heat. The moisture from the soaked wood produces steam that helps keep the salmon moist and tender.
Should salmon be cooked skin side up or down on a cedar plank?
Always cook skin-side down on the cedar plank. The skin acts as a barrier between the plank and the fish, helping to retain moisture and prevent sticking.
How long do you cook salmon on a cedar plank grill?
Grill the salmon on a preheated medium-high heat (375–400°F) for 12 to 18 minutes. Timing depends on thickness. Begin checking after 12 minutes using a thermometer or fork for doneness.
Bonus FAQs
Can I reuse cedar planks?
Yes, if they’re not too charred or cracked. Rinse them thoroughly with hot water (without soap) and allow them to dry completely. Store in a dry area. Most planks last for 2–3 uses.
What steps should I take if my cedar plank starts to catch fire?
Quickly move it away from direct flame and lightly spritz with water. Have a spray bottle ready for safety, and use indirect heat to minimize the risk of flare-ups.
Can I use frozen salmon?
Definitely. Let it thaw fully in the refrigerator overnight, then dry it with paper towels before applying the glaze. Moisture is the enemy of a good crust.
