Recipe

Cedar Plank Salmon

Smoky, juicy salmon cooked gently on a cedar plank with simple glazes, grill and oven options, and doneness temps you can trust.

By Matt Campbell

•

4.8

A real photograph of a glazed salmon fillet cooking on a cedar plank over a backyard grill, with light smoke rising and charred lemon halves nearby

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Cedar plank salmon is my favorite kind of flex because it looks like you planned ahead, but it is secretly very low drama. The plank does two big things: it protects the fish from direct heat (so you get that gentle, almost roast-like cook) and it perfumes everything with a soft, woodsy smoke that tastes like summer.

In this recipe, I will show you how to do it on a grill or in the oven, plus a couple quick glaze options so you can keep it simple or get a little chaotic. We are also doing the unglamorous but important stuff: plank soaking times (helpful, not mystical), safe internal temperature targets, and how to know the salmon is done without turning it into fish jerky.

A real photograph of a hand brushing a glossy glaze onto a salmon fillet on a cedar plank before grilling

Why It Works

Gentle, even cooking: The plank acts like a heat buffer, which helps prevent dry edges and overcooked bottoms.
Clean smoky flavor: Cedar smoke is aromatic and subtle, not aggressive. Think campfire vibes, not ashtray.
Easy release: Salmon is less likely to stick compared to cooking directly on grill grates.
Flexible flavor: You can go sweet (maple Dijon), savory (garlic soy), or fresh (lemon herb) without changing the method.

Pairs Well With

Storage Tips

How to Store Leftovers

Cool fast: Get leftover salmon into the fridge within 2 hours (1 hour if it is very hot outside).
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
Reheat gently: Warm in a 275°F oven until just heated through, or flake it cold into salads, rice bowls, or tacos. Microwave works, but use low power in short bursts.

Leftover move: Flake salmon into mayo or Greek yogurt with lemon juice, a pinch of salt, and chopped dill for an instant sandwich spread.

Common Questions

How long should I soak a cedar plank?

Many cooks soak for at least 1 hour, and up to 4 hours. It can help a bit (especially with thinner planks) by slowing down scorching and encouraging smoldering. If you are short on time, 30 minutes is better than nothing, but expect more charring.

Should I soak the plank in water, salt water, or something else?

Plain water is perfect. Some people use wine, beer, or citrus water, but the smoke flavor mostly comes from the cedar itself. If you want to play, add a few lemon slices to the soaking water for vibes, not magic.

What internal temperature should salmon be?

For food safety, the FDA guideline is 145°F at the thickest part. For a juicier, slightly translucent center, many home cooks pull earlier and let carryover finish the job. A handy map: 125°F is usually medium-rare, 130°F medium, 135°F medium-well (depending on thickness and rest). If you are cooking for kids, pregnancy, elderly, or anyone immunocompromised, stick with 145°F.

How do I know it is done without a thermometer?

Look for salmon that turns opaque on the outside and separates into clean flakes when you press it with a fork, while still looking moist (not chalky). A thermometer is still the easiest way to stay relaxed.

Can I do cedar plank salmon in the oven?

Yes. You will get less smoke than a grill, but the plank still cushions the heat and adds aroma. Use a hot oven, place the plank on a sturdy rimmed baking sheet, and make sure you have good ventilation. Also check your plank packaging for any oven-specific guidance.

Is it safe if the plank catches fire?

A little flame at the edges can happen, especially on a hot grill. Keep a spray bottle of water nearby and move the plank to a cooler, more indirect zone if needed. You want smoldering, not a bonfire.

Do I have to discard the plank after cooking?

Best practice is to treat it as a one-time use item. If you do reuse, only do it if it is not heavily charred, still structurally sound, and you can scrub it well (no soap) and dry it completely. When in doubt, toss it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cedar grilling plank (untreated, food-safe)
Grill with lid or an oven
Instant-read thermometer
Tongs and a wide spatula
Small bowl and brush or spoon for glaze
Rimmed baking sheet (for oven method or to carry the plank)

The first time I made cedar plank salmon, I was convinced it was going to be one of those “internet tricks” that mostly makes smoke and anxiety. Instead, it turned into my go-to when I want dinner to feel like a backyard hang, even if it is just me flipping burgers for the neighbors and pretending I am not checking the fish every three minutes. The plank does a lot of the work, the glaze handles the rest, and suddenly you look like the person who has their life together. Which is hilarious, because you are literally cooking dinner on a piece of wet wood.

Cedar Plank Salmon

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes (plus 1 hour soaking)

Servings 4

Ingredients

1 cedar plank (about 6 x 12 inches), food-safe and untreated
1 1/2 to 2 pounds salmon fillet, skin-on preferred
1 tablespoon olive oil
1 teaspoon kosher salt (see note if using soy-based glaze)
1/2 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 lemon, cut into wedges (plus optional slices for the grill)
Chopped fresh dill or parsley (optional, for serving)

Choose a glaze (pick one)

Maple Dijon: 2 tablespoons maple syrup, 1 1/2 tablespoons Dijon mustard, 1 tablespoon soy sauce (low-sodium if you have it), 1 teaspoon lemon juice
Garlic Soy: 2 tablespoons soy sauce (low-sodium if you have it), 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar or lime juice, 1 clove garlic grated, 1 teaspoon toasted sesame oil (optional)
Lemon Herb (no-cook): 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon chopped dill or parsley, 1 small grated garlic clove

Note: If your salmon is thinner on one side, fold the skinny tail end under itself to even out thickness. Your future self will thank you.

Salt note: If you are using a soy-based glaze, consider using low-sodium soy sauce and/or reducing the added salt on the fish (start with 1/2 teaspoon and adjust to taste).

Instructions

Soak the plank. Many cooks soak a cedar plank in water for 1 to 4 hours. (It helps a bit with scorching and encourages smoldering, especially with thinner planks.) Use a bowl or pan on top to keep it submerged. Drain.
Preheat. Heat a grill to medium-high (about 400°F to 450°F) and plan for lid closed cooking. If your grill runs hot or your plank tends to flame, set up a two-zone fire so you can cook over indirect heat. For oven: preheat to 425°F and crack a window or turn on the hood if your kitchen is sensitive to smoke.
Season the salmon. Pat salmon dry. Rub with olive oil, then season with salt, pepper, and garlic powder if using. (If using a soy-based glaze, see salt note in Ingredients.)
Make the glaze. Stir your chosen glaze in a small bowl. (If using Lemon Herb, you can save it for after cooking too.)
Start the plank.
Grill: Place the drained plank on the grill grates with the lid closed for 3 to 5 minutes until it starts to crackle and lightly smoke. Keep it the same side down (no flipping needed).
Oven: Set the plank on a rimmed baking sheet and heat it in the oven for 5 minutes to warm and dry the surface a bit.
Add salmon to plank. Carefully place salmon skin-side down on the warm plank. Brush a thin layer of glaze over the top.
Cook.
Grill method: Close the lid and cook 12 to 18 minutes, brushing with more glaze halfway through. If the plank flares, mist the flame and move the plank to a cooler, indirect area.
Oven method: Bake 12 to 16 minutes, brushing once halfway through.
Time and thickness guide: At these temps, a 1-inch thick center cut often lands around 12 to 15 minutes. Thicker pieces may take closer to 16 to 20 minutes. Use the thermometer, not vibes, for the final call.
Temperature targets: For preference doneness, pull around 125°F (medium-rare), 130°F (medium), or 135°F (medium-well), then rest. For full doneness per FDA guidance, cook to 145°F at the thickest part.
Rest and finish. Rest salmon for 3 to 5 minutes (carryover is often around 5°F, depending on thickness). Add a squeeze of lemon and fresh herbs. If using Lemon Herb glaze, spoon it on right before serving.
Serve. Slide a spatula between the skin and flesh to lift portions cleanly, or serve directly from the plank for maximum cookout energy.

Safety notes

Use only food-safe, untreated cedar planks.
Keep a spray bottle of water nearby if grilling, in case the plank flames up.
Oven method can smoke more than you expect. Use a rimmed sheet, ventilate well, and follow any plank package guidance.
Best practice is to discard the plank after cooking. If you reuse, only reuse planks that are lightly charred, intact, and thoroughly cleaned and dried.

A real photograph of cedar plank salmon sliced into portions on the plank, garnished with fresh dill and lemon wedges on a summer picnic table

Nutrition information is estimated.

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