Grilling cedar plank salmon is one of the easiest ways to serve a restaurant-quality meal at home, for a fraction of the price. This great recipe delivers perfectly smoky, tender fish that’s bursting with flavor, thanks to the cedar plank and a simple seasoning blend. It’s a healthy meal that feels fancy but comes together quickly, aside from the time needed to soak the plank. It’s the perfect weekend meal idea, whether you’re treating yourself or looking to impress guests. Plus, the leftover cedar plank salmon (if there are any!) is just as delicious the next day, making this a smart and satisfying option all around.

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Why You’ll Love This Cedar Plank Salmon

Smoky Flavor Without the Fuss
- The cedar plank handles the heavy lifting—no flipping, no sticking, and practically zero dishes to wash afterward.
Summer Grill-Ready
- Perfect for hot weather cooking. The grill keeps your house cool, and with minimal ingredients and clean up, you’ve got a flavorful, nutritious meal in no time.
Healthy & Wholesome
- This is simple food done right—just salmon, citrus, herbs, and smoke—no additives, no weird marinades—just clean, straightforward ingredients.
Great Leftovers
- Cold salmon makes the best next-day sandwiches or salad toppers. You’ll be glad you made extra.

What You’ll Need

Simple Ingredients Needed for Cedar Plank Salmon

Salmon fillets (about 2 pounds)
Untreated cedar plank (soaked in water for at least 1 hour)
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic (minced)
1 tbsp fresh dill (optional)
Salt and black pepper to taste
Lemon wedges or slices for garnish

Step-by-Step Instructions to Grilling Cedar Plank Salmon

Soak the Cedar Wood Plank:
- Soak cedar planks in water, then weigh them down under the water for at least 1 hour (longer is better). This helps prevent burning and enhances the smoky flavor.
Make the Marinade:
- In a medium bowl, mix olive oil, lemon juice, garlic, dill, salt, and pepper. Place salmon fillets in the bowl, flip over to ensure all the salmon is in the marinade, and let it marinate for 15–30 minutes.
Preheat the Gas Grill:
- Heat your grill to medium-high heat. Place the soaked plank on the grill grates for a few minutes until it begins to smoke lightly.
Grill the Salmon:
- Place salmon, skin side down, on the smoking plank. Close the grill lid and cook for 20–25 minutes, or until the salmon flakes easily with a fork.
Serve & Garnish:
- Carefully remove the plank (use tongs or a grill-safe tray). Garnish the salmon with fresh lemon slices or wedges and more dill, if desired. Serve immediately.

Pro Tip:
Use a meat thermometer to check doneness. The internal temperature should reach 125–130°F for moist, tender salmon, or up to 145°F if you prefer it well done..

Digital Instant Read Thermometer

Get it Here!

Cedar Planks for Grilling

Get it Here!

Tips for Buying Cedar Planks for Grilling

Not all wood planks are created equal—here’s what to look for when picking the right cedar plank for cooking:

Food-Safe & Untreated:
- Only use untreated, food-grade cedar planks. Avoid anything labeled for “craft” or “construction use”—those often contain chemicals or additives not safe for cooking.
Thickness of the Plank:
- Choose planks that are at least ½ inch thick. Thinner ones may burn too quickly on the grill. Thicker planks can be reused 2–3 times if not too charred.
Size Appropriately:
- A 6”x12” plank works well for most fillets. Make sure it fits your grill or oven rack with room to breathe on the sides.

Tip:
You can find cedar planks in most grocery stores near the grilling section or order them online. Just double-check for “food-safe” labeling.

Grilling Tips

To cook cedar plank salmon evenly and avoid flare-ups, indirect heat is the way to go.
For a 2-Burner Grill, turn one burner on (medium-high) and leave the other completely off. Place the soaked cedar plank and salmon on the cool (unlit) side. Then close the lid and cook with indirect heat, allowing the plank to smolder and gently flavor the fish.
If you are using a 4-Burner Grill Setup, turn two burners on (either both left or both right) and leave the other two off. Place the salmon over the unlit burners, and close the lid.

Pro Tip:
Keep a spray bottle of water handy to tame flare-ups if your plank starts to burn too fast.

Oven Baked Cedar Plank Salmon

If grilling’s not an option or you’re short on propane, this salmon recipe works beautifully in the oven too.

Soak your cedar plank as usual (at least 1 hour).
Preheat oven to 400°F.
Place the plank with the marinated salmon on a baking sheet (to catch any drips).
Bake for 20–25 minutes, or until internal temperature reaches 125–130°F for moist salmon.
Remove carefully and serve directly on the plank for rustic charm.

Serving Suggestions for Cedar Plank Salmon

Main Dish: Serve this delicious salmon with grilled veggies (such as green beans), corn on the cob, or a fresh summer salad.
Salmon Sandwiches: Flake leftovers onto toasted sourdough with aioli, arugula, and tomato.
Wraps or Bowls: Toss cold salmon into a quinoa bowl or wrap it with greens and a yogurt-dill sauce.

How to Store and Reheat

Fridge: Store leftover salmon in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil or place in a freezer bag. Freeze for up to 2 months.
Reheat Tips: Warm gently in a skillet over medium-low heat, or enjoy cold in salads or sandwiches.

Frequently Asked Questions:

1. Do I need to soak the cedar plank??

Yes! At least 1 hour. It prevents flare-ups and allows the plank to smolder gently, giving you that signature smoky taste..

2. Can I use other types of fish?

Absolutely—trout, halibut, or even thick cuts of cod work well. Adjust cook time as needed.

3. Is fresh dill a must?

It’s optional. If you don’t have fresh, try parsley, thyme, or even a sprinkle of dried dill.

4. What if I don’t have a cedar plank?

You can use foil, but you’ll miss the smoky depth. Cedar planks are worth keeping on hand for grilling!

5. Can I marinate longer than 30 minutes?

Yes, up to 2 hours max. If it’s left too long, the lemon juice may begin to “cook” the fish.

Other Delicious Main Dishes

Special Tools (affiliate links): Digital Instant Read Thermometer | Cedar Planks for Grilling |

This Cedar Plank Salmon is a true summer gem, perfect for weekend barbecues—easy, flavorful, and impressive without being fussy. With just a few pantry staples and a hot grill, you’ll have a dish that is rustic yet impressive. Perfect for those summer months when the heat’s high, the drinks are cold, and dinner needs to come together fast.

If you grill up this cedar plank salmon and love it, I’d be thrilled to see it in action! Tag me on Instagram, Facebook, or Pinterest @grindinggearsfarmstead and share how you served this delicious dish.

Lechyd Da, (means “Cheers to Good Health” in Welsh)