Grilling straight on the wood infuses this cedar plank salmon recipe with a smokey flavor perfectly blended with sticky sweet caramelization from the brown sugar, honey, and smoked paprika rub.
Why this recipe works
It’s no secret we love a good flakey, tender salmon recipe around here whether it be baked, grilled, or on a sheet pan. Cedar plank salmon adds even more natural flavor by grilling it directly on the wood, and it’s very simple to do.
The most important step of this recipe is to soak the planks before beginning. This ensures they won’t catch on fire when on the grill. After that, you’ll simply rub the glaze over your filets and pop them on the grill. The outcome? Deliciously tender salmon with a gorgeous caramelized crust, linking together a savory-sweet combination that will make your mouth water.
Related Recipe – Blackened Salmon
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PLANKS – These are available in grocery stores and home improvement stores, or you can find them online. They are called cedar grilling planks. You do not want to use any old wood plank, be sure they are food-safe and are not treated with any chemicals. Depending on the brand of cedar planks you purchase, the soak time may vary. Follow package instructions. Some require 15-20 minutes while others require a minimum of 2 hours. Planks are not reusable, toss them when you are done. You may optionally char the soaked planks on the grill before adding the salmon for even more flavor.
RUB – Stone ground mustard is milder in flavor compared to Dijon but if you can’t seem to find it, you can substitute the two in equal parts.
How to Make Cedar Plank Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat grill to medium-high (about 400 F).
- Cut salmon into 4 evenly sized filets and pat dry with paper towels. Place filets, skin side down, onto soaked cedar planks. Season with salt and pepper.
- In a bowl, combine stone ground mustard, honey, and 1/2 tablespoon of the brown sugar.
- Rub mustard mixture on the top and sides of the filets.
- Sprinkle with paprika and remaining brown sugar.
EXPERT TIP – If you have a lot of sauce mixture sitting on the planks, lift with a spoon and put back on the filets.
- With filets on the cedar planks, place on the preheated grill. Close the lid and allow to cook for 25-30 minutes.
EXPERT TIP – Use a fish turner (a long spatula) to lift the hot planks off the grill and transfer to a large cutting board or heat safe tray to carry.
Frequently Asked Questions & Expert Tips
Yes, you can leave the salmon whole if desired. Salmon is done when it reaches an internal temperature of 145F on an instant-read thermometer. Always check the temperature in the thickest part of the filet. Slicing the salmon into smaller filets makes serving easier and reduces the cook time.
Serving Suggestions
Top cedar plank salmon with lemon slices and fresh chopped parsley as garnish. Salmon pairs well with leafy greens, green beans, asparagus, rice, roasted carrots, and potatoes.
More Grill Recipes
- Grilled Asparagus
- Smoked Ribeye Steak
- Grilled Corn on the Cob
- How to Make Pizza on the Grill
- Grilled Corn and Zucchini Salad
- Cilantro Lime Grilled Chicken Breasts
- Lemon Salmon
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Cedar Plank Salmon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds center cut salmon cut into 4 filets
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 Tablespoons stone ground mustard
- 3 Tablespoons honey
- 1 Tablespoon brown sugar
- 1 teaspoon smoked paprika
Things You’ll Need
- 2 cedar planks soaked
- Fish turner for lifting planks off the grill
Before You Begin
- Depending on the brand of cedar planks you purchase, the soak time may vary. Follow package instructions. Some require 15-20 minutes while others require a minimum of 2 hours.
- Coat the filets generously, but you may have some marinade leftover.
- Be aware that the skin may stick to the meat, but the meat should easily break away from the skin to eat.
- Cedar grilling planks are available in grocery stores and home improvement stores, or you can find them online. You do not want to use any old wood plank, be sure they are food-safe and are not treated with any chemicals.
- You may optionally char the soaked planks on the grill before adding the salmon for even more flavor.
- Salmon is done when it reaches an internal temperature of 145F on an instant-read thermometer. Always check the temperature in the thickest part of the filet. Slicing the salmon into smaller filets makes serving easier and reduces the cook time, however, you can certainly cook the salmon whole as well.
Instructions
- Preheat grill to medium-high (about 400 F).
- Cut salmon into 4 evenly sized filets and pat dry with paper towels. Place filets, skin side down, onto soaked cedar planks. Season with salt and pepper.
- In a bowl, combine stone ground mustard, honey, and 1/2 tablespoon of the brown sugar.
- Rub mustard mixture on the top and sides of the filets.
- Sprinkle with paprika and remaining brown sugar. TIP: If you have a lot of sauce mixture sitting on the planks, lift with a spoon and put back on the filets.
- With filets on the cedar planks, place on the preheated grill. Close the lid and allow to cook for 25-30 minutes.TIP: Use a fish turner (a long spatula) to lift the hot planks off the grill and transfer to a large cutting board or heat safe tray to carry.
Nutrition
Chef Antoine Davis
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Susan Plymel says
This is another one of your winners! As Building Contractor I always have cedar on hand and your salmon is a five-star
recipe, delicious and so easy to put together. And hey, let’s not forget it’s healthy!!
Kind regards,
Susan