Cedar Planked Salmon

This cedar plank salmon recipe delivers wonderfully smoky flavor that your dinner guests won’t be able to resist. 

Why Grill Salmon on a Cedar Plank? 

Grilling on a cedar plank gives salmon a subtle smokiness that adds complexity and takes the flavor up a notch. Plus, grilling on a plank means you don’t have to worry about the salmon falling through the grill grates. 

How to Cook Cedar Planked Salmon

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Cedar Planked Salmon Marinade

The salmon marinade keeps the fish moist while adding tons savory flavor: 

• Soy sauce
• Vegetable oil
• Rice vinegar
• Sesame oil
• Green onions
• Fresh ginger
• Minced garlic

How to Cook Salmon On a Cedar Plank

Here’s a brief overview of what you can expect when you make cedar plank salmon: 

1. Soak the cedar planks. 
2. Make the marinade. 
3. Grill the planks until they start to smoke and crackle. 
4. Place the salmon on the planks, close the grill, and grill until the salmon is flaky. 

How Long to Cook Salmon On a Cedar Plank

Salmon cooked on soaked cedar planks on a grill preheated to medium heat should flake perfectly with a fork after about 20 minutes. Don’t forget that the fish will continue to cook after it is removed from the heat. 

What to Serve With Cedar Planked Salmon

Explore our collection of Best Side Dishes for Salmon for delicious serving inspiration. Here are a few of the top-rated ideas you’ll find: 

• Roasted Parmesan Rosemary Potatoes
• Easy Garlic Kale
• Oven-Roasted Asparagus

Allrecipes Community Tips and Praise

“This is the best salmon that I have ever eaten,” raves Christi. “It's my go-to recipe.”

“This turns out really tasty,” says Grumpy77. “I have made it several times on the Weber and the only change I’ve made is using low-sodium soy sauce as the cedar smoke gives it sort of a salty flavor on its own.”

“Absolutely delicious,” according to tpwales. “I love salmon and this is clearly one of the best salmon dishes I've ever eaten. Full of flavor and moist.”

Editorial contributions by Corey Williams