# Gluten-Free Cedar-Plank Salmon with Gremolata > A simple late-summer cedar-plank salmon recipe: a soaked cedar plank gives smoky char while a bright, dairy-free parsley gremolata lifts the rich fish. Includes gluten-free glaze options and make-ahead gremolata tips — perfect for an easy weeknight dinner or casual outdoor entertaining. Canonical URL: https://www.topshelf.recipes/recipes/gluten-free-cedar-plank-salmon ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 4, 2026 Last Updated: September 4, 2026 ## About This Recipe This cedar-plank salmon is built around a simple, dependable idea: marry the gentle smoke and char from a soaked cedar plank with a bright, dairy-free parsley gremolata that cuts through the fish’s natural richness. The plank gives a thin veil of wood smoke and protects the salmon from the hottest part of the grill so the flesh cooks slowly and stays moist, while the maple-Dijon glaze caramelizes into a glossy, slightly sweet crust. Using skin-on salmon ensures a bit of textural contrast and makes the fillet easier to lift once it’s cooked. What makes this version work is the balance of restraint and finishing technique — modest seasoning, a short soak for the plank to prevent flare-ups, and the final brush of reserved glaze for shine. Swapping Dijon for gluten-free tamari or coconut aminos gives an umami pivot for gluten-free diners without adding much fuss. It’s an ideal recipe for weeknight grilling or casual outdoor entertaining: the plank does the heavy lifting on the grill while the make-ahead gremolata keeps the flavors bright and fresh when you serve. ## Recipe Information - Prep Time: 60 minutes - Cook Time: 20 minutes - Total Time: 80 minutes - Servings: 4 - Difficulty: Easy - Category: Grilling ## Ingredients ### Soak the cedar plank and preheat the grill - 1 piece cedar grilling plank ### Prep the salmon and make the gluten-free glaze - 2 lb salmon fillet, skin-on (about 2 lb / 900–950 g) - 1 1/2 tsp kosher salt - 1 tsp freshly ground black pepper - 2 tbsp pure maple syrup - 1 tbsp Dijon mustard (or 1 tbsp gluten-free tamari/coconut aminos for a savory gluten-free option) ### Make the dairy-free gremolata (can be made ahead) - 2 tbsp extra-virgin olive oil - 1 piece lemon (zest + juice of 1 lemon) - 1/2 cup fresh flat-leaf parsley, packed and chopped - 1 clove garlic clove, minced ## Ingredient Guide ### cedar grilling plank A thin, untreated cedar board used to cook foods (especially fish) directly on a grill, popularized by Native American and Pacific Northwest grilling traditions; you soak it first so it steams and imparts a subtle smoky-woody aroma. It gives food a mild cedar scent and gentle smoke flavor rather than direct char. You can find them at grocery stores, BBQ shops, outdoor retailers, or online; substitutes include other hardwood planks (alder, maple) or using a smoker box or soaked wood chips on the grill to add smoke. ### tamari A Japanese-style soy sauce traditionally made with little or no wheat, resulting in a darker, richer, and slightly less salty umami flavor than many standard soy sauces. It’s commonly used in Japanese cooking and often chosen as a gluten-free soy sauce alternative. Tamari is sold in most supermarkets and Asian markets; if unavailable you can substitute regular soy sauce (or coconut aminos for a soy-free option), adjusting saltiness to taste. ### coconut aminos A soy-free, gluten-free seasoning sauce made from fermented coconut sap and sea salt, widely used as a soy-sauce substitute in paleo and allergy-conscious cooking. It’s milder, sweeter, and less salty than soy sauce with a slightly caramel note. You’ll find it in natural foods aisles, health-food stores, or online; replace it with tamari or soy sauce mixed with a little maple syrup or sugar if you need a similar balance of savory and sweetness. ## Instructions ### 1. Soak the cedar plank and preheat the grill Submerge the cedar plank in cold water and weigh it down so it stays fully submerged; soak for 45–60 minutes. While the plank soaks, preheat a gas or charcoal grill to medium-high (about 375–400°F / 190–204°C) so it reaches a steady temperature before you put the plank on. ### 2. Make the dairy-free gremolata (can be made ahead) In a small bowl, combine the chopped parsley (1/2 cup packed), minced garlic (1 clove), the zest and juice of 1 lemon, and 1 tbsp of the extra-virgin olive oil. Stir to combine and taste for salt; the gremolata benefits from resting 10–15 minutes (or make up to a day ahead and refrigerate). Leave the remaining 1 tbsp olive oil for brushing the fish. ### 3. Prep the salmon and make the gluten-free glaze Pat the 2 lb salmon dry and place skin-side down on a tray. Brush the flesh with the remaining 1 tbsp olive oil, then season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk together 2 tbsp pure maple syrup with 1 tbsp Dijon mustard (or swap the Dijon for 1 tbsp gluten-free tamari/coconut aminos for a savory, umami-forward gluten-free glaze). Reserve about 1 tbsp of the glaze to brush near the end of cooking for a glossy finish. ### 4. Place salmon on the soaked plank and grill Remove the plank from the water and pat the top dry. Center the salmon skin-side down on the plank and set the plank over direct heat in the hottest part of the grill. Close the lid and grill for 12–16 minutes, depending on thickness, until the flesh is opaque at the edges and registers about 125–130°F (52–54°C) for medium (it will rise a few degrees while resting). If you want a little extra char, open the lid and briefly (30–60 seconds) sear the top edge over direct flames—watch closely to avoid flare-ups. ### 5. Rest and finish with gremolata Carefully transfer the plank (and salmon) off the heat to a cool part of the grill or a heatproof surface. Let the fish rest 4–6 minutes. During the last minute, brush the reserved 1 tbsp glaze over the top, then spoon the gremolata over the fish right before serving to keep it bright. ### 6. Serve and make-ahead / serving suggestions Slice into 4 portions and serve each fillet with extra gremolata on the side. Great with grilled vegetables, a simple green salad, or lemon-herb quinoa. Gremolata keeps in an airtight container for up to 48 hours in the fridge — bring to room temperature before serving. Leftover salmon keeps 1–2 days refrigerated. ## Nutrition Estimated nutrition per serving (4 oz salmon): - Calories: 450 kcal - Protein: 69.4 g - Carbohydrates: 6.7 g - Fat: 16.5 g - Saturated Fat: 3.4 g - Trans Fat: 0 g - Fiber: 0 g - Sugar: 3.1 g - Added Sugars: 3.1 g - Cholesterol: 177 mg - Sodium: 505 mg - Potassium: 1195 mg - Calcium: 80 mg - Iron: 2.4 mg - Vitamin D: 0 mcg ## Tips ### Soak the Plank Fully Submerge the cedar plank for 45–60 minutes and weigh it down so no dry edges remain; a fully soaked plank smolders instead of igniting and gives more even smoke. ### Pat Salmon Dry Dry skin and flesh thoroughly before oiling and seasoning so the glaze adheres and the surface browns instead of steaming. ### Monitor Internal Temp Cook to 125–130°F (52–54°C) for medium doneness; the fish will rise a few degrees while resting for a moist, slightly translucent center. ### Control Flare-Ups If flames spike, move the plank to a cooler zone or briefly lift the lid to reduce oxygen; for a last-minute char, sear the top edge for just 30–60 seconds while watching closely. ### Finish with Reserved Glaze Brush the reserved tablespoon of glaze in the last minute of resting to add gloss without burning the sugars on the plank. ## Variations and Substitutions ### Umami Tamari Glaze Swap Dijon for 1 tablespoon gluten-free tamari or coconut aminos for a savory, soy-forward glaze that plays nicely with the cedar smoke. ### Citrus-Herbal Twist Add 1 tablespoon chopped fresh dill and a splash of orange juice to the gremolata for a brighter, fruitier lift that complements fatty salmon. ### Spicy Harissa Finish Fold 1 teaspoon harissa paste into the maple glaze for a smoky, spicy kick; adjust heat to taste and reserve a bit of glaze for finishing. ### Cedar-Planked Tofu For a vegetarian option, press extra-firm tofu, slice into thick slabs, brush with the same glaze, and grill on the soaked plank until golden, about 8–10 minutes per side. ## Notes This cedar-plank salmon is quick to assemble but delivers an impressive smoky flavor — make the gremolata ahead to save time. It shines at backyard dinners and scales easily for a crowd. ### Storage and Make-Ahead Store leftover salmon in an airtight container in the refrigerator for up to 48 hours; reheat gently on a sheet pan in a 275°F oven until just warmed through (about 10–12 minutes) to avoid drying. Keep gremolata separate in the fridge for up to 48 hours and bring to room temperature or stir in a little olive oil before serving. Leftover salmon also flakes beautifully cold over salads or grain bowls. ### Serving Suggestions Serve the salmon with grilled summer vegetables — charred zucchini, sweet corn, or blistered cherry tomatoes — and a lemon-herb quinoa or farro for a hearty plate. Finish with extra lemon wedges and an extra spoonful of gremolata on each fillet; pair with a crisp Sauvignon Blanc, an unoaked Chardonnay, or a bright, citrus-forward IPA. ## Frequently Asked Questions ### Can I reuse a cedar plank? You can reuse a plank once or twice if it’s still intact and not excessively charred, but flavor and safety decline after the first use; scout for cracks and discard if it’s brittle. Sanitize between uses by scrubbing and fully drying, but expect diminishing cedar aroma on subsequent cooks. ### What if I don’t have a meat thermometer? Check doneness by gently pressing the thickest part — properly cooked salmon will flake slightly but still be moist and slightly translucent in the center. When in doubt, aim for the lower end of the suggested time and rest the fish; carryover will finish cooking it. ### Can I make the gremolata ahead? Yes — gremolata actually improves if it rests for an hour or two, and stores well in the refrigerator for up to 48 hours; bring it back to room temperature before serving to refresh the flavors. ### How do I prevent the plank from catching fire? Soak the plank thoroughly and start it over medium-high heat rather than an open blaze; keep a spray bottle of water nearby to control flare-ups and move the plank to a cooler zone if flames get too high. ### Can I cook this in the oven instead? Yes — use the soaked cedar plank on a baking sheet and roast at 400°F for about 12–16 minutes, following the same internal temperature target; you’ll get less char and smoke but similar moistness and glazing results. ### Is skin-on necessary? Skin-on helps keep the fillet intact and protects the flesh from direct heat; you can remove the skin after cooking for easier plating, but leave it on for grilling. ## Related Recipes and Guides - [Grilled Shrimp & Charred Corn Warm Salad](https://www.topshelf.recipes/recipes/grilled-shrimp-charred-corn-warm) - [Smoky Grilled Meringue Skewers](https://www.topshelf.recipes/recipes/smoky-grilled-meringue-skewers) - [Charred Caramel Apple Pretzel Bites](https://www.topshelf.recipes/recipes/charred-caramel-apple-pretzel-bites) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Grilled Ras el Hanout Chicken Thighs with Charred Apricot-Chickpea Tagine](https://www.topshelf.recipes/recipes/grilled-ras-el-hanout-chicken-thighs-charred-apricot-chickpea-tagine) - [Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad](https://www.topshelf.recipes/recipes/cedar-plank-grilled-swordfish-with-olive-tapenade-and-charred-fennel-orange-salad) - [Nutrition for Youth Athletes](https://www.topshelf.recipes/articles/nutrition-for-youth-athletes) - [Healthy One-Skillet Meals for Grillers](https://www.topshelf.recipes/articles/healthy-one-skillet-meals-grillers) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling)