Cedar Plank Salmon

How to Make Cedar Plank Salmon

1. 1

   Step 1: Soak the cedar plank and preheat the grill

   Submerge the cedar plank in water and weigh it down so it stays fully covered; soak for at least 45–60 minutes (longer if available) to prevent burning. About 20 minutes before grilling, preheat a gas or charcoal grill to medium heat (350–400°F / 175–205°C) with one side of the grill hotter for indirect cooking.

   For this step

   • 1 piececedar grilling plank
   
2. 2

   Step 2: Prep the salmon and make glaze

   Pat the salmon dry with paper towels and place skin-side down on a sheet tray. Whisk together olive oil, maple syrup and Dijon mustard, then season the fish evenly with kosher salt and freshly ground black pepper. Brush about half the glaze over the top of the fillet, saving the rest for basting while it cooks.

   For this step

   • 2 lbsalmon fillet, skin on (preferably 2–2½ lb / whole or two pieces)
   • 2 tbspextra-virgin olive oil
   • 1 1/2 tspkosher salt
   • 1 tspfreshly ground black pepper
   • 2 tbsppure maple syrup
   • 1 tbspDijon mustard
   
3. 3

   Step 3: Place salmon on the plank and position on the grill

   Place the soaked cedar plank on the grill grates over direct heat for 2 minutes to begin releasing smoke, then flip it so the wet side faces up. Arrange a few lemon slices on the plank and set the salmon, skin-side down, on top; brush once more with reserved glaze. Move the plank to the cooler side of the grill (indirect heat), close the lid, and begin cooking.

   For this step

   • 1 piecelemon, thinly sliced
   
4. 4

   Step 4: Grill gently until just cooked through

   Cook with the lid closed for 12–18 minutes depending on thickness; baste once more halfway through with remaining glaze. Check doneness by inserting an instant-read thermometer into the thickest part — remove when it reaches 125–130°F (52–54°C) for medium-rare to medium, or when the flesh flakes easily and is opaque.
   
5. 5

   Step 5: Rest and serve

   Carefully transfer the plank (it will be hot) to a heatproof surface and let the salmon rest 5 minutes to finish cooking and reabsorb juices. Garnish with chopped fresh dill and extra lemon wedges, then serve portions directly from the plank for an attractive presentation.

   For this step

   • 2 tbspfresh dill, chopped (for garnish)
   

1. Submerge the cedar plank in water and weigh it down so it stays fully covered; soak for at least 45–60 minutes (longer if available) to prevent burning. About 20 minutes before grilling, preheat a gas or charcoal grill to medium heat (350–400°F / 175–205°C) with one side of the grill hotter for indirect cooking.
2. Pat the salmon dry with paper towels and place skin-side down on a sheet tray. Whisk together olive oil, maple syrup and Dijon mustard, then season the fish evenly with kosher salt and freshly ground black pepper. Brush about half the glaze over the top of the fillet, saving the rest for basting while it cooks.
3. Place the soaked cedar plank on the grill grates over direct heat for 2 minutes to begin releasing smoke, then flip it so the wet side faces up. Arrange a few lemon slices on the plank and set the salmon, skin-side down, on top; brush once more with reserved glaze. Move the plank to the cooler side of the grill (indirect heat), close the lid, and begin cooking.
4. Cook with the lid closed for 12–18 minutes depending on thickness; baste once more halfway through with remaining glaze. Check doneness by inserting an instant-read thermometer into the thickest part — remove when it reaches 125–130°F (52–54°C) for medium-rare to medium, or when the flesh flakes easily and is opaque.
5. Carefully transfer the plank (it will be hot) to a heatproof surface and let the salmon rest 5 minutes to finish cooking and reabsorb juices. Garnish with chopped fresh dill and extra lemon wedges, then serve portions directly from the plank for an attractive presentation.