Grilling Seafood Pellet Grill Cedar Plank

Pellet Grill Cedar‑Plank Salmon

Name: Pellet Grill Cedar‑Plank Salmon
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 plank Cedar grilling plank (7 x 12 inches); 2 lb Skin-on salmon fillet; 2 tbsp Extra-virgin olive oil; 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbsp Brown sugar; 1 lemon Lemon (for juice and slices); 2 tbsp Fresh dill, chopped (for garnish)

Cedar-plank salmon on a pellet grill combines gentle, smoky wood flavor with moist, tender fish for an impressive yet easy main course. The plank protects the salmon from direct heat while infusing aroma, making this a great show-stopping dish for weeknight dinners or backyard gatherings.

0.0(0 reviews)

Prep: 60m · Cook: 25m · Total85 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Cedar grilling plank (7 x 12 inches)

A thin, untreated cedar board used to cook foods—especially salmon—on a grill; this technique originates with the Indigenous peoples of the Pacific Northwest and is a hallmark of Northwest cuisine. The plank gives food a mild smoky, resinous and slightly sweet wood aroma while protecting delicate fish from direct heat. You can buy pre-cut cedar planks at supermarkets, sporting/outdoor stores, or online (soak before use to prevent burning); if you can’t find one, substitute alder, apple or maple planks, or use soaked wood chips in a smoker box or foil pouch, or simply grill or bake the fish on a tray.

Jake's note

"This recipe highlights the aromatic cedar essence a pellet grill delivers with minimal fuss. It’s perfect for entertaining — the plank presentation looks beautiful and the hands-off cooking lets you focus on sides and guests."

Pellet Grill Cedar‑Plank Salmon

Cedar-plank salmon on a pellet grill is one of those dishes that looks and smells like work but actually simplifies everything you want from grilled fish: a clean, wood‑kissed aroma, moist flake, and a gently caramelized top without frantic flipping or babysitting. The cedar plank acts as a buffer between the salmon and the grates, so you get indirect, even heat that protects the delicate flesh while the smoke from the pellets and the soaked plank layers in a subtle, savory perfume. Brown sugar on top balances the salt and lemon with a whisper of sweetness that becomes glossy as the fish cooks, while the skin crisps enough to release easily when served.

What makes this version reliable is restraint—moderate heat (275°F), a measured hit of sugar and citrus, and a skin‑on fillet that keeps the fish intact and juicy. Using a pellet grill gives you steady temperature control and consistent smoke without constant tending, so it’s perfect for hosts who want a show‑stopping centerpiece that’s forgiving. Pair fresh chopped dill and extra lemon at the end for brightness, and don’t be shy about serving directly from the plank for a rustic finish that guests love.

Plan your timing

Enter your target meal time:

5:31 pm–5:45 pm→Soak plank and preheat pellet grill

5:45 pm–5:59 pm→Season the salmon

5:59 pm–6:13 pm→Prepare the cedar plank and position the fish

6:13 pm–6:27 pm→Cook the salmon on the pellet grill

6:27 pm–6:41 pm→Optional finish for color

6:41 pm–6:55 pm→Rest, garnish and serve

Ingredients

Yield

Instructions

Soak plank and preheat pellet grill

Submerge the cedar plank in cold water for at least 1 hour (up to 2 hours) to prevent excessive charring; optionally weight it with a plate and add a splash of apple juice or white wine for extra aroma. While the plank soaks, set your pellet grill to 275°F (135°C) and allow it to stabilize so it's ready when the plank goes on.

For this step

1 plankCedar grilling plank (7 x 12 inches)

Season the salmon

Pat the salmon dry with paper towels and place skin-side down on a cutting board. Brush the flesh with olive oil, then evenly sprinkle kosher salt, black pepper and brown sugar over the top; squeeze half the lemon over the fillet for brightness and rub the seasonings in gently.

For this step

2 lbSkin-on salmon fillet
2 tbspExtra-virgin olive oil
1.5 tspKosher salt
1 tspFreshly ground black pepper
1 tbspBrown sugar
1 lemonLemon (for juice and slices)

Prepare the cedar plank and position the fish

Remove the plank from the water and scrape off any floating debris, then pat the top side dry and lightly oil the plank to prevent sticking. Place the seasoned salmon skin-side down on the plank, leaving a little space around the edges; add a few thin lemon slices on top if you like.

Cook the salmon on the pellet grill

Place the cedar plank with the salmon directly on the preheated grill grates and close the lid. Cook gently at 275°F (135°C) for about 18–25 minutes, or until the thickest part of the fillet reaches 125–130°F (52–54°C) for medium-rare to medium doneness; timing will vary by thickness.

Optional finish for color

If you want a bit more char or color, carefully move the plank near a hotter area of the grill or raise the grill temp to 350°F and cook for an additional 1–3 minutes while watching closely. Be cautious—the plank will flare or darken quickly, so don’t leave it unattended.

Rest, garnish and serve

Remove the plank from the grill and let the salmon rest on the plank for 3–5 minutes to finish cooking and firm up. Transfer the fillet to a serving platter or serve directly from the plank, garnish with fresh chopped dill and extra lemon wedges.

For this step

2 tbspFresh dill, chopped (for garnish)

Tips from the kitchen

Soak the plank properly

Soak the cedar at least 60 minutes and up to 2 hours; add a splash of apple juice or white wine to the water to amp the aroma without overdoing the smoke.

Keep skin on

Leave the skin on to protect the flesh while cooking and to make transfer off the plank easier; the skin will release when the fish reaches the proper temperature.

Watch internal temp

Check the thickest part of the fillet and pull at 125–130°F to allow for carryover cooking to a perfect medium doneness.

Even thickness matters

If one end is much thinner, fold it under or butterfly the thick end so the fillet cooks uniformly and timing is predictable.

Control flare-ups

If the plank starts to flame when finishing at higher heat, move it away briefly or douse small flames with a wet towel—never spray oil on open flames.

Variations & substitutions

Maple‑Mustard Glaze

Brush a 1:1 mix of pure maple syrup and Dijon mustard over the salmon before grilling for a sticky, savory-sweet crust that complements cedar smoke.

Asian Miso Twist

Swap brown sugar for a thin miso glaze (white miso mixed with mirin and a little honey) to add umami depth; finish with toasted sesame and scallions.

Herb‑Butter Finish

Top hot salmon with a spoonful of lemon‑garlic herb butter (softened butter mixed with parsley, dill, lemon zest) for a rich, silky finish.

Sugar‑Free Option

Omit the brown sugar and increase lemon zest plus smoked paprika for color and flavor if you prefer to avoid added sugars while keeping the smoky profile.

Storage & make-ahead

Refrigerate leftover cooked salmon in an airtight container for up to 2 days; if you want longer storage, freeze portions tightly wrapped for up to 1 month. Reheat gently in a 275°F oven or on the pellet grill set to low until warmed through, covered loosely with foil to retain moisture; avoid high heat or the microwave which will dry the fish.

What to serve with it

Serve the plank salmon with bright, simple sides that won’t compete with the cedar aroma—grilled asparagus, lemon‑dressed new potatoes, or a cucumber‑dill salad are ideal. For drinks, choose a crisp Sauvignon Blanc, a citrusy pilsner, or a light gin and tonic with a lemon twist to echo the fish’s brightness. Presenting the fillet on the plank with chopped dill and lemon wedges elevates the rustic drama and keeps cleanup minimal.

Frequently asked questions

Can I use a different plank wood?

Yes—alder and fruitwoods like apple or cherry are excellent alternatives to cedar and produce a milder, sweeter smoke; avoid treated or painted planks and never use chemically treated wood.

What if my plank starts to char too much?

Some charring is normal; if flames flare, move the plank to a cooler part of the grill or pat down small flames with a damp cloth, then finish at a lower temp to avoid singeing the fish.

How do I know when the salmon is done?

Use an instant‑read thermometer and remove the fish when the thickest part reaches 125–130°F for medium to medium-rare, then rest 3–5 minutes for carryover cooking and firmer, flakier texture.

Can I cook individual portions?

Yes—cut the fillet into single portions and place them on one or two planks, making sure each piece has room; adjust total cook time slightly downward depending on portion thickness.

Is soaking the plank mandatory?

Soaking is highly recommended to reduce flare-ups and to coax extra aroma into the smoke, but if you’re short on time, a brief 20–30 minute soak still helps and you can add liquid to the grill for additional steam.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Soak plank and preheat pellet grill

Cedar grilling plank (7 x 12 inches)1 plank

Step 2: Season the salmon

Skin-on salmon fillet2 lb
Extra-virgin olive oil2 tbsp
Kosher salt1.5 tsp
Freshly ground black pepper1 tsp
Brown sugar1 tbsp
Lemon (for juice and slices)1 lemon

Step 6: Rest, garnish and serve

Fresh dill, chopped (for garnish)2 tbsp

Nutrition Facts

Per serving: 8 oz salmon

Calories737

Total Fat47.8g

Saturated Fat7.4g

Trans Fat0g

Polyunsaturated Fat15g

Monounsaturated Fat21.9g

Total Carbohydrates23.9g

Dietary Fiber14g

Total Sugars5.3g

Protein52.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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