Grilled Cedar Plank Salmon
Grilled Cedar Plank Salmon cooked on an outdoor grill is one of the tastiest ways to enjoy this omega-3-rich fish. The spice rub is an easy combo of salt, pepper, red pepper flakes, garlic powder, and paprika, and pairs perfectly with the smoky flavor from the cedar planks!
Salmon is a go-to here because it’s full of nutrients and cooks so fast! When we’re not grilling, we love to make it indoors. Our Baked Asian Salmon in Foil and Blackened Salmon Burgers with Avocado Crema are also easy to make. We enjoy our Blackened Salmon Tacos as well!
Big Green Egg Cedar Plank Salmon
We are salmon lovers, and since it is on the healthy list, I try to make it at least every other week. During our kitchen remodel, Mike and I ate it EVERY week, because the grill was one of our main cooking resources (along with the instant pot that I used in the hall bath). 😀
I was first introduced to Cedar Grilling Planks while visiting my sister and fam in Colorado. They made the BEST cedar plank salmon for our large extended family during one of our many trips to visit them. Jackie and Craig really know how to entertain, (the beautiful mountains also help!) and they prove that easy is usually best. THIS recipe is exactly that…easy.
We also love grilling this on our Big Green Egg, as it provides amazing taste. We love to throw on a few smoked chips as well to give it a smoky flavor. Really nothing better! If you are shopping for a grill, I highly recommend the BGE!
NOTE: If you don’t own a BGE or charcoal grill, it’s fine to make it on a gas grill too.
Why This Recipe Works:
- SIMPLE – This cedar plank salmon recipe is super easy to make using simple ingredients found at your local grocery store.
- FULL OF FLAVOR – We love the woodsy flavors from the wood plank and the smoky flavors from the charcoal grill. The dry rub is another great way to add flavor to salmon filets.
- INDIRECT HEAT – Because the salmon is not placed directly on the grill grates or in direct contact with the heat source, and instead is elevated by the cedar plank, it also experiences some indirect heat. The cedar plank serves as a barrier that prevents the direct flames from reaching the salmon, allowing it to cook more slowly and absorb flavors from the wood.
- MAKES GREAT LEFTOVERS – We love adding flaky salmon to salads and wraps. It’s also a delicious salmon recipe to eat cold out of the refrigerator.
How to prepare cedar grilling planks:
I buy my cedar grilling planks on Amazon, and this one comes as a 12-pack. You might also find them in grocery stores or hardware stores.
- Prep in advance. Several hours before meal time, take out the amount of planks needed for the amount of salmon you are cooking. I pretty much always use two of them for our family.
- Soak in cold water. Fill your sink, or a bucket, with cold water. Place the planks inside, making sure they are fully immersed in water. Make sure they are not sticking together. You may have to use some sort of a weight (like a jar or other kitchen item) to keep them from floating to the top.
- Don’t skimp. Let each untreated cedar plank to soak in water for at least 3-4 hours before using. Don’t rush it. Trust me on this.
- Pat dry. Pat each soaked plank dry when ready to use on your grill. You’ll want to use some paper towel to rid the cedar planks of excess moisture.
We recently had a minor emergency situation while making cedar plank salmon. I didn’t listen to my own instructions when soaking the planks, and they started on FIRE while cooking on our BGE. Mike was there for the rescue operation, and was able to get the fire out before the salmon was ruined. WHEW. My guy really is a super hero!
Moral of the story. Make sure you soak the planks for AT LEAST 3-4 hours, and don’t let them stick together during that time. Lesson learned!
Grilled Cedar Plank Salmon Ingredients:
The spice rub is just a simple mixture of five ingredients. You most likely already have them in your pantry!
- kosher salt
- freshly ground black pepper
- red pepper flakes
- garlic powder
- paprika
Plus about two pounds of salmon fillets (preferably with skin on) and olive oil for coating the salmon.
How to make Cedar Plank Salmon:
Step 1
Soak the planks. Several hours before grilling salmon, soak the cedar planks in cold water, making sure that they are fully submerged. Try to make sure they don’t stick together in the water. Soak the planks for at least 3-4 hours.
Step 2
Prepare planks. After the allotted time, remove soaked cedar planks from the water and pat dry with paper towel (or a clean dish towel).
Step 3
Prepare grill. Preheat outdoor grill to 450 – 500 degrees. We also like to include some wood chips in our BGE.
Step 4
Prep the salmon. Place salmon skin side down on the planks in whatever direction works best, or cut your salmon to fit. Brush the top of the salmon with a thin layer of olive oil.
Step 5
Add spices. Mix spice rub together in a small bowl. Using your fingers, sprinkle the rub over the top of the salmon. Massage it in a bit with your hands.
Step 6
Grill the salmon. When your grill has reached the correct temperature, place cedar planks on the grill grates and close lid. Check the salmon for doneness after about 10 minutes.
When it flakes easily with a fork, it’s done. You may need additional time depending on the thickness of your salmon and/or the heat of your grill.
Step 7
Serve. Remove planks from your grill. Let salmon sit for about five minutes before serving.
PRO-TIP: The recommended internal temperature for cooked salmon is 145°F (63°C). This ensures that the salmon is cooked through and safe to eat while still maintaining its moist and flavorful texture. Use a food thermometer to check the internal temperature at the thickest part of the salmon fillet for accuracy.
How to use leftover salmon?
I’ve got some perfect solutions to this question. Here are some of the easiest ways to use leftover cedar-planked salmon.
- Salmon Quinoa Salad – It’s nutrient-dense and a delicious way to use leftovers.
- Add leftover salmon to other salads, like our Spicy Kale Salad or Spinach and Goat Cheese Salad. Great during hot summer months.
- Use it in place of shrimp in our Crunchy Shrimp Tostadas.
What to serve with Salmon:
- Easy Mustard Roasted Potatoes – A super 3-ingredient (plus salt and pepper) potato recipe that is so tasty.
- Loaded Potato Skins – These tasty potato skins are easy to prep ahead.
- Kale and Quinoa Salad – We love the combo of flavors in this salad.
- Potato Salad with Miracle Whip – Norma Jean’s specialty!
More Grilling Recipes:
We love grilling almost year-round here. Here are some ideas for you.
- Need great burger ideas? Try my Juicy Lucy Burgers (with Goat Cheese) or my Grilled Poblano Burgers with Apricot Preserves!
- Want some Tex-Mex ideas? Try my Carne Asada Burrito Bowls or Grilled Chicken Burrito Bowls!
- How about some delicious Grilled Filet Mignon with Garlic Butter with Chives?
What is the best type of salmon to eat?
Wild-caught Pacific salmon are typically considered to be the healthiest salmon to eat. Both are fine to eat, but you should understand the differences in how they are raised and decide what is best for you.
According to livestrong.com, wild salmon swim between freshwater and the open ocean, consuming a varied diet of zooplankton and smaller fish. Farmed salmon are raised in pens and fed fishmeal, fish oil, and other protein-rich foods. While both types are rich in omega-3 fatty acids (which are healthy unsaturated fats), farmed varieties typically have larger amounts of unhealthy saturated fats over their counterparts.
We have just recently started to buy Pacific salmon instead of farmed versions, and are surprised to find that they are still very tasty.
Recipe FAQs:
There are many types of salmon available to buy in the U.S., including: Atlantic, Chinook, Chum, Coho, Pink, and Sockeye Salmon. All but the Atlantic salmon are harvested from wild fisheries in the Pacific Ocean, while the Atlantic salmon is primarily farm raised.
When purchasing salmon from the seafood counter, make sure it’s in good condition. It should 1) have vibrant, rich color, 2) be firm and resilient to the touch, 3) have a clean, ocean-like scent, 4) the scales should be tightly attached, and 5) whether it is is wild-caught or farmed.
While marinating is optional, a brief marination in the chosen seasonings can enhance the flavor. Keep it simple to allow the natural taste of the salmon to shine.
I don’t recommend adding oil to the cedar planks because it can cause them to burn if not soaked for an appropriate amount of time.
While some people reuse cedar planks, they may lose some of their aromatic qualities after the first use.They also can become dark and change shape which makes reusing difficult. I don’t recommend it.
It’s not recommended to flip the salmon. The plank helps in even cooking, and flipping could risk breaking the fillet.
Other Salmon Recipes:
Need more salmon inspiration? Look no further.
- Teriyaki Salmon with Noodles
- Brown Sugar Smoked Salmon
- Oven Blackened Salmon
- Baked Asian Salmon in Foil
Kitchen Tools Used:
xoxo ~Sue
Grilled Cedar Plank Salmon
Ingredients
- 2 pounds salmon – skin on, preferred
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- you will need 2 cedar planks
Instructions
- Soak the planks. Several hours before grilling salmon, soak the cedar planks in cold water, making sure that they are fully submerged. Try to make sure they don’t stick together in the water. Soak the planks for at least 3-4 hours.
- Prepare planks. After the allotted time, remove soaked cedar planks from the water and pat dry with paper towel (or a clean dish towel).
- Prepare grill. Preheat outdoor grill to 450 – 500 degrees. We also like to include some wood chips in our BGE.
- Prep the salmon. Place salmon skin side down on the planks in whatever direction works best, or cut your salmon to fit. Brush the top of the salmon with a thin layer of olive oil.
- Add spices. Mix spice rub together in a small bowl. Using your fingers, sprinkle the rub over the top of the salmon. Massage it in a bit with your hands.
- Grill the salmon. When your grill has reached the correct temperature, place cedar planks on the grill grates and close lid. Check the salmon for doneness after about 10 minutes.When it flakes easily with a fork, it’s done. You may need additional time depending on the thickness of your salmon and/or the heat of your grill.
- Serve. Remove planks from your grill. Let salmon sit for about five minutes before serving.
Video
Notes
- PRO-TIP: The recommended internal temperature for cooked salmon is 145°F (63°C). This ensures that the salmon is cooked through and safe to eat while still maintaining its moist and flavorful texture. Use a food thermometer to check the internal temperature at the thickest part of the salmon fillet for accuracy.
- There are many types of salmon available to buy in the U.S., including: Atlantic, Chinook, Chum, Coho, Pink, and Sockeye Salmon. All but the Atlantic salmon are harvested from wild fisheries in the Pacific Ocean, while the Atlantic salmon is primarily farm raised.
- When purchasing salmon from the seafood counter, make sure it’s in good condition. It should 1) have vibrant, rich color, 2) be firm and resilient to the touch, 3) have a clean, ocean-like scent, 4) the scales should be tightly attached, and 5) whether it is is wild-caught or farmed.
Holy cow! This was amazing! We halved the recipe because we had 1 lb. Salmon and 1 cedar plank. It was perfect! It was incredibly moist and the flavors were spot on! Wouldn’t change a thing! I would love to share the recipe with our kids but they both live in apartments and only have small indoor grills. Do you think they could get similar results if cooked in the oven?
I’ve never tried this method in the oven but I believe that you can. Good luck!
This is crazy good salmon. Our family loves grilled salmon and this is our go-to when we want to change it up a bit.
I love to hear this, Big Papa!
This is our favorite way to make salmon!
Ours too! Thanks for letting me know, Terry! 🙂
I catch a lot of salmon. We live on the beach in the Pacific Northwest. We’ve tried so many recipes and yours is honestly our very favorite. It’s quite simple which even makes it better. We’ve been using the recipe for a year now. I should’ve posted sooner. Highly recommend! We also pair it with your Easy Mustard potatoes, which are also fabulous!
Thank you so much, Andy. Very jealous that you catch your own salmon! Thanks for your feedback! 🙂
Best salmon I cooked. I never cooked fish on the grill before. I bought the salmon on the plank. I added the seasoning in the recipe. Wonderful. So creamy.
Thanks so much, Norma! We love grilled salmon too. 🙂
Absolutely delicious! I love salmon, but my husband does not. I make it because it is good for him, and I have tried many different ways to get him to eat it. He loved this! A little bit of heat, but not so much that it overpowers the food, and he gobbled it up!
Hi Melanie! I’m so glad you enjoyed the salmon. It’s my favorite way to prepare it!
Yummy!!! I highly recommend!
Hi Pamela! Thanks so much for your feedback. We love this salmon too! 🙂
We’ve always been fans of cedar plank salmon. Love the spicy rub on this one!
It’s a great way to make salmon on the grill. Thanks for your feedback, Jackie!
So it took a bit convincing for Jonathan (he didn’t get the idea of cooking on wood) but we are both fans now. Delicious, healthy and easy!!
I bet he enjoyed that smoky flavor too, huh?! Glad y’all enjoyed!
Looks gorgeous!! I will definitely try this!
Yay! Thanks Karly!
This could be the best Salmon recipe ever…… It is so tasty and healthy. I love it! Thanks for sharing……
I know, right? SO good!