Grilled Cedar Plank Salmon

Closeup on a piece of cedar plank grilled salmon.

4.96 from 23 votes

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!

Course Main Dish

Cuisine American

Keyword cedar plank salmon, easy salmon recipe, grilled salmon

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 259kcal

Author Sue Ringsdorf

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.
you will need 2 cedar planks
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.
2 pounds salmon, 2 Tablespoons 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.
1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika
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.

Nutrition