Cedar-plank Grilled Salmon
Ingredients
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- 1 plank cedar plank
- 2 pounds salmon fillet, skin-on – pin bones removed
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- lemon – (for serving)
Instructions
1. Soak the cedar plank in water for 1 hour, weighing it down so it stays submerged.
2. Heat a grill to medium (375–400°F) and set up a two-zone fire (direct and indirect).
3. Pat the salmon fillet, skin-on, dry and feel for pin bones, removing any with tweezers. Brush with olive oil and season evenly with kosher salt and black pepper. Let stand while the grill heats.
4. Drain the plank, shake off excess water, and set it over direct heat, uncovered, until it begins to smoke and the underside chars lightly, 3–5 minutes; flip to expose the hot surface.
5. Place the fillet skin-side down on the hot plank and move it to the indirect-heat zone; close the lid.
6. Grill until the thickest part registers 120–125°F for medium-rare, 12–18 minutes depending on thickness. Rotate the plank if one side browns faster.
7. Transfer the plank to a heatproof tray and rest 5 minutes.
8. Serve with lemon wedges.
Cedar-plank grilling is rooted in the traditions of Indigenous peoples of the Pacific Northwest, who cooked fish on wood boards set near a fire. The method infuses a gentle, aromatic smoke while shielding delicate flesh from direct flames. With salmon’s rich oils and firm texture, the wood’s aroma and slow, even heat produce a moist interior and subtly smoky crust.
Today the technique is a hallmark of coastal cookouts in the United States and Canada. Soaking and preheating the board help control charring and flare-ups as the wood smolders. The plank functions like a flavorful baking sheet on the grill, making the method approachable and reliable even for first-time outdoor cooks.