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–+ servings
Four cedar plank salmon fillets on a white plate

Cedar Plank Salmon

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How to make perfect cedar plank salmon. Easy, tender, smoky, and flaky! The best way to cook salmon on the grill, with oven option too.
Prep: 5 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
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Ingredients
  

  • 2 cedar planks approx. 6x14-inch in size; each should be large enough to hold two fillets of salmon
  • Apple juice, water, or white wine for soaking the planks
  • 4 (6-ounce) salmon fillets skin removed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • ½ tablespoon Dijon mustard
  • 1 clove garlic minced (about 1 teaspoon)
  • Pinch cayenne pepper optional
  • Spray bottle with water or apple juice for the planks when grilling

Instructions
 

  • At least 2 hours before cooking, soak the planks in apple juice (or water or wine). I use rimmed baking sheets. Drain.
  • Remove the skin from the salmon fillets (if it is not removed already). Pat dry and season on both sides with the salt and pepper. In a small bowl, stir together the honey, soy sauce, mustard, garlic, and cayenne.
  • Place the salmon on what (was) skin-side down on a plate. Brush all over the top and sides with the honey mixture.
    A plate with four cedar plank salmon fillets
  • Preheat the grill to medium-high (375° to 400° F). Place the planks on the grill and let cook for 4 minutes. Flip the planks over (they should have nice char marks), place the salmon on top, then close the grill. Cook until the salmon reaches 135° F on an instant read thermometer, about 7 to 12 minutes depending upon your grill and the thickness of your fillets.
    Two pieces of fish on wood
  • Check on it every few minutes and if the edges of the plank catches fire, mist with water. Transfer the salmon to a serving platter. Cover and let rest 5 minutes, then serve. Discard planks after use.
    Salmon fillets on cedar planks on a grill

Notes

  • TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
  • TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350° F or in the microwave. 
  • TO FREEZE: Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • TO MAKE CEDAR PLANK SALMON IN THE OVEN:
    1. Soak the planks and prepare the salmon fillets as directed. Preheat the oven to 375°F.
    2. Once the oven reaches temperature, place the pre-soaked cedar planks on a rimmed baking sheet in the oven.
    3. Let the planks heat up for about 5 minutes, then add the salmon fillets on top. Bake cedar plank salmon in the oven for 15 to 20 minutes.

Nutrition

Serving: 1(of 4)Calories: 278kcalCarbohydrates: 9gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgPotassium: 861mgFiber: 0.2gSugar: 9gVitamin A: 70IUVitamin C: 0.3mgCalcium: 25mgIron: 2mg
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