Cedar Plank Salmon on the Grill

Why cook salmon on a plank

Grilled salmon has two classic problems: it sticks to the grate, and its edges dry out before the center is done. A soaked cedar plank solves both. The fish sits on wood, not metal, so nothing sticks and nothing falls through. The damp plank steams and smolders under the fillet, cooking it gently from below while the closed lid roasts the top, and the cedar adds a soft, woody aroma that suits a rich fish. The method comes from the Pacific Northwest, where cooking salmon on cedar has a long history, and it works on any grill with a lid.

What you need

• An untreated cedar plank sold for grilling, a little longer and wider than the fillet. Never use lumber from a building supply store: it may be treated.
• A grill with a lid, gas or charcoal. Small grills work too; our portable grill guide shows which have the room.
• An instant-read thermometer, because the plank hides the usual signs of doneness underneath.
• A spray bottle of water for flare-ups, plus long tongs and heat-resistant gloves to move the hot plank.
• A long, flexible knife if you portion or skin the salmon yourself – see the best fillet knives.
• Olive oil for the glaze. An everyday bottle is fine; our guide to olive oil for everyday cooking helps you choose.

Soak the plank

Submerge the plank in water for at least one hour – longer for a thick plank or a hot grill – and weigh it down with a mug or a can so it stays under. Some cooks soak in salted water, white wine or apple juice; plain water does the job. A well-soaked plank smolders instead of burning, and that slow smoke is the point.

Make the lemon-herb glaze

Whisk olive oil, Dijon mustard and honey with the zest and juice of a lemon, a little grated garlic, chopped dill, salt and pepper. The mustard holds the glaze on the fish, the honey caramelizes lightly under the lid, and the lemon keeps it fresh. Brush it on just before the salmon goes on the grill and keep a spoonful back for the table.

Before you glaze, run your fingers along the fillet against the grain and pull out any pin bones with tweezers or small pliers. Pat the fish dry so the glaze sticks.

Grill it: heat, timing, doneness

1. Heat the grill

   Bring the grill to about 400°F (200°C), medium heat, with the lid closed.

2. Toast the plank

   Set the soaked plank on the grate and close the lid for a few minutes, until it starts to crackle and smell of cedar. Turn it over so the warm side faces up.

3. Add the salmon

   Lay the fillet skin side down on the plank, brush it with the glaze and close the lid.

4. Leave it alone

   Cook for 15 to 25 minutes, depending on thickness, without flipping. Check once or twice for flames at the edges of the plank and mist them with water.

5. Check the temperature

   Push a thermometer into the thickest part. USDA guidance is 145°F (63°C). Many cooks take salmon off at 125–130°F (52–54°C) for a silkier texture; that is below the USDA recommendation.

6. Serve from the plank

   Move the plank to a heatproof board with gloves and serve the salmon straight from it, with lemon wedges and more dill.

Gas or charcoal

On a gas grill, run the burners at medium and set the plank over them; on a larger grill you can turn off the burner under the plank once it smolders and cook with the others lit, for gentler heat. On charcoal, build a two-zone fire: toast the plank over the coals, then move it to the cooler side and close the lid. Charcoal adds a little more smoke; gas is easier to hold at 400°F. Both work, and so does a compact grill with a lid, such as the Weber Q 1200, for one plank and a fillet for four.

Can you reuse a cedar plank?

Sometimes. If it is only lightly charred, scrub it with hot water and no soap, which would soak into the wood, let it dry completely and use it again; the second round gives less aroma. Once it is charred through, cracked or smells burnt, throw it away. Planks are usually sold in packs, so most cooks treat them as a one- or two-time tool.