Grilled salmon on a cedar plank is simple and delicious
Perfect when paired with a crisp chilled French Rose!
Grilling salmon on a cedar plank is one of the easiest ways to infuse a soft smoky flavor. Salmon stays tender on the inside, because you are cooking it over indirect heat, but has a lovely roasted flavor on the outside.
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How to prepare a cedar plank for grilling:
- You MUST soak the cedar plank, prior to cooking, in water. Or try soaking in a combination of water and a little white wine, cider, or sake to give your plank an extra dash of flavor.
- Plan your cooking time to include soaking the plank for 30-minutes and up to 2 hours. The easiest way is to submerge on a baking sheet and then weigh down the plank with a ramekin or dish to keep it fully submerged (see photo below for example)
- Pat dry before using for best results
What else can you cook on a cedar plank?
We find the best type of salmon to use is King Salmon, but other types of fish will work, as well.
You can substitute with many other types of protein or vegetables. Here are some of our favorites:
- Jumbo scallops
- Jumbo shrimp
- Steelhead Trout
- Large cuts of vegetables such as zucchini or tomatoes
- Large pieces of hearty fruit, such as thick pineapple slices
Where to buy cedar planks:
How to cook salmon on a cedar plank:
This cooking method is so simple. Just follow these important steps:
- Soak the plank for at least 30-minutes and up to 2 hours
- Pat the plank dry
- Season the fish with olive oil and place skin side down on the plank
- Season the top of the fish with your seasoning of choice. We use our own homemade Potlatch Seasoning.
- Grill for about 20 minutes for a large piece of salmon and 12-15 for a smaller fillet
How long do you grill Salmon on a cedar plank?
The amount of time your salmon is on the grill depends on the size and thickness of your fillet. We have had the best results with a larger piece, that you cut later, but if you only have smaller fillets on hand just cook for a shorter amount of time. A full large piece of salmon will take about 20-minutes. Single pieces will take about 15-minutes.
Topping Grilled Fish with Flavored Butters:
Compound butter, also called flavored butter, is one of the easiest ways to upgrade any recipe. You can make a big batch of flavored compound butter and freeze it, so you always have some on hand. For today we made just enough garlic herb butter for this recipe and it’s listed in the recipe card below.
Or top your fish, chicken or vegetables with any variety of our compound butters for delicious results.
Potlatch Seasoning for Fish:
We sprinkle our amazing homemade Potlatch Seasoning mixture on fish to really amp up the flavor. Sprinkle this on any type of chicken or fish for a zesty flavor. The seasoning is super simple to make with just 9 herbs from your pantry.
Great side dishes to pair with cedar plank salmon:
- Tricolore Salad is a nice light salad
- Grilled Corn with Sweet Chili Sauce can be grilled alongside the salmon
- Spicy Asian Cucumber Salad to give you a zesty kick
- Spicy Szechuan Green Beans are big on flavor
- Flaky Baking Powder Biscuits also go well with compound butter!
- Easy Beer Bread or Beer Bread Rolls are super simple to make with no yeast
Suggested Wine Pairings for Grilled Salmon on a Cedar Plank:
This dish pairs well with a full-bodied white wine like a Chardonnay, or a crisp fruity Rose, and a lively fruity Pinot Noir. Look for any available vintages of the following:
Your weekday wine:
- Chateau de Fabregues Costieres de Nimes Rose, France
Your weekend wine:
- Rock Angel Rose, France
- Testarossa Santa Lucia Highlands Chardonnay, California
A special occasion wine:
- Cristom Louise Pinot Noir, Oregon
- Cakebread Reserve Chardonnay, Napa Valley
Grilled Salmon on a Cedar Plank Recipe
- Cedar plank
- 16-20 ounces Salmon fillet, Skin on
- 1 tbsp Olive Oil
- 2 tbsp Potlatch Seasoning, or herb of your choice
- 1 tsp Lemon Zest, freshly grated
- 2 cups water, white wine, sake or cider, for soaking the plank
- 1 tsp sea salt
- 1 tbsp black pepper, freshly ground
Compound Garlic Butter
- 1/2 cup Butter, softened
- 1 tbsp Garlic, crushed
- 1 tsp Fresh rosemary or other herbs, finely chopped
- 1 medium Lemon, cut into wedges for the tables
- Soak the cedar plank for 30 minutes and up to 2 hours by completely submerging plank in water, wine, or cider. You can use a combination of water and wine/cider. Pat dry before using.
- Heat a charcoal or gas grill to about 350 F, or medium-high. While the grill is heating up make the compound butter by combining the softened butter with the garlic and herbs. Set aside.
- Lightly coat the salmon with a thin layer of olive oil on each side. Place salmon skin-side down on the plank. Rub Potlatch seasoning or herbs, lemon zest, salt, and pepper into salmon to coat.
- Place plank on grill and cover. Start checking for doneness after 13 minutes. Salmon is cooked through when it is uniformly pink in the center. Remove the plank and allow to cool slightly on a cutting board.
- Cut the salmon into four equal pieces. Dollop each piece with compound butter and a squeeze of lemon over the top. Serve with remaining lemon wedges and butter, if desired.