I like to call this Simple Cedar Plank Salmon “Snodgrass Salmon.” When I married into the Snodgrass family, I inherited many great things—one of the best was this straightforward, foolproof salmon recipe. It’s a staple at our house and easily the salmon I make most often. I rarely order salmon when dining out because this classic preparation—simple, smoky, and reliably delicious—always beats restaurant versions.
If you’ve never cooked on a cedar plank before, don’t be intimidated. I didn’t grow up using them and I missed out for years. Cooking salmon on a cedar plank is extremely easy and produces a mild smoky, wood-infused flavor while allowing the fish to steam gently. My parents are cedar-plank converts now, too. The process is forgiving and perfect for backyard grilling, oven roasting, or smoking.
recipe faqs:
You can usually find food-grade cedar planks at most grocery stores near the seafood counter or in the grilling section. They are also sold by many retailers online if you prefer delivery.
No. Cedar planks are intended for one-time use. After cooking, discard the plank.
Yes. A cedar plank works well in the oven, on a gas grill, charcoal grill, or in a smoker. Each method gives a slightly different level of smoke and char—charcoal often gives the most traditional grilled flavor.
Yes. Soak the plank for about 1–2 hours (many planks have a recommended soak time stamped on them). Soaking prevents the wood from catching fire and helps generate steam that carries cedar flavor into the fish.
As the plank heats, moisture releases and lifts cedar aromas into the fish. The plank creates a barrier between the fish and the direct heat, so the salmon steams and roasts gently while absorbing a fresh, woody flavor.
Absolutely. While cedar planks are commonly used for salmon and other seafood, you can also cook chicken, steak, vegetables, and shellfish on them. The plank imparts a subtle wood-smoke note and helps keep proteins moist.
Don’t panic. Use indirect heat whenever possible—place the plank away from a direct, large flame. If a small flare-up occurs, a quick spray of water from a spray bottle will usually extinguish it. Keep an eye on the grill and move the plank to a cooler zone if the fire grows.
You can marinate the salmon or top it with a fresh salsa or herb mixture for variety (for example, avocado salsa pairs beautifully with cedar-planked salmon). Below is the basic, dependable cedar plank salmon recipe to get you started. Once you try it a few times, you’ll feel comfortable experimenting with different seasonings and toppings.
want more salmon recipes? try these!
Seared Salmon with Lemon-Chive Beurre Blanc
Cedar Plank Salmon
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 4 people
Ingredients
- 1 cedar plank (approximately 8 × 12 inches)
- 1 salmon fillet (about 1.5 to 2 lb)
- 2 tbsp extra virgin olive oil
- 1 tbsp Montreal steak seasoning (or your preferred seafood seasoning; salt and pepper are fine)
- Lemon wedges, for serving
Instructions
- Presoak the cedar plank in water for 1–2 hours. This reduces the chance of burning and allows the plank to produce steam and cedar flavor while cooking.
- Pat the salmon dry. Rub the fillet with the olive oil, then season generously with Montreal steak seasoning or your chosen seasoning. Note: do not drizzle oil onto the fish after it’s already on the plank—coat it beforehand so the seasoning adheres.
- Drain the cedar plank and place the seasoned salmon skin-side down on the plank.
- Preheat your grill (charcoal or gas) to medium heat, about 350°F (175°C). For best results use indirect heat—arrange coals or burners so the plank is not directly over a high flame.
- Place the plank on the grill and cover. Grill until the salmon is just cooked through. Thin fillets (such as wild-caught coho) typically take about 12–15 minutes; thicker fillets will take closer to 20 minutes. The salmon is done when it flakes easily with a fork and is uniformly pink throughout.
- Carefully remove the cedar plank from the grill. Squeeze fresh lemon over the fish and serve immediately.
Nutrition information is an approximation and will vary depending on portion size and specific ingredients used.
Additional Info
Author: Alex Snodgrass
Servings: 4 people