Cedar Plank Salmon
The plank steams the salmon from below while smoke rolls over the top — impossible to overcook.
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Ingredients
- 1 side of salmon (about 2 lb), skin on
- 1 untreated cedar plank, soaked 2 hours
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 lemon, sliced
- Fresh dill and thyme
- Salt and pepper
Instructions
- 1
Soak the cedar plank in water for at least 2 hours (weight it down).
- 2
Preheat the grill to medium-high, about 400°F.
- 3
Whisk olive oil, mustard, and brown sugar. Brush over the salmon.
- 4
Season with salt and pepper. Top with lemon slices and herb sprigs.
- 5
Place the plank on the grill for 3 minutes until it starts to smoke.
- 6
Add the salmon skin-side down onto the plank, close the lid.
- 7
Cook 12–15 minutes until the internal temp reads 125°F for medium.
- 8
Serve straight off the plank.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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