This Easy Cedar Plank Grilled Salmon recipe is the perfect way to make a restaurant-worthy dish at home. The fish is tender, flaky, and moist while filled with a smoky and woodsy flavor. The dish is ready in under 15 minutes and perfect for weeknight dinners!
Soak your cedar plank in water for at least one hour before using it. Ensure it's completely submerged in water.
Preheat grill to medium-high heat at 400 degrees.
Place the salmon on the cedar plank (if using skin-on, skin side down). Rub the olive oil over the salmon and season with the spices. I like to reserve the brown sugar or sweetener for the end and sprinkle it on the very top.
Rub the spices into the fish. This ensures the spices don't just sit on top and they actually penetrate for additional flavor.
Grill the salmon for 12-15 minutes until the center of the salmon has turned opaque. Use a meat thermometer to ensure doneness. Ensure the salmon has reached an internal temperature of 135-140 degrees.
Notes
You can use any seasoning or BBQ rub you wish.
Using olive oil adds flavor and helps the spices adhere to the fish. You can also use avocado oil.
The salmon will turn opaque at the center and will reach an internal temperature of 135-140 degrees when it has finished cooking (for medium doneness). Use a meat thermometer to test the temperature.
The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork. If the flesh of the salmon flakes, it separates easily along the white lines that run across the fillet, it’s finished cooking. Take it off of the heat immediately.
Soaking the cedar plank is important. If you place a dry plank on the grill grates, the flames and direct contact will likely cause a fire. Give yourself an hour of time to soak the plank first. It should be recently soaked.