This restaurant-worthy Cedar Plank Salmon recipe is on your table in less than 30 minutes! The salmon is cooked on a plank of cedar, on the grill (or in the oven) enhancing it with incredible flavor, and glazed with some brown sugar and dijon.

Do you love seafood recipes? Try this Hot Honey Salmon Bowl, Easy Homemade Crab Cakes, Seafood Pasta, or Shrimp and Grits.

The best Cedar Plank Salmon recipe on a plank of cedar and topped with a brown sugar mustard glaze and a lemon on top.

Cedar Plank Salmon will make you look like a professional Chef

I totally get that this cedar plank salmon recipe looks and sounds super fancy, but it’s that “wow” worthy, back-pocket meal everyone needs. It takes minimal effort and brain power but is restaurant quality (without the price tag). It’s perfect for anniversaries, birthdays, guests in town, or just when you’re feeling a little extra fancy.

What I love most about this meal is how quick it is. After you soak your cedar boards, this is a recipe that will be ready in under 30 minutes! We serve it with a wedge salad, mashed potatoes, and balsamic roasted carrots.

How to cook Cedar Plank Salmon:

Soak Cedar Planks in water for at least 2 hours, or up to 24 hours, prior to grilling. (This is an easy step to do the night before, or morning of).

Make Glaze: Stir the brown sugar and Dijon mustard together until smooth. Season salmon with salt and pepper.

Two images showing two raw salmon filets on a plate with salt and pepper, then a bowl of brown sugar and mustard mixed together for a simple salmon glaze.

Prep Grill: Preheat grill to medium-high heat. Once hot, set the grill for indirect grilling (so the cedar planks don’t catch fire). For a two-burner grill, turn one burner off and place cedar planks on the unlit side. For three or four burner grill, turn off the middle burner(s) and place cedar planks in the center.

Add cedar planks: Place pre-soaked cedar planks on the hot grate, over indirect heat, and close the lid. Leave the plank until there is a smoky smell, about 4-5 minutes.

Rotate planks and place salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired. Close grill lid.

Cook salmon on the cedar planks for about 15 to 25 minutes (depending on thickness), or until cooked through (125 degrees F to 140 degrees; medium rare/medium well). Remove and cover with foil about 5 degrees shy of desired temperature, as it will continue to a cook as it rests on the hot cedar plank. Be careful not to overcook it.

Two images showing easy Cedar Plank Salmon on grill before and after it's cooked.

Cedar Plank Salmon: FAQ’s

Where to buy Cedar Planks:

You can buy cedar planks at most grocery stores, kitchen supply stores, or on Amazon. They are an affordable and non threatening solution to achieving wood smoked flavor without fancy equipment.

Can I reuse Cedar Planks:

I don’t recommend reusing the cedar planks as they absorb the flavor of whatever you cook on them and often get charred and difficult to clean.

How to tell is salmon is cooked?

Salmon is cooked perfectly when the salmon is flaky on the outside and has a soft and moist center, 125 degrees F (medium rare) to 140 degrees F maximum. Remove it a few degrees shy of desired temperature, cover and allow to rest. Keep in mind it will continue to a cook a little as it rests on the hot cedar plank.

Can I cook Cedar Plank Salmon in the oven?

Yes, you can cook cedar plank salmon in the oven as well, but you wont achieve as strong of a flavor as you’d get from the grill. Cook salmon on cedar planks in a 375 degrees F oven, for about 15-25 minutes (depending on thickness) or until 125-135 degrees F. Remove it a few degrees shy of desired temperature, cover and allow to rest.

Serve with:

Follow me for more great recipes

Recipe

The best Cedar Plank Salmon recipe on a plank of cedar and topped with a brown sugar mustard glaze and a lemon on top.
Prep 5 minutes
Cook 20 minutes
Soak Planks 2 hours
Total 25 minutes
Save Recipe

Equipment

Ingredients
 
 

Instructions
 

  • Soak cedar planks in water for at least 2 hours, or up to 24 hours, prior to grilling. Remove salmon from fridge 30 minutes before grilling.
  • Make Glaze: Stir brown sugar and Dijon mustard together until smooth. Season salmon with salt and pepper.
  • Prep Grill: Preheat grill to medium-high heat. Once hot, set the grill for indirect grilling (so the cedar planks don't catch fire). For a two-burner grill, turn one burner off and place cedar planks on the unlit side. For three or four burner grill, turn off the middle burner(s) and place cedar planks in the center.
  • Add cedar planks: Place pre-soaked cedar planks on the hot grate, over indirect heat, and close the lid. Leave the plank until there is a smoky smell, about 4-5 minutes.
  • Rotate planks and place salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired. Close grill lid.
  • Cook salmon on the cedar planks for about 15 to 25 minutes (depending on thickness), or until cooked through (125 degrees F to 140 degrees; medium rare/medium well). Remove and cover with foil about 5 degrees shy of desired temperature, as it will continue to a cook as it rests on the hot cedar plank. Be careful not to overcook it.

Notes

Cedar Planks come in different sizes, so place as many salmon fillets on the cedar plank as will fit. You can buy cedar planks at most grocery stores in the grilling section, or on Amazon. They are an affordable and non threatening solution to achieving wood smoked flavor without fancy equipment.
To Cook Cedar Plank Salmon in the Oven: Cook salmon on cedar planks in a 375 degrees F oven, for about 15-25 minutes (depending on thickness) or until 125-145 degrees F. Remove it a few degrees shy of desired temperature, cover and allow to rest.
Side Dish Ideas:

Nutrition

Calories: 359kcalCarbohydrates: 28gProtein: 35gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 94mgSodium: 311mgPotassium: 901mgFiber: 1gSugar: 27gVitamin A: 83IUVitamin C: 0.1mgCalcium: 56mgIron: 2mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

I originally shared this recipe June 2018 . Updated May 2020 and May 2024.

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 from 16 votes (14 ratings without comment)

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





Comments

  1. You write concerning oven cooking, “You wont achieve the same smoky flavor you get from the grill”.
    I might disagree. One could obtain the grilled effect in an oven by first broiling the soaked plank until it achieves a smoky smell. What do you think?

  2. This salmon was luscious. My husband thought it would be too mustardy, but it wasn’t. He does not want me to lose this recipe. I baked mine in the oven. I put aluminum foil under the plank because it wasn’t wide enough to keep the sauce from dripping over the plank. A plus was the house didn’t smell like fish? Thanks for sharing!

  3. Made this tonight. This is one of the easiest and best salmon recipes ever!! It is really important to not overcook it. Thank you for the wonderful recipe!!

  4. If you freeze the plank, do you put it in the oven frozen? Or does it need to thaw first. I’ve never tried old Bay seasoning on salmon, and now I, wondering why!!! I’m for sure going to use it next time!! Thanks!

  5. 5 stars
    This is Uh-Mazing! I had never heard of using a cedar plank to cook salmon before coming across this recipe. We were planning on making salmon over the weekend anyway so we got the cedar planks and decided to give it a try. It was delicious!! The planks added such a great flavor and we loved the mustard sauce. This just upped our salmon game, thank you!