RecipeBy CarlUpdated May 17, 2026

Cedar Plank Salmon on the Grill

A simple grilled salmon dinner with smoky cedar flavor, a little lemon, and just enough drama to make you feel like you did something fancy.

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Cedar plank salmon is one of those meals that looks more impressive than the effort required. This is the kind of recipe I like: low fuss, high payoff, and only one mildly unusual item involved.

That item is the cedar plank. Do you need one? For this recipe, yes. Otherwise it is just grilled salmon, which is fine, but not exactly the point of the episode.

Ingredients

• 1 large salmon fillet, about 1.5 to 2 pounds
• 1 or 2 untreated food-safe cedar planks
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1 lemon, half sliced and half juiced
• 2 cloves garlic, finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Fresh dill or parsley, optional

Instructions

1. Soak the plank. Put the cedar plank in water for at least 1 hour. Weigh it down with a mug, bowl, or whatever clean kitchen object is currently closest.
2. Heat the grill. Preheat the grill to medium heat. You want enough heat to cook the salmon, not enough heat to audition for a chimney fire.
3. Make the glaze. Stir together olive oil, Dijon, honey or maple syrup, lemon juice, garlic, salt, and pepper.
4. Season the salmon. Pat the salmon dry, place it on the soaked plank, and brush the glaze over the top. Add lemon slices.
5. Grill. Place the plank on the grill, close the lid, and cook until the salmon flakes easily and is cooked to your preferred doneness. Start checking around 12 minutes.
6. Rest and serve. Let the salmon rest for a few minutes, then finish with herbs and a squeeze of lemon.

Carl's notes

The plank should smoke, not burn aggressively. If it catches too much, move it to a cooler part of the grill and keep the lid closed. Keeping a spray bottle nearby is not cowardice. It is wisdom.

I like this with grilled asparagus, rice, potatoes, or a salad big enough to pretend we planned ahead. Leftovers are excellent flaked into tacos, grain bowls, or scrambled eggs the next morning.

Variations

• Spicy: Add a pinch of cayenne or a spoonful of chili crisp to the glaze.
• Herby: Add chopped dill, parsley, or chives before serving.
• Sweeter: Use maple syrup and a little extra lemon zest.

Make-ahead tip

You can mix the glaze earlier in the day and keep it in the fridge. Do not put raw salmon on the plank hours ahead unless you enjoy inviting texture problems to dinner.