10 Delicious Cedar Plank Grilled Salmon Recipes

You’re about to discover the secret to perfectly grilled salmon every time—cedar planks! These 10 delicious recipes will transform your summer barbecues with their smoky, aromatic flavors. Whether you’re a seasoned grill master or just starting out, there’s a recipe here to make your next meal unforgettable. Let’s dive into these mouthwatering options that promise to elevate your grilling game!

Maple Glazed Cedar Plank Grilled Salmon

Ready to elevate your grill game? This maple-glazed salmon on cedar plank is a smoky, sweet masterpiece that’s stupidly simple to nail.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor)
• 1/4 cup pure maple syrup (the real deal, not pancake syrup)
• 2 tbsp soy sauce (low-sodium works too)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (fresh minced garlic kicks it up a notch)
• 1/2 tsp black pepper (adjust to taste)
• 1 untreated cedar plank (soak it for at least 1 hour before grilling)

Instructions

1. Preheat your grill to medium heat, about 350°F.
2. While the grill heats, mix maple syrup, soy sauce, olive oil, garlic powder, and black pepper in a bowl. Tip: Whisk until the mixture is smooth and fully combined.
3. Place the salmon fillet skin-side down on the soaked cedar plank. Tip: Pat the salmon dry with paper towels for better glaze adhesion.
4. Brush the maple glaze generously over the salmon. Tip: Reserve some glaze for a final brush after grilling.
5. Place the cedar plank on the grill grate. Close the lid and grill for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Carefully remove the plank from the grill. Brush the salmon with the remaining glaze.

Melt-in-your-mouth tender with a caramelized crust, this salmon is a showstopper. Serve it right on the plank for a rustic touch or flake it over a crisp salad for a lighter take.

Garlic Butter Cedar Plank Grilled Salmon

Bold flavors meet smoky perfection in this Garlic Butter Cedar Plank Grilled Salmon. Fire up the grill—this dish is a showstopper with minimal fuss.

Ingredients

• 1 cedar plank, soaked in water for at least 1 hour (prevents burning)
• 1.5 lbs salmon fillet, skin-on (for moisture and flavor)
• 3 tbsp unsalted butter, melted (or olive oil for a lighter version)
• 4 garlic cloves, minced (fresh is best for punchy flavor)
• 1 tbsp lemon juice (brightens the dish)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat grill to medium-high, about 400°F. Ensure one side is off for indirect cooking.
2. Place soaked cedar plank on the grill over direct heat for 2 minutes per side to lightly char—this enhances smoky flavor.
3. Move plank to indirect heat. Place salmon fillet skin-side down on the plank.
4. Mix melted butter, minced garlic, lemon juice, salt, and pepper in a bowl. Brush generously over salmon.
5. Close grill lid. Cook for 12-15 minutes, or until salmon flakes easily with a fork—no flipping needed.
6. Sprinkle chopped parsley over the salmon before serving for a fresh, colorful finish.

Flaky, buttery salmon with a hint of smokiness from the cedar plank—this dish is a crowd-pleaser. Serve it straight off the plank for a rustic presentation or pair with a crisp salad for a light summer meal.

Lemon Dill Cedar Plank Grilled Salmon

Unlock the secret to a show-stopping summer dinner with this zesty, smoky salmon that’s begging to be your next grill masterpiece.

Ingredients

• 1 cedar plank (soaked in water for at least 1 hour)
• 1.5 lbs salmon fillet (skin-on for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh dill (chopped, or 1 tsp dried)
• 1 lemon (zested and juiced)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Pat the salmon fillet dry with paper towels to ensure a good sear.
3. Brush both sides of the salmon with olive oil, then season with salt, pepper, garlic powder, and fresh dill.
4. Sprinkle the lemon zest over the salmon, then drizzle with lemon juice.
5. Place the soaked cedar plank on the grill and close the lid for 3 minutes to heat.
6. Carefully place the seasoned salmon on the heated plank, skin-side down.
7. Close the grill lid and cook for 12-15 minutes, or until the salmon flakes easily with a fork.
8. Tip: Avoid opening the grill too often to maintain a consistent temperature.
9. Tip: For extra smokiness, add a few wood chips to the grill.
10. Tip: Let the salmon rest for 5 minutes before serving to lock in juices.

Serve this lemon dill cedar plank grilled salmon with a crisp salad or roasted veggies for a light, flavorful meal. The smoky cedar aroma pairs perfectly with the bright lemon and fresh dill, creating a dish that’s as impressive as it is delicious.

Honey Mustard Cedar Plank Grilled Salmon

Dive into this Honey Mustard Cedar Plank Grilled Salmon—juicy, smoky, and slathered in a sweet-tangy glaze that’s pure fire. No fuss, just flavor that slaps.

Ingredients

• 1 cedar plank, soaked in water for at least 1 hour (prevents burning)
• 1.5 lbs salmon fillet, skin-on (for extra moisture)
• 1/4 cup honey (local for best flavor)
• 2 tbsp Dijon mustard (or whole grain for texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for that deep smokiness)
• Salt and pepper to taste (don’t skip the seasoning)

Instructions

1. Preheat grill to medium-high, about 375°F. Keep one side off for indirect cooking.
2. Mix honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper in a bowl. Tip: Whisk until smooth for an even glaze.
3. Pat salmon dry and place skin-side down on the soaked cedar plank. Tip: Dry skin ensures crispy texture.
4. Brush half the honey mustard mixture over the salmon. Reserve the rest for serving.
5. Place the plank on the grill’s indirect heat side. Close the lid and grill for 12-15 minutes. Tip: No peeking—keeps the heat consistent.
6. Check for doneness—salmon should flake easily with a fork. If needed, grill 2-3 minutes more.
7. Serve hot off the plank, drizzled with reserved glaze. Savor the contrast of crispy skin and tender flesh, perfect with a crisp salad or roasted veggies for a full meal vibe.

Spicy Cajun Cedar Plank Grilled Salmon

Spice up your grill game with this fiery Cajun salmon that’s soaked in bold flavors and smoked to perfection. Serve it straight off the cedar plank for that Instagram-worthy smoky aroma.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra crispiness)
• 2 tbsp Cajun seasoning (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1 cedar plank, soaked in water for at least 1 hour
• 1 lemon, sliced (for garnish and extra zing)

Instructions

1. Preheat your grill to medium-high heat, around 375°F.
2. Pat the salmon fillet dry with paper towels to ensure a good sear.
3. Rub the salmon evenly with olive oil, then generously coat with Cajun seasoning.
4. Place the soaked cedar plank on the grill and close the lid for 2 minutes to heat up.
5. Carefully place the seasoned salmon on the heated plank, skin-side down.
6. Close the grill lid and cook for 12-15 minutes, or until the salmon flakes easily with a fork.
7. Remove the plank from the grill and let the salmon rest for 2 minutes before serving.
8. Garnish with lemon slices for a fresh, citrusy finish.

Rich in smoky undertones and a kick of heat, this salmon is a showstopper. Pair it with a crisp salad or over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Teriyaki Cedar Plank Grilled Salmon

Transform your grill game with this smoky, sweet Teriyaki Cedar Plank Grilled Salmon. **T**his dish is a showstopper, blending bold flavors with a foolproof method that’ll have everyone asking for seconds.

Ingredients

• 1 cedar plank (soaked in water for at least 1 hour)
• 1.5 lbs salmon fillet (skin-on for extra flavor)
• 1/2 cup teriyaki sauce (homemade or store-bought, but go for thick & glossy)
• 2 tbsp brown sugar (for that caramelized crust)
• 1 tbsp sesame oil (or any neutral oil, but sesame adds depth)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp red pepper flakes (optional, for a kick)

Instructions

1. Preheat your grill to medium-high, about 375°F, ensuring one side is cooler for indirect cooking.
2. Pat the salmon dry with paper towels; this ensures the teriyaki sticks better.
3. Mix brown sugar, sesame oil, garlic powder, and red pepper flakes into the teriyaki sauce for a glaze.
4. Brush half the glaze onto the salmon, letting it soak in while the grill heats.
5. Place the soaked cedar plank on the grill for 3 minutes to warm, then flip it.
6. Lay the salmon skin-side down on the plank, close the lid, and grill for 12-15 minutes.
7. Brush with remaining glaze in the last 5 minutes for a sticky, caramelized finish.
8. Check for doneness—the salmon should flake easily but still be moist inside.

**O**ut of the grill, this salmon boasts a perfect balance of smoky cedar and sweet teriyaki. Serve it right on the plank for a rustic vibe or flake over a bowl of steaming rice to soak up every drop of glaze.

Herb Crusted Cedar Plank Grilled Salmon

Here’s how to make your summer dinners unforgettable with this showstopper. Herb Crusted Cedar Plank Grilled Salmon is your ticket to flavor town—no passport needed.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup fresh dill, chopped (pack it in for maximum herbiness)
• 1/4 cup fresh parsley, chopped (flat-leaf for a smoother texture)
• 2 cloves garlic, minced (fresh is best, but 1 tsp pre-minced works)
• 1 tsp lemon zest (brightens the dish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly cracked for a kick)
• 1 untreated cedar plank (soaked for at least 1 hour)

Instructions

1. Preheat your grill to medium-high, about 375°F. This ensures a perfect sear without burning.
2. Mix olive oil, dill, parsley, garlic, lemon zest, salt, and pepper in a bowl. Coat the salmon evenly with this herb mixture.
3. Place the soaked cedar plank on the grill for 3 minutes to warm up. Flip it, then place the salmon skin-side down on the plank.
4. Close the grill lid. Cook for 12-15 minutes, depending on thickness. The salmon is done when it flakes easily with a fork.
5. Let it rest for 5 minutes off the grill. This keeps it juicy and lets flavors meld.

Unleash a burst of herby freshness with every bite. The cedar plank infuses a smoky depth, making this salmon a versatile centerpiece—pair with a crisp salad or roasted veggies for a complete meal.

Brown Sugar Cedar Plank Grilled Salmon

Elevate your grill game with this sweet, smoky salmon that’s a total crowd-pleaser. Perfect for summer nights or when you’re craving something effortlessly gourmet.

Ingredients

• 1 cedar plank, soaked in water for at least 1 hour (prevents burning)
• 1.5 lbs salmon fillet, skin-on (for extra flavor and moisture)
• 1/4 cup brown sugar (packed for maximum sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder (for a subtle kick)
• 1/2 tsp salt (enhances all flavors)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring one side is cooler for indirect cooking.
2. Pat the salmon dry with paper towels to ensure the rub sticks well.
3. In a small bowl, mix brown sugar, smoked paprika, garlic powder, salt, and black pepper for the rub.
4. Brush the salmon fillet lightly with olive oil, then evenly coat with the rub mixture.
5. Place the soaked cedar plank on the grill over direct heat for 2 minutes to lightly char, then move to indirect heat.
6. Lay the salmon skin-side down on the plank, close the grill lid, and cook for 15-20 minutes, or until the internal temperature reaches 145°F.
7. Let the salmon rest off the grill for 5 minutes before serving to allow juices to redistribute.

Get ready for a melt-in-your-mouth experience with a caramelized crust and tender, flaky interior. Serve atop a crisp salad or with grilled asparagus for a complete meal that screams summer.

Balsamic Glazed Cedar Plank Grilled Salmon

Absolutely no one does summer flavors like this balsamic-glazed salmon—charred, smoky, and dripping with sweet-tangy goodness.

Ingredients

• 1 cedar plank (soaked in water for at least 1 hour)
• 4 salmon fillets (6 oz each, skin-on for extra flavor)
• 1/4 cup balsamic vinegar (aged for deeper taste)
• 2 tbsp honey (or maple syrup for a vegan twist)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat grill to medium-high heat, about 375°F.
2. Place soaked cedar plank on grill, close lid, and heat for 3 minutes until slightly charred.
3. Flip plank, brush with olive oil, and place salmon fillets skin-side down.
4. Mix balsamic vinegar, honey, garlic powder, salt, and pepper in a bowl.
5. Brush half of the glaze over salmon, reserving the rest for later.
6. Close grill lid and cook for 12-15 minutes, until salmon flakes easily with a fork.
7. During last 2 minutes, brush remaining glaze over salmon for a sticky finish.
8. Remove plank from grill, let salmon rest for 5 minutes before serving.

This salmon boasts a perfect balance of smoky and sweet, with a melt-in-your-mouth texture. Try serving it over a crisp arugula salad or with grilled asparagus for a full summer feast.

Coconut Lime Cedar Plank Grilled Salmon

Transform your grill game with this zesty, smoky salmon that’s a total crowd-pleaser. **Toss** the usual BBQ suspects aside—this recipe brings the tropics to your backyard.

Ingredients

• 1 cedar plank, soaked in water for at least 1 hour (or use a reusable plank for eco-friendly grilling)
• 4 salmon fillets, skin-on (about 6 oz each for even cooking)
• 1/4 cup coconut milk (full-fat for creamier texture)
• 2 tbsp lime juice (freshly squeezed for brightest flavor)
• 1 tbsp honey (or maple syrup for a vegan twist)
• 1 tsp grated lime zest (adds a punch of citrus aroma)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring one side is cooler for indirect cooking.
2. In a small bowl, whisk together coconut milk, lime juice, honey, lime zest, salt, and pepper to create the marinade.
3. Place salmon fillets in a shallow dish, skin-side down, and pour the marinade over them. Let sit for 15 minutes at room temperature.
4. Place the soaked cedar plank on the grill over direct heat for 3 minutes to lightly char, then flip it to the cooler side.
5. Arrange the marinated salmon fillets on the plank, skin-side down, and close the grill lid.
6. Grill for 12-15 minutes, or until the salmon flakes easily with a fork but remains moist inside.
7. Remove the plank from the grill and let the salmon rest for 2 minutes before serving.

**Note** the salmon’s delicate flakiness pairs perfectly with the bold coconut-lime glaze. Serve it over a bed of quinoa or with grilled pineapple for a full tropical experience.

Conclusion

Mastering the art of cedar plank grilled salmon is easier than you think with these 10 delicious recipes. Each one offers a unique twist on this classic dish, ensuring there’s something for every palate. We invite you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!