Perfect Cedar Plank Salmon: Smoky, Tender, and Flaky

Cedar Plank Salmon is a delicious and flavorful dish that’s perfect for a summer cookout. The salmon is cooked on a cedar plank, which infuses it with a delicate smoky flavor. The salmon is tender and flaky, and the honey-Dijon sauce adds a touch of sweetness and tang.


  • 2 cedar planks, approximately 6×14 inches each
  • Apple juice, water, or white wine for soaking the planks

  • 4 (6-ounce) salmon fillets, skin removed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1/2 tablespoon Dijon mustard
  • 1 clove garlic, minced (about 1 teaspoon)
  • Pinch of cayenne pepper (optional)
  • Spray bottle with water or apple juice for the planks when grilling


  1. At least 2 hours before cooking, soak the planks in apple juice (or water or wine). I use rimmed baking sheets. Drain.
  2. Remove the skin from the salmon fillets (if it is not removed already). Pat dry and season on both sides with the salt and pepper.
  3. In a small bowl, stir together the honey, soy sauce, mustard, garlic, and cayenne.
  4. Place the salmon on what (was) skin-side down on a plate. Brush all over the top and sides with the honey mixture.

  5. Preheat the grill to medium-high (375° to 400° F). Place the planks on the grill and let cook for 4 minutes.
  6. Flip the planks over (they should have nice char marks), place the salmon on top, then close the grill.
  7. Cook until the salmon reaches 135° F on an instant read thermometer, about 7 to 12 minutes depending upon your grill and the thickness of your fillets. Check on it every few minutes and if the edges of the plank catches fire, mist with water.
  8. Transfer the salmon to a serving platter. Cover and let rest 5 minutes, then serve. Discard planks after use.


  • To store: Refrigerate salmon in an airtight storage container for up to 2 days.
  • To reheat: Gently rewarm leftovers on a baking sheet in the oven at 350° F or in the microwave.
  • To freeze: Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

  • To make cedar plank salmon in the oven: Soak the planks and prepare the salmon fillets as directed. Preheat the oven to 375°F. Once the oven reaches temperature, place the pre-soaked cedar planks on a rimmed baking sheet in the oven. Let the planks heat up for about 5 minutes, then add the salmon fillets on top. Bake cedar plank salmon in the oven for 15 to 20 minutes.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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