Smoky Cedar-Plank Salmon Recipe

A wonderfully flaky cedar plank salmon glazed with brown sugar and Dijon mustard is sweet, woodsy, and deeply satisfying. This quick, healthy salmon recipe can be baked in the oven or cooked on the grill for an easy weeknight dinner ready in under 25 minutes. Serve it with a variety of sides for a simple, impressive meal.

Why you’ll love cedar plank baked salmon

Salmon is a clean, nutritious source of protein rich in omega-3s and healthy fats. It’s filling without feeling heavy, and when prepared on a cedar plank it gains a delicate woodsy aroma that elevates an otherwise simple dish.

Using cedar planks is easier than many expect. If you soak the planks ahead of time (they can even be stored in the freezer), this glaze-topped salmon can be ready in less than 25 minutes whether you bake it or grill it. The technique produces reliably tender, flaky salmon with minimal fuss and easy cleanup.

Ingredients for baked cedar plank salmon

The cedar planks and salmon are the foundation; the rest are common pantry items. You will need:

• cedar planks
• skin-on salmon fillets, pin bones removed
• kosher salt
• cracked black pepper
• brown sugar
• Dijon mustard
• bourbon (optional)
• minced garlic
• lemon slices

Cedar planks. Choose one small plank per fillet or a large plank to fit multiple fillets. You can find them in grocery grill sections or kitchen supply stores.

Salmon. Wild-caught Atlantic salmon is a great choice. Ask your fishmonger to leave the skin on and remove pin bones, and request portions around 5 ounces if possible. Skin-on fillets help the fish hold together on the plank and make serving easier.

How to make cedar plank salmon — two cooking methods

Soak the planks and prepare the glaze the same way for both oven and grill cooking. Both methods yield flaky, flavorful salmon.

1. Soak planks: Submerge the cedar plank(s) in water for 1–2 hours.
2. Preheat: If using the oven, preheat to 400°F (skip this step for grilling).
3. Prep salmon: Pat fillets dry, season with salt and pepper, shake off excess water from the plank, and place the salmon on the plank skin-side down.
4. Make the glaze: In a small bowl, combine brown sugar, Dijon mustard, optional bourbon, and minced garlic. Brush the glaze over the fillets and top each with a lemon slice.

Serving suggestions

This glazed cedar plank salmon is best enjoyed immediately with simple sides. Try it alongside mashed red potatoes, a bright orzo lemon salad, a broccolini salad, or a pasta-based salad for a heartier plate. Leftovers work well atop greens or for meal prep—store in an airtight container in the refrigerator and enjoy within two days for best quality.

Recipe tips

• Presoak the planks. Soak them ahead of time, then seal in a freezer bag to store until needed.
• Try different soaking liquids. Plain water is clean and neutral, but white wine or cider can add subtle flavor to the plank aroma.
• Keep the skin on. The skin will stick to the plank and helps the fillet stay intact; use a spatula to separate skin from flesh after cooking if you prefer.
• Let it rest. Allow the salmon to rest a few minutes after cooking to let juices redistribute before serving.

Frequently asked questions

Why cook salmon on a cedar plank?

Cedar plank cooking imparts a fresh, woodsy fragrance as moisture from the soaked plank heats and infuses the fish. It differs from smoky chip-based flavors and also simplifies cleanup since the fish cooks on the plank instead of directly on the grill grates.

Can you put a cedar plank in the oven?

Yes. Cedar planks are well suited for oven use at 400–425°F, which heats the plank’s moisture and cooks the salmon gently and evenly.

How long does cedar plank salmon take to cook?

Cooking time depends on fillet thickness. One-inch-thick fillets generally take about 15 minutes in a 400°F oven. Look for uniform pink color through the center and flesh that flakes easily with a fork.

Can cedar planks be reused?

Planks can be reused until they become overly charred, cracked, or hard to clean. Scrub off residue with hot water (no soap), let dry completely, and store until ready to soak and reuse. Note that planks absorb flavors, so many cooks reserve a plank for similar uses—such as using the same plank only for salmon.

Cedar Plank Salmon Recipe (Summary)

• Prep time: about 5 minutes
• Cook time: 15–20 minutes
• Total time: about 25 minutes
• Servings: 4

Originally published in July 2020; updated February 2022 with additional notes and recipe details.