Do you love seafood recipes? Try this Hot Honey Salmon Bowl, Easy Homemade Crab Cakes, Seafood Pasta, or Shrimp and Grits.
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). 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. Make Glaze: Stir the 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.
Serve with:
Rice Pilaf Mashed Potatoes Twice Baked Potatoes Wedge Salad Balsamic Roasted Carrots French Green Beans Artisan No Knead Bread
I originally shared this recipe June 2018 . Updated May 2020 and May 2024.
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