Grilled Salmon on Cedar Plank with Lemon

Crucial Recipe Details

The main reason this technique is such a win for busy home cooks is the thermal protection the wood provides. When you put a delicate 1.5 lbs salmon fillet directly on the metal grates of a gas grill, the high heat can seize the proteins too quickly, pushing out that white stuff (albumin) and leaving the fish dry.

The cedar acts like a heat shield, letting the temperature rise slowly and evenly.

Steaming via Moisture Transfer

As the wet plank heats up, the water trapped in the wood fibers turns to steam. This steam travels directly into the bottom of the fish, keeping the muscle fibers hydrated while the top gets hit with the dry heat of the grill.

Insulating from Thermal Shock

The wood prevents the "aggressive sizzle" that leads to sticking. Instead of the fish tearing when you try to flip it, you don't flip it at all. The plank stays between the fire and the fish the entire time.

Infusing Essential Wood Oils

Cedar contains natural oils that release at high temperatures. When these oils combine with the steam, they penetrate the salmon, giving you that distinct Pacific Northwest flavor that you just can't get from a liquid smoke bottle.

If you're planning a full seafood spread, this salmon is actually a great partner to my Grilled Shrimp Skewers recipe. The shrimp take almost no time, so you can toss them on the grates right next to the plank during the last few minutes of cooking.

Component Analysis

A quick note on the lemon: use organic if you can. Since we are placing the slices directly on the fish and letting them roast under high heat, you want to avoid any waxy pesticide residue on the skins. The lemon zest actually releases oils as it heats, which seasons the fish better than just the juice alone.

Sourcing Your Fresh Ingredients

We are keeping this simple with high-quality basics. I always suggest going to the fish counter and asking for a center cut piece. It’s more uniform in thickness than the tail end, which means it will cook evenly across the whole plank.

• 1.5 lbs salmon fillet: Look for skin on, center cut pieces. Why this? The skin adds a layer of fat and protection against the wood's heat.
• 2 tbsp extra virgin olive oil: Use a standard bottle, nothing too pricey since we're grilling. Why this? It acts as a glue for the spices and keeps the flesh moist.
• 1 large organic lemon: Sliced into thin rounds. Why this? Provides acidity to cut through the fatty salmon and protects the surface.
• 1 tbsp kosher salt: I prefer Diamond Crystal or Morton’s. Why this? Coarse grains provide better coverage and won't over salt as easily as table salt.
• 2 tsp coarsely cracked black pepper: Freshly ground is non negotiable here. Why this? Large cracks provide "pop" and a bit of heat against the lemon.
• 1 tsp garlic powder: Granulated works best. Why this? It browns beautifully without the risk of burning like fresh garlic.
• 1 tsp dried dill: A classic pairing. Why this? Dried herbs withstand the grill heat better than fresh during the 20 minute cook.

If you have some extra lemons and a little room on your grill, you should definitely try this alongside my Way to Grill recipe for corn. The sweetness of the corn is the perfect foil for the smokey, acidic salmon.

Essential Tools for Grilling

You don't need much, but a few specific things make this a breeze. First, obviously, is the cedar plank. You can find these at most grocery stores near the seafood counter or online. Just make sure they are "untreated" wood.

• Gas Grill: Any standard 2 or 3 burner model works.
• Untreated Cedar Plank: At least 12 inches long to fit the fillet.
• Instant read Thermometer: This is the only way to guarantee you don't overcook it.
• Large Baking Dish: For soaking the plank.
• Long handled Tongs: To move the plank safely.
• Small Bowl: For mixing your dry rub.

Chef's Tip: Freeze your lemon for about 15 minutes before slicing. It firms up the fruit so you can get those paper thin rounds without the lemon squishing or losing all its juice on the cutting board.

Mastering the Cooking Process

Hydrating the Wood

Submerge the cedar plank in warm water for at least 1 hour before you even think about lighting the grill. Weigh it down with a heavy pot or a clean brick so it stays completely underwater. This is what prevents your dinner from turning into a bonfire.

Preparing the Fillet

Pat the 1.5 lbs salmon fillet completely dry with paper towels. Rub the 2 tbsp extra virgin olive oil over the entire surface. In a small bowl, mix the 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried dill. Sprinkle this mixture evenly over the fish, pressing it in slightly so it sticks.

Pre Charring the Plank

Preheat your gas grill to medium high (about 400°F/200°C). Place the wet plank directly on the grates for about 3 minutes until it starts to crackle and release a light puff of smoke. Carefully flip the plank over using your tongs.

Mastering the Grill Phase

Place the seasoned salmon fillet skin side down onto the charred side of the plank. Layer the lemon rounds over the top of the fish, overlapping them slightly like shingles on a roof.

Monitoring the Finish

Close the grill lid and cook for 15 to 20 minutes. Cook until the internal temperature hits 145°F (63°C) and the salmon looks opaque and flakes easily when poked with a fork. You should see a little bit of the white albumin peeking out, but not a lot.

The Rest

Carefully remove the entire plank from the grill using tongs and a spatula (or a heat proof glove). Let the fish rest on the plank for 5 minutes. This allows the juices to redistribute so every bite is velvety instead of dry.

Solving Common Grilling Issues

Why Your Salmon Is Dry

Even with the plank, it's possible to overcook it if the heat is too high or the lid stays closed too long. Most people wait until the fish looks "done" to take it off, but by then, the residual heat has already pushed it over the edge.

Managing Flare Ups

If the edges of the plank catch fire, don't panic. This usually happens if the wood wasn't soaked long enough or if the grill is too hot. Keep a spray bottle of water nearby to douse any small flames.

Common Mistakes Checklist: ✓ Always soak the plank for at least 60 minutes (don't skip this!). ✓ Preheat the grill fully before adding the wood. ✓ Pat the fish dry before oiling to ensure the rub sticks.

✓ Never leave the grill unattended once the plank is on. ✓ Use a meat thermometer instead of "guessing" by color.

Simple Ingredient Substitutions

If you want to scale this recipe up for a bigger crowd, just buy a second plank and another 1.5 lbs fillet. For the spices, I usually only increase the salt and pepper to 1.5x the original amount for a double batch, otherwise, it can get a bit overwhelming.

If you are cooking for just two people, you can cut the salmon in half and use a smaller plank, or just cook the whole thing and use the leftovers for a killer salad the next day. The cook time will stay roughly the same as long as the thickness of the fish doesn't change.

For a budget friendly version, you can sometimes find "plank pieces" or offcuts at lumber yards, but you must ensure they are 100% untreated Western Red Cedar. Honestly, the $5 grocery store planks are safer and easier for most home cooks.

The Truth About Soaking

Some people say you can get away with a 15 minute soak, but that's a recipe for a burnt plank and a ruined dinner. The wood needs to be saturated all the way through to create that steam barrier we talked about earlier. Without enough water, the wood will just ignite, and you'll lose that gentle "smolder" flavor.

Another thing to ignore is the idea that the skin shouldn't be eaten. While it won't get "crispy" on a cedar plank like it would directly on the grates, the skin holds a lot of the omega-3 fats and keeps the meat from drying out.

If you don't like the texture, just slide the meat off the skin after it's cooked it will peel right off the wood.

Storing and Reheating Tips

Storage: You can keep the cooked salmon in the fridge for up to 3 days in an airtight container. I actually think it tastes incredible cold the next day, flaked over a piece of sourdough toast with a little smear of cream cheese.

Freezing: I don't recommend freezing the cooked salmon as the texture becomes quite grainy once thawed. It's much better to eat it fresh or cold from the fridge.

Zero Waste: Don't toss those roasted lemon slices! Squeeze the remaining juice over the leftovers, or chop up the rind and mix it into a quick pasta with some butter and garlic.

If you have extra salmon, it makes the best salmon cakes you've ever had just mix with an egg, some breadcrumbs, and a little Dijon.

Beautiful Presentation Ideas

Serving the salmon right on the charred cedar plank is the ultimate "wow" factor. It looks rustic and professional at the same time. Just place the plank on a heat safe platter or a wooden cutting board before bringing it to the table.

• Add a Fresh Finish: Right before serving, sprinkle some fresh dill or chopped parsley over the top. The green against the pink fish and charred yellow lemons is stunning.
• Serving Straight from the Plank: Let guests flake off their own portions. It keeps the fish warmer for longer.
• The Maple Dijon Glaze: If you want a glossy look, whisk 1 tbsp maple syrup and 1 tsp Dijon mustard together and brush it over the lemons for the last 5 minutes of grilling.

Chef's Note: If you're feeling adventurous, try soaking your cedar plank in apple juice or white wine instead of water. It adds a very subtle sweetness to the steam that's just incredible.

Critically High in Sodium