Cedar Plank Salmon BBQ Recipe: Smoky Flavor on the Grill

Grilling salmon on a cedar plank infuses it with smoky, aromatic flavors that elevate this dish to new heights. I’ve perfected this technique over years of experimenting with different woods and seasonings to achieve that perfect balance.

With just a few simple ingredients and 30 minutes on the grill, you’ll have a restaurant-quality main course that’s sure to impress. Pair it with roasted vegetables or a fresh salad for a complete meal that’s both healthy and delicious.

Ingredients for Cedar Plank Salmon Bbq

Simple ingredients come together for a smoky, restaurant-quality salmon dish in just 30 minutes.

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The cedar planks matter here. Look for Western red cedar—other types can impart bitter flavors. Most hardware stores or BBQ specialty shops carry them. Soak them for at least an hour before grilling to prevent flare-ups. I usually prep mine while I’m getting the grill ready.

Wild King salmon is worth the splurge if you can find it—the rich flavor holds up beautifully to the smoky cedar. Regular salmon works too, just watch for pin bones. Don’t over-salt since the cedar and smoke add depth. If you’re using smoked paprika, start with half the amount and adjust to taste.

This dish is best served immediately, but leftovers keep in the fridge for 2-3 days. The flavors actually meld together nicely when reheated gently. Store any leftover salmon in an airtight container and reheat at 275°F until just warmed through.

Step-by-Step Instructions for Cedar Plank Salmon BBQ

Let’s get started with this simple yet impressive grilled salmon recipe that’s perfect for your next BBQ.

Step 1: Prepare the Cedar Planks and Marinade

Start by submerging the 2 whole Cedar Planks in water for at least 1 hour to prevent them from catching fire on the grill. While they’re soaking, mix together the 0.25 cup Extra-Virgin Olive Oil, 2 tbsp Fresh Lemon Juice, 4 cloves Garlic Cloves (minced), 1 tsp Kosher Salt, 0.5 tsp Black Pepper, 1 tbsp Brown Sugar, and 0.25 tsp Smoked Paprika (if using) in a bowl. This marinade will infuse the salmon with flavor.

Place the 1.5 lb Wild King Salmon Fillets in a shallow dish and brush the marinade evenly over both sides of the fish. Let it marinate for 30 minutes to allow the flavors to penetrate.

Step 2: Grill the Cedar Plank Salmon

Preheat your grill to medium-high heat (around 400°F). Remove the cedar planks from the water, shaking off excess water. Place them on the grill and close the lid. Once they start to char and smoke (after about 2-3 minutes), flip them over.

Place the marinated salmon fillets on the planks, skin side down if they have skin. Close the grill lid and cook for 12-15 minutes or until the salmon reaches an internal temperature of 145°F. The fish is done when it flakes easily with a fork.

Step 3: Serve with Fresh Dill and Lemon

Once the salmon is cooked, remove it from the grill along with the cedar planks. Sprinkle 0.25 cup Fresh Dill over the top of the salmon fillets. Serve immediately with slices of 2 whole Fresh Lemons on the side.

The cedar plank will have imparted a smoky flavor to the salmon, while the fresh dill adds a bright, fresh note. This dish is perfect for a summer BBQ and serves 4 people.

Serving Suggestions for Leftovers

Perfect Side Dishes

I love pairing this cedar plank salmon with roasted vegetables like asparagus or Brussels sprouts tossed with olive oil and sea salt. The smoky flavor from the cedar complements their natural sweetness beautifully. For a more substantial meal, consider a quinoa salad with fresh herbs. 🌿

Fresh Salad Options

A simple mixed green salad with a light vinaigrette works wonderfully alongside this dish. I like to add some cherry tomatoes and cucumber slices for extra freshness. The citrus notes in the marinade pair nicely with the crisp greens. For a heartier salad, try adding some grilled peaches or avocado slices.

Garnishing Tips

Garnish the salmon with additional fresh dill and a squeeze of lemon juice just before serving. This adds a bright, fresh note that complements the smoky flavors. You can also add some lemon slices on the side for extra citrus flavor. I often serve it on a wooden board or platter to maintain the rustic, outdoor feel.

Wine Pairing Suggestions

For wine pairings, I recommend a crisp Sauvignon Blanc or a light Pinot Grigio. These white wines have the acidity to cut through the richness of the salmon while complementing its delicate flavors. If you prefer red wine, a Pinot Noir can work well due to its light tannins.

Serving Ideas

Consider serving the salmon directly on the cedar plank to maintain the presentation. This not only looks impressive but also keeps the fish warm. You can also transfer it to a serving platter or individual plates. Either way, the cedar aroma will fill the air, enhancing the dining experience. 🍴

Additional Touches

To enhance the dining experience, you can add some grilled bread or roasted potatoes on the side. These sides soak up the juices and complement the smoky flavors of the salmon.