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Mother’s Day deserves something a little more special than the usual grill fare. Enter cedar-planked salmon: simple, elegant, and bursting with smoky flavor. Whether you are a grill master or a first-timer, this step-by-step guide will show you how to create a restaurant-worthy meal right in your backyard.
Cedar-planked salmon is a classic grilling method where salmon fillets are cooked on top of a soaked cedar wood plank. As the plank heats up, it releases aromatic smoke that gently flavors the salmon while adding extra moisture to keep the fish juicy. At the same time, the plank acts as a shield from direct heat, protecting the salmon from burning on the grill grates. It is an easy technique that delivers impressive results, even if you are new to grilling.
Grilling salmon on a cedar plank is not just about flavor (though it is incredible), it is also about technique. The plank acts as a natural barrier between the fish and direct heat, gently steaming the salmon while infusing it with a subtle smoky aroma. This method keeps the fish moist, tender, and completely intact. No more sticking to the grill grates or drying out.
Adds rich, smoky flavor without overpowering the salmon.
Prevents the fish from sticking or falling apart.
Cooks gently and evenly for juicy, flaky results.
Adds extra moisture, making every bite tender and satisfying.
Here is everything you will need to get started:
1 untreated cedar plank (about 12x6 inches)
4 salmon fillets (6 oz each), skin on
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon chopped fresh dill (optional)
Salt and freshly ground black pepper
Lemon wedges, for serving
If you are following a restrictive diet or managing a calorie diet, cedar-planked salmon is a great choice. It is high in protein, lower in calories compared to heavier grilled meats, and full of healthy fats.
Before grilling, soak the cedar plank in water for at least 1 hour. This prevents it from burning and helps generate aromatic steam.
Pro Tip: For extra flavor, soak planks in water mixed with wine, apple juice, or beer instead of plain water.
This setup ensures the salmon cooks gently without burning from direct contact with hot grill grates.
In a small bowl, whisk together:
Olive oil
Dijon mustard
Brown sugar
Lemon juice
(Optional) Fresh dill
This simple glaze creates a sweet, tangy, and slightly herby coating that caramelizes beautifully over the fire.
Pat salmon fillets dry with paper towels.
Season with salt and pepper.
Brush a generous layer of the glaze over each fillet. Let the flavors soak in while the grill heats up.
Place the soaked cedar plank directly over the flame for about 5 minutes until it starts to smoke.
Move the plank to the indirect heat side of the grill.
Arrange the salmon fillets, skin-side down, on top of the plank.
At this point, you will smell the rich aroma of the plank releasing flavor, keeping the salmon extra moist as it cooks.
To ensure the cooked salmon turns out perfectly every time:
Insert a smart wireless meat thermometer likeThe MeatStick into the thickest part of one fillet.
Set your target safe temperature to 125°F to 130°F for medium doneness.
Close the lid and grill. The MeatStick will alert you when the salmon reaches the perfect internal temperature. No more guesswork, no more dry salmon.
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When the salmon hits temp:
Carefully remove the plank from the grill (use tongs and heat-resistant gloves).
Serve the salmon right off the plank for a rustic presentation, or transfer to a platter.
Garnish with fresh lemon wedges for a bright, refreshing finish.
Monitor the Plank: Always have a spray bottle nearby to manage any small flare-ups.
Trust Your Tools: Smart thermometers like The MeatStick make it easy to nail doneness every time.
Serve Immediately: Cedar-planked salmon tastes best when served fresh and hot off the grill.
Cedar-planked salmon is impressive without being complicated. It is flavorful, light, and feels like a true celebration meal. Everything you want to make Mother’s Day unforgettable. Plus, it is a versatile recipe that looks stunning whether you are hosting a big backyard BBQ or an intimate family gathering.
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This Mother’s Day, skip the reservations and create something memorable at home. With this cedar-planked salmon recipe and The MeatStick on your side, you will serve up perfectly cooked, flavor-packed salmon that Mom (and everyone else) will rave about.
Q1: Do you cook salmon skin side up or down on a cedar plank?
Always place the salmon skin side down. The skin protects the fish from the heat and helps keep it moist.
Q2: What happens if you don't soak the cedar plank for salmon?
If you do not soak the plank, it can catch fire on the grill. Soaking the planks in water helps prevent burning and creates steam that flavors the salmon.
Q3: How long do you soak a cedar plank for salmon?
Soak the cedar plank for at least 1 hour. For extra flavor, you can soak it even longer in wine, beer, or apple juice.
Q4: Do you wet the cedar plank before grilling?
Yes. Always wet the cedar plank fully before placing it on the grill. A wet plank helps control heat, prevents flare-ups, and infuses smoky flavor.
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