How to Grill Salmon Using Cedar Planks
Grilling salmon steaks on planks is a delicious way to infuse the fish with smoky, earthy flavors while keeping it moist and tender. In this recipe, the salmon is grilled with fresh lemon and dill, which add bright, zesty notes that complement the fish’s natural richness.
Cooking on planks, traditionally made from cedar, allows the fish to absorb the wood’s aromatic essence, elevating the overall taste without overpowering it. This technique is also great for preventing the salmon from sticking to the grill or falling apart, making it an easy option for outdoor cooking.
Incorporating the classic pairing of lemon and dill brings a fresh and vibrant contrast to the richness of the salmon. The citrusy brightness from the lemon slices and the subtle herbaceous flavor from the dill makes this dish perfect for summer cookouts or light dinners.
You can create a restaurant-quality meal at home with just a few simple ingredients. Whether you’re a seasoned griller or new to plank cooking, this grilled salmon recipe will become a go-to for its simplicity and flavor. It’s a well-rounded and satisfying dish for any occasion paired with a light salad or roasted vegetables.
Grilled Salmon with Lemon and Dill
Equipment
- 2 cedar planks 8 inches x 7 inches
Ingredients
- ½ cup salt kosher
- 3 tablespoons sugar light brown
- ½ cup dill chopped plus 4 sprigs
- lemon zest finely grated plus 8 lemon slices
- 4 8 ounce salmon steaks center-cut, with skin on
- 1 cup sake
- olive oil extra virgin, for drizzling
Instructions
- To keep the cedar planks from burning, as soon as you put them on the grill, you must soak them in water for at least 2 hours. How you keep them submerged can require a little creativity. (We used a deep pan and held them down with a pineapple.) When done soaking, remove and reserve for cooking the steaks.
- While the planks are soaking, combine the salt, brown sugar, chopped dill, and lemon zest in a bowl.
- Coat the salmon steaks with this mixture (rub) and place them on a cookie sheet in one layer. Try to coat them as thoroughly as possible.
- Cover the salmon with plastic wrap and place in the refrigerator for 1 hour and 30 minutes. You are starting the cooking with a process called curing.
- After 90 minutes of marinating, remove the salmon from the refrigerator and rinse off all the salt mixture.
- Place the steaks into a container large enough to hold them, not necessarily in a single layer. Pour the sake over the fillets, cover them, and put them back into the refrigerator for 1 hour. After 30 minutes, give them a turn.
Grilling
- If you are using a gas grill, light it and let it warm up for 10 minutes. If using a charcoal grill, get it started and let it get hot. It always takes a little longer to heat up a charcoal fire than turning on a gas grill so that you can plan accordingly.This recipe will have you use your grill like an oven with indirect heat. Rather than cooking the salmon directly over the fire, you will cook the salmon steaks on the cedar planks using indirect heat. You do this by turning half the gas grill burners off so that one side is hot and the other side is not. You cook the salmon on the “burners are off” side.With a charcoal grill, once the fire is hot and the coals are white, you push them over to one side of the grill and cook the fish with indirect heat on the other side.
- When the salmon steaks are done marinating in the sake, please remove them and pat them dry. Coat the steaks with extra virgin olive oil and place two fillets on each soaked plank. Place lemon slices on top of each salmon steak, then top with a dill sprig. Drizzle a little extra virgin olive oil on top.
- When the grill is ready, carefully place the two planks (4 salmon steaks) on the cooler side of the grill, cover, and grill ( I might say we were roasting, but that’s me) for 25 to 30 minutes or until the salmon is cooked to your liking. If you want it to be more well-done, give it more time. Be sure to rotate the cedar planks halfway through the cooking process so they cook evenly.
- When the fish is cooked to perfection, remove and serve. This is a fantastic way to cook salmon, or any firm fish for that matter, and it will be as tender as you’ve ever tasted. I think you’re going to enjoy this.
How to Grill on Wood Planks Plus Cooking Tips
| Step / Tip | Description | Why It Matters |
|---|---|---|
| Choose the Right Wood | Use untreated planks made of cedar, alder, maple, or hickory. | Cedar is traditional for salmon due to its bold, smoky-sweet flavor. Alder offers a milder, balanced smokiness. Maple adds sweetness, while hickory brings stronger smoke. |
| Soak the Plank | Soak the plank in water for 1–2 hours before grilling. Weigh it down to keep it submerged. | Prevents the wood from catching fire and helps generate steam that infuses the fish with flavor. |
| Preheat the Grill | Preheat your grill to medium heat (around 350°F to 400°F). | Ensures even cooking and a quick sear on the fish’s exterior without drying it out. |
| Preheat the Plank (Optional) | Place the soaked plank on the grill for 3–5 minutes until it begins to smoke lightly. | Gives a head start on smokiness and helps kill surface bacteria. |
| Prepare the Salmon | Season salmon with oil, herbs, citrus, or spices. Place it skin-side down on the plank. | Enhances flavor and ensures the fish cooks evenly and absorbs smoke. |
| Grill with Lid Closed | Close the grill lid and cook for 12–20 minutes depending on thickness. | Traps heat and smoke around the fish, gently roasting it while infusing wood flavor. |
| Check for Doneness | Salmon is done when it flakes easily and reaches 130°F–135°F internally. | Prevents overcooking while maintaining moisture and tenderness. |
| Serve on the Plank (Optional) | Serve salmon directly from the plank for rustic presentation. | Enhances visual appeal and keeps the fish warm for serving. |
| Dispose or Reuse Plank | Single-use planks can be discarded. Thicker planks may be reused if not charred. | Reusing clean planks is economical and eco-friendly, but charred planks affect flavor and safety. |
Side Dishes That Pair Well With Grilled Salmon Steaks
| Side Dish | Description | Why It Pairs Well |
|---|---|---|
| Garlic Roasted Asparagus | Tender asparagus roasted with garlic and olive oil. | The fresh, slightly bitter asparagus complements the bright lemon and herbal dill flavors on the salmon. |
| Herbed Quinoa Salad | Quinoa tossed with parsley, mint, cucumber, and lemon vinaigrette. | Light and refreshing, it adds a nutty texture and enhances the citrusy notes on the fish. |
| New Potatoes with Chives | Boiled baby potatoes tossed with butter and fresh chives. | The creamy, mild potatoes balance the acidity of lemon and add comfort to the meal. |
| Steamed Green Beans Almondine | Green beans sautéed with butter and toasted almonds. | The crunch and subtle nuttiness of almonds contrast nicely with tender salmon. |
| Wild Rice Pilaf | Nutty wild rice cooked with sautéed mushrooms and onions. | Earthy and hearty, it adds depth without overpowering the delicate salmon flavors. |
| Cucumber Dill Salad | Thinly sliced cucumbers marinated in vinegar and fresh dill. | Echoes the dill on the salmon and adds a crisp, cool contrast to the warm fish. |
| Roasted Cherry Tomatoes | Sweet cherry tomatoes roasted until soft and caramelized. | The natural sweetness and acidity enhance the lemon brightness on the salmon. |
A Weekend Meal
Last week, I told you about a dinner party for some friends. My wife chose a menu from one of our cooking magazines, and we prepared it in its entirety.
I shared with you the Grilled Eggplant Caponata, and now I’d like to share the Salmon Steaks with Lemon and Dill cooked on the grill using cedar planks that give the salmon some of the natural flavors from the wood plus a little smokey flavor. Start this recipe by coating the salmon with a salt mixture (curing) and then marinating in sake, a Japanese beverage made from fermented rice, adding to the texture and flavor.
Honestly, this is not a weeknight meal when you are pressed for time. The steps are not complicated, but they do take time. I’d save this meal for the weekend, especially if you are having friends over for dinner.
You can count on a full 3 hours of prep time and allow a little more to be safe. It’s much easier to season salmon steaks, toss them on the grill, and cook them in less than 10 minutes, but the steps described in the recipe are well worth the extra time.
3 Responses
Good day!! Great blog , don’t know what to with out it!!! Can I use the cedar planks on a stove top or a oven ? Thank You Larry. PS for this salmon recipes?
Hi Larry, you cannot use cedar planks on a stove top and I would not use them in an oven because they are going to produce smoke. They are designed to be used on outdoor grills. Saying that, I have read articles about creating a smokey flavor indoors in your oven but my smoke alarms are so sensitive, I don’t mess with it. Just as easy for me to go out to my grill summer, spring, winter or fall.
This may not be a weeknight meal, but there is a lot of down time which makes it a great recipe for a busy weekend when other parts of the meal need attention…like dessert! 🙂