Cedar Plank Salmon

Total Time:
2 hr 45 min
Prep:
15 min
Inactive:
2 hr
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 67
I think results will vary depending on quality of the fish and the quantity of mustard used. I used wild caught salmon fresh from the market, salt and peppered both sides, brushed on a thin layer of mustard, I didn't measure, and added a bit of rum to light brown sugar and drizzled that over the fish. Indirect cooking per direction checking temp after about 10 minutes and couldn't have been better. item not reviewed by moderator and published
Cooking time stated was to long. Even over indirect heat it should have been about 15 minutes. At 20 minutes mine was overdone. Otherwise delicious. item not reviewed by moderator and published
Great recipe. I added a splash of tamari, dried rosemary, a half teaspoon of jarred ground ginger paste....smokey and succulent. item not reviewed by moderator and published
I suggest direct heating, the wood needs to smolder/ burn, to release resins into the smoke for there to be any flavor, and indirect doesn't cut. Second, because those planks near me cost a fortune, at about $21 for a set of three (outrageous and as much as the fish per preparation, I use cedar shims from the hardware store that come in cords of about 25 and cost about $3. They are a precise substitute. Since shims are thin at one end, I use two of them stacked in reverse manner with thick ends at opposite each other. item not reviewed by moderator and published
Easy, delicious, moist, and best of all, my husband said "Make this again". item not reviewed by moderator and published
This was the first recipie I used when cooking cedar plank salmon for the first time a year ago. I still use the recipie today but with a few changes. First I don't measure the ingredients. Second I rub olive oil on the top of the plank and sprinkle a blend of sea salt and seafood seasoning on top of the well oiled plank. BUT the biggest change I made to this recipie is that I cook this on DIRECT heat, not in-direct heat as the recipie calls. That makes a huge difference. On the indirect heat the planks never smoulder as they should and the salmon turns out mushy. It should only be cooked on direct heat for approx 15 minutes. Also I place the plank on the grill for 5 minutes first before adding the salmon. item not reviewed by moderator and published
Used a Catfish filet instead of salmon and added a couple of extra brown sugar to get a nice glaze and it came out awesome. Will be using this one again item not reviewed by moderator and published
The salmon cooked well on the plank however, the Dijon Mustard gave it a bitter taste. item not reviewed by moderator and published
This was delicious! I ran out of propane so I made these in my oven. Preheated oven to 425. I precooked the planks for 15 minutes before putting the salmon on them. I cooked the salmon for 14 minutes and it came out perfectly. The flavor was so good. I can't wait to try this on the grill. item not reviewed by moderator and published
Very yummy! The dijon added an interesting note to the plank flavor. Not too sweet either. I just brushed on some mustard and sprinkled on a bit of brown sugar... no measuring and it turned out perfect. So easy. item not reviewed by moderator and published
Delicious. I just put the amount of mustard and sugar that felt right to put on. The cedar flavor mixed with the tart of the mustard and the sweet of the sugar was fantastic, my 20 month old ate it. He never eats anything I want him to. Thanks! item not reviewed by moderator and published
use the ingredients, just not the quantity. we used approx 1 tbsp mustard and 4 tbspns brown sugar over a fresh cut salmon filet....approx 2.3 lbs. our cedar planks literally burn on the ends as we cook over a hot flame, about 450 degrees. you have to generate smoke or it doesn't work out. we finished with a nice glaze over the salmon and the mustard was not noticable. it did provide a nice balance to the sugar. we use a weber stainless grill with three burners. heat to 500 degrees, turn the front and back to medium and the middle burner to low. this works out best for our grill. give it a try and don't worry when the planks burn on the ends....smoke is what it's all about. item not reviewed by moderator and published
Not the best weve had. We love dijon mustard and brown sugar , but not on salmon. I thought it was interesting and different at first but then it was too much. over powering with mustard, and I only used half !! Another funny thing was the recipe was on the back of the cedar plank package ,,so should say " recipe courtesy of cedar plank package" sorry steve . save your salmon for another recipe item not reviewed by moderator and published
My husband made this last night and it was AWESOME! Even our picky children liked it. The glaze was really good, although I had worried that it might be a little overwhelming. We mixed the dijon and brown sugar together before smearing over the fish. It had a great balance of flavors from the glaze and the cedar. It was excellent! item not reviewed by moderator and published
Horrible! I've had salmon many ways and this was by far the worst. Don't waste your time on this one. item not reviewed by moderator and published
What a great way to ruin a perfectly good piece of fresh, wild, coho salmon. All I tasted was dijon mustard and I only used a teaspoon per filet. Could have used any fish and it would have tasted the same. I can't understand why so many preferred this taste over the taste of fresh salmon. item not reviewed by moderator and published
Best salmon I've ever made. The whole family loved it. Also, it was very easy to make. Turned out perfect. Thanks food network item not reviewed by moderator and published
I go fishing in Alaska every year with the same bunch of guys. We always do a couple of differrent cedar plank salmon recipes each year. We have made alot of different recipes over the years and this is by far and hands down our favorite one. Have made it for my family on big get togethers and have always gotten rave reviews. It is easy and a real crowd pleaser. item not reviewed by moderator and published
Super delicious and oh so easy. I had this at a friend's house and loved it. Have since made for my own company and it was a hit. Just love it. item not reviewed by moderator and published
Okay I just made this recipe and wow! When I was getting the ingredients out for this recipe my 14 year old daughter who does not like mustard, was turning her nose up,however I ignored this and continued on.Well guess who loved it, your right.She loved it as well as my husband and myself.I did not preheat the plank so I learned that you really don't need the full smoke to be good.So for anybody that doesn't have a cedar plank just cook it slowly on the BBQ. I also didn't put as much mustard or brown sugar as the recipe called for as not to upset my daughter but next time I will put the full amount and maybe a little more because the flavour was that good.Thanks for a fabulous easy recipe. item not reviewed by moderator and published
My husband made this for dinner tonight. He's a very good cook. I thought the recipe was awful. I had to scrape the topping off in order to eat the salmon. Tonight's dinner was definitely the 'eat to live' sort. item not reviewed by moderator and published
Great, simple, extremely tasty. Go creative and soak the cedar in various liquids like beer, teriyaki or wine. Be sure to cook it at a high temp to get the cedar smokin'. Very tasty. item not reviewed by moderator and published
Very well balanced, accompanies salmon well. Very easy. I did two pieces, One lemon and thyme and one dijon and brown sugar. All my guests and wife loved this one better!! you will not be disappointed. I washed my mine down and S&P'd it then a light coat of EVOO before the mustard and brown sugar. item not reviewed by moderator and published
BEST EVER!!!!! The whole family enjoyed this one. I've had cedar plank salmon before while dining out but this was above and beyond delicious. This recipe is so easy as well. I also grilled figs and served them on some artisian greens with balsemic dressing. Delish ;} item not reviewed by moderator and published
This was a fabulous recipe. I grill a fair amount of beef and pork, but have always been afraid of fish, because I was convinced it was much more difficult to cook than other proteins. I followed the recipe using indirect heat, and it came out flawlessly! It will definitely be a regular part of our menu, and now I am looking forward to other fish recipes on the site. item not reviewed by moderator and published
On the grill now... but be careful buying cedar at Lowes or wherever, a lot of the wood they sell has been treated with pesticides or other chemicals that you don't want to eat. item not reviewed by moderator and published
I have yet to try this recipe and i am sure it be be delicious. I wanted to pass along a tip, rather than going to expensive gourmet store or other places and purchasing cedar planks for grilling, go to Lowes or your local lumber yard, you can get an 8 foot long plank for less than you buy the cedar planks for,. Then you can cut of pieces as big as you need them, and after they burn to much you then cut off another plank. item not reviewed by moderator and published
Simple and delicious item not reviewed by moderator and published
I've cooked salmon a variety of different ways, with many different seasonings/sauces, and this recipe really blew me away. My husband was also pleasantly surprised, coming from someone who said, "you're not putting butter and garlic on it? and not in tin foil?" Very good flavor and wonderfully moist, with a beautiful carmelized glaze. item not reviewed by moderator and published
This has great flavor and is so easy. WE also left the skin on without any problems. I will definitely make this again. item not reviewed by moderator and published
This was our first experience with cedar plank cooking and it won't be the last. The fish had a wonderful taste and texture and the aroma was amazing. We grilled a big piece of fish so there were some left overs and it was even fantastic the next day heated up in the microwave. There was no offensive fishy odor, and in fact, it recreated the subtle smokiness that we both love. item not reviewed by moderator and published
This was the first time that we have ever had salmon and it was just delightful! The brown sugar and dijon work perfectly together to make a delish topping that really gave the fish flavor. item not reviewed by moderator and published
Turned out great smokey flavor fast and easy. With side dish of garlic potatoes grilled in aluminum foil grilled and a side dish of garlic with lemon asparigus chargrilled is an excellent meal for a nice summer evening.l. item not reviewed by moderator and published
Salmon came out very moist and flavorful. Definitely a keeper for family and guests! item not reviewed by moderator and published
If you've never made cedar plank salmon before, i recommend this recipe. It tastes delicious, and it couldn't be simpler. item not reviewed by moderator and published
I saw Steve fix this on his BBQ-U show a couple of years ago and thought then, 'how weird is this?'..... After finding it in a couple of chain restaurants it turned out to be pretty good. But this recipe is GREAT; even the folks in our group who normally turn their noses up at fish and especially Salmon, LOVED it..... I'd agree with ANON who suggested tweaking it with Rosemary and lemon. That would be the icing on the cake..... item not reviewed by moderator and published
THANK YOU for this recipe! I soaked the cedar planks for 3 hours so that they didn't catch on fire. The flavor of this recipe is off the charts and SO easy to make!!!! We paired it with a dry, oaky chardonnay and let me tell you...it was like dying and going to heaven!!! item not reviewed by moderator and published
Great fool-proof recipe. Next time, we won't use as much sugar as it was very sweet, but very tasty! We smoked the board for about 5 minutes before adding the fish for a little extra smoke flavor. GREAT! Definately a keeper! item not reviewed by moderator and published
The only think I did different was char one side of the cedar plank then put the salmon on top, gives it more flavor, I also leave the skin on. I was skeptical about mustard and brown sugar, but they blend wonderfully. Hubbie and son both loved it and they do not like salmon. item not reviewed by moderator and published
This is an excellent recipe. I've gotten rave reviews and it's nearly fool-proof. I have couple of TIPS to simplify the things even more: 1) Don't bother trimming the skin, just LEAVE THE SKIN ON. Cook skin-side down. When it's done, slip a knife in, just above the skin to separate & lift fish to serve. Less work and no meat is wasted (stuck to the wood). 2) Dry the fish thoroughly, so that the coating doesn't run. item not reviewed by moderator and published
It's very rare the family all agrees on dinners to repeat, but hands down this is a make again and again! item not reviewed by moderator and published
A great mixture of hickory and sweet. The mustard gives it a nice kick. item not reviewed by moderator and published
We tried this recipe for a party last Saturday night and it was easy and fabulous. Everyone raved. We, too, were a little concerned about how to use the cedar plank and then the mustard/brown sugar combo was going out on a limb for us, but WOW!....Try this easy recipe. We used the cook's note version. Keep a spray bottle of water with you in case the plank ignites. Thank you, Bobby Flay!!! item not reviewed by moderator and published
Great flavor. Could not be any easier to make. The cedar plank makes a big difference. item not reviewed by moderator and published
This recipe was great. We received some cedar planks as a gift, and we're so glad we did! The flavor combination is wonderful, and it couldn't be simpler to prepare. Next time we might use a little less mustard, and we also used Splenda brown sugar, which tasted great! Must try! item not reviewed by moderator and published
Very easy and flavorful. I think it is much easier to not overcook salmon on a cedar plank. The rub was very flavorful, quick and easy. item not reviewed by moderator and published
This salmon turned out perfect. This was my first attempt using a cedar plank and I was really impressed with the subtle cedar flavor. I read a lot of recipes before choosing this one and am so happy I did. I was a little weary about the dijon and brown sugar mixture, but it turned out to meld into the perfect flavor. My husband, a die-hard salomon lover, said this was the bext salmon he ever ate. item not reviewed by moderator and published
This salmon is simple to prepare and I receive rave reviews everytime. I make it on the BBQ beacuse it is summer. I have made it in the oven as well and it turns out just as good. This is a keeper in my recipe collection. item not reviewed by moderator and published
Very quick and very easy. Delicious taste with a great smoky cedar flavor. item not reviewed by moderator and published
At first looke, you think what an flavor combination, mustard & brown sugar? The two together were a flavorful surprise! The salmon was so moist and tasty, that everyone fought over the little morsels left on the plank! This will please any crowd! item not reviewed by moderator and published
Tasted great. My wife who doesn't normally like to eat salmon, loved it. item not reviewed by moderator and published
Very easy and very delicious. Stays moist well and tastes just as good without the brown sugar. item not reviewed by moderator and published
I have never made salmon on a plank before! I cannot believe how tasty and easy this was! I will definelty make this again. item not reviewed by moderator and published
This was very easy to make, with prep time being at a minimum. The fish cooked, without any tending by myself, while I prepared the other accompanying dishes. I served a nice Washington State chardonnay with it. A really enjoyable meal. item not reviewed by moderator and published
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Have fixed this 3 times now and it's a favorite. I always have my fishmonger remove the skin from the salmon. The last 2 times I've fixed this I've placed several sprigs of fresh rosemary and very thinly sliced lemons beneath the salmon. Also, I always serve it with grilled pineapple (sprinkle it with a little brown sugar while grilling - it enhances the caramelization). item not reviewed by moderator and published
Indirect grilling didn't work. I put the plank over direct heat and had to spray it with water several times because it caught fire. The salmon did cook but I didn't notice any real cedar taste. It was good but I think you could get the same results in the oven. item not reviewed by moderator and published
this recipe was awesome, I am not a great salmon lover, however I caught a few thought oh I will try something new. I went to the food network did a search and thought this looks easy and good. Glad I did. Enjoy this you will not be disappointed. item not reviewed by moderator and published
Very easy to prepare and very tasty item not reviewed by moderator and published
Easy and so good. item not reviewed by moderator and published
I tried this a couple of days ago. Didn't remove the fish skin/scales because I was afraid of tearing the meat. (How did everyone else do this?) Taste was excellent- would use perhaps a little less mustard. Made dinner for in-laws; one "doesn't eat seafood", tried it and liked it! I am definitely going to make this one again. item not reviewed by moderator and published
I made this dish on Saturday and it was absolutely simple and delicious. I'm not the biggest salmon fanatic and I could not stop eating it. yum yum, enjoy! item not reviewed by moderator and published
fast andeasy item not reviewed by moderator and published
We've had these cedar planks for two years and never used them until we saw this recipe. It was amazing!! We are completely hooked! It was one of the best fish dishes we have ever done. Thank you! item not reviewed by moderator and published
This was the first time I had tried a cedar plank. What a great flavor. The simple ingredients gave the salmon an excellent flavor. item not reviewed by moderator and published
A last minute family dinner had me scrambling for ideas. I came across a set of planks I had been given as a gift. I picked up a salmon fillet and jumped on-line to see how to use the plank and to find a tasty, but simple recipe to barbecue the salmon. Everything worked perfectly and even my husband, who doesn't like salmon, enjoyed the results. item not reviewed by moderator and published
This was a fabulous recipe, one that we will make frequently! Its a must try!!! item not reviewed by moderator and published

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