Cedar Plank Salmon

Total Time:
2 hr 45 min
15 min
2 hr
30 min

4 servings


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.

Pairs Well With

Rich, buttery white wine

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    Great recipe. I added a splash of tamari, dried rosemary, a half teaspoon of jarred ground ginger paste....smokey and succulent.
    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.
    Easy, delicious, moist, and best of all, my husband said "Make this again".
    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.
    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
    The salmon cooked well on the plank however, the Dijon Mustard gave it a bitter taste.
    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.
    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.
    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!
    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.
    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
    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!
    Horrible! I've had salmon many ways and this was by far the worst. Don't waste your time on this one.
    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.
    Best salmon I've ever made. The whole family loved it. Also, it was very easy to make. Turned out perfect. Thanks food network
    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.
    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.
    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.
    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.
    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.
    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.
    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 ;}
    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.
    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.
    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.
    Simple and delicious
    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.
    This has great flavor and is so easy. WE also left the skin on without any problems. I will definitely make this again.
    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.
    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.
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