Simple Grilled Cedar Plank Salmon

Here is my favorite grilled cedar plank salmon recipe, with a simple herb butter made from lemon zest, chives, and honey, all grilled on a smoky cedar plank that gives the fish incredible flavor.

This salmon is what I make when I want to impress guests without spending hours in the kitchen. The cedar plank does most of the work, and the buttery topping keeps everything moist and flavorful while it cooks.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild-caught for this recipe, both will work great on a cedar plank. Wild-caught salmon tends to have a firmer texture and slightly stronger flavor, while farm-raised is often milder and a bit fattier. If all you have access to is frozen salmon, you’ll still be good to go – just make sure to thaw it completely in the refrigerator overnight before grilling. For cedar plank grilling, you’ll want to use skin-on salmon since the skin helps hold the fillet together and prevents it from sticking to the plank as it cooks.

Options for Substitutions

This recipe is pretty straightforward, but here are a few swaps you can make if needed:

• Wild-caught salmon: Farm-raised salmon works just fine if wild-caught isn’t available or fits your budget better. You can also try this method with other fatty fish like trout or arctic char.
• Cedar plank: This is the star of the show and really gives the salmon its signature smoky flavor, so I’d recommend sticking with it. You can find cedar planks at most grocery stores or online.
• Salted butter: If you only have unsalted butter, just add a pinch more kosher salt to make up for it. You could also use ghee for a slightly nuttier taste.
• Fresh chives: No chives? Try fresh dill, parsley, or even thinly sliced green onions. All of these pair really well with salmon and lemon.
• Lemon: Lime can work in a pinch and gives a slightly different citrus note, but lemon is really the classic pairing here.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with cedar plank salmon is not soaking the plank long enough – if you skip the full 2-hour soak, your plank can catch fire on the grill and ruin your dinner.

Overcooking is another common issue since salmon continues to cook after you remove it from the heat, so take it off the grill when it reaches 140°F in the thickest part (it’ll climb to the safe 145°F while resting).

To get the best flavor, make sure your grill lid stays closed during cooking to trap that smoky cedar aroma, and resist the urge to flip the fish – one of the perks of plank grilling is that you cook it entirely from one side.

Finally, don’t forget to have a spray bottle of water handy in case the edges of your plank start to char too much, which can happen even with proper soaking.

What to Serve With Grilled Cedar Plank Salmon?

Cedar plank salmon pairs beautifully with light, fresh sides that don’t compete with its smoky flavor. I love serving it with roasted asparagus or green beans tossed in a little olive oil and garlic, plus a simple rice pilaf or quinoa to soak up any extra butter and lemon juice. A crisp cucumber salad or mixed greens with a lemon vinaigrette also works great, especially in the summer when you’re already firing up the grill. For a heartier meal, try adding some roasted baby potatoes with herbs or a creamy coleslaw on the side.

Storage Instructions

Store: Leftover grilled salmon keeps well in the fridge for up to 3 days in an airtight container. It’s great for meal prep and tastes delicious cold on top of salads or in grain bowls throughout the week.

Freeze: You can freeze cooked salmon in a freezer-safe container or wrapped tightly in plastic wrap and foil for up to 2 months. Just keep in mind that the texture might be a bit softer after freezing, so I usually prefer to eat it fresh or within a few days.

Serve Cold or Warm: Enjoy your leftover salmon straight from the fridge on salads or sandwiches, or gently warm it in the oven at 275°F for about 10 minutes until just heated through. Avoid the microwave if you can, as it tends to dry out the fish.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 35-42 g
• Fat: 38-48 g
• Carbohydrates: 2-5 g

Ingredients

For the salmon:

• 1 wild Alaskan King salmon fillet (about 2-3 lbs)
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly cracked black pepper
• 400 °F grill heat (preheated with cedar plank inside for 10 minutes to develop smoke)

For the lemon chive butter:

• 5 tablespoons unsalted butter, softened
• 1 lemon (zested and then sliced into 1/4-inch rounds)
• 2 tablespoons fresh chives, finely snipped
• 1/4 teaspoon garlic powder
• 1 teaspoon honey

Step 1: Prepare the Cedar Plank and Mise en Place

• 1 cedar plank
• 1 lemon
• 2 tablespoons fresh chives, finely snipped

Soak the cedar plank in water for at least 2 hours before grilling—this prevents it from burning and creates the flavorful smoke that defines this dish.

While the plank soaks, prepare your mise en place: zest the lemon and slice it into 1/4-inch rounds, finely snip the fresh chives, and measure out all your seasonings and butter.

This advance prep ensures smooth execution once the grill heats up.

Step 2: Make the Compound Butter and Season the Salmon

• 5 tablespoons unsalted butter, softened
• lemon zest from Step 1
• 2 tablespoons fresh chives from Step 1
• 1/4 teaspoon garlic powder
• 1 teaspoon honey
• 1 wild Alaskan King salmon fillet
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly cracked black pepper

In a small bowl, combine the softened butter with the lemon zest, chives, garlic powder, and honey, stirring until well mixed.

Set aside at room temperature.

Pat the salmon fillet dry with paper towels, then season both sides generously with kosher salt and freshly cracked black pepper.

I find seasoning the fish just before grilling prevents the salt from drawing out too much moisture.

Step 3: Preheat the Grill with the Cedar Plank

• cedar plank from Step 1

Remove the soaked cedar plank from water and place it directly on the grill grates.

Preheat the grill to 400°F with the plank inside for about 10 minutes—this allows the plank to dry slightly and begin releasing that distinctive smoky aroma.

You’ll know it’s ready when you see wisps of smoke rising from the plank.

Step 4: Grill the Salmon on the Cedar Plank

• salmon fillet from Step 2

Carefully place the seasoned salmon fillet skin-side down on the hot cedar plank.

Close the grill lid and cook undisturbed for 15 to 25 minutes, depending on the thickness of your fillet and your grill’s heat distribution—the salmon is done when it flakes easily with a fork and reaches an internal temperature of 125-130°F for medium-rare.

The cedar plank insulates the fish and infuses it with subtle wood smoke while keeping it incredibly moist.

Step 5: Finish with Compound Butter and Serve

• compound butter from Step 2
• lemon slices from Step 1

When the salmon is cooked through, open the grill and generously spread or dollop the compound butter from Step 2 over the hot fish, allowing it to melt into the flesh.

Let it rest on the plank for 1-2 minutes to absorb the buttery flavors.

Transfer the salmon directly to a serving platter and garnish with the lemon slices from Step 1.

I like to spoon any melted butter from the plank over the top before plating—it’s liquid gold.

Simple Grilled Cedar Plank Salmon

Delicious Simple Grilled Cedar Plank Salmon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 37 minutes mins

Servings: 6 servings

Calories: 550

Ingredients Method

Ingredients

  

For the salmon

• 1 wild Alaskan King salmon fillet (about 2-3 lbs)
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly cracked black pepper
• 400 °F grill heat (preheated with cedar plank inside for 10 minutes to develop smoke)

For the lemon chive butter

• 5 tablespoons unsalted butter, softened
• 1 lemon (zested and then sliced into 1/4-inch rounds)
• 2 tablespoons fresh chives, finely snipped
• 1/4 teaspoon garlic powder
• 1 teaspoon honey

Method

 

1. Soak the cedar plank in water for at least 2 hours before grilling—this prevents it from burning and creates the flavorful smoke that defines this dish. While the plank soaks, prepare your mise en place: zest the lemon and slice it into 1/4-inch rounds, finely snip the fresh chives, and measure out all your seasonings and butter. This advance prep ensures smooth execution once the grill heats up.
2. In a small bowl, combine the softened butter with the lemon zest, chives, garlic powder, and honey, stirring until well mixed. Set aside at room temperature. Pat the salmon fillet dry with paper towels, then season both sides generously with kosher salt and freshly cracked black pepper. I find seasoning the fish just before grilling prevents the salt from drawing out too much moisture.
3. Remove the soaked cedar plank from water and place it directly on the grill grates. Preheat the grill to 400°F with the plank inside for about 10 minutes—this allows the plank to dry slightly and begin releasing that distinctive smoky aroma. You'll know it's ready when you see wisps of smoke rising from the plank.
4. Carefully place the seasoned salmon fillet skin-side down on the hot cedar plank. Close the grill lid and cook undisturbed for 15 to 25 minutes, depending on the thickness of your fillet and your grill's heat distribution—the salmon is done when it flakes easily with a fork and reaches an internal temperature of 125-130°F for medium-rare. The cedar plank insulates the fish and infuses it with subtle wood smoke while keeping it incredibly moist.
5. When the salmon is cooked through, open the grill and generously spread or dollop the compound butter from Step 2 over the hot fish, allowing it to melt into the flesh. Let it rest on the plank for 1-2 minutes to absorb the buttery flavors. Transfer the salmon directly to a serving platter and garnish with the lemon slices from Step 1. I like to spoon any melted butter from the plank over the top before plating—it's liquid gold.