How to Use Cedar Planks for Grilling Salmon | Plank Perfection

Soak an untreated cedar plank 1 to 2 hours, preheat your grill to medium-high (about 400°F), and cook the salmon skin-side down with the lid closed until it reaches 145°F.

Grilling salmon on cedar planks infuses the fish with a sweet, smoky flavor while keeping it remarkably moist. The method is forgiving once you understand the sequence. Before you start, compare tested cedar planks for grilling to ensure you have untreated food-grade wood that won’t impart unwanted chemicals.

Soaking the Plank: Do It Right

Submerge the plank fully in water for at least 1 hour. Most recipes recommend 1 to 2 hours; going longer never hurts. Weight the plank with a heavy plate or pan so it stays under the surface, or it will float and only partially soak.

Drain the plank well before grilling. A wet plank steams and smokes rather than igniting, which is the goal.

Preheat, Smoke, Then Cook Low

Preheat the grill to medium-high, roughly 350°F–400°F, for most recipes. Weber’s cedar-planked salmon recipe instead uses indirect high heat with the grill set to 450°F–550°F, relying on the plank as a barrier between fish and flame. Start the plank over direct heat for 4–5 minutes until it begins to smoke and lightly char, then move it to indirect heat.

Watch the plank closely. It should smoke, not burn. Keep the lid closed during cooking to trap the smoke and an even temperature.

Place, Cook, and Test for Doneness

Lay the salmon skin-side down on the smoking plank. Do not flip it; the plank provides the heat barrier and the skin protects the flesh. Cooking times vary with thickness and heat, but most recipes fall in the 12–20 minute range; thicker fillets may need up to 25–35 minutes.

• Doneness check: Fish is done when it flakes easily with a fork and is opaque in the center. For precise results, use a thermometer. USDA-backed recipes call for 145°F; some sources suggest 120°F–130°F for medium-rare if that’s your preference.
• Removal: Slide a spatula between the plank and the fish. The skin will often stay behind on the board, which is fine.
• Common mistake: Check for ignition the entire cook.

Tips for Consistent Results

Thickness changes everything. A 1-inch fillet cooks faster than a 2-inch center-cut piece; test early at 12 minutes. Use a reliable instant-read thermometer instead of guessing.

Some grilling guides suggest lowering the target temperature after the plank smokes to reduce flare-up risk. If you prefer the lower 120°F–130°F range, a thermometer is mandatory to avoid undercooked fish.

One more thing: for a thorough comparison of wood thickness, size, and grill compatibility, our tested guide to the best cedar planks covers the options worth your money.