Cedar Plank Salmon the Right Way

Cedar plank salmon is one of those recipes that sounds more complicated than it really is.

You’ve probably heard that you need to soak the cedar plank before cooking. I disagree.

If the whole point of cooking salmon on cedar is to add cedar smoke flavor, then the plank actually needs to get hot enough to char and smolder. A waterlogged plank mostly just sits there getting hot and steaming.

So for this recipe, we’re doing cedar plank salmon a little differently.

We’re using a dry cedar plank, letting it char over the heat, seasoning the salmon with Smoke Trails BBQ Rib Rub, and finishing it with barbecue sauce for a smoky, sweet, barbecue-style salmon.

The result is tender salmon with a glazed exterior and actual cedar smoke flavor.

Why I Don't Soak Cedar Planks

A lot of cedar plank salmon recipes tell you to soak the plank in water for 30 minutes, an hour, or sometimes even longer.

The idea is usually to prevent the plank from catching fire.

But here's the problem: I actually want the cedar to burn a little.

If the cedar never chars or smolders, you’re not producing much cedar smoke. And simply putting fish on top of a wet piece of wood isn't going to magically force cedar flavor into the salmon.

That’s especially true when you're cooking a skin-on salmon fillet. The skin is sitting between the cedar plank and the meat anyway.

The flavor we’re after comes primarily from smoke.

So instead of soaking the plank, I use it dry and control the heat so it gradually chars underneath the salmon.

You don't want the whole thing engulfed in flames, but some charring and smoldering is exactly what we're looking for.

Ingredients

For this recipe you'll need:

• 1 salmon fillet, preferably skin-on

• 1 untreated cedar grilling plank

• Smoke Trails BBQ Rib Rub

• Heath Riles Competition BBQ Sauce, or your favorite barbecue sauce

That's it.

This is a very simple recipe, but the cooking method makes the difference.

Step 1: Create Some Cedar Smoke

Before putting the salmon on the grill, I like to get some cedar smoke going.

I place a cedar plank directly over the heat on my Oklahoma Joe's Laredo and let it burn down significantly.

The goal isn't necessarily to cook the salmon on this first plank. I'm using it almost like an additional piece of smoking wood.

As it chars and burns down, it creates that distinctive cedar aroma inside the cooker.

Just make sure you're using untreated cedar intended for cooking. Do not grab random construction lumber from the hardware store.

Step 2: Season the Salmon

Place your salmon skin-side down on a fresh, dry cedar plank.

Season the top generously with Smoke Trails BBQ Rib Rub.

I originally developed this rub for barbecue, but the combination of sweet, savory, and slightly smoky flavors also works extremely well with salmon.

You can find Smoke Trails BBQ Rib Rub on SmokeTrailsBBQ.com or Amazon.

You want a fairly even layer of seasoning across the entire fish.

There's no need to season the skin underneath.

Step 3: Cook the Salmon on the Cedar Plank

I'm cooking this on my Oklahoma Joe's Laredo offset smoker.

I preheat the cooker for roughly 30 minutes before putting the salmon on.

Place the entire cedar plank directly onto the cooking grate.

As the bottom of the plank heats up, you'll gradually begin to see some charring around the edges.

That's what we want.

You're effectively turning the plank into both a cooking surface and a smoke source.

Don't Panic About the White Stuff

After roughly 15 minutes, you may notice white material beginning to appear on the surface of the salmon.

That's albumin, a protein that gets pushed toward the surface as the salmon cooks.

It can look a little strange, but there's nothing wrong with the fish.

I have a less scientific name for it in the video, but we'll keep the blog respectable.

At this point, my salmon is usually somewhere around 100–110°F internal temperature.

The outside has also started to firm up, which makes this a good time to add the barbecue sauce.

Step 4: Add the BBQ Sauce

Once the surface has set, brush or pour a thin layer of barbecue sauce over the salmon.

I'm using Heath Riles Competition BBQ Sauce because I wanted this to be more of a barbecue-style cedar plank salmon.

Don't go crazy with the sauce.

You still want to taste the salmon, rub, and cedar smoke underneath.

The sauce should complement everything rather than completely cover it.

Put the salmon back into the cooker and continue cooking until the sauce becomes glossy and tacky.

What Temperature Should You Cook Salmon To?

I usually pull my salmon at around 130°F internal temperature.

That gives me salmon that is still moist and tender but cooked enough for my family.

If you like your salmon softer and more medium-rare, you could potentially pull it closer to 120–125°F.

If you're serving people who prefer more fully cooked salmon, you can take it higher.

The important thing is to use an instant-read thermometer rather than relying entirely on cooking time.

The thickness of the salmon, temperature of your grill, weather, and size of the fillet can all affect cooking time.

For this cook, the salmon took roughly 35 minutes total.

How to Tell When Cedar Plank Salmon Is Done

You're looking for several things:

The surface of the salmon should be set.

The barbecue sauce should look glossy and tacky rather than wet.

The cedar plank should be noticeably charred underneath and around the edges.

And most importantly, the thickest part of the salmon should reach your desired internal temperature.

For me, that's about 130°F.

Does Cedar Plank Salmon Actually Taste Like Cedar?

When it's cooked this way, yes.

You shouldn't expect the salmon to taste like you're chewing on a tree.

The cedar smoke adds a light aromatic character in the background.

Combined with the barbecue rub and sauce, you get layers of:

• Sweetness

• Savory seasoning

• Salmon richness

• Barbecue smoke

• Cedar aroma

That's why I prefer cooking on a dry plank rather than soaking it.

I want that cedar to actually participate in the cooking process.

Cedar Plank Salmon Recipe

Ingredients

• 1 skin-on salmon fillet

• 1 untreated cedar grilling plank

• Smoke Trails BBQ Rib Rub

• Barbecue sauce

Instructions

1. Preheat your grill or smoker.

2. Optional: burn an additional cedar plank or cedar offcut inside the cooker to create additional cedar smoke.

3. Place the salmon skin-side down on a dry cedar grilling plank.

4. Season the salmon generously with Smoke Trails BBQ Rib Rub.

5. Place the cedar plank directly onto the cooking grate.

6. Cook until the salmon reaches approximately 100–110°F internal temperature, roughly 15 minutes depending on your cooker.

7. Brush the salmon with barbecue sauce.

8. Continue cooking until the sauce has tacked up and the salmon reaches your preferred finishing temperature.

9. I normally pull mine at approximately 130°F internal temperature.

10. Remove the plank from the grill, allow the salmon to rest briefly, and serve.

Final Thoughts

Cedar plank salmon doesn't need to be complicated.

And in my opinion, it definitely doesn't need a waterlogged cedar plank.

The whole reason I'm using cedar is because I want that wood to char, smolder, and contribute some actual smoke flavor to the salmon.

Keep the plank dry, manage your heat, season the salmon well, glaze it toward the end, and cook it to the internal temperature you prefer.

The result is one of the easiest ways to make salmon feel like real barbecue.

Happy smoking.

Watch the Video