Cedar Plank Salmon Recipe

Soak planks

Submerge cedar planks in water with a weight on top for 1–2 hours. If short on time, soak at least 30 minutes. Pat dry on both sides before use. This prevents planks from catching fire and produces steam-smoke flavor.

If using an indoor broiler, preheat the broiler on high and move the oven rack to the top third so the plank will sit 4–6 inches from the broiler element. If using a grill, preheat to medium-high and leave one side at medium heat for plank placement.

Pat salmon fillets dry with paper towels. Place skin-side down on a tray. Combine kosher salt, black pepper, olive oil, lemon zest, and lemon juice in a small bowl and brush evenly over the tops of the fillets. Let sit at room temperature for 10–15 minutes to marinate briefly.

Place two lemon slices on each cedar plank where the salmon will sit (these create a small barrier and add flavor). Position the fillets skin-side down on the planks, leaving a little space between pieces so heat circulates evenly.

While planks soak or salmon rests, make the glaze: pour balsamic vinegar and sugar (or honey) into a small saucepan. Add a pinch of salt. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer until reduced by about half and syrupy, about 8–12 minutes. Stir occasionally to prevent scorching. Remove from heat and let cool slightly; it will thicken more as it cools.

Taste and adjust sweetness or acidity as needed. Transfer to a squeeze bottle or small bowl for easy drizzle.

In a small saucepan over low heat, melt the unsalted butter. Add minced garlic and gently cook for 30–45 seconds until fragrant (do not brown). Remove from heat and whisk in fresh lemon juice, heavy cream (if using), chopped dill, salt, and pepper until emulsified. Keep warm and set aside until serving.

Place the prepared cedar planks with salmon onto the preheated broiler pan or onto the grill. If broiling, place the plank on a rimmed baking sheet first to protect oven. Broil or grill with the lid closed (if grilling) until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, about 10–14 minutes depending on thickness (roughly 8–12 minutes for 1-inch fillets). The plank will darken and smoke slightly; watch closely to prevent flare-ups.

In the last 1–2 minutes of cooking, brush a light layer of balsamic glaze over the top of each fillet to set a glossy finish. Remove planks from heat carefully using tongs or spatula and transfer to a heatproof surface.

Allow salmon to rest on the plank for 2 minutes. Using a spoon, drizzle about 1 tablespoon of the warm lemon-butter sauce over each fillet (reserve remaining sauce for the table). Add a second light drizzle of balsamic glaze for contrast if desired.

Garnish each fillet with 2 lemon slices and a dill sprig. Serve the plank directly at the table for presentation (or transfer fillets to plates). Provide extra lemon-butter sauce and balsamic glaze on the side.

Optional — if you prefer fully cooked salmon, continue cooking until internal temperature reaches 140°F (60°C).