Grilled Cedar Plank Salmon Recipe

Soak the plank

Submerge cedar planks in cold water for at least 1 hour and up to 4 hours. Weigh them down with a plate or cans so they stay submerged. This prevents the plank from catching fire and produces steam to infuse flavor.

Prep salmon

Pat salmon fillets dry with paper towels. Sprinkle both sides with kosher salt and 1/2 teaspoon freshly ground black pepper. Set on a plate while you make the rub.

Heat grill

Preheat a gas or charcoal grill to medium-high (about 375–425°F / 190–220°C) for direct grilling. If using charcoal, bank coals to one side to create a medium-heat zone and a hotter zone for finishing if needed.

Make the rub

In a bowl combine 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons chopped fresh thyme leaves, 1 tablespoon lemon zest, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground coriander, 3/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Stir until evenly mixed and the sugar is lightly moistened by the lemon zest and thyme.

Apply the rub

Lightly brush the skin side of each salmon fillet with 1/2 tablespoon olive oil (from the Finish & Baste section) or melted butter to help the rub adhere. Press the brown & thyme sugar rub evenly over the flesh side of each fillet in a thin layer, leaving the skin mostly free of rub to prevent burning. Let the seasoned fillets rest 10 minutes at room temperature while the grill finishes heating.

Prepare plank for grill

Remove planks from water and pat the top side (the side that will contact the fish) with a towel so excess water doesn't drip into the grill. Place the planks on the cooler zone of the grill for 2–3 minutes to dry the top slightly and heat the wood, then flip so the heated side is down and place the salmon, flesh-side up, on the plank.

Grill

Place the plank with salmon on the grill over indirect to medium heat (not directly over the hottest coals/flame). Close the lid and grill for 12–18 minutes, depending on thickness: 12 minutes for thinner fillets (~3/4 inch), up to 18 minutes for thicker fillets (~1 to 1.25 inches). The sugar will caramelize and thyme will infuse aromatic steam from the cedar. Check for doneness by inserting a fork into the thickest part—salmon should flake and be just opaque (internal temp 125–130°F / 52–54°C for medium).

Baste and finish (optional)

In the last 2 minutes of grilling, brush the salmon flesh with the melted butter mixed with 1 tablespoon lemon juice to add gloss and flavor. If you want a slightly crisped top, move the plank briefly over a hotter zone or uncover the grill and increase heat for 30–60 seconds while watching closely so the sugar doesn't burn.

Rest and serve

Carefully transfer the hot plank with salmon to a heatproof surface. Let rest 3–5 minutes to allow juices to redistribute. Garnish with fresh thyme sprigs and serve with lemon wedges. If desired, spoon any butter/lemon mixture from the plank over each fillet before serving.