This salmon recipe smoked on a cedar plank comes from a member of the smoking meat forum and is one of the best I have seen.

Smoked/Grilled Cedar Plank Salmon Recipe and Instructions

You can get a kit containing cedar planks from hardward stores or make your own (which is MUCH cheaper) – if you buy cedar from lumber store, be sure that it is untreated. Then cut them to size. The planks I use are 6 X 14 X 1/3 inches.

[wptouch target="non-mobile"][raw_html_snippet id="adsense_after_p1"][/wptouch]

Rinse plank. Fill a container with water – one large enough to fit the plank -a pan, sink or heavy plastic bag will work . Submerge for at least 20 minutes and as long as 4 hours .

Prepare the barbecue grill as instructed by the manufacturer. It is ready for use when the temperature is about medium-high or about 425° F. At this temperature, the grilling planks should give off a medium- to-light smoke.

Place the soaked plank onto the grill and close the lid. Within a few minutes, the plank will begin to smoke and crackle . Raise the lid, place the food onto the plank then return the lid . Cooking times can be as short as 8 and up to 25 minutes.

Can Cedar Planks be reused? Yes, if they are not exceedingly charred or cracked. Simply brush clean with warm, soapy water, set up to dry and store in paper bag. Re-soaking is optional. Personally I always presoak.


  • 4 Tablespoons vegetable oil
  • 2 Tablespoon soy sauce
  • 6 Tablespoons, choice of chardonnay, bourbon, or whiskey
  • 1 Teaspoon ground ginger
  • 2 Tablespoon brown sugar
  • Freshly ground pepper to taste
  • 2 Pound salmon fillet
  • 1 Teaspoon lemon juice


Combine all liquid and dry ingredients in a bowl; reserve lemon juice, blend and set marinade aside. Most of the time I double the recipe.

Remove any pinbones from salmon. Leave whole or cut into individual servings. Place into a shallow dish, add marinade and turn to coat. Cover and let sit 20 minutes

Preheat plank. Carefully lift lid and place salmon, skin down on plank. Return the lid and let hot-smoke for 8-10 minutes or until done.

Glaze: Transfer marinade to a small sauce pan. Gently simmer on stovetop till reduced by half. Remove from heat and add lemon juice. Brush or drizzle onto salmon before serving.

This superb salmon recipe submitted by JGH

If you have another good salmon recipe or smoked fish or seafood recipe or any smoking recipe for that matter that you would like to see on this website, please submit it via the contact page complete with your name and the origin of the recipe. Full credit will be given to the author.

Check out our other smoking recipes as well.


  1. Richard November 1, 2019 at 7:15 pm - Reply

    Jeff, In making the cedar planked salmon it says to have the grill at 425 degrees. What about doing the same thing with a smoker. Will that work as well?

  2. Skeets June 13, 2014 at 7:42 am - Reply

    Jeff I was wondering if it makes a difference what kind of cedar is used I know there are different kinds and some well are really aromatic like used in the cedar chests. Another thing how about using apple planks? I have several apple trees that died over the winter a chain saw and plainer would set them up to use,, Have you ever used anything other than cedar for smoking or cooking on
    Thanks a bunch

Leave A Comment