Cedar Plank BBQ Salmon is a flavorful grilling method that infuses tender salmon with subtle wood smoke and a sweet-smoky barbecue glaze. This easy cedar plank salmon recipe keeps fish moist, prevents sticking, and delivers restaurant-quality results perfect for summer grilling and healthy BBQ meals.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsFor the Salmon
1 large salmon fillet, skin-on
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
BBQ Glaze
½ cup BBQ sauce (sweet or honey-style works best)
1 tbsp honey or maple syrup
1 tbsp lemon juice or apple cider vinegar
½ tsp smoked paprika
½ tsp garlic powder
Optional Garnish
Lemon wedges
Fresh dill or parsley
Equipment
Soak the cedar plank
2
Submerge plank in water for 1–2 hours .
Optional: add beer, apple juice, or wine for subtle aroma.
Weigh plank down to keep submerged.
Prep the salmon
Make the BBQ glaze
4
Whisk BBQ sauce, honey, lemon juice, smoked paprika, and garlic powder.
Reserve 2–3 tablespoons for finishing.
Preheat the grill
Assemble
6
Place soaked plank on grill grates.
Heat plank 3–4 minutes until it begins to crackle.
Place salmon skin-side down on plank.
Brush generously with BBQ glaze.
Grill
7
Close lid and cook 18–25 minutes , depending on thickness.
Salmon is done when it flakes easily and reaches 135–140°F internally.
Brush with reserved glaze during last 5 minutes.
Rest & serve
Side Information (Perfect Pairings)
9
Grilled asparagus or zucchini
Cilantro-lime rice or wild rice
Grilled corn with BBQ butter
Simple green salad
Roasted or grilled potatoes
Pairing Suggestions
10
Beer: Wheat beer, pilsner, or light lager
Wine: Pinot Noir, Chardonnay, or Sauvignon Blanc
Non-alcoholic: Sparkling water with citrus, iced green tea, or lemonade
Tips & Notes
11
Always use untreated, food-safe cedar planks .
Keep heat moderate—high heat can scorch the plank.
No flipping needed; plank protects the fish.
If plank flames, mist lightly with water—don’t panic.
Leftovers are fantastic in salads, wraps, or salmon tacos.
Ingredients For the Salmon
1 large salmon fillet, skin-on
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
BBQ Glaze
½ cup BBQ sauce (sweet or honey-style works best)
1 tbsp honey or maple syrup
1 tbsp lemon juice or apple cider vinegar
½ tsp smoked paprika
½ tsp garlic powder
Optional Garnish
Lemon wedges
Fresh dill or parsley
Directions Equipment
Soak the cedar plank
2
Submerge plank in water for 1–2 hours .
Optional: add beer, apple juice, or wine for subtle aroma.
Weigh plank down to keep submerged.
Prep the salmon
Make the BBQ glaze
4
Whisk BBQ sauce, honey, lemon juice, smoked paprika, and garlic powder.
Reserve 2–3 tablespoons for finishing.
Preheat the grill
Assemble
6
Place soaked plank on grill grates.
Heat plank 3–4 minutes until it begins to crackle.
Place salmon skin-side down on plank.
Brush generously with BBQ glaze.
Grill
7
Close lid and cook 18–25 minutes , depending on thickness.
Salmon is done when it flakes easily and reaches 135–140°F internally.
Brush with reserved glaze during last 5 minutes.
Rest & serve
Side Information (Perfect Pairings)
9
Grilled asparagus or zucchini
Cilantro-lime rice or wild rice
Grilled corn with BBQ butter
Simple green salad
Roasted or grilled potatoes
Pairing Suggestions
10
Beer: Wheat beer, pilsner, or light lager
Wine: Pinot Noir, Chardonnay, or Sauvignon Blanc
Non-alcoholic: Sparkling water with citrus, iced green tea, or lemonade
Tips & Notes
11
Always use untreated, food-safe cedar planks .
Keep heat moderate—high heat can scorch the plank.
No flipping needed; plank protects the fish.
If plank flames, mist lightly with water—don’t panic.
Leftovers are fantastic in salads, wraps, or salmon tacos.
