Go Back
–+ servings
Print

Easy Grilled Cedar Plank Salmon

This Easy Grilled Cedar Plank Salmon is made using a homemade BBQ rub for optimal wood-smoked flavor. Planking the fish produces tender, flaky salmon everyone will love!
Course dinner, lunch
Cuisine American
Keyword cedar plank salmon, grilled salmon
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 208kcal
Author Brandi Crawford

Equipment

  • Cedar Grilling Planks
  • Meat Thermometer

Ingredients

  • 1 pound fresh salmon filet Skin-on or skinless. I use wild caught. You can use one large piece or smaller portions of fish.
  • 1 tablespoon olive oil

Homemade BBQ Rub

  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1-2 teaspoons brown sugar or sweetener

Instructions

  • Soak your cedar plank in water for at least one hour before using it. Ensure it's completely submerged in water.
  • Preheat grill to medium-high heat; 400 degrees.
  • Place the salmon on the cedar plank (if using skin-on, skin side down). Rub the olive oil over the salmon and season with the spices. I like to reserve the brown sugar or sweetener for the end and sprinkle it on the very top.
  • Rub the spices into the fish. This ensures the spices don't just sit on top and they actually penetrate for additional flavor.
  • Grill the salmon for 12-15 minutes until the center of the salmon has turned opaque. Use a meat thermometer to ensure doneness. Ensure the salmon has reached an internal temperature of 135-140 degrees.

Video

Notes

  • You can use any seasoning or BBQ rub you wish.
  • Using olive oil adds flavor and helps the spices adhere to the fish. You can also use avocado oil.
  • The salmon will turn opaque at the center and will reach an internal temperature of 135-140 degrees when it has finished cooking (for medium doneness). Use a meat thermometer to test the temperature.
  • The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork. If the flesh of the salmon flakes, it separates easily along the white lines that run across the fillet, it’s finished cooking. Take it off of the heat immediately.
  • Soaking the cedar plank is important. If you place a dry plank on the grill grates, the flames and direct contact will likely cause a fire. Give yourself an hour of time to soak the plank first. It should be recently soaked.

Nutrition

Serving: 1slice | Calories: 208kcal | Carbohydrates: 1g | Protein: 30g | Fat: 9g