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Grill perfect Cedar Plank Salmon with a smoky-sweet spice rub. This easy recipe delivers bold flavor in 40 minutes—no mess, just pure deliciousness!
This easy grilled salmon recipe is an elegant looking meal that will please many a dinner guest. But Cedar Plank Salmon doesn't just look good. The cedar planks add a natural smoky flavor to the fish, and they make clean up a snap!
We created a signature sweet & smoky spice rub to add robust flavor, and topped it with a fresh corn and pepper mixture. Like our Blackened Salmon recipe and Grilled Flat Iron Steak, it's perfect for date night or a simple weeknight dinner. Pair it with a bottle of Cakebread Cellars Sauvignon Blanc.
Hint: make extra and use the leftovers to make Salmon Caesar Salad!
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Ingredients
- SALMON FILETS: we prefer wild salmon fillets like King (Chinook) Salmon or Sockeye (Red) Salmon
- CEDAR PLANKS: we like these cedar grilling planks
- RED PEPPER: diced red pepper
- YELLOW PEPPER: diced yellow pepper
- RED ONION: diced red onion
- CORN: fresh corn, cut from the cob (can substitute frozen corn)
- LIME: fresh squeezed lime juice
- PAPRIKA: ground smoked paprika
- ONION POWDER: for seasoning spice rub
- GARLIC POWDER: for seasoning spice rub
- BROWN SUGAR: for seasoning spice rub
- CUMIN: for seasoning spice rub
- SMOKED SALT: we like this smoked sea salt which adds depth of flavor. You can also use sea salt or kosher salt
- BLACK PEPPER: freshly ground black pepper
*see recipe card for quantities.
🔪Top tip
Soak cedar planks in water for 15 minutes (up to 2 hours) before grilling so they don't catch fire on the grill.
Instructions
- Make Spice Rub: Prepare seasoning rub by combining the smoked paprika, onion powder, garlic powder, brown sugar, cumin, smoked salt and black pepper.
- Make Corn/Vegetable Topping: Prepare topping by combining peppers, onion, corn and juice of lime. Add 2 teaspoon of spice mixture and mix to combine.
- Soak Cedar Planks: Soak Cedar planks in water for 15 minutes to avoid burning on the grill.
- Coat the Salmon with Spice Rub: Place salmon filets on cedar planks and cover generously with all of the spice rub.
- Grill Salmon: Place cedar plank salmon on grill and cook for 10-12 minutes until done or internal temperature of 125°F
- Plate and Serve: Remove salmon from grill and divide veggie mix over each filet and serve.
Wine Pairing
Cakebread Cellars Sauvignon Blanc is a light-bodied, elegantly balanced wine with citrus and melon flavors. These flavors perfectly balance the simple bold flavors of our Grilled Salmon recipe.
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Variations
- OVEN BAKED: bake cedar plank Salmon in the oven at 350° F on a baking sheet (to catch juices) for 12-15 minutes.
- NO FRESH CORN? Use unsweetened canned corn or frozen corn.
- SPICE IT UP: add crushed red pepper flakes or chili oil to the spice mixture.
- Buy food grade cedar planks at a kitchen supply store. Do not buy them at the hardware store as they may be treated with chemicals.
🐟 More salmon recipes
Storage
- Store leftovers in an airtight container in the refrigerator for 1 to 2 days maximum.
- Reheat in microwave or 350° F oven for 5 minutes.
This post is sponsored by our friends at Cakebread Cellars. All opinions are our own.
FAQ
We like wild caught salmon because it is usually lower in fat and calories. Sometimes it is hard to find, so farm raised salmon works. Just make sure to check that it has a nice color and texture.
Grilling salmon on a cedar plank infuses it with a mild, smoky flavor while keeping the fish moist and tender. It also prevents sticking and makes cleanup easier.
Yes, soaking the cedar plank for at least 15 minutes (up to 2 hours) before grilling prevents it from catching fire and helps create flavorful steam that enhances the salmon’s taste.
Grill cedar plank salmon for 10-12 minutes over medium heat (375–400°F) until the internal temperature reaches 125–130°F for medium or 145°F for well-done.
Reusing cedar planks is not recommended as they lose their flavor and may become brittle. However, if the plank is not charred, you can clean and reuse it once.
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Cedar Plank Salmon recipe
Grill perfect Cedar Plank Salmon with a smoky-sweet spice rub. This easy recipe delivers bold flavor in 40 minutes—no mess, just pure deliciousness!
- Total Time: 40 minutes
- Yield: 2 servings 1x
Ingredients
- 2 6 oz salmon filets
- 2 cedar grilling planks
- ¼ C diced red pepper
- ¼ C diced yellow pepper
- ¼ C red onion
- ½ C corn cut from the cob
- ½ lime
- 2 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp brown sugar
- 1 tsp cumin
- 2 tsp smoked salt
- 1 tsp black pepper
Instructions
- Prepare seasoning rub by combining the smoked paprika, onion powder, garlic powder, brown sugar, cumin, smoked salt and black pepper.
- Prepare topping, by combining peppers, onion and corn and juice of lime and add 2 teaspoon of spice mixture and mix to combine.
- Soak Cedar planks in water for 15 minutes to avoid them burning on the grill.
- Place salmon on cedar planks and cover generously with all of of the spice rub (patting it in with your hands).
- Place salmon on grill and cook for 10-12 minutes until done or internal temperature of 125° F.
- Remove from grill and divide veggie mix over each filet and serve.
Notes
- Soak cedar planks in water for 15 minutes (up to 2 hours) before grilling so they don't catch fire on the grill.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: grilling
Nutrition
- Serving Size: 6 oz
- Calories: 371
- Sugar: 18.1 g
- Sodium: 2478.6 mg
- Fat: 9.8 g
- Carbohydrates: 35.6 g
- Protein: 41.5 g
- Cholesterol: 86.9 mg
Julie says
Do you place the rub on the salmon too?
Jackie says
Hi Julie,
Thanks for stopping by! Yes, cover the salmon filets generously with the rub before placing on the grill. We have adjusted the recipe accordingly. So sorry that wasn't clear! Please let us know how it turns out.
Jackie says
This is one of our favorite salmon recipes. The smoky flavor is perfectly complemented by the corn and pepper mixture. It's perfect for summer dinners on the patio.