Cedar Plank Grilled Salmon with Kinder’s The Blend
Cedar Plank Grilled Salmon with Kinder’s The Blend
Cedar plank salmon looks impressive, sounds technical, and tastes like you spent the afternoon cooking. You didn’t. Soak the planks, season the fish with Kinder’s The Blend, set it on the grill, close the lid, and walk away.
Smoke without a smoker, which is the trick behind a lot of our grilling recipes.
The technique does the work. The soaked cedar plank generates a steady aromatic smoke that infuses the fish from below while the surrounding heat cooks it through. No flipping. No babysitting. The salmon stays moist because it never touches direct heat, it rides the steam off the wet wood the whole cook. When you pull the plank off the grill, the salmon is tender at the center, lightly crusted on top, and carries deep cedar smoke you can’t fake.
Kinder’s The Blend handles the seasoning. Garlic, salt, balanced spice, it was built for proteins like this. A generous coat on each fillet holds up against the cedar smoke without fighting it. The flavors layer instead of compete.
Pull the salmon at 145°F internal. At that point it flakes clean at the thickest part and the surface has a seasoned crust from the Blend. Serve it straight off the plank, the charred wood is part of the presentation. Squeeze lemon, scatter fresh dill, and let the plank hit the table still trailing smoke.
One thing to plan for: the planks need at least 1–2 hours in water before they hit the grill. That’s passive time, not active work, but it’s not optional. Start soaking in the morning or at least an hour before you fire up. Keep a spray bottle of water nearby for any flare-ups at the edges. Everything else is 35 minutes.
Cedar plank grilled salmon belongs in the summer grill rotation and holds up on a Tuesday when you want the char and smoke to actually mean something.
Flavor First.
Cedar Plank Grilled Salmon with Kinder’s The Blend
Ingredients
Equipment
Method
- Soak the planks: Submerge cedar planks completely in water for at least 1–2 hours before grilling (up to 4 hours works too). Weight them down with a heavy can if they float. This prevents them from catching fire on the grill and generates the smoky steam the salmon cooks in.
- Season the salmon: Pat fillets completely dry with paper towels. Brush with olive oil on both sides, then season generously with Kinder’s The Blend — about 1–2 tsp per fillet. Let rest while you prep the grill.
- Preheat the grill: Heat grill to medium (350–400°F). Remove planks from water and pat lightly dry on the bottom.
- Heat the planks: Place soaked planks directly on the grill grates. Close the lid and heat 3–5 minutes until they start to smoke and crackle slightly.
- Add the salmon: Carefully open the grill and place salmon fillets skin-side down on the smoking planks. Close the lid immediately.
- Grill: Cook 12–20 minutes depending on fillet thickness — plan for about 15 minutes for 1-inch thick fillets. Salmon is done at 145°F internal temp and flakes easily with a fork. No flipping needed — it cooks through from the bottom heat and surrounding smoke.
- Serve: Using tongs or heat-resistant gloves, carefully remove the entire plank from the grill. Serve salmon directly from the plank for impressive presentation, or transfer to plates. Squeeze lemon over the top and garnish with fresh herbs if desired.
Nutrition
Notes
- Soak time is non-negotiable — At least 1 hour in water, 2 is better. Under-soaked planks catch fire instead of smoldering. Submerge them fully and weight them down with a heavy can or bowl — they want to float. The longer the soak, the more steam the wood generates when it hits the heat.
- Keep a spray bottle close — Cedar planks can flare at the edges once they’re hot. A quick spritz of water handles it in seconds without disrupting the cook. Keep it nearby on the grill shelf.
- Don’t lift the lid — Every time you open the grill you lose heat and smoke. The cedar plank environment is self-regulating once the lid is down — trust the timing. Check internal temp at 12 minutes with an instant-read thermometer and go from there.
- Wood variety gives you options — Cedar is standard: strong, aromatic, assertive smoke. Alder runs milder and slightly sweeter — a good pick if you want smoke present but not dominant. Maple sits between the two with a subtle sweetness. All three pair well with Kinder’s The Blend.
- Planks are single-use — Don’t put fish back on a used cedar plank. After one cook it’s charred, saturated with fish oils, and spent. The burnt plank works as a rustic serving board at the table — let it land with the salmon still on it.
- Serve over lemon-herb couscous or jasmine rice — both soak up the salmon juices that pool on the plank. Grilled asparagus or zucchini spears cooked on the grate alongside (not on the plank) round out the plate and take the same 15 minutes to cook.
- A cucumber-dill yogurt sauce adds a cool, creamy contrast to the warm cedar-smoked fish. Mix Greek yogurt with grated cucumber, fresh dill, lemon juice, and salt — five minutes and the plate feels complete.
- If you’re serving a crowd, keep the salmon on the plank as a centerpiece and let people pull pieces directly from the wood.
- Leftover salmon keeps refrigerated for up to 2 days. Reheat gently in a 275°F oven, covered with foil, for 10–12 minutes. Low and slow — high heat dries it out fast.
- Skip the microwave. Salmon reheated in the microwave turns rubbery and pungent.
- Cold flaked salmon works well in a salad the next day. Toss with cucumber, capers, red onion, and a lemon-olive oil dressing. Easier than reheating and often better.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Why cook salmon on a cedar plank instead of directly on the grill?
The plank acts as a barrier and a flavor source at the same time. It keeps the delicate fish off direct heat, no sticking, no falling through the grates, while the wet wood generates aromatic cedar smoke the salmon absorbs the whole cook. The result is moister fish with a smokiness direct-heat grilling can’t replicate.
Can I do this in the oven without a grill?
Yes. Soak the plank the same way, place it on the middle rack of a 400°F oven, add the seasoned salmon, and bake 15–20 minutes until cooked through. You’ll lose some cedar smoke intensity, but the moisture benefit still applies, and Kinder’s The Blend carries the flavor.
How do I know when cedar plank salmon is done?
The USDA target is 145°F internal. Many cooks pull salmon at 130–135°F, when the center just turns opaque and the fish flakes with gentle pressure. Salmon continues cooking slightly off the heat, so pulling it a touch early is the right call.
How long do you soak cedar planks before grilling?
At least 1 hour, 2 is better. The longer the soak, the more moisture the wood holds, which means more steam, more smoke, and less risk of flare-up. Two to four hours is the sweet spot if you have time. Don’t skip this step.
What wood plank works best for salmon?
Cedar is the most common: strong, aromatic, assertive. Alder is milder and slightly sweeter, a good choice when you want smoke present but not dominant. Maple is in between. All three work with Kinder’s The Blend; it comes down to how much smoke character you want in the finished fish.
Can I reuse cedar planks?
No. Cedar planks are single-use. After one cook the plank is charred, absorbed with fish oils, and spent. Use it as a rustic serving board for the meal, but don’t grill on it again.
More like this: Fish & Seafood Recipes · Summer Grilling Recipes · Kinder’s Recipes
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