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.