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Cedar-Plank Salmon



Cedar plank salmon on a white oval serving plate surrounded by lemon wedges.
Cooked salmon coated with mustard, honey, rosemary, and zest mixture on grilling plankPhoto by Caleb Adams, Food Styling by Anna Stockwell

The salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Recipe information

  • Total Time

    2 1/2 hr

  • Yield

    Makes 6 servings


2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)


  1. Step 1

    Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.

    Step 2

    Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.

    Step 3

    Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.

    Step 4

    Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

    Editor’s Note: This recipe was first published in the August 2009 issue of ‘Gourmet.’

Cooks' Note

Salmon can be grilled without plank over indirect heat (see Grilling Procedure ) 8 to 15 minutes.

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  • Very tasty

    • Anonymous

    • Green River Wyoming

    • 6/24/2024

  • This was delicious. My husband and I grill together - I prepare and he attends the grill. It was easy and very yummy. Will definitely make again. This time I used maple syrup and I will try honey next time to taste the difference. Our farmers' market fresh wild-caught salmon certainly made it even more wonderful I am sure.

    • pomm

    • Los Angeles, CA

    • 7/26/2009

  • OK. There are not enough forks. I need special allowance to give this an eleven fork rating. I followed the recipe exactly, using the maple syrup option, and I would not change anything except for the fact that it is gone, because we couldn't stop eating it. I assume that since this is a cooking site I am not supposed to use sexual references to describe things, so I will close here. You must have this salmon and then you will know what I mean!

    • melaniegillis

    • Hamilton, Ontario

    • 7/28/2009

  • Made this for friends last night (with the maple syrup) it was terrific! Obviously, having good (i.e., wild and fresh) salmon helps but the topping was delicious. Definitely worth repeating.

    • Anonymous

    • Franklin, Mi

    • 7/30/2009

  • Excellent recipe. Wouldn't change a thing. Used wild salmon from Costco and maple syrup.

    • janpotts1

    • San Francisco Bay Area

    • 8/14/2009

  • Amazing combination of flavors. I did this in the oven by putting the blank over a broiler pan. Had to stick it under the broiler for a little while because it took a bit longer than expected but this crisped up some of the skin and worked well.

    • kenyee

    • Boston, PRofMA

    • 8/14/2009

  • Ok, this recipe is the bomb! A great entertaining recipe, very little work and time involved.The plank is great for the presentation,we just served it straight to the table. We found that it did take longer to cook as well, ended up turning the burners underneath onto low to speed it up a bit, didn't seem to burn the wood at all, but then we gave it a good long soak. This recipe is a defenite keeper!

    • pgprincess

    • british columbia

    • 8/17/2009

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