What You'll Learn
- Why soaking the plank is non-negotiable
- The pre-smoke trick that doubles cedar flavor
- How to tell when salmon is perfectly done without overcooking
- 5 flavor variations from classic to Cajun
Cedar plank salmon is the cook that impresses everyone and takes almost no skill. The plank does the work — it smolders and infuses the fish with cedar smoke while protecting it from the direct heat of the charcoal. The result is perfectly cooked, smoky, flaky salmon every time.
What You Need
- 1 cedar plank (untreated, food-grade)
- 1 salmon fillet, skin-on (2–3 lbs)
- Olive oil
- Kosher salt and black pepper
- Fresh dill or thyme
- Lemon slices
- Firebull lump charcoal for indirect cooking
Soaking the Plank
Soak the cedar plank in water for at least 1 hour before cooking — 2 hours is better. A dry plank will catch fire on the grill. A properly soaked plank will smolder and smoke without burning. Weigh it down with a heavy pan to keep it submerged. You can also soak in white wine or apple juice for extra flavor.
Preparing the Salmon
Pat the salmon dry with paper towels. Brush both sides with olive oil. Season generously with kosher salt and black pepper. Place skin-side down on the soaked plank. Lay lemon slices and fresh dill or thyme on top. That's it — the simplicity is the point.
The Fire
Set up your Firebull lump charcoal for indirect cooking at 375–400°F. This is hotter than a typical smoke — you want enough heat to cook the salmon through in 20–25 minutes without drying it out. A two-zone setup works perfectly: coals on one side, plank on the other.
Pitmaster Tip
Pro Tip: Before placing the salmon plank on the indirect side, put the plank directly over the coals for 2–3 minutes to get it smoking. Then move it to the indirect side. This jump-starts the cedar smoke and infuses more flavor into the fish.
The Cook
Place the plank with salmon on the indirect side of the grill. Close the lid. Cook for 20–25 minutes without opening the lid. The salmon is done when it flakes easily with a fork and the internal temp reaches 130–135°F. The edges will be slightly opaque and the center will still be slightly translucent — that's perfect.
Serving
Serve the salmon directly on the plank — it makes a dramatic presentation. Squeeze fresh lemon over the top and add a sprinkle of flaky sea salt. The skin will stick to the plank, so just slide a spatula between the skin and flesh to serve. Pairs perfectly with grilled asparagus or a simple green salad.
Flavor Variations
| Variation | Marinade/Topping | Flavor Profile |
|---|---|---|
| Classic | Olive oil, lemon, dill | Clean, bright, herbal |
| Asian | Soy, ginger, sesame, scallion | Savory, umami, aromatic |
| Maple Dijon | Maple syrup, Dijon, garlic | Sweet, tangy, caramelized |
| Cajun | Cajun spice blend, butter | Spicy, bold, smoky |
| Mediterranean | Olive oil, capers, olives, tomato | Briny, rich, complex |
Published by
The Firebull Team
March 5, 2026