clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cedar plank salmon

How to cook salmon on a cedar plank


Cedar-plank grilled salmon, with method adapted from


  • 1 piece of salmon, about 1 lb
  • Salt and pepper
  • 1 cedar plank 
  • 1/2 C (1 stick) butter
  • zest of 1/2 lemon
  • 2 Tbsp chopped fresh dill


  • 2 hours before cooking, soak your cedar plank in a bowl of warm water. 
  • Preheat your grill. Use Billows and Smoke X2 to get the temperature to 375°F (191°C). Keep the grill lid closed. 
  • Season your salmon—somewhat generously—with salt and pepper.
  • Lay the salmon on the cedar plank and probe it with a 2.5″ needle probe
  • Place the probed salmon on the plank in the grill and close the lid. 
  • Set the high-temp alarm on the meat channel of your Smoke X2 to 125°F (52°C). 
  • Cook!
  • While the salmon cooks, prepare your compound butter by mixing the butter, lemon zest, fresh dill, and some black pepper to taste together. You can do this in a mixer or just mash it all together with your hands. Set aside at room temperature. 
  • When the high-temp alarm sounds, verify the doneness with your Thermapen ONE. Make sure no part of the salmon is cooler than 125°F (52°C). 
  • Dot the salmon with the softened compound butter (you won’t use all of it), remove it from the grill, and serve it up!


Note: how to cook cedar plank salmon in the oven

If you want to cook this dish but don’t have a grill, no problem. Prepare the plank and the salmon exactly as you would for the grill, but cook it in a 375°F (191°C) oven. Place the plank on a rimmed baking sheet to prevent any stray juices from dripping in your oven.