CEDAR PLANK SALMON

Jul 27, 2025
3 min read

MY TAKE

If you’ve never tried cedar plank salmon before, prepare to fall in love with this smoky, succulent way of cooking fish. This just might be our favourite barbecue salmon recipe of all time — and once you try it, I think you’ll agree.

We were first introduced to this method years ago by a dear friend during a summer dinner. The idea seemed so simple: salmon on a piece of cedar wood, cooked over a flame. But the flavour? Utterly unforgettable.

Since then, it’s become a staple in our home — especially once my husband Beng, our resident “Maître du Grill,” took things into his own hands. Over time, he’s perfected the technique into something truly special.

HISTORY

Cedar plank salmon is a culinary tradition with deep roots on the West Coast of North America among the Indigenous peoples of the Pacific Northwest, including the Coast Salish, Haida, and Tlingit nations. Long before modern kitchens, these communities used Western red cedar planks to cook freshly caught salmon over open flames. The technique was both practical and deeply cultural.

The process involved butterflying the salmon and securing it to a cedar plank with wooden pegs or twine, then placing it near a fire to slowly roast. This method imparted a smoky, aromatic flavour from the cedar wood and allowed for a gentle, even cooking that preserved the fish’s natural oils and texture. It was often done during large gatherings and seasonal celebrations, such as the First Salmon Ceremony, honouring the salmon’s return and spiritual significance.

European settlers later adopted and adapted the method in the 19th and 20th centuries, particularly in British Columbia, Washington, and Oregon. Today, cedar plank salmon is a staple of West Coast cuisine, blending traditional Indigenous techniques with modern grilling methods. It remains a symbol of connection to nature, seasonal eating, and respectful preparation of wild food sources.

THE RECIPE - CEDAR PLANK SALMON

Servings: approx. 5 to 6 Prep time: 2 hours (soak plank) + 10 mins Cook time: 20/25 min

Here’s what you’ll need to get started:

• 1 or 2 food-grade cedar planks (depending on the size of your salmon fillet)

• A barbecue* grill — gas is better (simpler to control heat levels) but charcoal would work

You can usually find cedar planks at your local fishmonger or in the fresh fish section of many grocery stores. Just make sure they’re untreated and labeled food-safe.

INGREDIENTS

Side of salmon filleted - approx. 900 to 1000 grams grams (with or without skin)

115 grams (half cup) Mayonnaise

Few sprigs Tarragon (or Dill or your fave herb)

1.5 tsp dijon mustard

Ground black pepper

0.25 tsp balsamic vinegar

0.25 tsp dried coriander seed powder

0.25 tsp onion powder

1 tsp chopped parsley or parsley flakes

1 tsp lemon juice

The mayonnaise is a base (that keeps the salmon moist) and you can infuse any flavours you think would work with salmon - experiment and have fun!
Choose your favourite herbs that you usually pair with salmon, eg. tarragon, dill, chives
You can also add your favourite flavour to the mayonnaise, eg. tumeric, coriander or curry powder

INSTRUCTIONS

Soak plank in cold water for minimum 2 hours
Turn on barbecue and heat up to the maximum (500 degrees F +) - keep the cover closed
Mix all the ingredients, except the tarragon, in small bowl.
Coat top side of salmon with mayo mixture (cover salmon completely)
Lay out tarragon on top of mayo coating
Put wet plank(s) in the hot barbecue, close the cover and wait a few minutes until the surface looks dry
Transfer coated salmon onto plank and close the barbecue cover.
Grill at the maximum heat for 10 mins, then dial the heat down to half (assuming you have a gas bbq). After another 8 minutes, turn the heat off and leave the barbecue closed for 2 minutes.

SERVE!

I usually serve with a green vegetable side/salad and rosemary roasted new or fingerling potatoes.

NOTE:

While grilling, avoid opening the barbecue so that the smoke and heat remain mainly inside. You will see smoke escaping - do not fear- this is normal. The plank will char but may catch fire if you open the grill. My husband always has a spray bottle of water to douse any small flames - just in case. Only douse flames try not to wet the salmon!!!

*This recipe is ideally done on a barbecue but if you only have an oven it can work in there too! Same time, 400 degrees F. Plank will not smoke as much - I recommend covering lightly with foil - to keep as much of the smoke flavour trapped. Remove foil for last 10 minutes of cooking.