When a salmon craving hits, this grilled Cedar Plank Salmon on a pellet grill is one of the best ways to satisfy it. This method is beloved because it’s simple, reliably delicious, and delivers a mild smoky flavor from the cedar without overpowering the fish. From soaking the plank to serving, plan on roughly 30 minutes total — including preheating — so it’s a fantastic option for an impressive weeknight dinner or a relaxed weekend meal.
Traeger Cedar Plank Salmon
In the Pacific Northwest, summer means abundant salmon for many local anglers — and that freshness makes all the difference. If you’ve dismissed salmon in the past, it may be because you’ve only had supermarket or low-quality restaurant cuts. Fresh, wild-caught fillets change everything: firmer texture, cleaner flavor, and a light, natural sweetness that pairs beautifully with cedar and citrus.
This recipe uses a pellet grill (Traeger-style) for consistent heat and a subtle smoky note. It’s straightforward: a quick seasoning, lemon slices on top, and a short time on cedar planks to finish. The result is tender, flaky salmon with a hint of wood-fired aroma.
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Recipe Shopping List
Before you start, gather these essentials. Exact amounts and full instructions are listed in the recipe card below.
- Fresh, wild-caught salmon fillets (skin on)
- Lemon-thyme or a citrus-herb fish rub
- One lemon, sliced
- Cedar grilling planks (soaked)
What Kind of Salmon Is Best?
The fillets pictured are Coho (silver) salmon, a favorite for grilling because of its balanced flavor and firm texture. Chinook (king) salmon is also excellent and richer in fat, while Sockeye offers deeper color and a slightly stronger taste. Any fresh, wild-caught variety will yield the best results for cedar plank grilling.
How to Make This Recipe (Overview)
Here’s the straightforward process so you know what to expect. Use the full recipe card below while cooking.
- Soak cedar planks: Submerge planks in hot water for 30–45 minutes so they don’t ignite on the grill.
- Preheat pellet grill: Bring the grill to about 350°F (177°C) for even cooking.
- Season the salmon: Place fillets skin-side down on the soaked plank. Generously season with your citrus-herb rub and top with lemon slices.
- Grill: Close the lid and cook for roughly 12–15 minutes. For moist, slightly translucent center, aim for an internal temperature near 125°F (52°C); salmon continues to cook after removing from heat.
- Cook to temperature, not time: Factors like fillet thickness, grill calibration, and ambient temperature affect cook time. Always use an instant-read thermometer for best results.
Serve This With
Cedar plank salmon is quick, flavorful, and pairs well with simple sides that come together quickly. Try a bright broccoli salad with sunflower seeds and dried cranberries, or a classic Greek salad with crisp lettuce and a tangy dressing. Both options balance the rich fish and keep dinner light and satisfying.
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Recipe FAQ
Cooked salmon is best eaten fresh. If you have leftovers, refrigerate them in an airtight container and use within 1–2 days. Plan to repurpose leftovers cold in a salad or gently warmed in a sauce to protect texture and flavor.
Reheat gently to avoid drying the fish. Warm in a low oven (about 250°F) covered with foil for 10–15 minutes, or add flaked salmon to a warm sauce or pasta so it heats through without overcooking.
Any grill—charcoal or gas—or even the oven will work. Keep the same general temperatures and timing as a guideline, and use cedar planks for that signature wood flavor whether you’re grilling or baking.
More Salmon Recipe Ideas
- Blackstone salmon sandwich
- Lemon pepper smoked salmon
- Grilled salmon with togarashi
- Lemon pepper grilled salmon
- Simple salmon sandwich
Cedar Plank Salmon
Fresh salmon fillets rubbed with a lemon-thyme fish seasoning, topped with lemon slices, and cooked on cedar planks for a tender, smoky finish.
Ingredients
- 2 large salmon fillets, pin bones removed
- 2 tablespoons lemon-thyme or citrus-herb fish rub
- 1 lemon, sliced
- Cedar grilling planks, soaked 30–45 minutes
Instructions
- Soak cedar planks in hot water for 30–45 minutes to prevent burning.
- Preheat your pellet grill (or other grill/oven) to 350°F (175–180°C).
- Place salmon fillets skin-side down on the soaked cedar plank.
- Season fillets evenly with the lemon-thyme blend and a light sprinkle of salt. Lay lemon slices on top.
- Put the plank on the preheated grill. Close the lid and cook 12–15 minutes, or until the salmon reaches about 125°F (52°C) for medium doneness. Adjust time as needed for thickness and preference.
- Remove from heat and let rest a few minutes before serving.
Nutrition (per serving)
- Calories: 205
- Total Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Cholesterol: 67 mg
- Sodium: 63 mg
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 23 g
Nutrition information is an estimate.
This cedar plank method highlights the natural flavor of fresh salmon while introducing a subtle, pleasant smokiness. It’s fast, adaptable to different grill types, and easy to pair with simple sides to make a complete, balanced meal. Enjoy the dinner — and the compliments that come with it.