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Cedar-Plank Salmon

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This cedar-plank salmon is a standout dish for outdoor entertaining, offering a wonderful depth of flavour that is difficult to achieve with standard grilling. By cooking the fish directly on a soaked wood plank, you infuse the fillet with a delicate smokiness while ensuring the flesh remains incredibly moist and tender. The glaze, a simple but effective combination of grainy mustard, sweet honey, and aromatic rosemary, caramelises beautifully under the heat, providing a sophisticated balance to the rich oils of the fish.

As a heart-healthy main course, this recipe is packed with omega-3 fatty acids and uses natural sweeteners for a lighter touch. It is an excellent choice for a summer dinner party or a nutritious family meal, served alongside charred seasonal vegetables or a fresh herby salad. This method is surprisingly straightforward, yet the presentation on the charred cedar plank never fails to impress when brought to the table.

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Ingredients for Cedar-Plank Salmon

  • 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)

How to make Cedar-Plank Salmon

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

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.

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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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