This cedar plank salmon is the easiest way I know to make a whole fillet taste like it came from a restaurant kitchen. The salmon cooks gently on a soaked cedar board, picking up a soft, woodsy aroma, while a sweet and savory miso glaze caramelizes on top. The fish stays incredibly moist, and there is no flipping, no sticking and almost no cleanup.
In this post I share how to choose and soak a plank, the ingredients for the miso glaze, step-by-step directions for both the grill and the oven, how to tell when salmon is done, tips, variations, common mistakes and how to store leftovers. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.
Why This Cedar Plank Salmon Works
Cooking on a plank is part grilling, part steaming and part smoking. The damp wood protects the fish from direct heat, and as it warms it releases fragrant steam and a little smoke that perfumes the salmon.
- Gentle, even heat. The plank acts like a buffer, so the edges do not dry out before the center is cooked.
- No sticking or flipping. The fish sits skin side down on the wood the whole time and slides right off when it is done.
- A glaze that clings. Miso, maple syrup and soy sauce thicken into a glossy, savory coating with lovely caramelized edges.
- Two ways to cook. The grill gives a stronger smoky flavor, while the oven is perfect for rainy days and winter dinners.
- Built-in serving board. Set the plank on a heatproof tray and bring it straight to the table.
It is an elegant main course that is still relaxed enough for a weeknight, and it feeds a crowd without any last-minute stress.
Choosing and Soaking a Cedar Plank
Look for untreated cedar planks made for cooking. They are sold in the grilling aisle of many grocery and hardware stores, usually in packs, and they should be at least as long as your fillet.
- Soak for at least 1 hour. Submerge the plank in water, weighing it down with a mug or can so it stays under. Up to 4 hours is fine and gives even more steam.
- Size matters. A 2-pound (900 g) fillet usually fits on one large plank or two smaller ones.
- Reuse with care. A plank that is only lightly charred can be scrubbed with hot water and used once more. Toss it when it is deeply blackened or cracked.
- Keep a spray bottle nearby. If the edges of the plank catch a flame on the grill, mist them with water.
Ingredients You Will Need
The miso glaze uses Asian pantry staples that keep for months, so you can make this salmon again and again.
- Salmon fillet: A 2-pound (900 g) skin-on fillet, about 1 inch (2.5 cm) thick, with pin bones removed.
- White miso: Also called shiro miso. It is mild, slightly sweet and perfect for glazing.
- Maple syrup or honey: Balances the salty miso and helps the glaze caramelize.
- Low-sodium soy sauce: Adds depth without overpowering the fish.
- Rice vinegar: A touch of acidity to keep the glaze bright.
- Toasted sesame oil: A small amount brings a nutty aroma.
- Fresh ginger and garlic: Finely grated so they melt into the glaze.
- Green onions and sesame seeds: For a fresh, crunchy finish.
- Lime wedges: For squeezing over the salmon at the table.
How to Make Cedar Plank Salmon
Start soaking the plank at least an hour before dinner. While it soaks, whisk the glaze and let the salmon sit at room temperature for no more than 20 minutes.
- Make the glaze. Whisk the miso, maple syrup, soy sauce, rice vinegar, sesame oil, ginger and garlic until smooth.
- Prepare the salmon. Pat the fillet dry and brush about two-thirds of the glaze over the top and sides, leaving the skin side bare.
- Heat the grill. For the grill, heat it to medium, about 400°F (200°C). Set the empty soaked plank over the heat for 3 to 4 minutes until it starts to crackle and smoke lightly, then carefully place the salmon on it skin side down.
- Or heat the oven. For the oven, preheat to 400°F (200°C), set the soaked plank on a rimmed baking sheet and place the salmon on it skin side down.
- Cook. Close the grill lid or slide the pan into the oven. Cook for 15 to 22 minutes, depending on thickness.
- Glaze again. Brush on the remaining glaze during the last 5 minutes of cooking.
- Check doneness. The salmon is ready when the thickest part reaches 145°F (63°C) on an instant-read thermometer and the flesh is opaque and flakes easily with a fork.
- Rest and serve. Move the plank to a heatproof board, rest the salmon for 3 minutes, then sprinkle with green onions and sesame seeds and serve with lime.
The skin will stick to the plank, which is a nice bonus. Slide a thin spatula between the flesh and the skin to lift each portion away cleanly.
How to Tell When Salmon Is Done
The FDA recommends cooking fish to an internal temperature of 145°F (63°C), when the flesh is opaque and separates easily with a fork. A thermometer takes the guesswork out of it, especially on a grill, where heat varies from spot to spot.
- Probe the thickest part. Insert the thermometer sideways into the center of the thickest section.
- Look at the color. Cooked salmon changes from translucent and glossy to opaque and pale pink.
- Test with a fork. Press gently on the top. Done salmon separates into large, moist flakes.
- Watch the white beads. A little white protein on the surface is normal, but lots of it means the fish is getting overcooked.
Tips for the Best Miso Glazed Salmon
- Choose even thickness. A center-cut fillet cooks more evenly than one with a long, thin tail.
- Do not over-sweeten. Too much syrup burns before the fish is done. Stick to the measurements.
- Glaze in two stages. Saving some glaze for the end gives you a glossy, fresh-looking top.
- Keep the lid closed. Every peek lets out heat and smoke, so check only near the end.
- Have a water bottle handy. A small flare-up on the plank edge is normal and easy to tame.
If you love salmon, try my rich and creamy Tuscan salmon with spinach and sun-dried tomatoes for a skillet dinner, or the flaky salmon Wellington with spinach for a holiday centerpiece. You will find many more ideas in my collection of seafood dinner recipes.
Easy Variations
- Maple Dijon: Replace the miso glaze with 3 tablespoons Dijon, 2 tablespoons maple syrup and fresh dill.
- Spicy miso: Whisk 1 to 2 teaspoons of chili garlic sauce or gochujang into the glaze.
- Citrus herb: Top the salmon with thin lemon and orange slices, olive oil, garlic and fresh thyme.
- Individual portions: Use 6-ounce (170 g) fillets on smaller planks and start checking at 12 minutes.
- Other fish: Steelhead trout and arctic char work beautifully with the same glaze and slightly shorter cooking.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Plank catches fire | Not soaked long enough or heat too high | Soak at least 1 hour and cook over medium heat |
| Burned glaze | Too much sugar or added too early | Glaze in two stages and keep the heat moderate |
| Dry salmon | Cooked past 145°F (63°C) | Check early and pull it as soon as it flakes |
| Undercooked center | Very thick fillet or cool grill | Cook a few minutes more and check the thickest part |
| Weak smoky flavor | Plank not preheated on the grill | Heat the plank until it crackles before adding fish |
What to Serve with Cedar Plank Salmon
This salmon pairs well with simple sides that soak up the glaze and do not compete with the gentle smoky flavor of the cedar. Keep the seasonings light and let the fish shine. For a heartier plate, my honey garlic roasted carrots echo the sweet and savory flavors of the miso.
- Rice and grains: Jasmine rice, brown rice or a nutty farro pilaf catch every drop of glaze.
- Green vegetables: Grilled asparagus, charred bok choy or snap peas with sesame oil cook quickly next to the plank.
- Something crisp and cool: A quick cucumber salad dressed with rice vinegar, a pinch of sugar and sesame seeds balances the rich fish.
- A noodle bowl: Flake leftover salmon over cold soba noodles with shredded carrots and a little extra glaze for an easy lunch.
For a dinner party, I like to set the whole plank in the middle of the table with bowls of rice and vegetables around it, so everyone can serve themselves family style.
Make Ahead, Storage and Reheating
You can whisk the miso glaze up to 5 days ahead and keep it covered in the refrigerator. Keep raw salmon cold until you cook it, and do not leave it at room temperature for more than 20 minutes before it goes on the plank. The FDA offers a helpful guide to selecting and serving fresh and frozen seafood safely.
Refrigerate leftovers within 2 hours in an airtight container for up to 3 days. Enjoy them cold over a salad or rice bowl, or warm them gently in a covered dish at 275°F (135°C) for about 15 minutes so the fish does not dry out.
Frequently Asked Questions
Do I have to soak a cedar plank?
Yes. Soaking for at least 1 hour helps the plank smolder and steam instead of catching fire, especially on the grill.
Can I make cedar plank salmon in the oven?
Absolutely. Bake it on the soaked plank set on a rimmed baking sheet at 400°F (200°C) for 15 to 22 minutes.
What temperature should salmon reach?
The FDA recommends 145°F (63°C), when the flesh is opaque and flakes easily with a fork.
Can I reuse a cedar plank?
If it is only lightly charred, scrub it with hot water and reuse it once. Discard planks that are cracked or heavily blackened.
What kind of miso is best for salmon?
White miso is mild and slightly sweet, so it suits salmon best. Yellow miso also works but tastes a little stronger.
Ready to cook? Here is the full printable cedar plank salmon recipe with exact measurements and estimated nutrition.
Miso Glazed Cedar Plank Salmon
Ingredients
Method
- Submerge the cedar plank in water for at least 1 hour, weighing it down so it stays under.
- Whisk together the miso, maple syrup, soy sauce, rice vinegar, sesame oil, ginger and garlic.
- Pat the salmon dry and brush the top and sides with two-thirds of the glaze.
- Heat the grill to medium, about 400°F (200°C). Preheat the empty plank over the heat for 3 to 4 minutes until it crackles, then add the salmon skin side down, close the lid and cook 15 to 22 minutes.
- Preheat the oven to 400°F (200°C). Set the soaked plank on a rimmed baking sheet, place the salmon on it skin side down and bake 15 to 22 minutes.
- Brush on the remaining glaze during the last 5 minutes. Cook until the thickest part reaches 145°F (63°C) and the flesh flakes easily.
- Rest for 3 minutes, sprinkle with green onions and sesame seeds and serve with lime wedges.
Notes
I hope this smoky, glossy salmon becomes a regular at your table, whether you cook it on the grill in summer or in the oven on a chilly night. If you make it, please leave a comment and a star rating below. Happy cooking, friends!
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