Cedar Plank Atlantic Salmon

Pitmaster Overview & Technique

Cedar plank grilling is a time-honoured Canadian barbecue tradition rooted in the coastal heritage of the Pacific Northwest and Atlantic Canada. Steaming and smoking fish directly atop an aromatic cedar plank infuses subtle wood resins while shielding tender salmon flesh from harsh direct flare-ups.

The moist wood prevents the delicate Atlantic salmon fillet from drying out, allowing the rich omega-3 oils to render gently into a velvety, melt-in-your-mouth bite. A balance of sweet maple glaze and sharp grainy mustard complements the smoky cedar aroma, producing a glistening caramelized crust that pairs exceptionally well with grilled asparagus and charred lemon wedges.

Recommended BBQ Hardware & Pellets

Ideal Setup Charcoal Kettle, Gas BBQ, or Wood Pellet Smoker with indirect heat capability

Wood Blend / Charcoal Untreated Western Red Cedar Plank (soaked 1–2 hours) paired with subtle Alder or Fruitwood smoke

Required Ingredients

Scale or check off items as you prep in your Canadian outdoor kitchen:

1 whole Atlantic salmon side fillet (approx. 2 lbs / 900g), skin on, pin bones removed
1 untreated food-grade Western Red Cedar grilling plank
3 tbsp pure Canadian dark maple syrup
2 tbsp coarse whole-grain Dijon mustard & 1 tbsp freshly squeezed lemon juice
2 cloves garlic, finely grated & 2 tbsp chopped fresh dill
1 tbsp kosher sea salt & 1 tsp freshly cracked black peppercorns

Step-by-Step Cooking Guide

Step 1

Preparation & Seasoning

Submerge your untreated cedar plank in cool water for at least 1 to 2 hours before cooking so it smolders without catching fire. Pat the Atlantic salmon dry using paper towels, inspect closely for any remaining pin bones, and season the flesh evenly with kosher sea salt and cracked black pepper. Whisk maple syrup, Dijon mustard, minced garlic, and lemon juice in a bowl to create your glaze.

Step 2

Grill Setup & Pre-heating

Fire up your grill for two-zone indirect cooking, targeting a steady internal grate temperature of 375°F (190°C). Place the soaked cedar plank directly over the high-heat zone for 2 to 3 minutes until it crackles gently and releases a fragrant wood aroma, then flip the plank over.

Step 3

The Low & Slow Smoke Phase

Transfer the seasoned salmon fillet skin-side down onto the toasted side of the cedar plank. Slide the plank over to the indirect heat zone, close the grill lid, and let the gentle aromatic cedar smoke envelope the fish for 15 minutes without lifting the dome.

Step 4

Glazing, Resting & Slicing

Generously brush the maple-dijon glaze across the top of the salmon fillet during the final 8–10 minutes of cooking. Continue grilling until the internal temperature reaches 135°F–140°F (58°C–60°C) and the flesh flakes gently with a fork. Garnish with chopped fresh dill and lemon wedges before serving directly on the rustic plank.

Canadian Cold-Weather Grilling Tip

When grilling salmon during colder Canadian spring or autumn evenings, maintain stable heat by keeping the grill lid closed and placing a heat deflector or heavy cast-iron surface beneath the plank to buffer cold wind gusts.