Wild caught king salmon filets topped with lemon slices and dill weed and coarse ground black pepper on top of a cedar plank on an old fashioned charcoal grill fully cooked and ready to be served.

Cedar Plank Salmon



  • 1 cedar plank, long enough to fit salmon but short enough to fit inside your grill
  • 2 lb salmon fillet, skin on, no more than ¾” thick
  • olive oil
  • flakey sea salt
  • black pepper


  1. Soak the plank in water, up to 2 hours. Coat the salmon meat with olive oil and season generously with salt and pepper. Allow the salmon to rest at room temperature 30 minutes before grilling. Prepare your grill, charcoal or gas, and bring it up to medium-high temperature. Transfer salmon to plank, skin side down, and place in the center of your grill. Cover and cook, 8-10 minutes. Turn off or decrease heat as much as possible and allow the salmon to remain on the covered grill an additional 6-8 minutes, or until fully cooked. Carefully remove plank from grill. You can serve directly from the plank. This is easiest accomplished by placing the whole plank on a baking sheet as the bottom may be sooty and will be hot.