A showstopping whole side of salmon with gentle cedar smoke, fresh citrus and a buttery-soft center
Most cedar plank salmon recipes lay the board flat on a grill grate. However, this version turns the technique on its side, with salmon secured to a soaked cedar plank and cooked vertically. Additionally, radiant heat cooks the fish slowly, while dill, citrus, and cedar add a subtle aromatic edge. It looks spectacular, yet the method is surprisingly approachable.
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☰ In this guide
Some cooks stay in the back of your mind for months—sometimes years—until the right day arrives. That was the case with this cedar plank salmon over open fire. Plank-cooking fish is nothing new, but standing a whole salmon side beside the flames is still unusual at a backyard BBQ.
I served it as an appetizer at a friend’s cookout on the first truly sunny day of the year. The fish tasted great, but what stayed with me was the scene around it: everyone naturally drifted toward the fire while the salmon cooked. That is exactly what I love about open-fire cooking. The food becomes part of the gathering.
Why cook salmon on a cedar plank?
This is not simply hot-smoked salmon with an extra piece of wood. Here, the plank stands upright beside the fire and the salmon’s flesh faces the heat. The fish cooks mainly through radiant heat rather than directly over the coals.
The plank supports the delicate side of salmon, shields the skin, and softens sudden changes in heat. Because the fish never sits over aggressive flames, you get a broad window in which to cook it evenly. That same gentle control is the principle behind good low-and-slow BBQ, although this open-fire method uses radiant heat rather than a closed smoker.
Do not expect heavy smoke. Cedar, dill and a clean wood fire create a gentle, herbal wood aroma; the salmon remains the main flavor. If you want a deeper smoke profile in a closed cooker, use my hot-smoked salmon method instead.
Should you soak a cedar plank for salmon?
For this long, vertical cook beside an open fire, yes. Submerge the plank in cold water for at least one hour; I usually give it one to two hours. Weigh it down so the entire board stays underwater. Soaking does not make wood fireproof, but it delays drying and gives you more time to manage the cook. Weber likewise recommends soaking an untreated cedar grilling plank for at least one hour in its cedar-planked salmon guidance.
The board will still darken and may char around the edges. That is normal. If it develops deep cracks, glows, or burns aggressively, move it farther from the fire. Keep a spray bottle nearby for the plank—not for the salmon—and never leave the setup unattended.
Use a food-safe grilling plank, not construction lumber
Use only an untreated plank sold specifically for cooking. Hardware-store lumber may be glued, pressure-treated or contaminated during storage. A purpose-made board is also thick enough to handle a longer open-fire session. So always use a food-safe cedar grilling plank with a stainless fish clamp.
Water is all you need for soaking. I have tried beer, wine and apple juice for smaller projects and could not taste a meaningful difference. Save the good drinks for the table.
How to season cedar plank salmon
A rich side of salmon does not need a heavy marinade. I use lemon pepper, fresh dill and thin slices of lemon and orange. The lemon adds brightness, while the orange brings a softer sweetness that works especially well with cedar. Guests can choose a piece from beneath either citrus fruit, so one salmon side gives you two slightly different finishes.
Place a generous bed of fresh dill between the soaked plank and the salmon skin. The warmed herb releases a light aroma without overpowering the fish. Finish the flesh with an even layer of lemon pepper, keeping in mind that many commercial blends already contain salt. I like to use the Angus & Oink “Rub me Lemon Pepper” or this “Shakin the tree Gourmet Lemon Pepper by Dizzy Pig” you can buy at Amazon.
How to cook cedar plank salmon beside an open fire
Build a clean wood fire and let the largest flames settle into a steady bed of glowing coals. Secure the salmon firmly to the plank, then stand or angle the board beside the fire with the flesh facing the heat. The fish should cook from radiant heat, not from flames licking the board.
There is no universal distance because every fire and fire pit behaves differently. Start further away and move closer only when the surface is barely changing after several minutes. Rotate or reposition the plank when one end cooks faster. You are looking for quiet, even heat and a thin stream of clean smoke—not roaring flames or heavy white smoke.
Most 2.6–3.3 lb (1.2–1.5 kg) salmon sides take about 45–75 minutes, but thickness, wind and fire intensity matter more than the clock. Measure the thickest part with a fast thermometer and keep the probe away from the plank.
Cedar plank salmon temperature: texture versus food safety
My personal preference is to pull this salmon at about 104°F (40°C) for a glossy, nearly sashimi-like center. That is an intentionally undercooked culinary preference, not official U.S. consumer food-safety guidance. FoodSafety.gov recommends cooking fin fish to 145°F (63°C), or until the flesh is opaque and separates easily with a fork. Read the official fish temperature guidance before choosing a lower target.
If you choose to serve salmon below 145°F (63°C), buy fish intended for raw or undercooked preparation from a fishmonger you trust and understand that fresh appearance alone does not eliminate risk. Use the official temperature for pregnant guests, young children, older adults, anyone with a weakened immune system, or whenever food safety takes priority over a soft center.
Salmon internal temperature guide
| 104–108°F (40–42°C) | Very glossy and nearly sashimi-like in the thickest section. Intentionally undercooked; not the official safe minimum. ONLY FOR extremely fresh fish |
| 109–115°F (43–46°C) | Buttery-soft and translucent. Still below official U.S. consumer guidance. |
| 118–122°F (48–50°C) | Moist, tender and beginning to flake. Still below official U.S. consumer guidance. |
| 125–131°F (52–55°C) | Firmer and more opaque, with more visible albumin. Still below official U.S. consumer guidance. |
| 145°F (63°C) | FoodSafety.gov’s recommended minimum for fin fish, or cook until opaque and easy to separate with a fork. |
Four common cedar plank salmon mistakes
1. Putting the plank too close to the fire
If flames constantly hit the board, the cedar chars before the center of the salmon warms through. Move the setup back and cook with radiant heat from glowing coals.
2. Using a thin or treated board
Thin boards warp and dry quickly. Construction lumber is not cooking equipment. Choose a thick, untreated, food-safe cedar grilling plank made for heat and food contact.
3. Hiding the fish under heavy seasoning
A sugary BBQ rub or thick marinade can bury the subtle cedar aroma and scorch near the fire. Keep the seasoning restrained and let good salmon do the work.
4. Cooking by time alone
Wind, plank angle, fish thickness and fire intensity can change the timing dramatically. Start checking early and cook to your chosen internal temperature, not to a fixed number of minutes.
What to serve with cedar plank salmon
Keep the sides bright and relatively light: grilled asparagus, cucumber salad, lemony orzo, a simple potato salad or crusty sourdough all work. A crisp white wine, Belgian blond ale or lightly hopped saison complements the citrus and gentle cedar aroma without overpowering the salmon.
Building a seafood menu around the fire? Follow this gentle salmon with a hotter, faster cook such as my grilled tuna steak on the plancha. Together with the hot-smoked salmon guide, these recipes create a useful starting point for the growing fish and seafood collection.
A salmon recipe that makes the fire part of the table
This vertical cedar plank salmon asks for little prep, looks impressive and gives you plenty of time to enjoy the fire with your guests. The key is restraint: a steady bed of coals, clean radiant heat, simple seasoning and a thermometer. Once you understand those four elements, the method becomes remarkably repeatable.
Have you tried this cedar plank salmon recipe? Share your result in the comments or tag The BBQ Bastard on social media. Your experience may help the next fire cook get it right.
Enjoy the fire!
Cedar Plank Salmon Over Open Fire
Equipment
- Open-fire grill or fire pit with a secure plank support
- Large tray or container for soaking the plank
Ingredients
Salmon
- 1.35 kg whole side of salmon skin on, pin bones removed; approximately 1.2-1.5 kg
- 40 g fresh dill approximately 2 generous handfuls
- 2 tbsp lemon pepper seasoning or enough for an even layer; check salt level
- 1 lemon thinly sliced
- 1 orange thinly sliced
Instructions
Soak the cedar plank and build the fire
- Submerge the untreated, food-safe cedar grilling plank in cold water for at least 1 hour and preferably up to 2 hours. Weigh it down so the entire board remains underwater.
- Build a clean wood fire. Let the largest flames settle until you have a steady bed of glowing coals that produces consistent radiant heat.
Prepare the Salmon
- Pat the salmon dry. Spread the fresh dill across the soaked plank, then place the salmon skin-side down over the dill.
- Season the flesh evenly with lemon pepper. Arrange the lemon and orange slices over the salmon, then secure the fish firmly with the stainless plank clamp.
Cook beside the open fire
- Stand or angle the plank beside the fire with the salmon flesh facing the heat. Do not place it directly over the flames. Start farther from the coals and move it closer only if needed.
- Cook for approximately 45-75 minutes, rotating or repositioning the plank as the fire changes. Check the thickest part regularly with an instant-read thermometer.
- Choose the final temperature before you cook. FoodSafety.gov recommends 145°F (63°C) for fin fish, or cooking until opaque and easy to separate with a fork. The author’s personal 104°F (40°C) pull temperature produces an intentionally undercooked, nearly sashimi-like center and is not official food-safety guidance.
Rest and serve
- Move the plank to a heatproof surface and rest the salmon for 5 minutes. Remove the clamp carefully and serve directly from the plank or transfer the fish to a platter.
Notes
Nutrition
Frequently asked questions about cedar plank salmon
How long should you soak a cedar plank for salmon?
For this vertical open-fire method, soak the plank in cold water for at least one hour; one to two hours works well. Keep the board fully submerged with a weight. Soaking delays drying and aggressive charring, but it does not make the plank fireproof.
How long does cedar plank salmon take over an open fire?
A whole 2.6–3.3 lb (1.2–1.5 kg) salmon side usually takes 45–75 minutes beside a steady fire. Thickness, wind and distance from the coals can change that considerably, so use internal temperature rather than time as the final test.
What temperature should cedar plank salmon reach?
FoodSafety.gov recommends 145°F (63°C) for fin fish, or cooking until the flesh is opaque and separates easily with a fork. Some cooks choose a lower temperature for a softer texture, but that is intentionally undercooked and carries additional risk.
Do you remove the skin before cooking salmon on a cedar plank?
No. Leave the skin attached. It helps hold the side together, protects the flesh and makes it easier to lift portions away from the plank after cooking.
Can you reuse a cedar grilling plank?
A single use is the simplest food-safe option and provides the strongest cedar aroma. Reuse a plank only if its manufacturer permits it and the board is not cracked, deeply charred or difficult to clean. Wash it promptly according to the manufacturer’s directions and let it dry completely.
Can you make cedar plank salmon on a regular grill?
Yes, but the setup changes. On a lidded charcoal or gas grill, place a soaked cooking plank flat over indirect heat and follow the plank manufacturer’s heat instructions. The vertical method in this guide requires a secure clamp and an open-fire cooker that can safely hold the board beside the coals.
