Perfect Cedar Plank Grilled Salmon Recipe with Easy Dill Mustard Glaze

“You’re not seriously grilling salmon on a cedar plank, right?” my brother smirked over the phone one summer evening. Honestly, I was half skeptical myself. I’d heard about cedar plank grilling but never took it seriously—until that day when the grill was acting up, and I had to improvise dinner for a small, hungry crowd. I grabbed a cedar plank from the hardware store, slapped on a quick dill mustard glaze I whipped up on the fly, and tossed the salmon on the grill. The smoky aroma hit us before the first bite, and well, let’s just say my brother didn’t give me that little jab again.

That night stuck with me—not just because the salmon was juicy and tender with a subtle smoky kiss, but because it felt like something special that didn’t require hours or fancy ingredients. Honestly, the dill mustard glaze became my go-to twist, adding a zingy, creamy edge that pairs perfectly with the natural richness of the fish. I found myself making this recipe multiple times that summer, even when I was cooking solo, craving that balance between effortless and impressive. It’s a recipe that’s simple yet feels like you’ve put in some serious love (without the fuss).

So, if you ever find yourself staring down a grill and wondering how to make salmon sing, this cedar plank grilled salmon with dill mustard glaze might just be the answer that surprises you. It’s not just a recipe—it’s a little moment of calm and flavor in the chaos of everyday cooking.

Why You’ll Love This Perfect Cedar Plank Grilled Salmon Recipe

After testing this recipe a bunch of times (yes, I’m talking several weeks of near-daily grilling), I’ve nailed down why it’s become such a favorite. It’s not just about the taste—though that dill mustard glaze is honestly addictive—it’s about how the recipe fits into real life. Here’s why you’ll want to try it:

• Quick & Easy: You can have this grilled salmon ready in about 25 minutes, including prep. Perfect for those busy weeknights when you want a fresh, wholesome dinner without the stress.
• Simple Ingredients: No hunting down obscure items. The glaze uses pantry staples like Dijon mustard, honey, and fresh dill—things you probably have on hand or can grab easily.
• Perfect for Outdoor Gatherings: Using a cedar plank adds a subtle smoky flavor that makes this dish feel like a special treat for BBQs, family dinners, or casual get-togethers.
• Crowd-Pleaser: I’ve served this to friends who usually steer clear of fish, and surprisingly, it’s always the first plate to disappear.
• Unbelievably Delicious: The combination of smoky cedar, tangy mustard, and fresh dill gives the salmon an irresistible flavor profile that’s juicy and tender every time.

What sets this apart from other grilled salmon recipes? It’s the cedar plank method paired with a creamy, tangy glaze that doesn’t overpower but complements the fish’s natural richness. Plus, the plank keeps the salmon moist and infuses it with a subtle woodsy aroma that’s just… chef’s kiss. I’ve played with other glazes, but the dill mustard combo stays unbeaten in my book.

This recipe isn’t just a meal; it’s the kind of dish that makes you pause and savor that first bite, the one that reminds you why cooking can feel so rewarding. It’s comforting without being heavy, and it’s fancy enough to impress guests but easy enough for a solo dinner. It’s become my little secret weapon for dinner—and I think you’ll find it’s yours, too.

What Ingredients You Will Need

This cedar plank grilled salmon recipe keeps things straightforward with fresh, wholesome ingredients that work together to create bold flavors and a satisfying texture. You won’t need anything exotic, and most of these are pantry staples or easy to find fresh items.

• For the Salmon:
  • 1 (2-pound / 900 g) salmon fillet, skin-on (wild-caught if possible for better flavor)
  • 1 cedar plank (pre-soaked in water for at least 1 hour to avoid burning)
  • Salt and freshly ground black pepper, to taste
• For the Dill Mustard Glaze:
  • 3 tablespoons Dijon mustard (I prefer Maille for its creamy texture)
  • 2 tablespoons honey (raw or local honey adds a nice depth)
  • 1 tablespoon whole grain mustard (for texture and extra tang)
  • 2 tablespoons fresh dill, finely chopped (dried dill works in a pinch but fresh is best)
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 garlic clove, minced (adds a subtle savory kick)
  • 1 tablespoon olive oil (extra virgin for richness)

Ingredient Tips: When picking your salmon, thicker cuts work best for cedar plank grilling since they cook evenly without drying out. If fresh dill isn’t available, a mix of parsley and dried dill can substitute, but it won’t quite have the same brightness. The honey balances the mustard’s tang, so don’t skip it even if you want a less sweet glaze—you can always adjust to taste.

If you’re curious about a dairy-free approach, this glaze is naturally free of dairy. You can even swap the honey with maple syrup for a vegan twist. And speaking of swapping, if you’re interested in other crowd-pleasing seafood options, you might enjoy the crispy teriyaki salmon sheet pan recipe, which offers a different but equally delicious flavor profile.

Equipment Needed

Grilling salmon on a cedar plank is easier than it sounds, but having the right tools helps.

• Grill: A gas or charcoal grill works fine—just keep the heat moderate (around 350°F / 175°C). A charcoal grill adds extra smoky flavor but requires a bit more attention.
• Cedar Plank: Make sure it’s food-grade cedar designed for grilling. Soak it in water at least an hour before grilling to prevent burning and create steam to keep the salmon moist.
• Brush or Small Whisk: For mixing and applying the dill mustard glaze evenly.
• Tongs and Spatula: To handle the plank and fish safely.
• Meat Thermometer (Optional): Helpful to check salmon’s internal temp (aim for 125°F / 52°C for medium-rare).

If you don’t have a grill, you can try this on a grill pan indoors or even broil in the oven using the cedar plank method carefully (watch for smoke). For budget-friendly grilling, a simple charcoal grill and a pack of cedar planks from your local hardware store do the trick.

Preparation Method

1. Soak the Cedar Plank (at least 1 hour): Submerge the plank fully in water to prevent it from catching fire on the grill. I sometimes add a splash of white wine or lemon juice to the soaking water to infuse subtle aroma, but plain water works just fine.
2. Prepare the Dill Mustard Glaze (5 minutes): In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, lemon juice, minced garlic, olive oil, and chopped fresh dill until smooth and well combined. Taste and adjust honey or lemon to balance tang and sweetness.
3. Preheat the Grill (10 minutes): Aim for medium heat around 350°F (175°C). Oil the grill grates lightly to prevent sticking, but since we’re using a plank, that’s less of a worry.
4. Season the Salmon: Pat the salmon dry with paper towels, then season generously with salt and pepper on both sides. Place the fillet skin-side down on the soaked cedar plank.
5. Apply the Glaze: Using a brush or spoon, spread the dill mustard glaze evenly over the top of the salmon, covering the entire surface for maximum flavor penetration during grilling.
6. Grill the Salmon on the Plank (20-25 minutes): Place the plank directly on the grill grates. Close the lid and cook until the salmon reaches an internal temperature of 125°F (52°C) and flakes easily with a fork. You’ll notice the edges of the plank might start to smoke and char slightly—this is normal and adds to the flavor.
7. Remove and Rest: Carefully lift the plank off the grill using tongs or oven mitts. Let the salmon rest for 5 minutes before serving to allow juices to redistribute.

Pro Tips: If the plank starts to burn too much, move it to indirect heat or lower the grill temperature. Keep an eye on flare-ups, especially if you’re using a charcoal grill. The salmon should smell smoky but not charred. If you want to get fancy, add a few lemon slices or fresh dill sprigs on top before grilling for extra aroma.

Cooking Tips & Techniques

Grilling salmon on a cedar plank is a beautiful technique once you get the hang of it, but here are some things I learned the hard way:

• Don’t Skip Soaking the Plank: This is key. A dry plank will ignite quickly and can ruin both your salmon and your grill. I’ve learned to soak for at least an hour no matter what.
• Temperature Control is Crucial: Medium heat works best. Too hot, and the outside chars while the inside stays raw. Too low, and you lose that lovely smoky flavor. Using a meat thermometer takes the guesswork out.
• Patience with Resting: Letting the salmon rest after grilling helps the juices settle. I’ve rushed this before, and the fish ended up dry and crumbly.
• Use Fresh Herbs: Fresh dill in the glaze makes a huge difference versus dried. The flavor is brighter and more vibrant, which balances the smoky wood notes perfectly.
• Multitask Smartly: While the plank soaks, prep the glaze and season the salmon. This makes the grilling step smooth and stress-free.

I’ve also found that pairing this salmon with a fresh lemon herb orzo salad (like the one I made last summer) makes for a complete, refreshing meal that’s just right for warmer weather evenings.

Variations & Adaptations

This cedar plank grilled salmon recipe is flexible and welcoming to tweaks, which is great for adapting to what you have or prefer.

• Dietary Adjustments: For a low-sodium version, reduce the salt and use low-sodium mustard varieties. The glaze still packs flavor without excess salt.
• Flavor Twists: Swap the dill for fresh tarragon or basil for a different herbal note. Add a pinch of smoked paprika to the glaze for a subtle smoky heat.
• Cooking Alternatives: If you don’t have a grill, place the salmon on the cedar plank under the broiler in your oven. Watch closely as broilers vary in intensity; the plank can char if left too long.
• Allergen-Friendly: This recipe is naturally gluten-free and dairy-free. To make it vegan-inspired, try using a plant-based salmon alternative and swap honey for maple syrup in the glaze.
• Personal Favorite: Once, I tossed thin lemon slices and capers on top before glazing, which gave a nice briny brightness that cut through the richness beautifully.

Serving & Storage Suggestions

Serve your cedar plank grilled salmon warm, right off the plank if you’re feeling fancy, or transferred to a serving platter. It pairs beautifully with light sides like a crisp cucumber salad or roasted asparagus.

For a complete meal, consider complementing the salmon with the sheet pan pork tenderloin with apple cider glaze and Brussels sprouts for a surf-and-turf twist at family dinners.

Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or in a low oven (around 275°F / 135°C) to avoid drying out the fish.

Flavors actually mellow and marry even more after a day, so if you can resist, you might find the next-day salmon even tastier. Just be sure to store the salmon separately from the plank once cooled, as the wood can absorb moisture and flavors.

Nutritional Information & Benefits

This perfect cedar plank grilled salmon is not only a treat for your taste buds but also a nutritional powerhouse. A 6-ounce (170 g) serving typically contains about 350 calories, packed with about 34 grams of protein and rich in omega-3 fatty acids which support heart and brain health.

The fresh dill adds antioxidants and vitamin C, while the mustard provides a tangy punch with minimal calories. This recipe is naturally gluten-free and low in carbs, making it suitable for many dietary plans.

Compared to fried or heavily sauced salmon dishes, this method keeps the fish light and wholesome, making it a great choice for anyone aiming to eat clean but flavorful meals. I’ve found it fits well into my own efforts to eat nutrient-dense meals without sacrificing flavor or satisfaction.

Conclusion

This cedar plank grilled salmon with dill mustard glaze is the kind of recipe that feels like a small celebration in your own kitchen or backyard. It’s approachable enough for a weeknight but special enough to impress guests without breaking a sweat.

What I love most is how the smoky cedar aroma paired with the bright, tangy glaze makes every bite memorable. It’s a recipe you can customize easily, whether you want to add a bit more heat, switch herbs, or try different sides.

Give it a shot next time you’re craving something fresh, flavorful, and fuss-free. And if you experiment with your own variations, I’d love to hear about them in the comments—sharing those kitchen wins always makes cooking more fun.

Here’s to many delicious dinners ahead, with simple ingredients and unexpected magic on the grill.

Frequently Asked Questions About Cedar Plank Grilled Salmon

How long should I soak the cedar plank before grilling?

At least 1 hour is best to prevent burning, but soaking up to 4 hours is fine if you have time. Some people add a splash of wine or lemon juice to the soaking water for extra aroma.

Can I reuse a cedar plank for grilling?

It’s generally recommended to use a fresh plank each time for safety and flavor. After grilling, the wood can become brittle and may not hold up well on subsequent uses.

What’s the best internal temperature for perfectly cooked salmon?

Aim for 125°F (52°C) for medium-rare, which keeps the salmon moist and tender. If you prefer it more well-done, 140°F (60°C) is safe but might be less juicy.

Can I make the dill mustard glaze ahead of time?

Yes! The glaze can be made up to a day in advance and stored in the fridge. Just give it a quick stir before brushing on the salmon.

What are good side dishes to serve with cedar plank grilled salmon?

Fresh, light sides work best—think lemon herb orzo salad, grilled vegetables, or a crisp cucumber salad. For a heartier option, the quick honey garlic pork chops recipe pairs well if you want to mix proteins for a crowd.

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