Cedar-plank salmon

Prep 10 min
Plus Soaking Time: 60 minutes, Grilling Time: 25 minutes
Makes 12 Servings



untreated cedar planks, about 12 in. long
2 750-g
centre-cut, skin-on salmon fillets
3 tbsp
Dijon mustard
2 tsp
2 tbsp
1/2 tsp
very small red onion, thinly sliced
1/2 cup
dill, optional


  • Soak planks in cold water for 1 to 2 hours.
  • Preheat barbecue to medium. Slice each salmon fillet into 6 thin portions, cutting through flesh but not through the skin. Place each fillet on a plank, skin-side down.
  • Stir together Dijon, oil and salt in a small bowl. Brush over salmon and into the cuts. Sprinkle with brown sugar. Scatter onion overtop.
  • Grill, covered, until fillet is barely firm to the touch and white juices appear all over the sides, 20 to 25 min. Turn barbecue off and keep lid closed for 5 min. Fish should now feel firm to the touch and a knife inserted into the thickest part and held for 10 seconds should be warm. If not, close lid and let rest another 5 min. Watch plank carefully; if it catches fire, spray with water and reduce the heat to medium-low.
  • Use a wide spatula to remove fillets to a platter. Serve warm or at room temperature.

Kitchen Tip:

The easiest way to soak the planks: Fill the sink or a cooler with water, then add planks and set a heavy pot on top of them to keep them submerged.


Calories 200
Protein 19 g
Carbohydrates 3 g
Fat 12 g
Sodium 200 mg

Written by:

Photo credit: John Cullen

( 76 ratings )

3 comments on “Cedar-plank salmon

  1. In your nutrition per serving, where is the accounting for the one teaspoon of sugar per serving added into this recipe for six? This sugar becomes very important to diabetics when they look at the nutrition guide posted for this salmon recipe and the sugar is not there.


  2. I made this salmon recipe last night and it is simple to make and delicious! I mixed the brown sugar in with the Dijon mustard and olive oil and it was a good consistency to brush onto the salmon. The red onion came out tasting sweet and was a great combination with the fresh dill. This recipe is a keeper and would be suitable to serve for dinner guests!


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