Tender Weber Grill Cedar Plank Salmon Recipe Easy Perfect Grilled Fish for Summer

“You can’t just throw salmon on the grill and call it a day,” my neighbor joked last summer as I wrestled with my old Weber, trying to keep the flames in check. Honestly, I was skeptical about cedar plank salmon on the grill — it sounded fancy, maybe a little high-maintenance for a weeknight dinner. But after borrowing a cedar plank and giving it a go, I couldn’t stop making this recipe over and over (like, four times in one week). There’s something about the way the smoky cedar infuses the fish while keeping it tender and moist that feels like a quiet little victory after a long day.

That first time, I remember the smell as the plank started to crackle — smoky, woody, and inviting — and the salmon itself flaked apart like butter when I forked into it. I wasn’t expecting such a tender, flavorful result from my Weber grill, which I usually reserve for burgers and steaks. This recipe isn’t just about cooking fish; it’s about those small moments of calm and satisfaction that come from simple, thoughtful grilling. I’ve since brought it to potlucks, paired it with some crispy broccoli salad, and even made it for a solo late-night dinner when I just needed something soothing. It stuck with me because it’s easy, reliable, and honestly, a bit impressive without the fuss.

So here’s the thing — if you’ve got a Weber grill and can get your hands on a cedar plank (they’re usually not far in the grilling section), this recipe is your new best friend for tender, flavorful salmon that’s perfect for summer evenings or anytime you want that smoky, fresh-from-the-grill vibe. No complicated marinades, no guesswork — just straightforward ingredients and a technique that works every time. I promise, this is the kind of grilled fish recipe you’ll find yourself wanting to make again, quietly confident that you nailed it, no matter your cooking mood.

Why You’ll Love This Recipe

After countless tries tweaking this tender Weber grill cedar plank salmon recipe, I’m convinced it’s one of the easiest ways to get perfect grilled fish with minimal stress. Here’s why it’s become a staple in my summer cooking:

• Quick & Easy: Ready in under 30 minutes, this recipe suits busy weeknights or spontaneous outdoor dinners.
• Simple Ingredients: No need for fancy sauces or hard-to-find spices — just fresh salmon, a cedar plank, and a few pantry staples.
• Perfect for Summer Grilling: The cedar plank adds a subtle smoky aroma that’s ideal for those warm evenings on the patio.
• Crowd-Pleaser: The tender texture and mild smoky flavor win over both seafood lovers and skeptics alike.
• Unbelievably Delicious: The cedar wood locks in moisture, producing salmon that flakes perfectly and melts in your mouth.

This recipe stands apart because of the gentle smoking from the cedar plank, which gives the fish a nuanced flavor without overpowering it. Plus, the use of a Weber grill means you get that authentic char and heat control that’s hard to replicate indoors. Compared to other grilled salmon recipes that can dry out or fall apart, this method keeps the fish juicy and tender, every single time.

Whether you’re aiming to impress friends with an easy yet sophisticated dish or simply want a reliable way to enjoy grilled salmon, this recipe fits the bill. It’s comfort food redefined — fresh, smoky, and effortlessly elegant.

What Ingredients You Will Need

This tender Weber grill cedar plank salmon recipe relies on straightforward, wholesome ingredients that come together to create a smoky, juicy, and flavorful dish. Most of these are pantry staples or easy to find at your local market.

• Salmon Fillets: 4 skin-on fillets, about 6 ounces (170 g) each — choose wild-caught if possible for better flavor and texture.
• Cedar Plank: One untreated cedar plank, soaked in water for at least 1 hour (this prevents burning and infuses the smoky aroma).
• Olive Oil: 2 tablespoons — for brushing the salmon and plank to prevent sticking.
• Lemon: 1 large lemon, thinly sliced, plus juice for drizzling — adds brightness and balances the smoky notes.
• Garlic: 2 cloves, minced — adds a mild pungency that complements the fish.
• Fresh Dill: 2 tablespoons, chopped — for a fresh herbal kick.
• Salt: 1 teaspoon kosher salt — a good-quality sea salt like Maldon works great here.
• Black Pepper: ½ teaspoon freshly ground — balances the seasoning.

Optional:

• Honey or Maple Syrup: 1 teaspoon — for a subtle glaze and hint of sweetness (especially nice if you prefer a slightly caramelized finish).
• Smoked Paprika: ¼ teaspoon — for an extra smoky depth.

When selecting your cedar plank, look for food-grade, untreated cedar to avoid any chemicals. I usually grab mine from a trusted brand that sells grilling accessories. If you want to switch things up, alder wood planks offer a milder smoke, while hickory is a bit stronger, but cedar remains the classic choice.

Feel free to substitute fresh dill with tarragon or fresh parsley if that’s what you have on hand. For a dairy-free option, this recipe is naturally compliant, and if you’re looking for a low-sodium version, just reduce the salt to your taste. Simple, flexible, and designed to highlight the natural flavor of the fish.

Equipment Needed

• Weber Grill: Gas or charcoal, whichever you prefer. I find a medium heat setting on my Weber gas grill works best for even cooking.
• Cedar Planks: Food-grade, untreated, sized to fit your salmon fillets comfortably.
• Brush: For oiling the plank and salmon to prevent sticking.
• Sharp Knife: To slice lemon thinly and prep herbs.
• Tongs or Spatula: For carefully handling the cedar plank on the grill.
• Meat Thermometer (optional): Handy for checking salmon’s internal temperature if you want to be precise.

If you don’t have a cedar plank, some people use aluminum foil with wood chips beneath, but it’s not quite the same. I recommend investing in planks because they’re reusable (clean and soak again) and add that authentic flavor. My Weber grill’s lid thermometer helps me keep an eye on the heat, but if yours doesn’t have one, a handheld grill thermometer will do just fine.

Preparation Method

1. Soak the Cedar Plank: Submerge the cedar plank in water for at least 1 hour. This soaking prevents the wood from catching fire and allows it to slowly smolder, infusing the salmon with aroma.
2. Preheat the Grill: Set your Weber grill to medium heat, roughly 350°F (175°C). Close the lid and let it warm for 10-15 minutes until it’s stable.
3. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil to avoid sticking and enhance browning.
4. Season the Fish: Sprinkle kosher salt and freshly ground black pepper evenly over the fillets. Add minced garlic and chopped fresh dill on top. If you like a touch of sweetness, drizzle a teaspoon of honey or maple syrup now.
5. Arrange Lemon Slices: Place thin lemon slices on the cedar plank where the salmon will rest. This adds moisture and a citrusy note directly under the fish.
6. Place Salmon on the Plank: Lay the salmon fillets skin-side down on top of the lemon slices on the soaked cedar plank. Brush a little more olive oil on the exposed flesh.
7. Grill with Lid Closed: Transfer the cedar plank with salmon to the preheated grill. Close the lid to lock in heat and smoke. Grill for about 12-15 minutes, depending on thickness. Check around 10 minutes — the salmon should flake easily with a fork but still look moist.
8. Check Temperature: If using a meat thermometer, the internal temperature should reach 125°F (52°C) for medium-rare, or 145°F (63°C) if you prefer well-done.
9. Remove and Rest: Carefully remove the plank from the grill using tongs or a spatula. Let the salmon rest for 3-5 minutes before serving; this helps juices redistribute and makes it more tender.
10. Serve: Squeeze fresh lemon juice over the fillets and garnish with extra dill if desired. Serve warm with your favorite side dishes.

One tip: keep an eye on the plank edges as cooking progresses. If the ends start to char too much, you can move the plank to a cooler side of the grill. The smell and subtle crackling are good clues the plank is working its magic.

Cooking Tips & Techniques

Getting tender grilled salmon on a cedar plank is about balancing heat, timing, and moisture. Here are some lessons I picked up the hard way:

• Don’t skip soaking the plank: This step is crucial to avoid flames and get that slow, smoky infusion. I once forgot to soak mine and ended up with a mini bonfire instead of dinner.
• Medium heat is your friend: Too high and the plank chars too fast; too low and the fish cooks unevenly. Aim for a steady 350°F (175°C) to get that perfect tender texture.
• Skin-on salmon helps: The skin keeps the fillet intact and protects the flesh from direct heat, making flaking easier and the fish juicier.
• Use a timer but trust your senses: Around 12-15 minutes is typical, but check for flakiness and internal temperature for best results.
• Don’t press down on the fish while grilling: It can cause the juices to escape and dry out your fillet.

Also, you know how sometimes fish can smell fishy? With this cedar plank method, the smoky aroma cuts through that, giving you a fresh, appetizing scent instead. A little patience and a good grill thermometer go a long way too, especially if you’re juggling other dishes like a creamy chicken salad or a crisp broccoli salad for sides.

Variations & Adaptations

This recipe is a solid base but also flexible, so here are some ways to make it your own or adjust for preferences:

• Spice it up: Add crushed red pepper flakes or a sprinkle of smoked paprika for a smoky heat.
• Herb swaps: Try fresh tarragon, basil, or cilantro instead of dill for different herbal notes.
• Gluten-free & Paleo-friendly: Naturally compliant as is, but swap honey with agave syrup for a vegan twist.
• Different wood planks: Use alder for a milder smoke or maple for a subtle sweetness if you want to experiment.
• Cooking method variation: If you don’t have a grill, you can bake the salmon on a soaked cedar plank in a 400°F (200°C) oven for 15-18 minutes, though you’ll miss the direct grill flavor.

One time, I tweaked this recipe by adding a tangy mustard glaze on top before grilling, which paired beautifully with the cedar smoke and gave the salmon a nice crust. It’s fun to try small changes like that once you know the basics work perfectly.

Serving & Storage Suggestions

This tender Weber grill cedar plank salmon is best served warm, straight off the plank, with a squeeze of fresh lemon to brighten the flavors. It pairs wonderfully with simple summer sides like a fresh crispy broccoli salad or a light creamy chicken salad with grapes. For something heartier, a side of grilled asparagus or a quinoa salad rounds out the meal nicely.

Leftovers keep well in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a low oven (around 275°F/135°C) wrapped in foil to keep moisture in, or use a microwave at medium power for short bursts, checking often to avoid drying out the salmon.

Flavors deepen slightly after resting, so if you’re prepping ahead, letting the salmon sit overnight refrigerated with a little extra dill and lemon juice can enhance the taste. Just avoid reheating too aggressively to maintain that tender, flaky texture.

Nutritional Information & Benefits

This cedar plank salmon recipe offers a nutritious, protein-rich meal packed with omega-3 fatty acids, essential for heart and brain health. A typical 6-ounce (170 g) fillet contains approximately:

Calories	Protein	Fat	Carbs
350	34 g	22 g (mostly healthy fats)	0-1 g

Salmon is naturally gluten-free and low in carbohydrates, making it a great option for those following paleo, keto, or low-carb diets. The olive oil adds heart-healthy monounsaturated fats, while fresh herbs provide antioxidants. Just watch sodium if you’re limiting salt, and opt for low-sodium seasoning as needed.

From my perspective, this recipe balances wholesome nutrition with satisfying flavor — a win-win for anyone aiming to eat well without sacrificing taste or ease.

Conclusion

There’s something quietly satisfying about firing up the Weber grill, placing a soaked cedar plank on the grates, and watching your salmon cook to tender perfection. This recipe has become my go-to for effortless, flavorful grilled fish that never dries out or tastes overly smoky. It’s simple enough for weeknights but impressive enough to serve guests who’ll be asking for the recipe — just like they do for my savory Italian beef sandwiches or creamy Boursin cheese pasta.

Feel free to tweak the herbs, spices, or cooking method to make it your own. Just remember the cedar plank is the secret weapon for that tender, smoky magic. I hope it becomes a reliable favorite in your grilling lineup — the kind of dish that brings you back to the grill with a smile and a sense of ease.

Frequently Asked Questions

How long should I soak the cedar plank before grilling?

Soak the cedar plank for at least 1 hour in water. This prevents it from catching fire and helps release smoky flavor slowly.

Can I reuse cedar planks?

You can reuse cedar planks 2-3 times if they’re cleaned and soaked properly, but they will lose some aroma after each use.

What if I don’t have a Weber grill?

This recipe works on any gas or charcoal grill. For indoor cooking, you can bake the salmon on a soaked cedar plank at 400°F (200°C) for 15-18 minutes.

How do I know when the salmon is done?

The salmon flakes easily with a fork and reaches an internal temperature of 125-145°F (52-63°C), depending on your preference for doneness.

Can I use other types of fish on a cedar plank?

Yes! Other firm fish like trout, steelhead, or even halibut work great with cedar plank grilling and benefit from the smoky infusion.

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