BBQ, Cedar Plank Salmon
There’s something special about cooking over an open flame — especially when it’s fish on a cedar plank. The aroma, the smoke, and the sizzle as that board starts to smolder just a little… it’s backyard cooking at its finest.
This recipe is simple, quick, and packed with flavor. We cooked ours on the Weber Kettle, but any grill will do the trick.
Ingredients
1–2 salmon fillets, skin on
Olive oil, for brushing
Ranch & Rifle BBQ Rub (any of your favorites work, but Hot Honey or Chipotle Soy Honey shine here)
1 cedar plank, soaked in water for at least 1 hour
Fresh lemon wedges and herbs (optional, for garnish)
Instructions
Soak your cedar plank. This step’s key — at least 1 hour, preferably more. It helps prevent the wood from burning too quickly and adds that smoky aroma.
Set up your grill. Prepare your Weber Kettle for two-zone cooking — coals on one side, no coals on the other. You want a medium heat, around 375°F.
Prep your salmon. Pat the fillets dry, brush with olive oil, and coat generously with your favorite Ranch & Rifle rub.
Place the cedar plank over the indirect heat zone and let it preheat for a minute or two until it starts to lightly smoke.
Add the salmon to the plank, skin-side down, and cover the grill. Let it cook for 15–20 minutes, depending on thickness, until the salmon flakes easily and reaches about 135°F internal.
Finish over direct heat for a minute if you like a little char on the edges — just enough to caramelize the rub.
Serve immediately, right off the plank, with lemon wedges and a cold drink in hand.
Pro Tip
If you’re using a charcoal grill, toss a small chunk of fruit wood (apple or cherry) on the coals for an extra layer of smoke that pairs perfectly with the cedar and fish.
