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Home Zalm van de cederhouten plank (Cedar Plank Salmon)

Zalm van de cederhouten plank (Cedar Plank Salmon)

BBQ

A keeper. Slow-cooking the salmon on a smoky cedar plank gives the fish an incredible flavor. By 2025 this was often paired with a sweet glaze of soy sauce, ginger and maple syrup.

x_ckl_recipe_markerCedar Plank Salmon (Zalm van de cederhouten plank) The cedar plank imparts a light, aromatic smoke that pairs perfectly with the rich, fatty texture of salmon. The result is tender, juicy and elegant, without having to place the fish directly on the grates. Cedar Plank Salmon Main course Norwegian 4 servings 1 hour 5 min 1 hour

Step 1: Prepare the cedar plank

Submerge the cedar plank completely in water and let it soak for at least 1–2 hours.

This prevents the plank from burning and ensures controlled smoke development.

Step 2: Prepare the salmon

Pat the salmon dry and rub lightly with olive oil. Season with salt and pepper.

Meanwhile, mix the ingredients for the glaze/marinade.

Brush the top of the salmon with some of the marinade.

Step 3: Prepare the BBQ

Preheat the BBQ to 180–200°C for indirect heat.

👉 Make sure to avoid direct-heat zones. Place the plank indirectly on the grates.

Step 4: Cook the salmon on the plank

Place the soaked cedar plank on the BBQ until it starts to smoke lightly (this usually takes a few minutes).

Then place the salmon on the plank (skin-side down).

Close the lid and let the salmon cook.

Halfway through you can brush again with the glaze.

The salmon is done at a core temperature of:

50–52°C → juicy and slightly pink
55°C → fully cooked but still tender

Step 5: Rest (5 min)

Remove the plank from the BBQ and let the salmon rest briefly.

Serving Cedar Plank Salmon (Zalm van de cederhouten plank)

Serve straight from the snijplank or carefully slide the salmon onto a plate.

Garnish with:

fresh dill or parsley
lemon wedges
optionally an extra drizzle of the glaze

BBQ 1 salmon fillet with skin (± 600–800 g) 1 tbsp olive oil Salt and pepper 2 tbsp honey or maple syrup 2 tbsp soy sauce 1 tbsp Dijon mustard 1 clove garlic (finely chopped) 1 tsp lemon juice 1 tsp fresh dill (optional) 1 cedar plank (soaked in water for at least 1–2 hours) Lemon wedges BBQ with lid Cedar plank Basting brush Tongs Meat thermometer (recommended) BBQ Cutting Boards bbq-cutting-boards BBQ bbq BBQ Tool Set bbq-tool-set BBQ Supplies bbqen-1 BBQ Starter Briquette Starter Fire & Flavour 30.5 cm - Heat-resistant Metal Black - Cookinglife Cookinglife BBQ Starter Cookinglife BBQ Cleaning Brush Fire & Flavour 18 x 9 x 10 cm - Steel Wool Brush - Cleaning Grill Grate Cookinglife BBQ Tool Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Drunken Chocolate Banana met Licor 43 foodies-drunken-chocolate-banana-met-licor-43 Poffertjes on the BBQ foodies-poffertjes-op-de-bbq Grilled peaches with burrata and balsamic foodies-grilled-peaches-burrata-balsamic

Recipe

Cedar Plank Salmon (Zalm van de cederhouten plank)

The cedar plank imparts a light, aromatic smoke that pairs perfectly with the rich, fatty texture of salmon. The result is tender, juicy and elegant, without having to place the fish directly on the grates.

Course	Main course
Kitchen	Norwegian
Servings	4 servings

Preparation time

Preparation time	1 hour
Stiffen up min.	5 min
Total	1 hour

Equipment

BBQ with lid
Cedar plank
Basting brush
Tongs
Meat thermometer (recommended)

Ingredients

1 salmon fillet with skin (± 600–800 g)
1 tbsp olive oil
Salt and pepper
2 tbsp honey or maple syrup
2 tbsp soy sauce
1 tbsp Dijon mustard
1 clove garlic (finely chopped)
1 tsp lemon juice
1 tsp fresh dill (optional)
1 cedar plank (soaked in water for at least 1–2 hours)
Lemon wedges

Cedar Plank Salmon

Step 1: Prepare the cedar plank

Submerge the cedar plank completely in water and let it soak for at least 1–2 hours.

This prevents the plank from burning and ensures controlled smoke development.

Step 2: Prepare the salmon

Pat the salmon dry and rub lightly with olive oil. Season with salt and pepper.

Meanwhile, mix the ingredients for the glaze/marinade.

Brush the top of the salmon with some of the marinade.

Step 3: Prepare the BBQ

Preheat the BBQ to 180–200°C for indirect heat.

👉 Make sure to avoid direct-heat zones. Place the plank indirectly on the grates.

Step 4: Cook the salmon on the plank

Place the soaked cedar plank on the BBQ until it starts to smoke lightly (this usually takes a few minutes).

Then place the salmon on the plank (skin-side down).

Close the lid and let the salmon cook.

Halfway through you can brush again with the glaze.

The salmon is done at a core temperature of:

50–52°C → juicy and slightly pink
55°C → fully cooked but still tender

Step 5: Rest (5 min)

Remove the plank from the BBQ and let the salmon rest briefly.

Serving Cedar Plank Salmon (Zalm van de cederhouten plank)

Serve straight from the snijplank or carefully slide the salmon onto a plate.

Garnish with:

fresh dill or parsley
lemon wedges
optionally an extra drizzle of the glaze

Cooking mode Prevents your screen from going to sleep

Tips for success when making Cedar Plank Salmon

Use a fillet with skin → this keeps the salmon together and prevents drying out
Don't grill too hot → too high a temperature can burn the plank and dry out the fish
Watch the smoke → light smoke is good, flames are not
Don't let the plank burn completely → some discoloration is normal, but keep checking

Cedar plank salmon is an impressive dish that's surprisingly simple to make. The combination of smoky cedar aroma with the sweet honey-soy glaze makes this recipe a real showstopper at any barbecue. Serve with lemon wedges and enjoy a juicy, tender salmon straight from the plank.

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