Cedar Plank Grilled Salmon with Brown Sugar Dijon Glaze: A Texas Perspective

Cedar plank grilling is a technique that transforms ordinary salmon into a show-stopping dish with minimal effort. The cedar infuses the fish with a subtle smokiness while the plank itself makes for an impressive presentation. This method produces moist, flavorful salmon that even self-proclaimed salmon skeptics might appreciate. Best of all, with some smart shopping, you can create this upscale restaurant-worthy dish for a fraction of the cost you’d pay dining out.

A Texan’s Honest Take on Salmon

In the land where catfish reigns supreme and “fish” typically means “fried,” approaching salmon can feel like culinary tourism. As a born-and-raised Texan, I’ll admit upfront: salmon isn’t my natural preference. Down here along the Rio Grande, our relationship with fish is straightforward – it’s locally caught, rolled in cornmeal, and fried until golden. The very scent of salmon can evoke memories of opening canned cat food rather than anticipation of a gourmet meal.

But part of being a true BBQ enthusiast is willingness to step outside comfort zones and try techniques that might expand your grilling repertoire. This cedar plank method transforms salmon into something that even a dedicated catfish lover can appreciate – or at least serve with pride to guests who haven’t been blessed with proper Texas fish sensibilities.

DIY Cedar Planks: Save Money Without Sacrificing Quality

Store-Bought vs. Home Depot Hack

When I discovered that specialty cooking stores charge upwards of $20 for a pack of cedar planks, my practical Texan spirit rebelled. After all, cedar is abundant here – many of us have cedar trees in our yards or cedar fencing around our properties. Why pay premium prices for what amounts to a piece of wood you’re going to partially burn anyway?

A trip to Home Depot yielded an 8-foot cedar fence picket for just $2, which I transformed into six 16-inch grilling planks. With a quick pass of a belt sander to smooth one side, these DIY planks were indistinguishable from their expensive counterparts. The only preparation needed is a good 3-4 hour soak with something heavy (like a brick) to keep them submerged. This ensures they’ll smolder rather than ignite on your grill.

This simple hack reduces the cost per plank from about $5 to a mere 33 cents – savings you can put toward higher quality salmon or an extra bottle of wine to pair with your meal.

Selecting and Preparing Your Salmon

Wild vs. Farm-Raised: Is the Price Difference Worth It?

When it comes to salmon, you’ll typically find two options at the seafood counter: wild-caught (around $10/lb) and farm-raised (about $5/lb). While wild salmon offers potential benefits in flavor, texture, and nutrition, either variety will work beautifully with this preparation method. For first-timers not sure if they’ll enjoy the dish, starting with farm-raised might be the economical choice until you determine if this preparation method wins you over.

The simple preparation is part of what makes this recipe so appealing. A light coating of oil followed by generous seasoning with salt and pepper forms the base. The magic happens with the glaze – a layer of quality Dijon mustard topped with brown sugar that melts during cooking to create a sweet-tangy crust that complements the natural flavor of the fish and the aromatic cedar smoke.

Mastering the Cedar Plank Grilling Technique

Success with cedar plank grilling comes down to properly managing your grill temperature and knowing when the salmon is perfectly done. Start by preheating your grill thoroughly, then reduce the heat to low once you place the soaked planks on the grates. Give the planks about 10 minutes to begin smoldering – you should see some smoke and smell the distinct aroma of cedar before adding your salmon.

The fish cooks relatively slowly on the planks, taking 20-30 minutes depending on thickness. For perfect doneness, look for an internal temperature around 135°F and flesh that flakes easily with a fork. Avoid the common mistake of overcooking salmon, which results in dry, less flavorful fish.

Presentation and Serving Suggestions

One of the best features of cedar plank salmon is the built-in presentation value. Serving the fish directly on the charred planks creates a rustic yet elegant appearance that’s perfect for both family dinners and entertaining. For a larger gathering, consider grilling a whole side of salmon on a longer plank as an impressive appetizer.

While this Texas BBQ enthusiast might still reach for the catfish when given a choice, I can confidently report that this preparation method yields a restaurant-quality dish that salmon lovers will appreciate. The brown sugar Dijon glaze creates a caramelized exterior that balances perfectly with the cedar smoke flavor, and the technique itself ensures moist, perfectly cooked fish every time.

For a complete meal, pair your cedar plank salmon with grilled asparagus or zucchini (they can cook alongside your fish) and a simple rice pilaf. A crisp Pinot Grigio or light Chardonnay makes an excellent accompaniment – even for those of us who might normally reach for a Lone Star to wash down our fried catfish.

Frequently Asked Questions

Can I reuse cedar planks after grilling?

While specialty cooking stores might suggest their expensive planks can be reused, I’ve found the reality less convincing. If your planks survive intact, you can scrape off the top, wash with plain water (no soap), and reuse once more. However, the flavor diminishes significantly with each use, and often the planks are too charred for a second round. At 33 cents per DIY plank, it’s often better to start fresh.

What other woods can I use for plank grilling?

Cedar is traditional, but other untreated hardwoods like maple, oak, alder, or fruit woods (apple, cherry) can be used. Each imparts a different flavor profile to the fish. Avoid using pine or any woods that have been treated with chemicals.

Can I make cedar planks for other types of fish or meat?

Absolutely! The plank grilling technique works well with other fish varieties like trout or mahi-mahi. You can also use it for chicken breasts, pork tenderloin, or even certain vegetables. Adjust cooking times accordingly based on what you’re grilling.

What if I don’t have time to soak the planks for hours?

While a long soak is ideal, you can get by with a minimum 30-minute soak in a pinch. You’ll need to watch more carefully during cooking as the planks may burn more quickly. Another emergency option is to wrap the bottom of partially-soaked planks in aluminum foil, leaving the top exposed.

Is cedar plank grilling healthier than other cooking methods?

Cedar plank grilling requires minimal added fats while adding flavor, making it a relatively healthy cooking technique. The plank also creates a barrier between the fish and direct flame, reducing potential carcinogens from flare-ups or charring. Of course, if you’re from Texas like me, it’ll never be as satisfying as good old-fashioned cornmeal-fried catfish – but your cardiologist might appreciate your expanded culinary horizons.

Cedar Plank Grilled Salmon with Brown Sugar Dijon Glaze

A simple yet impressive method of grilling salmon directly on cedar planks to infuse the fish with aromatic smoke flavor. Topped with a sweet-tangy brown sugar and Dijon mustard glaze, this preparation elevates salmon into a restaurant-worthy dish with minimal effort and cost.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Dish

Cuisine American, BBQ, Pacific Northwest

Servings 4 fillets

Calories 280 kcal

Equipment

• Grill gas or charcoal
• Cedar planks store-bought or DIY from cedar fence pickets
• Belt sander optional, for smoothing DIY cedar planks
• Instant-read thermometer for checking fish doneness
• Large container for soaking cedar planks
• Heavy item like a brick, to keep planks submerged while soaking

Ingredients

  

• 4 salmon fillets wild or farm-raised, about 6 oz each
• 2 tbsp olive oil for brushing salmon
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup Dijon mustard use good quality
• 1/4 cup brown sugar packed
• 2-4 cedar planks soaked for 3-4 hours

Instructions

 

• If making DIY planks, cut cedar fence picket into 16-inch sections and sand one side smooth. Soak cedar planks in water for 3-4 hours, using a weight to keep them fully submerged.
• Preheat grill to high heat (about 450°F).
• Place soaked cedar planks on the grill grates, reduce heat to low, and close the lid. Allow planks to heat for about 10 minutes until they begin to smoke and you can smell cedar.
• While planks are heating, brush salmon fillets with olive oil and season generously with salt and pepper on all sides.
• Spread Dijon mustard evenly over the top and sides of each salmon fillet, then sprinkle brown sugar on top to form an even layer.
• Carefully transfer seasoned salmon fillets to the smoking cedar planks, skin-side down (if skin-on).
• Close the grill lid and cook for 20-30 minutes until salmon reaches an internal temperature of about 135°F and flakes easily with a fork.
• Remove the planks with salmon from the grill and let rest for 5 minutes before serving.
• For best presentation, serve the salmon directly on the cedar planks.

Notes

For DIY cedar planks, purchase an untreated cedar fence picket from a home improvement store for significant savings over specialty cooking planks. Be sure to soak planks thoroughly to prevent them from catching fire on the grill. The cooking time will vary based on the thickness of your salmon fillets and your grill's temperature consistency.

Keywords brown sugar glazed salmon, cedar plank salmon, dijon glazed fish, diy cedar planks, grilled salmon

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.