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Test Kitchen Approved

Pearl Street Cedar Plank Salmon

Recipe By Dan Hayward


2 servings

Prep Time

10 Minutes

Cooking Time

15 Minutes

Recipe By Dan Hayward

Salmon gets an upgrade with sweet and smoky Pearl St. Plank Salmon Rub and a hint of wood smoke from a Cedar Grilling Plank.

Serving Suggestions

Great served with roasted potatoes and grilled asparagus.

Recipe Notes

Although burning is uncommon, it is helpful to keep a squeeze or spray bottle of water nearby to put out any fire that may start on the cedar plank.


1 Cedar Grilling Plank

1 lbs. skin-on salmon fillet

1 Tbsp. olive oil

Savory Spice ingredients in this recipe

  • Pearl St. Plank Salmon Rub

    We call our Pearl St. Plank Salmon Rub a cedar plank seasoning, because we made it with a cedar plank grilled salmon recipe in mind. This salmon se...

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Soak the cedar plank for at least 1 hour (the longer the better; 4+ hours is ideal). Rub salmon with olive oil and sprinkle generously with Pearl Street Plank Rub. Cover and let salmon marinate in the refrigerator for 30 min. While salmon marinates, preheat grill to a medium-high heat with coals banked to one side. If using a gas grill, heat to about 375 degrees using burners on one side. Warm the plank for 3 min. on each side over semi-indirect heat (half over the heat source and half off) until it begins to steam and crackle. Place salmon fillet skin-side down on the plank and cook with the grill lid closed (time may vary depending on thickness). While cooking, you want the board to produce a little bit of smoke and blacken slightly on the bottom, but not fully char or ignite, so move the board toward or away from the heat source as needed. Cook for about 30 min., depending on fillet thickness, or until internal temperature reaches 135 degrees. Remove from grill, let rest for 5 min., and serve hot.