Lively Up Your Grill | Cedar Grill Planks

Salmon on cedar planks

Using the cedar flavor and smoke to enhance grilling is nothing new, this practical and delicious technique has been practiced by Native American cultures for centuries. Not only is this a very easy method for adding flavor but something about connecting with primitive cooking tools adds that much more depth to food.

Grilling with cedar planks is one of my favorite ways to cook salmon. There is something about the marrying of the cedar flavor and smoke and the salmon that just go perfectly together. My favorite recipe includes a Wah Gwan® miso glaze and trust me it doesn't get easier or more delicious.

Salmon isn't the only thing that works well on cedar planks. Other fish, vegetables and steak. The planks act as a grilling tray keeping the food from direct heat which is why it works so well with delicate fish.

How to use a cedar plank

  • Soak the cedar planks for at least 1 hour in water
  • Heat the grill on medium heat (350° to 450°F)
  • Place the salmon or whatever you are grilling directly on the plank
  • You can re-use planks about 3 more times as long as you brush off the char and clean them each time - once the plank is looking like charcoal it is done

I alway purchase a variety of sizes of cedar planks so that you don't end up wasting a larger plank on smaller portions. You can also cut planks which is something I end up doing a lot.

 RECIPE: Wah Gwan® Miso Salmon on Cedar Planks 

Cook Time 15 mins


  • 4 cloves of garlic sliced
  • 1 shallot or small red onion diced
  • ¼ tbsp grated ginger
  • ¼ cup skinned ginger julienned for garnish
  • ¼ cup scallion chopped
  • ½ cup scallion sliced thin and soaked in cold water for garnish
  • 1 cup olive oil
  • ½ cup soy / tamari or coconut aminos
  • ½ cup maple syrup
  • ½ cup apple cider vinegar
  • 1 tbsp mirin
  • 1 tbsp miso paste
  • 1 tbsp Wah Gwan®


Place all of your ingredients except for the julienned scallion and ginger in a bowl and whisk thoroughly. 

Submerge your salmon in this marinade mixing to coat each piece. Cover and refrigerate for at least 4 hours or overnight. 

Remove from fridge 1 hour before cooking to bring salmon to room temperature. 

Before grilling, soak a cedar plank in water for at least 1 hour. This ensures it won't burn too quickly.

Preheat your grill to medium high or a temp of 350°- 375°.  When the grill is up to temperature, place your cedar plank on the grill and close the lid for 5-10 minutes.  This will allow the plank to heat up and start to create smoke. Next place your salmon fillets skin side down on the plank with at least an inch between each fillet. 

Top each fillet with some of the vegetables and marinade from your bowl and cover the grill. 

If your grill is propane, turn the burners down to medium under the cedar plank. If using Charcoal, set up for indirect heat. 

While the salmon cooks, drain the scallions on a paper towel and set aside. 

Next bring oil in a pan to 375° degrees and fry the julienned strips of ginger until a golden, dark amber to color,, being careful not to burn. This should only take a couple of minutes max. Drain on a paper towel and set aside. 

Cook the salmon for 10-12 mins for medium. Once this is done remove planks from the grill and place on a baking sheet. 

Tip! The leftover marinade can be made into a sauce by reducing it in a saucepan on the stove.

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