Charred Cedar Plank Salmon grilled with lemon and dill

Charred Cedar Plank Salmon with Lemon and Dill

A simple grill recipe for salmon that produces a moist, flavorful salmon fillet thanks to charring a cedar plank before cooking. The need for soaking is eliminated cutting down on the prep time by a few hours. 

Charring the plank also lends a unique depth of flavor to the salmon. My secret is spraying the salmon through the grilling process with Pinot Grigio wine to add more flavor and encourage some additional steaming of the plank!

Course Main Course
Cuisine American
Keyword cedar plank salmon, grilled salmon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 100 kcal
Author Toni Dash


  • 1 large Cedar Plank for grilling (the will fit your salmon fillet)
  • 1 large Salmon Fillet (1 ¼ pounds)
  • 2 Lemons , cut into slices
  • 4 sprigs of fresh Dill , finely diced
  • ½-3/4 cup Pinot Grigio wine
  • An unused spray bottle


Charring the cedar plank:

  1. Turn a gas grill to medium heat (250-300 degrees) or over medium heat charcoal, place the unsoaked plank on the grill. Leave the lid open and watch for the first wisps of smoke from the underside of the plank. Check the plank for singeing and char marks. Once they begin to appear (2-3 minutes), flip the plank over to do the same on the second side. Set aside.

Cooking the Salmon:

  1. For a gas grill: heat the gas grill to 300 degrees in an Indirect Method (for a 4 burner grill, leave the outer 2 burners on and turn the inner 2 burners off; or if having fewer burners, leave one side of the grill on and the other side off. For charcoal, build a medium fire and separate the coals on both sides of the grill leaving the middle section free of coals).
  2. Pour the Pinot Grigio wine into the new, unused spray bottle.
  3. Place the salmon fillet skin side down onto the charred plank. Sprinkle the top with the diced dill and cover with lemon slices. Place the plank on the grill over the unheated section of the grill. Spray 3-4 times with the wine (the wine landing on the plank will cause some steaming as well) and close the lid.

  4. Check the internal temperature of the salmon at 20 minutes and every 5 minutes until the internal temperature registers 135-140 degrees.  Remove and allow to rest for 5 minutes. Cut into 4 portions by cutting across the fillet.

Nutrition Facts
Charred Cedar Plank Salmon with Lemon and Dill
Amount Per Serving
Calories 100 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 23mg8%
Sodium 20mg1%
Potassium 282mg8%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 95IU2%
Vitamin C 29.5mg36%
Calcium 19mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.