Cedar-plank salmon


  • Prep Time10 mins
  • Total Time25 mins
  • Makes12 servings
*PLUS 60 minutes soaking time
Cedar-plank salmon

John Cullen

Chatelaine Triple Tested


  • 2 untreated cedar planks, about 12 in. long

  • 2 750-g centre-cut, skin-on salmon fillets

  • 3 tbsp Dijon mustard

  • 2 tsp olive oil

  • 2 tbsp brown sugar

  • 1/2 tsp salt

  • 1 very small red onion, thinly sliced

  • 1/2 cup dill, optional


  • SOAK planks in cold water for 1 to 2 hours.

  • PREHEAT barbecue to medium. Slice each salmon fillet into 6 thin portions, cutting through flesh but not through the skin. Place each fillet on a plank, skin-side down.

  • STIR together Dijon, oil and salt in a small bowl. Brush over salmon and into the cuts. Sprinkle with brown sugar. Scatter onion overtop.

  • GRILL, covered, until fillet is barely firm to the touch and white juices appear all over the sides, 20 to 25 min. Turn barbecue off and keep lid closed for 5 min. Fish should now feel firm to the touch and a knife inserted into the thickest part and held for 10 seconds should be warm. If not, close lid and let rest another 5 min. Watch plank carefully; if it catches fire, spray with water and reduce the heat to medium-low.

  • USE a wide spatula to remove fillets to a platter. Serve warm or at room temperature.

Nutrition (per serving)

Calories 200, Protein 19g, Carbohydrates 3g, Fat 12g, Sodium 200mg.

Kitchen Tip: The easiest way to soak the planks: Fill the sink or a cooler with water, then add planks and set a heavy pot on top of them to keep them submerged.