Cedar Plank Grilling: Foolproof Flavor for Fish and More

Cedar plank grilling is one of those techniques that sounds fancy but is actually stupidly simple. You soak a plank, put food on it, and grill. The wood smolders slowly, producing this gorgeous aromatic smoke that infuses directly into whatever's sitting on top. It's probably the easiest way to add serious flavor with minimal effort.

Why Cedar Works So Well

Cedar has natural oils that release when heated, creating a sweet, woodsy aroma that pairs beautifully with fish, chicken, and even vegetables. The plank also acts as a buffer between the food and the direct heat, so you get gentle, indirect cooking. This is why cedar plank salmon is such a classic, the fish stays moist and picks up flavor from every direction.

Soaking the Plank

This step is non-negotiable. An unsoaked plank will catch fire on your grill, and not in a good way. Submerge the plank in water for at least 1 hour. Two hours is better. Some people add wine, apple juice, or beer to the soaking water for extra flavor, that's optional but fun to experiment with.

The Technique

1. Preheat your grill to medium heat (350-400 degrees F).
2. Place the soaked plank directly on the grates and close the lid for 2-3 minutes. You'll hear it start to crackle and see a little smoke. This primes the plank.
3. Place your food on the plank. Season it however you like, the plank adds flavor on its own, so you don't need to go overboard.
4. Close the lid and cook until done. For salmon, that's usually 12-15 minutes depending on thickness. Use our meat temperature guide to dial in your target temperature.

Best Foods for Cedar Plank Grilling

• Salmon: The classic. Season with brown sugar, Dijon, and dill.
• Chicken breasts: Pound thin for even cooking. Lemon-herb seasoning works great.
• Shrimp: Arrange in a single layer. Quick cook, 8-10 minutes max.
• Brie or Camembert: Score the top, top with honey and pecans, and plank-grill until gooey. Incredible appetizer.
• Vegetables: Asparagus, bell peppers, and zucchini all pick up cedar flavor beautifully.

Can You Reuse Planks?

If the plank isn't too charred, you can reuse it once. Scrub it clean, re-soak it, and go again. After two uses, the wood is too degraded to be effective. At a couple bucks per plank, it's not a major expense to just use fresh ones.

If you've never tried cedar plank grilling, pick up a pack of planks this weekend. It's one of those techniques where the results far exceed the effort.