How Long to Cook Cedar Plank Salmon in the Oven

Cedar plank salmon usually takes 15–20 minutes in a 400°F (204°C) oven, depending on the fillet’s thickness; soak the untreated, food-grade plank for one hour first. The plank adds a gentle cedar aroma while the salmon cooks with a simple lemon, dill, and maple glaze, making an easy centerpiece to serve straight from the oven.

Ingredients

1 untreated, food-grade cedar cooking plank, about 12 × 6 inches (30 × 15 cm)
1½ lb (680 g) center-cut salmon fillet, skin on or off, pin bones removed
1 tbsp (15 ml) olive oil
1 tbsp (15 g) Dijon mustard
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) fresh lemon juice, plus 1 tsp (2 g) finely grated lemon zest
1 garlic clove (about 3 g), finely grated or minced
¾ tsp (4.5 g) fine salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (3 g) chopped fresh dill, plus a little extra for serving if desired
4 lemon wedges, for serving

Instructions

Soak the plank. Put the cedar plank in a clean sink or large dish and cover it completely with cool water. Set a heavy plate or a clean, water-filled container on top to keep it submerged. Soak for 1 hour. A dry plank is more likely to scorch or smoke, so do not shorten this step. Discard the soaking water when the hour is up.
Prepare the salmon and glaze. Pat the salmon dry and check for any remaining pin bones by running your fingertips along the flesh; pull out any you find with clean tweezers. If the fillet is wider than the plank, trim it or cut it into portions that will fit with a little space around them. In a small bowl, whisk together the olive oil, Dijon, maple syrup, lemon juice and zest, garlic, salt, and pepper. Stir in the dill. Set the oven rack in the center position and heat the oven to 400°F (204°C). Allow about 15 minutes for the oven to preheat.
Set up the plank. Place the soaked plank on a rimmed baking sheet. The sheet catches drips and makes it easier to move the hot plank safely. Put the salmon on the plank, skin side down if it has skin. Spoon the glaze over the top and spread it in a thin, even layer, including over the edges. Keep the plank away from the oven’s heating element, and do not use the broiler.
Bake until done. Put the baking sheet with the plank in the oven and bake for 15–20 minutes. Start checking at 12 minutes if the fillet is relatively thin; a thick center-cut piece may need the full 20 minutes or a little longer. Cooking time varies with thickness, the starting temperature of the fish, and how accurately the oven holds its temperature. Check the thickest part with an instant-read food thermometer. USDA FSIS recommends cooking fish to a safe minimum internal temperature of 145°F (63°C). If it has not reached that temperature, return it to the oven and check again after a few minutes.
Rest and serve. Carefully remove the baking sheet, keeping your hands clear of the hot plank. Let the salmon rest on the plank for 3 minutes, then scatter on extra dill if you like. Serve with lemon wedges. The plank itself stays hot, so set it on a heatproof board or trivet and warn everyone before serving.

Tips

Use the right kind of wood. Choose a cedar plank sold specifically for cooking, with no stain, sealant, glue, or other treatment. Do not use a piece of construction lumber or a cedar board of unknown origin. If cedar cooking planks are unavailable, bake the salmon on a foil-lined sheet instead; it will still be lemony and tender, but it will not have the cedar aroma.
Let thickness guide the timing. A thin tail portion cooks sooner than a thick fillet, even at the same weight. Fold a very thin tail end under itself to make its thickness more even, or check it separately. The thermometer is more reliable than judging doneness by the color alone.
Keep the coating light. A thick layer of glaze can slide off into the pan or brown before the fish is ready. Spread a thin coat over the top, and serve any extra sauce on the side rather than piling it onto the plank.
Plan for smoke and safe handling. Cedar can release some aromatic smoke as it heats. Use a rimmed baking sheet, keep the plank away from heating elements, and turn on the kitchen exhaust fan if needed. Move the plank with oven mitts and place it on a heatproof surface; the wood remains hot after it leaves the oven.

Serving Suggestions

Serve the salmon right on its plank for a simple presentation, or transfer it to a warm platter if you prefer easier portioning. Flake the fish into four servings with a wide spatula, keeping the pieces intact as much as possible. The lemon and dill glaze pairs well with sides that can be prepared while the fish bakes, such as steamed green beans, roasted asparagus, or a crisp salad dressed with a mild vinaigrette.

For a more filling meal, add boiled or roasted potatoes, rice, or warm couscous. Keep additional sauces light so they do not overwhelm the cedar aroma: a spoonful of plain yogurt mixed with lemon and herbs, or a little extra Dijon-maple glaze, works well on the side. If serving the salmon at a table, move the entire baking sheet only if it is stable and easy to carry; otherwise, transfer the plank to a heatproof board before bringing it out.

Variations

Make it honey-mustard: Replace the maple syrup with 1 tbsp (21 g) honey. The result is a little more floral and sweet, while the mustard and lemon keep the glaze balanced. For a less sweet finish, use 2 tsp (14 g) honey instead.

Use another herb: Substitute 1 tbsp (3 g) chopped parsley or 1 tsp (1 g) fresh thyme leaves for the dill. Parsley gives a fresh, mild finish; thyme is more savory and aromatic. Dried dill or parsley can work in a pinch, but use about 1 tsp (1 g) dried herb because dried herbs are more concentrated than fresh ones.

Add gentle heat: Whisk ¼ tsp (0.5 g) red pepper flakes into the glaze, or add a small pinch of cayenne. The heat is easy to adjust, and it works especially well with the sweet maple note. Avoid adding a large amount of hot spice before baking if the salmon will be served to people who prefer mild food; set extra chili on the table instead.

Cook individual portions: Cut the fillet into four pieces and arrange them on the plank with a little room between each. Smaller portions may finish sooner than a whole fillet, so start checking the thickest portion around 10–12 minutes. Remove pieces individually once each reaches 145°F (63°C), rather than leaving thinner pieces in the oven while a thicker one finishes.

Storage and Reheating

Refrigerate leftover salmon within 2 hours of cooking. Remove it from the plank, place it in a shallow airtight container, and keep it refrigerated for 3–4 days. Do not store the fish on the plank, which is awkward to chill and can make it harder to cover and handle safely. If the salmon has been left at room temperature for longer than 2 hours, discard it rather than saving it.

For best texture, reheat only the portion you plan to eat. Put the salmon in a covered oven-safe dish with a teaspoon of water or broth, then warm it in a 275°F (135°C) oven until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Check with a food thermometer. You can also reheat it gently in a covered skillet over low heat, adding a splash of water and checking the center temperature. The fish may be less moist after reheating than when freshly cooked, so avoid leaving it in the heat once it reaches 165°F (74°C). Cooked salmon can also be frozen in a well-sealed container for about 2–3 months for best quality; thaw it in the refrigerator before reheating.

Frequently Asked Questions

How long does cedar plank salmon take in the oven?

At 400°F (204°C), plan on 15–20 minutes for a typical 1½-pound (680 g) fillet, after preheating the oven. A thin piece may finish sooner, while a thick center section can take longer. Begin checking early and use 145°F (63°C) in the thickest part as the safe doneness target.

Do I have to soak the cedar plank before baking?

Yes. Soaking the cooking plank for about 1 hour helps keep it from drying out and scorching quickly in the oven. Keep the wood fully submerged while it soaks. It may still darken or release some smoke as it heats, which is why using a cooking-grade plank and keeping it away from the heating element are important.

Should the salmon go skin-side up or down?

Place it skin-side down, with the flesh and glaze facing up. The skin helps protect the underside of the fish from direct heat, and it is easy to lift the cooked salmon away from the skin when serving. If the salmon is skinless, put the side that was closest to the skin on the plank.

Can I cook cedar plank salmon at a different oven temperature?

Yes, but the timing changes. At 375°F (190°C), it may take a few minutes longer; at 425°F (218°C), it may cook faster and the plank may darken more quickly. Whichever temperature you use, keep the plank centered in the oven, avoid the broiler, and check the salmon’s thickest part with a thermometer rather than relying only on a time estimate.

Can I reuse a cedar plank?

Follow the instructions that came with the cooking plank. Some planks are labeled for one use, and any plank that is badly charred, cracked, splintering, or difficult to clean should be discarded. If the manufacturer permits reuse, wash it promptly with hot soapy water, rinse it well, and let it dry completely; do not put a plank with lingering raw-fish residue back into storage.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).