Easy Cedar Plank Salmon on the Grill: The Ultimate Pacific Northwest Summer Dinner

When warm summer evenings roll into the Inland Northwest, firing up the patio grill is the best way to cook dinner.

This Grilled Lemon Herb Cedar Plank Salmon is one of my absolute favorite summer meals. Cooking salmon on a soaked cedar plank imparts a gentle, rich wood-smoke flavor while keeping the fish incredibly tender and juicy. Plus, it looks like a restaurant-quality meal with practically zero cleanup!

Why You’ll Love Cedar Plank Grilling

No Sticking: Forget peeling delicate fish skin off hot metal grill grates—the plank holds everything together seamlessly.
Incredible Flavor: As the cedar heats up, it gently steams and smokes the salmon simultaneously.
Minimal Clean-Up: Serve it right off the plank (on a heat-safe trivet) or toss the plank once it cools!

Ingredients

1 untreated cedar plank (available at most local Spokane grocery stores or hardware centers)
1.5 to 2 lbs fresh salmon fillet (skin-on works best)
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 lemon (half juiced, half thinly sliced)
Salt and fresh cracked black pepper, to taste

Step-by-Step Instructions

1.Soak the Cedar Plank:Critical safety step to prevent wood from catching fire.

Submerge your cedar plank in water for at least 1 to 2 hours before grilling. Weigh it down with a heavy bowl or bottle so it stays fully under water.

2.Preheat Grill & Prep Glaze:

Preheat your outdoor grill to medium-high heat (around 375°F–400°F). In a small bowl, whisk together olive oil, Dijon mustard, honey, minced garlic, fresh dill, and lemon juice.

3.Season the Salmon:

Pat the salmon fillet dry with paper towels. Season lightly with salt and pepper, then brush the Dijon-herb glaze evenly across the top. Lay fresh lemon slices along the length of the fish.

4.Grill on the Plank:

Place the soaked plank directly on the grill grates for 3 minutes until it starts to crackle slightly. Flip the plank over, place the salmon skin-side down on the hot wood, close the grill lid, and cook for 12 to 15 minutes (until the internal temp reaches 135°F–140°F).

💡 Local Tip for Spokane & Liberty Lake Summer Nights

Pair this grilled salmon with fresh local sweet corn and a simple green salad for a quick outdoor patio dinner. If you have extra planks, soak two or three at once—you can freeze the wet extra planks in a baggie so they are ready for your next spur-of-the-moment barbecue!

Enjoying summer outdoor living in the Inland Northwest?

If you’re looking for a home with a great back patio, outdoor kitchen, or lake view around Spokane, Liberty Lake, or Spokane Valley, I’d love to show you what’s on the market. Connect with me on my Contact Page anytime!