Plank Grilled Salmon (with Easy BBQ Sauce)

Plank grilling results in a super moist and tender fish, and my semi-homemade bbq sauce complements the salmon without overpowering it. You can typically fit 2 or 3 filets per plank.

Cooking on the grill is convenient for outdoor parties making this dish perfect for cookouts or an alfresco dinner menu. You can use the barbecue sauce on grilled chicken too.

You can take the planks straight from the grill to the dining table. Serve the salmon from the cedar plank for a beautiful rustic presentation.  

Ingredient Notes

Use salmon filets with or without the skin. Frozen is fine and you can thaw it over night in the fridge or in cold water for about 45 minutes.

The base of the sauce is a simple bottled bbq sauce. The best options are “original” flavors or “smoky” varieties that will combine well with the added ingredients. Don’t use honey flavors or anything too sweet.

Sriracha adds a little bit of heat with extra depth of flavor. A good substitute would be bottled chili sauce. Tabasco can also be used but you only need a few drops to match the heat level.

Tips to Make It

1. Soak planks in water for at least an hour or according to package directions. Some planks say to soak overnight. Place a small bowl on the plank to keep it submerged in the water.

2. Preheat the grill and then add the cedar planks onto the grates to heat up. Meanwhile, mix the sauce ingredients together in a small bowl and set aside.
3. After the planks have heated up, place salmon on top with skin side down.

4. Cook for five minutes and then brush on the bbq sauce. Continue cooking until the inside temperature is 125 to 130°F.

You can reuse the grilling planks up to 3-4 times. After that they do begin to degrade and you just can’t clean them anymore. See everything you need to know about cleaning and reusing cedar planks for grilling.

Store any leftovers in the refrigerator for up to 3 days. Try to reheat slowly or at a low temperature to avoid over cooking it.

Tips for Buying Salmon

You can easily find fresh or frozen salmon at any grocery store or warehouse store like Sam’s or Costco. But for the best flavor and nutrition you may want to keep a few things in mind.

• When you buy “Atlantic Salmon” in the US it is farm raised.
• Buy Pacific salmon if you want wild caught. Wild Pacific salmon will have less additives than farm raised, and a higher percentage of omega-3 fats (the good stuff).

While wild salmon is a little more expensive for obvious reasons, it’s also an overall healthier choice. However buying fresh vs. frozen doesn’t really matter because the fish is flash-frozen when caught.

If you love salmon you’ll also want to make our restaurant copycat recipe for salmon with red pepper sauce. 

What to Serve With Grilled Salmon

Salmon is so versatile and goes great with a variety of side dishes. It’s also a terrific entree for a nautical themed party with a seafood menu.

An easy pesto pasta salad is a fabulous side dish and can be made ahead so it’s ready to serve. This corn salad is also delicious and convenient for hosting outside by the grill. Add something green to the menu with broccoli crunch salad made without mayo.

For a Mediterranean spin, serve Greek couscous salad alongside the salmon. Pair some bread with dipping oil too. It’s a party staple on our table.

Give this plank grilled salmon a try the next time you’re grilling outdoors. It’s a great cooking method that works without the bbq sauce too!