Cedar planks infuse grilled salmon with even more smoky flavor. Even if you’re new to plank grilling, this tangy fish dish is as easy as can be, yet still company-worthy. Most of the cook time is spent soaking the planks in water, the rest of the dish comes together in minutes.

Pam Lolley and Robby Melvin
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak 2 (11- x 5- x 1/4-inch) cedar grilling planks in water 1 hour. Drain; set aside.

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  • Stir together chili sauce, vinegar, brown sugar, mustard, Worcestershire sauce, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small saucepan. Bring to a boil over medium-high; boil, stirring constantly, 1 minute. Remove from heat. Pour half of the mixture into a small heat-proof bowl, and reserve for serving. Set aside remaining mixture in saucepan.

  • Preheat a gas grill to medium (350°F to 400°F). Place grilling planks on unoiled grates; let stand until planks are charred on bottoms, about 3 minutes. Flip planks. Place 3 salmon fillets, skin side down, on each plank. Sprinkle salmon evenly with remaining 1 teaspoon salt and 1/2 teaspoon pepper; brush with chili sauce mixture in saucepan. (Discard remaining mixture in saucepan.) Grill, covered, until desired degree of doneness, about 20 minutes for medium-rare. Serve with reserved chili sauce mixture in bowl.