Ever since I lived in Washington State, I’ve enjoyed making cedar-planked salmon! I used to cook our cedar-planked salmon recipe on a gas grill with a smoker box. However, I have taken it to the next level by cooking it over lump charcoal on the Kamado.

Different Types of Salmon

Several different types of salmon are available almost year-round throughout the US. You can usually find fresh salmon at larger grocery stores. I’ve used fresh Atlantic farm-raised salmon, King Salmon as well as wild Sockeye Salmon to make cedar-planked salmon. All work amazingly well and are delicious, however, each type of salmon varies not only in price but in texture and flavor.

King Salmon, also known as Chinook salmon, is the largest and usually the most expensive salmon. It has a high-fat content and rich flavor.

Sockeye Salmon or Red Salmon has a deeper red coloring and a stronger flavor than King Salmon.

Atlantic Farm Raised Salmon is raised in fish farms rather than caught in the wild. It’s a popular type of salmon because it’s available year-round and is generally less expensive than wild-caught salmon. Farmed Atlantic salmon is generally milder and less flavorful than wild-caught salmon but still delicious.

Equipment for Grilling Salmon

Grill – I love making cedar-planked salmon on the Kamado, however, I used to make it on our gas grill using a smoker box. You can also make it using a Traeger pellet grill or a Big Green Egg. The technique is fairly similar, however, you will need to adapt it to your personal grill type.

Cedar Planks – Unless you live near a lumber mill, you must purchase cedar planks to grill your salmon on. During summer, you can easily get these at nearby hardware stores like Home Depot or Lowe’s in the grilling section. Sometimes, you may also find them near the charcoal section of your local grocery store.I’ve also found them online as well and sometimes order my cedar planks from Amazon when I can’t find them locally.

Why grill salmon on a cedar plank? The cedar plank infuses the salmon with a delicious smoky flavor as well as helps it retain moisture throughout the cooking process.

Wood Chunks – I add cherry or apple to add additional smoke flavor to my cedar-planked salmon.

Prepare your grill for direct cooking and set the temperature to 400° F.

Place your cedar planks in water to soak them. This prevents them from catching fire on the grill. I usually soak them in a lasagna pan and place a glass on top to keep them submerged.

Thinly slice the lemons and cut the butter into thin slices as well. Return the butter to the fridge to keep it cold.

Meanwhile, place the salmon fillet on a large cookie sheet and check for any bones and remove any excess skin. Do not skin the salmon!

Once the planks have soaked for approximately 30 minutes, remove them from the water and place them on a large cookie sheet. Place the salmon fillet on the cedar planks.

Season the salmon with the all-purpose seasoning.

Once well seasoned, dot the salmon with the butter slices.

Top the butter with the thinly sliced lemons. I take the ends of the lemons and squeeze the extra juice over top as well!

Once the grill has reached 400° F and the salmon is prepped, transfer the cedar planks with the salmon on them to the grill.

Grill the salmon at 400 °F for approximately 45 minutes or until the internal temperature reaches 145° in the thickest part of the fillet.

After the salmon is cooked, you can present it to each person on the wooden planks, adding a touch of elegance with lemon slices for decoration. Accompany this delightful dish with grilled or roasted asparagus, or perhaps a refreshing side salad.