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Spice-Rubbed Salmon on Cedar Plank

Cedar Plank Spice-Rubbed Salmon

Cedar plank spice-rubbed salmon is an elegant, flavorful dish that combines the smoky aroma of cedar with a sweet-and-spicy brown sugar rub. The brown sugar balances the salt and pepper notes found in Montréal steak seasoning, while a touch of paprika adds color and a warm, smoky flavor. Cooking the salmon on a cedar plank—either in the oven or on the grill—elevates a simple fillet into a memorable main course.

Cedar plank spice-rubbed salmon topped with brown sugar and spices

This recipe was inspired by a friend’s beautifully presented cedar plank salmon that was perfectly flaky and full of flavor. Below are two reliable methods: an oven method for when a grill isn’t available, and a grilling method that adds a deeper smoky char. Both produce a tender, juicy salmon with a caramelized spice crust.

About the Recipe

The spice rub—light brown sugar, Montréal steak seasoning and paprika—creates a wonderful contrast between sweet and savory. The cedar plank gently steams and infuses the fish with a subtle woody aroma while preventing the fillet from drying out. Use a wild salmon fillet for best texture and flavor, and choose a grill-safe cedar plank for outdoor cooking or an oven-safe plank for indoor baking.

Cedar plank with salmon topped with brown sugar and spices

Yield and Nutrition

Yield: 4 servings
Serving size: 3 oz salmon (per serving)
Calories: 173 kcal | Protein: 23 g | Carbohydrates: 4 g | Fat: 7 g | Sugar: 4 g | Sodium: 221 mg

Ingredients

  • 4 teaspoons light brown sugar (not packed)
  • 1 teaspoon Montréal steak seasoning
  • 1/2 teaspoon paprika
  • 1 lb wild salmon fillet
  • One cedar plank (grill-safe for grilling, oven-safe for baking)

Instructions

Oven Method

  1. Place an oven-safe cedar plank on a baking sheet and preheat the oven to 350°F (175°C).
  2. In a small bowl, whisk together the light brown sugar, Montréal steak seasoning and paprika until well combined.
  3. Pat the salmon fillet dry with paper towels. Rub the spice mixture evenly over the top of the salmon just before cooking.
  4. Place the salmon, skin-side down if applicable, on the cedar plank. Bake for about 10–15 minutes depending on thickness, until the salmon is opaque and flakes easily with a fork. Thicker fillets may need the full time; thinner portions will finish sooner.

Grilling Method

  1. Soak the cedar plank in water for at least 1 hour before grilling. This helps prevent the plank from catching fire and encourages steaming.
  2. Preheat the grill to medium-high heat. Set up the burners for two-zone cooking so you have a direct heat side and an indirect heat side. Close the lid and allow the grill to get hot.
  3. Combine the light brown sugar, Montréal steak seasoning and paprika in a small bowl and rub the mixture over the salmon fillet just before you place it on the plank.
  4. Place the salmon on the soaked cedar plank and set the plank over the direct heat side for 3–4 minutes. This initial exposure encourages the plank to smoke and develop a little char on the bottom and edges—watch carefully and have a spray bottle of water nearby in case the plank edges ignite.
  5. Move the plank to the indirect heat side, close the lid, and continue grilling for 10–15 minutes depending on the thickness of the fillet, until the salmon is cooked through and flakes easily in the thickest part.
  6. Remove the plank from the grill and use a thin fish spatula to gently lift the salmon from the plank. Serve immediately.

Tips and Variations

  • Check doneness by gently flaking the thickest part of the fillet with a fork—salmon should be opaque and flake easily but remain moist inside.
  • If you prefer a tangy contrast, squeeze fresh lemon over the salmon just before serving or serve with lemon wedges on the side.
  • For a herbed version, sprinkle a small amount of chopped fresh dill or parsley over the salmon after cooking.
  • When grilling, never leave the plank unattended. Keep an eye on flare-ups and have water handy to tamp down any small flames.
  • Leftovers can be refrigerated in an airtight container for up to 2 days and are delicious in salads, tacos or sandwiches.

Serving Suggestions

Pair cedar plank salmon with simple sides that complement its smoky-sweet profile: steamed asparagus, roasted baby potatoes, a crisp green salad, or a light quinoa pilaf. The caramelized spice crust is rich enough to be the focal point, so keep accompaniments bright and fresh.

Credits

This recipe includes both a grilling approach and an oven variation inspired by a guest contributor who specializes in gluten-free cooking. Either method delivers a flavorful, flaky salmon that’s ideal for weeknights or special meals.

If you try this cedar plank spice-rubbed salmon, note which method you used and any adjustments you made—small tweaks can help tailor the dish to your taste and grill setup.