Grilled Salmon on a Cedar Plank

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This show-stopping grilled salmon dish is cooked to perfection on a cedar plank with bright grapefruit slices underneath. Vibrant beet powder gives this easy seafood recipe a gorgeous ruby hue, while a drizzle of hot honey adds a touch of sweetness.

Get ready to take your grilled salmon game to flavorful new heights! This cedar plank salmon recipe is overflowing with bright, vibrant tastes and gorgeous ruby red hues.

Looking for an incredibly unique and eye-catching grilled salmon dish?

You’ve found it with this showstopping cedar plank preparation. This isn’t just ‘grilled salmon‘. It’s an easy recipe with an eye-catching pop that will make you feel like a 5-star chef!

We start by layering fresh grapefruit and fennel slices directly on the cedar plank to infuse citrusy notes into the fish as it cooks. The salmon fillets are then seasoned with a vibrant beet powder rub for an incredibly vivid red color.

Once grilled to perfection over the smoldering cedar, the salmon emerges burnished with deep red beet tones and delicate smoky flavors from the plank. To make it extra special, we drizzle hot honey overtop for a sweet-heat finish that cuts through the richness.

This recipe is as much a feast for the eyes as it is for the tastebuds! We provide all our tips for preventing sticking, achieving ideal smoke penetration, and knowing when your beet-crusted salmon has reached perfect doneness. Get ready to impress with this vibrant, multi-dimensional grilled salmon centerpiece.

How to Make Grilled Salmon on a Cedar Plank

This recipe takes you through the steps of preparing and grilling salmon on a cedar plank, ensuring you get perfectly cooked, flavorful fish every time.


  • Salmon fillets (3-4 oz each), skin on
  • Grapefruit, sliced into thin rounds
  • Fennel bulb, stems removed and sliced into rounds
  • Kosher salt
  • Spiceology Purple Haze spice blend
  • 1 tsp hot honey
  • Cedar plank (for grilling)

Preparation Steps

  1. Soak the Cedar Plank: Submerge your cedar plank in water for 20 minutes to an hour to prevent burning.
  2. Preheat the Grill: Set up your grill for indirect cooking by placing hot coals on one side. Preheat to 375°F.
  3. Prepare the Plank: Remove the plank from the water, pat dry, and arrange the grapefruit slices down the center.
  4. Season the Salmon: Place the salmon fillets skin-side down on the plank over the grapefruit and sliced fennel. Season with kosher salt and a generous amount of Purple Haze spice blend. And because the salmon fillets are laying over the citrus, it won’t stick to the board when you’re ready to eat it.
  5. Grill the Salmon: Place the cedar plank on the cooler side of the grill. Cover and cook for 10-15 minutes, or until the salmon reaches an internal temperature of 140°F with an instant-read meat thermometer and flakes easily with a fork.
  6. Serve: Carefully remove the plank from the grill with a spatula. Drizzle the salmon with hot honey, add a pinch of salt and freshly ground black pepper, and optionally, garnish with microgreens or finely chopped parsley. For added flavor, pair it with turmeric aioli.

Girl Carnivore Expert Recipe Tips

  • Check the Plank: Ensure the cedar plank is fully soaked to avoid any fire hazards.
  • Monitor the Heat: Use a grill thermometer to maintain a steady temperature of 375°F for optimal cooking.
  • Don’t Overcook: Keep a close eye on the salmon to prevent overcooking. The fish should be moist and flake easily when done.
  • Serve on the Plank: For added presentation flair, serve the salmon directly on the cedar plank.

How to Serve

This cedar plank salmon pairs beautifully with light salads, grilled vegetables, or a fresh couscous salad. It’s ideal for a healthy yet satisfying meal.

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This recipe grills salmon on a cedar plank over sliced grapefruit and fennel, coats it in beet powder for vibrant color, and finishes it with a hot honey drizzle.

Prevent your screen from going to sleep

  • Soak your cedar planks for 20 minutes to an hour.

  • Preheat your grill by making a two-zone fire. To do this, place your hot charcoal on one side of the grill, creating a direct and indirect heating zone.

  • Place the grill grates back on top.

  • Adjust the grill vents and cover the grill so it can preheat to 375 degrees F.

  • Meanwhile, remove the planks from the water and pat dry.

  • Place the sliced grapefruit down the center of the planks.

  • Place the salmon, skin side down, over the sliced citrus.

  • Season with a pinch of salt and a heavy coating of the Purple Haze spice blend.

  • When the grill has preheated, carefully place the cedar planks over the cooler side of the grill.

  • Cover the grill and allow the salmon to cook for 10 -15 minutes until it flakes easily with a fork or reads 140°F with a digital meat thermometer.
  • Using a spatula, carefully, remove the planks from the grill.

  • While the salmon rests, drizzle it with the hot honey and serve immediately right off the planks.

  • Season with a pinch of salt and pepper if desired, and a pinch of microgreens or chopped parsley if you’re feeling fancy.

  • For added flavor, serve with turmeric aioli.

Serving: 1serving | Calories: 115kcal | Carbohydrates: 11g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 634mg | Potassium: 572mg | Fiber: 3g | Sugar: 7g | Vitamin A: 834IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 1mg

Course: Main Course

Cuisine: American, barbeque


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