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Ingredients

• ✓ cedar plank
• mustard
• mayonnaise
• lemon
• dill
• garlic
• salmon fillet

Instructions

1. 1 Soak cedar plank in water for at least 1 hour.
2. 2 Preheat grill for indirect cooking over medium heat.
3. 3 Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl.
4. 4 Arrange salmon on soaked cedar plank and spread mustard mixture over salmon.
5. 5 Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.

By Gay Seither

Ingredients

• ✓ cedar plank
• rosemary
• parsley
• garlic salt
• salt
• honey
• butter
• cod
• olive oil

Instructions

1. 1 Soak the cedar plank in water for at least 3 hours.
2. 2 Combine the rosemary, parsley, garlic salt, and salt in a small bowl. Stir the honey into the melted butter. Brush the cod fillets with the honey butter. Sprinkle the herb mixture over the butter. Refrigerate the seasoned fish for 30 minutes.
3. 3 Preheat an outdoor grill for medium-low heat.
4. 4 Brush one side of the cedar plank with the olive oil. Center the fish on the oiled plank. Place plank directly on the grate of the grill. Cook over medium-low heat until fish flakes with a fork, 20 to 30 minutes.

By Trishie

Ingredients

• ✓ cedar plank
• salmon fillet
• sun-dried tomato
• parsley
• sun-dried tomato and oregano salad dressing
• olive oil

Instructions

1. 1 Soak the cedar planks in water for several hours or overnight.
2. 2 Preheat an outdoor grill for high heat. Brush the planks with olive oil.
3. 3 Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
4. 4 Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

By Ben Shapiro

Ingredients

• ✓ cedar plank
• soy sauce
• brown sugar
• ginger root
• olive oil
• garlic
• salmon fillet

Instructions

1. 1 Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
2. 2 About 1/2 hour before grilling, soak cedar plank in water.
3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. 4 Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
5. 5 Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

By Gourmet Photog

Ingredients

• ✓ cedar plank
• brown sugar
• chili powder
• cumin
• kosher salt
• black pepper
• salmon fillet

Instructions

1. 1 Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on soaked cedar planks.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of fillets closest to the fire.
3. 3 Cover and cook until an instant-read thermometer inserted into thickest parts of fillets reaches 135 degrees F (57 degrees C), 30 to 35 minutes.
4. 4 Remove planks from grill. Let salmon rest on planks 5 to 10 minutes.

By Greubel Rosie

Ingredients

• ✓ cedar plank
• soy sauce
• maple syrup
• rye whiskey
• wasabi paste
• salmon fillet

Instructions

1. 1 Place soy sauce, maple syrup, rye whiskey, and wasabi paste into a blender. Cover blender and puree until smooth. Pour half of the mixture into a resealable plastic bag for marinade and reserve remaining mixture in the refrigerator for dipping sauce. Place salmon in the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator for 4 hours.
2. 2 Submerge cedar planks in water and soak for at least 2 hours.
3. 3 Preheat an outdoor grill for medium-high heat. Remove salmon fillets from marinade, and place each one on a soaked cedar plank. Discard bag and marinade.
4. 4 Place planked salmon into the grill, close cover, and roast until fish flakes easily with a fork, about 10 minutes. Serve with reserved dipping sauce.

By Flipper

Ingredients

• ✓ cedar plank
• salt
• salmon fillet
• olive oil
• red onion
• lemon
• black peppercorn

Instructions

1. 1 Submerge cedar plank in water; soak 12 hours to overnight.
2. 2 Preheat an outdoor grill for high heat. Place prepared plank on the grill; sprinkle with salt. Cover grill; heat plank until dry, 2 to 3 minutes. Reduce the grill temperature to medium heat.
3. 3 Rub salmon with oil; arrange on the plank. Top salmon with onion, lemon slices, and peppercorns.
4. 4 Cook on the preheated grill, covered, until salmon is opaque and easily flakes with a fork, 10 to 12 minutes.

By SWIZZLESTICKS

Ingredients

• ✓ cedar plank
• peach
• mango
• garlic
• rosemary
• thyme
• brown sugar
• black pepper
• bourbon whiskey
• olive oil
• white wine vinegar
• chicken breast

Instructions

1. 1 Place the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar into a blender. Cover, and puree until smooth.
2. 2 Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the plank on the grill and lightly brush the plank with olive oil.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per sided. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.

By Chef Eden

Ingredients

• ✓ cedar plank
• soy sauce
• vegetable oil
• rice vinegar
• sesame oil
• green onion
• ginger
• garlic
• salmon fillet

Instructions

1. 1 Gather all ingredients.
2. 2 Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
3. 3 Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.
4. 4 Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
5. 5 Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.
6. 6 Remove salmon from marinade and place on planks; discard marinade.
7. 7 Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.

By Wendy Freeman-More

Ingredients

• ✓ cedar plank
• butter
• lemon juice
• herbes de provence
• dill weed
• tarragon
• paprika
• garlic
• halibut steak
• black pepper

Instructions

1. 1 Place the cedar plank in water to soak, about 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Stir butter, lemon juice, herbes de Provence, dill, tarragon, paprika, and garlic together in a small bowl.
4. 4 Place halibut steaks on the cedar plank. Season to taste with pepper; spoon half the butter mixture onto the halibut.
5. 5 Place the cedar plank into the grill; cook, with grill lid closed, for 20 minutes. Open grill; baste halibut with remaining butter mixture. Continue grilling until fish flakes easily with a fork, about 10 minutes.

By Luke

Ingredients

• ✓ cedar plank
• brown sugar
• sesame oil
• sesame seed
• dill weed
• water
• soy sauce
• black pepper
• salmon fillet

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine brown sugar, sesame oil, sesame seeds, and dill in a small bowl. Mix in water, a little at a time, adding just enough to make the mixture liquid. Stir in soy sauce and pepper.
3. 3 Place salmon fillets, skin-side down, onto the soaked cedar plank. Spoon sugar mixture evenly over fillets to fully coat.
4. 4 Place cedar plank directly on a rack in the preheated oven; bake until fish flakes easily with a fork, 30 to 40 minutes.

By NICOLETTE505

Ingredients

• ✓ cedar plank
• salmon fillet
• salt
• black pepper
• maple syrup
• soy sauce
• butter
• lime juice
• lime zest
• chive
• lemon

Instructions

1. 1 Soak the cedar plank in water for 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
3. 3 Season salmon fillet with salt and pepper and place onto the hot cedar plank skin-side down. Close the grill lid and whisk together maple syrup, soy sauce, butter, lime juice, and zest in a small bowl until glaze is well combined. Baste salmon with glaze and continue cooking until salmon flakes easily with a fork, about 10 minutes total. Serve salmon garnished with chives and lemon wedges.

By Alli

Ingredients

• ✓ cedar plank
• honey
• soy sauce
• pineapple juice
• white vinegar
• lemon juice
• olive oil
• brown sugar
• black pepper
• cayenne pepper
• paprika
• garlic powder
• salmon fillet
• salt
• pepper

Instructions

1. 1 Soak cedar planks in warm water for 1 to 2 hours; add a splash of bourbon to water if desired.
2. 2 Combine honey, soy sauce, pineapple juice, vinegar, lemon juice, and oil in a saucepan; cook over medium-high heat. Reduce heat to medium-low. Stir in brown sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder; simmer, stirring occasionally, until sauce reduces to a syrupy consistency, about 15 minutes. Set aside.
3. 3 Preheat an outdoor grill for medium heat. Place planks on the grate. Lightly season salmon with salt and black pepper.
4. 4 Place fillets onto the planks when they begin to smoke and crackle. Close the grill lid; cook for 10 minutes. Spoon a small amount of sauce over fillets; continue cooking until fillets become opaque, about 5 minutes more. Serve with remaining sauce.

By JMCCURTAIN

Ingredients

• ✓ cedar plank
• mahi mahi fillet
• teriyaki sauce
• mango
• red bell pepper
• green onion
• jalapeno pepper
• cilantro
• lime juice
• garlic powder
• salt
• pepper
• olive oil
• lemon juice
• chipotle seasoning
• red pepper flake
• hot pepper sauce

Instructions

1. 1 Soak the plank in water for at least 2 hours, longer if possible.
2. 2 Place mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover and marinate in the refrigerator for at least 1 hour.
3. 3 Meanwhile, combine mangos, bell pepper, green onion, jalapeño pepper, and cilantro in a medium bowl. Season with lime juice, garlic powder, salt, and pepper. Stir until well combined, then cover and refrigerate until serving to blend flavors.
4. 4 Prepare an outdoor grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill.
5. 5 Sprinkle olive oil and lemon juice over fish fillets and season with chipotle seasoning, red pepper flakes, and hot pepper sauce. Remove the plank from water and place seasoned fillets on the plank.
6. 6 Place the plank with fish on the preheated grill over direct heat. Cover and cook for 10 minutes. Move the plank with fish over to indirect heat (the cooler part of the grill); cover and cook until fish is easily flaked with a fork, about 10 more minutes. Serve fish hot topped with mango salsa.

By Kathleen White

Ingredients

• ✓ cedar plank
• butter
• sweet potato
• butter
• parmesan cheese
• yogurt
• garlic
• butter
• salt
• black pepper
• parsley
• onion
• paprika
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Rub the soaked cedar plank with 1/2 teaspoon of butter.
2. 2 Use a paring knife to pierce the sweet potatoes in several spots to a depth of 1/2-inch. Cook the sweet potatoes in a microwave on High until soft, 8 to 10 minutes. Peel the potatoes, and place into a mixing bowl. Add 2 tablespoons butter, 2 tablespoons Parmesan cheese, the yogurt, and roasted garlic. Mash until smooth. Mound the potatoes onto the cedar plank.
3. 3 Bake in the preheated oven until a golden brown crust forms on the potatoes, about 30 minutes. Drizzle with 1 tablespoon of melted butter, and season with salt and black pepper to taste. Sprinkle with parsley, onion, paprika, and the remaining 2 tablespoons Parmesan cheese to serve.

By Jacquie Garel