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Cedar Plank Salmon Grill Time — Temperature & Timing Guide

Cedar plank salmon is an indirect-heat cook — the plank insulates the fish from direct flame and creates a wood-smoke steam environment that cooks the salmon gently while infusing cedar flavor. Because of this indirect approach, cedar plank salmon takes significantly longer than direct-grilled salmon: 12–18 minutes for a standard 1-inch fillet, versus 8 minutes direct. The key variables are how thick the fillet is and whether you keep the lid closed (essential for cedar plank cooking).

The plank must be soaked in water for at least 1 hour (2 hours is better) before grilling. A dry plank will ignite. The plank can typically be reused 2–3 times if it doesn't char too heavily. Have a spray bottle of water nearby for flame control.

Frequently Asked Questions

What temperature is salmon done at?
The USDA safe minimum for fish is 145°F (63°C). However, many chefs prefer salmon at 125–130°F for a silkier, medium-rare texture. At 145°F, salmon is fully cooked and flaky — the safest choice for children, pregnant women, or immunocompromised individuals.
How do I know salmon is done without a thermometer?
The fillet should flake easily when pressed with a fork, and the color should change from translucent pink-orange to opaque throughout. The flesh should separate along the natural white fat lines. A thermometer is always more reliable than visual cues.
How long does it take to grill salmon?
A 1-inch salmon fillet typically takes 6–8 minutes over medium-high heat (400°F). The general rule is 4–6 minutes per ½ inch of thickness, flipping once halfway. Cedar plank grilling takes 18–22 minutes for the same thickness.

Frequently Asked Questions

How long does cedar plank salmon take on the grill?
Cedar plank salmon on a grill preheated to 400°F with the lid closed: 12–18 minutes for a 1-inch fillet, 15–20 minutes for 1.25-inch center-cut pieces. Start checking at 12 minutes. The salmon is done when it flakes easily at the thickest part and reads 125–130°F internal. The cedar plank should be smoking but not on fire.
Do I need to flip cedar plank salmon?
No — cedar plank salmon cooks entirely skin-side down on the plank. The lid-closed indirect heat environment cooks the top of the fish without direct flame. Flipping risks breaking the fillet and the skin sticking to the plank. One side down, lid closed, done.
How do I stop the cedar plank from catching fire?
Soak the plank thoroughly (1–2 hours minimum in water). On the grill, keep the lid closed — oxygen restriction limits burning. If the plank catches fire, spray with a small amount of water and reduce heat. Some smoking and charring on the plank edges is normal and adds to the cedar flavor; a small sustained flame on the plank edges means your grill is too hot — reduce to medium.

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