Seafood

May 26, 2016

Cedar Plank Salmon with Brown Sugar & Black Pepper

Prep Time: 30

Cook Time: 15

5 from 1 vote

I like to serve the salmon still on the cedar plank so that everyone can take chunks of the salmon and pick at it for a more rustic style dinner.

jump toRECIPE

This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.

This cedar plank salmon with brown sugar & black pepper recipe is a grilling staple that’s equal parts simple and impressive. Brown sugar and cracked black pepper form a caramelized crust over tender, smoky salmon, while the cedar plank infuses a subtle woodsy aroma you just can’t get from foil or parchment. Whether you grill it outdoors or bake it in the oven, this recipe delivers restaurant-level flavor with minimal prep and just a handful of ingredients. If you’re looking for another simple and delicious salmon recipe check out my fresh salmon cakes with chive yogurt sauce or my baked salmon with lemon dill sauce.

Cooking with Cedar Planks

It’s important to soak the cedar plank before cooking the salmon on the grill. You need to soak it long enough otherwise it will catch on fire, and then things just get messy. The goal is to have a nice smoky flavor and finish to the sweet, peppery salmon, not to eat charred wood.

Cedar planks for cooking can be found at Williams Sonoma or Sur la Table. Do not use a piece of cedar plank found at a hardware store for cooking, it may be treated and can add unwanted chemicals to the food. Soak the cedar plank in a bowl of sink filled with water for 2 to 4 hours.

Why You’ll Love This Recipe

Smoky-sweet perfection – The brown sugar melts into the salmon as it cooks, creating a glossy glaze balanced by freshly cracked black pepper.
Grill or oven friendly – Don’t have a grill? No problem—this recipe works beautifully baked in the oven too.
Easy cleanup – Cooking on a cedar plank means no sticking, no flipping, and a gorgeous rustic presentation straight from the grill to the table.
Minimal ingredients, maximum flavor – Just salmon, sugar, pepper, and the magic of the cedar plank—it’s simple cooking done right.

Key Ingredients in This Recipe

Salmon – While the most common type of salmon sold in stores is Atlantic salmon, there are many other varieties. Atlantic salmon is much fattier and thicker so it takes a bit longer to cook. Sockeye salmon is much thinner and less fatty and will take much less time to cook. I used the Copper River Coho variety in this recipe. Salmon cooking times can depend on the thickness of the salmon. Choose a piece of salmon with the skin still on. The salmon skin will stick to the cedar plank but the meat can easily be pulled away. If using sockeye salmon, or a thinner fillet, lower the cooking time to about 10 minutes.
Brown sugar – I use light brown sugar in this recipe which refers to the amount of molasses in the sugar. Light brown sugar contains about 3.5% molasses. Dark brown sugar can be used in this recipe if that’s all you have – it doesn’t make that much of a difference here.
Black pepper – I recommend using freshly cracked black pepper in this recipe for a more distinct pepper taste to complement the brown sugar.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Soak your cedar plank longer than you think you need to—a full 2 to 4 hours—to keep it from catching fire and to maximize that delicate smoky aroma that infuses the salmon. If you’re short on time, weigh the plank down in a baking dish filled with hot water to speed up absorption. And don’t reuse the plank—each one is designed for a single cook so it can safely release flavor without splintering or smoking too heavily.

How to Make this Recipe in the Oven

This salmon recipe can easily be made in the oven. Soak the cedar plank and prep the salmon according to the recipe below. Then place the cedar plank on a baking sheet or in a baking dish. You can also forgo the cedar plank entirely if you don’t have one and opt for just baked brown sugar and black pepper salmon. Bake the salmon at 400ºF (200ºC) until just cooked through, about 16 minutes.

How to Cook Using Individual Salmon Fillets

While I prefer making this recipe family-style with a large half of salmon, it can also be made individually. Cut the half of salmon into individual filets and add to either 1 large cedar plank or individual smaller cedar planks. As a general rule of thumb, grill or bake salmon for 4 to 6 minutes per 1/2″ thickness.

Swaps & Substitutions

Salmon: You can use sockeye, coho, or Atlantic salmon for this recipe—just adjust the cook time slightly depending on thickness. Sockeye cooks fastest, while Atlantic may need a few extra minutes.
Brown Sugar: Dark brown sugar works just as well if that’s what you have—it’ll just add a deeper molasses flavor.
Black Pepper: For a milder spice, swap in coarsely ground white pepper or add a touch of smoked paprika for warmth.
Cedar Plank: If you don’t have one, place the salmon on a foil-lined baking sheet and finish with a pinch of smoked sea salt to mimic that woodsy flavor.
Citrus Finish: Brighten things up with a bit of lemon zest or orange zest just before serving—it complements the caramelized sugar beautifully.

How to Make Cedar Plank Salmon with Brown Butter & Black Pepper

soaked cedar plank for cooking. — **Step 1: Heat grill and prep cedar plank.**
Prep the cedar plank if needed. Preheat a gas grill to medium-high heat to prepare for indirect grilling.

brown sugar and black pepper blend. — **Step 2: Make spice mixture.**
Mix the sugar and pepper. In a small bowl combine the brown sugar and pepper.

brown sugar and black pepper spice mixture. — **Step 3: Spread sugar and spice mixture over salmon.**
Place the salmon skin-side down on the cedar plank, then spread the brown sugar and black pepper mixture all over the salmon.

Cedar Plank Salmon with Brown Sugar & Black Pepper. — **Step 4: Grill the salmon.**
Place the plank in the center of the hot grill grates, away from the heat. Cook until salmon is thoroughly cooked through and opaque, about 12 to 15 minutes (depending on the thickness of the salmon). The salmon is done when it easily flakes with a fork.

FAQ – Frequently Asked Questions

Can I use smaller fillets instead of one large salmon piece?

Yes! Just cut the fillet into individual portions before cooking. Reduce the cook time slightly—typically 4–6 minutes per ½ inch of thickness.

Do I have to soak the cedar plank?

Absolutely—this step is key. Soak the plank in water for at least 2 hours (or up to 4) to prevent it from catching fire and to help it release that subtle smoky aroma.

What’s the best way to tell when salmon is done?

Your salmon should flake easily with a fork and appear opaque and slightly firm to the touch. Overcooking can make it dry, so start checking around the 12-minute mark.

Can I bake this instead of grilling?

Definitely! Place the soaked plank on a baking sheet and cook at 400°F for about 16 minutes, or until just cooked through.

Other Recipes to Try

If you enjoy this cedar plank salmon recipe, I recommend checking out some of these:

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).