Sweet & Smoky Brown Sugar Grilled Cedar Plank Salmon Recipe

I can’t get over how this cedar plank salmon turns out tender, smoky, and caramelized with the easiest brown sugar rub. It looks impressive enough for guests, but it’s simple enough that I want it on repeat all summer.

I’m obsessed with this Sweet & Smoky Brown Sugar Grilled Cedar Plank Salmon because it tastes like something I’d order at a good backyard dinner and then think about all week. The brown sugar gives the salmon this glossy, caramelized edge, while smoked paprika brings that deep, savory kick I can’t get enough of.

But the best part? The fish stays juicy, rich, and flaky without feeling heavy.

And that sweet-smoky crust against tender salmon is just ridiculous. No fussy vibes.

No bland bites. Just bold flavor, sticky edges, and the kind of salmon I actually crave for dinner.

Ingredients

• Cedar plank adds smoky, campfire vibes without making the salmon taste burned.
• Salmon brings rich protein, healthy fats, and that buttery texture everyone loves.
• Brown sugar gives sweet caramel edges that balance the smoky spices nicely.
• Smoked paprika makes it taste grilled and cozy, even before the first bite.
• Kosher salt wakes everything up, because bland salmon is just sad.
• Black pepper adds a little bite without taking over the whole thing.
• Garlic powder brings savory depth, basically making the rub taste complete.
• Onion powder adds quiet sweetness, the kind you’d miss if it vanished.
• Cayenne gives optional heat, so you can keep it chill or spicy.
• Olive oil or butter helps the rub stick and keeps things juicy.
• Lemon slices add brightness, plus they cut through the richness beautifully.
• Fresh herbs make it look pretty and taste fresh, not fussy.

Ingredient Quantities

• 1 cedar grilling plank (untreated)
• 1.5 to 2 pounds salmon fillet with skin
• 1/4 cup packed brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper, optional
• 1 to 2 tablespoons olive oil or melted butter
• 1 lemon, sliced for serving
• Fresh dill or parsley for garnish, optional

How to Make this

1. Soak the cedar plank in water for at least 1 hour, using a weighted plate to keep it submerged.

2. Preheat a gas or charcoal grill to medium heat, about 350 to 400 degrees F.

3. Pat the salmon dry and place skin side down on a plate or cutting board. Drizzle with 1 to 2 tablespoons olive oil or melted butter and rub to coat evenly.

4. In a small bowl combine 1/4 cup packed brown sugar, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne pepper if using.

5. Press the brown sugar rub evenly over the top of the salmon, covering the flesh but not the skin.

6. Drain the plank and pat it lightly dry. Oil the plank lightly to prevent sticking and place the salmon skin side down on the plank.

7. Place the plank on the preheated grill and close the lid. Cook for 12 to 20 minutes depending on thickness, checking after 12 minutes. The salmon is done when it flakes easily and registers 125 to 135 degrees F in the thickest part for medium doneness.

8. If the plank begins to char heavily, move it to a cooler part of the grill or reduce heat.

9. Remove the plank from the grill and let the salmon rest for 3 to 5 minutes. Top with lemon slices and fresh dill or parsley if desired.

10. Serve the salmon on the plank or transfer to a serving platter, squeezing extra lemon over the fillet before serving.

Equipment Needed

1. Gas or charcoal grill, preheated to medium heat
2. Cedar grilling plank, soaked and drained
3. Large plate or cutting board for patting and seasoning the salmon
4. Small mixing bowl for the brown sugar rub
5. Measuring spoons and 1/4 cup measure
6. Silicone brush or spatula to oil the plank and spread oil or butter
7. Instant read meat thermometer to check 125 to 135 degrees F
8. Tongs or heatproof gloves and a weighted plate or other heavy object to keep the plank submerged while soaking

FAQ

Sweet & Smoky Brown Sugar Grilled Cedar Plank Salmon Recipe Substitutions and Variations

• Brown sugar: coconut sugar, maple syrup (use 3 tablespoons and reduce oil by 1 tablespoon), or light brown sugar substitute
• Smoked paprika: regular sweet paprika plus 1/4 teaspoon liquid smoke, or chipotle powder for extra heat and smokiness
• Cayenne pepper (optional): red pepper flakes, hot smoked paprika, or a pinch of ancho powder for milder warmth
• Olive oil or melted butter: avocado oil, grapeseed oil, or a neutral oil mixed with 1 teaspoon melted ghee for a buttery note

Pro Tips

1. Soak the plank at least 1 hour, but for deeper smoky flavor try soaking it in a mix of water and a splash of apple cider, white wine, or lemon juice. This adds aroma without making the plank soggy.

2. Pat the salmon super dry and rub a thin layer of oil under the skin as well as on top. That little extra fat between skin and flesh helps prevent sticking and keeps the skin from tearing when you transfer the fish.

3. Use an instant read thermometer and pull the salmon at 125 F for a moist medium, or 135 F if you prefer it firmer. Start checking at the earlier end of the time range so you do not overcook.

4. If the plank starts to char aggressively, move it to indirect heat or reduce grill heat. You can also create a foil collar around the edges of the plank to slow burning while still letting smoke reach the fish.

5. Let the salmon rest on the plank for 3 to 5 minutes off the heat so juices redistribute. Squeeze fresh lemon just before serving and add herbs last minute so they stay bright and fresh.