This cedar plank jerk salmon recipe combines tender, flaky salmon with the bold, spicy flavors of homemade jerk seasoning and the smoky richness of grilled cedar. The planks infuse the fish with a subtle woodsy aroma, creating a deliciously flavorful dish that's perfect for summer grilling.
Recipe Highlights
Bold Flavor: The homemade jerk seasoning adds a spicy, aromatic kick that perfectly complements the richness of the salmon.
Moist and Tender: Cooking the salmon on the cedar plank helps retain moisture, resulting in a perfectly cooked, flaky fish. For more tender, flaky fish, try this sous vide halibut recipe.
Simple Ingredients: With a homemade seasoning blend plus a couple of other ingredients, this dish is simple to make!
Ingredients
- Salmon Filets: You can use small salmon filets with small cedar planks or a large filet with a bigger plank—both work great! Skin-on filets are ideal since the skin sticks to the plank, making it easy to lift the cooked salmon right off. I’d love to take a trip to Alaska to stock our freezer with salmon every year, but when that’s not possible, I turn to Sena Sea for high-quality, wild-caught Alaskan seafood. You can use the code peaktosea at checkout to get 10% off your order!
- Jerk Seasoning: Jerk seasoning isn't just for chicken! I like to use this homemade jerk seasoning, but you can use your favorite blend.
See recipe card for quantities.
How to Make Cedar Plank Jerk Salmon
This recipe is simple to make—just follow the instructions below!
- Step 1: Preheat grill to 350°F. Soak cedar plank in warm water for 30 minutes before grilling.
- Step 2: While the planks are soaking, season the salmon filets. Pat the salmon filets dry with a paper towel.
- Step 3: Rub olive oil over the salmon filets.
- Step 4: Season the flesh side of the filets with jerk seasoning (about 1 teaspoon per filet).
- Step 5: Transfer the filets to the cedar plank, skin side down. Set the cedar plank on the grill over indirect heat (away from the flame) and cook for 15 minutes, rotating it halfway through for even cooking.
- Step 6: Move the plank directly over the heat source and cook for an additional 2-3 minutes, or until the internal temperature reaches 125-130°F for medium or to 145°F for well-done. Keep a spray bottle with water on hand for flare-ups!
- Step 7:Remove the plank from the grill and let the salmon rest for 5 minutes before serving. Squeeze fresh lemon juice (or lime juice!) over the salmon, if desired. Enjoy!
Pro Tip
Salmon is done when it flakes easily with a fork and is still slightly translucent in the center—it’ll continue cooking a bit after you pull it from the grill.
Serving Suggestions
Pair your cedar plank jerk salmon with a side of fluffy rice to complement its bold, smoky flavor. Add grilled vegetables or jicama mango salad to round out the meal.
Recipe FAQs
Yes! Jerk seasoning adds bold, spicy, and aromatic flavor that pairs especially well with rich, oily fish like salmon.
Grilling salmon on a cedar plank is one of the most flavorful methods—it adds a subtle smoky aroma while keeping the fish moist and tender.
Jamaican jerk seasoning is incredibly versatile—it works well on chicken, pork, beef, seafood, and even vegetables for a spicy, well-rounded flavor boost.
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Thank you!
Annie
📖 Recipe
Cedar Plank Jerk Salmon
Equipment
- cedar plank
Ingredients
- 2 salmon filets, skin-on (about 6 oz each)
- 1 tablespoon olive oil
- 2 teaspoon jerk seasoning
- lemon wedges (optional, for serving)
Instructions
- Preheat grill to 350°F.
- Soak cedar plank in warm water for 30 minutes before grilling.
- While the planks are soaking, season the salmon filets. Pat the salmon filets dry with a paper towel. Rub olive oil over the salmon filets. Season the flesh side of the filets with jerk seasoning (about 1 teaspoon per filet).
- Transfer the filets to the cedar plank. Set the cedar plank on the grill over indirect heat (away from the flame) and cook for 15 minutes, rotating it halfway through for even cooking.
- Move the plank directly over the heat source and cook for an additional 2-3 minutes, or until the internal temperature reaches 125-130°F for medium or to 145°F for well-done. Keep a spray bottle with water on hand for flare-ups!
- Remove the plank from the grill and let the salmon rest for 5 minutes before serving. Serve with lemon wedges, if desired. Enjoy!
Notes
- You can use small salmon filets with small cedar planks or a large filet with a bigger plank—both work great! Skin-on filets are ideal since the skin sticks to the plank, making it easy to lift the cooked salmon right off. I’d love to take a trip to Alaska to stock our freezer with salmon every year, but when that’s not possible, I turn to Sena Sea for high-quality, wild-caught Alaskan seafood. You can use the code peaktosea at checkout to get 10% off your order!
- I like to use this homemade jerk seasoning, but you can use your favorite blend.
- Salmon is done when it flakes easily with a fork and is still slightly translucent in the center—it’ll continue cooking a bit after you pull it from the grill.
Annie Weisz says
This jerk salmon recipe is such an easy way to prepare salmon with tons of flavor!