Cedar Planks For Grilling Salmon: 7 Best Picks In 2026

Cedar planks for grilling salmon are thin slabs of untreated western red cedar that you soak in water, set on the barbecue and cook the fish on. The plank shields the salmon from direct flame, steams it gently and releases aromatic smoke, so the fillet stays moist, holds together and picks up a sweet, woody flavour.

Salmon is a diva. Overcook it by two minutes on bare grates and it turns chalky. Flip it clumsily and half the fillet ends up in the coals. A plank sidesteps all of that. It’s part heat shield, part serving board and part flavour delivery system, which is why cedar plank BBQ has been a Pacific Northwest tradition for generations. The wood is also not technically a true cedar, since western red cedar belongs to the cypress family. Nobody tell the salmon.

The catch is that the market is a jungle. Pack sizes run from two to a dozen, and thickness ranges from flimsy slivers to chunky half-inch slabs. Half the listings contradict each other on whether you can reuse them. So this guide does the legwork for you. Below are seven real planks, what their specs mean at the barbecue, how to soak and cook them properly, and where the trade-offs lie. It’s built from spec sheets, retailer listings and aggregated buyer feedback rather than hands-on testing, and where the evidence is thin, I’ll say so.

Whether you’re feeding two on a Tuesday or twelve on a bank holiday Monday, there’s a plank here to suit your barbecue, your fillet and your budget.

Quick Comparison: The Best Cedar Planks for Grilling Salmon at a Glance

Short on time? Here’s the lay of the land before we dig into each pick. Sizes are approximate and prices are ranges only, so check the current price on Amazon before you buy.

Looking at the table, the Dominion Grilling Co. XL Cedar Planks give you the most plank per pound for large fillets. The Weber Western Red Cedar Wood Planks trade quantity for brand reassurance and generous length. If thickness matters most, Primal Grilling Premium Cedar Planks stand out, while the Grill Gourmet Cedar Grilling Planks only make sense if you genuinely need a dozen at once. On the prices I found, the Big Green Egg Western Red Cedar Planks are the lowest-outlay way to try the technique.

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Top 7 Cedar Planks for Grilling Salmon: Expert Analysis

Each pick below is judged on what its specs mean in practice, what buyers consistently report, and who it genuinely suits.

1. Dominion Grilling Co. XL Cedar Planks — generous length for big fillets

Length is the headline. At roughly 37 × 14 cm, these planks cradle a proper fillet rather than a polite portion.

Each plank is about 1 cm thick, and the pack deliberately mixes surface textures. You can oil a smoother face for a clean release or use a rougher face for a touch more smoke. Six planks per pack means one big family cook with spares left over.

Based on the spec comparison, this is the most sensible all-rounder for UK buyers who regularly cook fillets over 500 g. You avoid laying two planks side by side, which buyers of other brands say can stop a barbecue lid closing properly. The 1 cm thickness also gives the board a fighting chance of outlasting the fish.

Reviewers on the Amazon listing, including UK-based cooks, praise the aroma and say the planks fit snugly in kamado and pellet barbecues. One reviewer fed ten people from a large side with a great result, yet still wished for bigger planks for whole fish. Another recurring remark is inconsistency, with some planks rougher than others.

Pros:

• ✅ Long enough for generous fillets
• ✅ Dual-texture surfaces offer smoke control
• ✅ Six planks per pack

Cons:

• ❌ Grain roughness varies plank to plank
• ❌ Whole large sides may still overhang

Around £15–£25 for the pack at the time of research (check current price) works out at roughly £3–£4 a plank, which is excellent value for the size.

2. Weber Western Red Cedar Wood Planks — mild, sweet smoke from a trusted name

Weber’s selling point is a restrained, sweet smoke from a barbecue brand most UK gardens already trust.

The set contains two large planks, each roughly 40 × 15 cm and about 1.1 cm thick. Weber lists the wood as red cedar (Thuja plicata) with a German origin. Retailer listings describe the smoke as mild and the flavour as sweet. In practice, that flatters delicate salmon without drowning it, and it suits people who find heavier smoke overpowering.

Here’s what to weigh. The length matches the Dominion planks, so whole fillets fit, but you get two planks instead of six. The maths only favours Weber if brand assurance appeals, or if you fancy Weber’s own suggestion of smoking a wheel of Brie or Camembert on the second plank. Weber’s guidance leans towards overnight soaking, and retailer listings state the planks can be reused, though the reuse section below explains why that deserves caution.

I couldn’t find verifiable customer reviews for this exact set on the pages I checked, so I won’t characterise buyer sentiment. Read the current reviews on the Amazon UK listing before buying.

Pros:

• ✅ Generous 40 cm length fits whole fillets
• ✅ Mild, sweet smoke suits delicate salmon
• ✅ Backed by a well-known barbecue brand

Cons:

• ❌ Only two planks per set
• ❌ Highest cost per plank on this list

Expect the high-£20s from Weber, which is around £14 a plank. That’s a premium for the badge, though not an unreasonable one.

3. Wildwood Grilling Signature Cedar Planks — sized for two to three portions

Wildwood’s calling card is American-made planks cut from western red cedar in a size that suits a small cook.

The 5 × 11 inch (about 13 × 28 cm) planks are made in Idaho, according to the brand. Wildwood itself says the size suits two to three servings and points whole-fillet cooks to its larger 7 × 15 inch planks. Translation: think two or three 150–200 g portions, not a whole side.

For couples and small families, that’s a feature, not a flaw. It keeps the plank compact enough for a kettle barbecue and the portions neatly contained. The same planks also work for veg and cheese.

Buyers of the wider Wildwood range praise thick, fragrant boards and good salmon results. The complaints are also instructive. One buyer found the planks too small for anything beyond single portions, and another saw a plank burn up before the fish finished. That’s a soaking lesson, covered later.

Pros:

• ✅ Clearly sized for two to three portions
• ✅ Natural western red cedar, US-made
• ✅ Larger whole-fillet size exists in range

Cons:

• ❌ Too small for a whole side
• ❌ UK pricing depends heavily on seller

UK prices for imported brands swing with seller and pack size, so check the current price and judge the cost per plank rather than per pack.

4. Primal Grilling Premium Cedar Planks — the thickest, sturdiest board here

This is the heavyweight of the group. Thickness is the entire pitch.

The planks are kiln-dried western red cedar from Canada, about 30 cm long and roughly half an inch (1.1–1.3 cm) thick. Each pack includes a burlap storage bag and a recipe card. Thicker wood chars through more slowly, so it survives longer cooks. Kiln-drying helps the board absorb water evenly rather than soaking unevenly and flaring at the dry patches.

If you grill salmon weekly and want boards that might survive a second outing, this is the logical pick. The 30 cm length suits generous portions or a trimmed centre-cut, but not an untrimmed side. Editorial roundups rate it the sturdiest on test and the best for repeated use.

I couldn’t verify a UK buyer-review pattern, and I only confirmed the product on Amazon’s wider marketplace, so check UK availability and delivery before you commit.

Pros:

• ✅ Extra-thick board outlasts thinner rivals
• ✅ Kiln-dried for even soaking
• ✅ Storage bag and recipe card included

Cons:

• ❌ 30 cm limits whole-side cooking
• ❌ UK availability and pricing less certain

Check the current price. Expect it to sit above bargain bulk packs, but the value case rests on getting a second cook per plank.

5. Grill Gourmet Cedar Grilling Planks — the best bulk buy for party season

Twelve planks in one box means no running out mid-barbecue.

Each plank is about 28 × 14 cm and roughly 0.85 cm thick, with a textured surface designed to boost smoke. The maker’s care guidance is blunt: soak for three to four hours, cook over indirect heat and dispose of the plank after one use. That removes the reuse debate entirely, which some households will find a relief.

At under a centimetre thick, these are slimmer than the Primal boards, so give them the longer end of the soaking range. They’re portion-sized, which suits a party where you’re plating individual fillets.

The UK listing carried a rating of about 4.4 out of 5 from more than 10,000 ratings at the time of research. Reviewers on the wider listing describe thick planks that put out plenty of cedar smoke and good value for a dozen. A minority found them smaller than competing brands.

Pros:

• ✅ Twelve planks suit party cooks
• ✅ Textured surface boosts smoke
• ✅ Huge review pool, strong average rating

Cons:

• ❌ Portion-sized, not for whole sides
• ❌ Single-use guidance creates more waste

Expect roughly the mid-£30s to mid-£40s, or around £3–£4 a plank. That’s fair value if you’ll actually use all twelve.

6. Big Green Egg Western Red Cedar Planks — compact fit for kamados

This is the cheapest trial run on the list, and it’s sized to slot neatly into small barbecues.

The two-pack measures about 28 × 13 cm per plank. Retailers state they fit every Big Green Egg size from MiniMax up to XL, and describe the wood as additive-free and sustainably produced. The size makes them a single-portion or two-fillet board, so they’re ideal for testing the method without a big commitment.

One honest warning. At least one UK retailer’s description muddles alder and cedar in the same listing, so check you’ve selected the western red cedar version. Despite the badge, they’ll work on a kettle or gas barbecue just as well as a kamado, because a 28 cm plank fits almost anywhere.

I didn’t find verifiable buyer reviews for this exact set, so I can’t summarise sentiment.

Pros:

• ✅ Lowest outlay for two planks
• ✅ Fits every Big Green Egg size
• ✅ Compact for small barbecues

Cons:

• ❌ Single-portion size only
• ❌ Alder and cedar wording can confuse

Around £10–£12 for two is cheap enough to experiment with, though the cost per plank is higher than bulk packs.

7. Broil King Cedar Grilling Planks — pre-spiced for beginners

Broil King’s twist is that the planks come infused with a spice blend, which gives first-timers a flavour shortcut.

The listing says the planks are designed to double as a serving plate and fit in a regular sink for cleaning. It also says they can be reused two or three times. I couldn’t find stated dimensions in what I checked, so confirm the size against your fillet before ordering.

On paper, pre-spiced planks suit beginners and gift-givers, because there’s less to buy and less to get wrong. The trade-off is control. If you like to build your own rub or glaze, the spice blend may fight it, and plain cedar will serve you better.

The listing also claims the plank prevents sticking and keeps fish from falling apart when handled. That’s true of planks generally, so it’s not unique to this one. I couldn’t verify customer reviews for this set.

Pros:

• ✅ Spice blend saves buying extras
• ✅ Doubles as an attractive serving plate
• ✅ Easy-clean design for light reuse

Cons:

• ❌ Dimensions unclear in listings I found
• ❌ Pre-spiced flavour limits your control

Around £15 at one UK retailer at the time of research. Check Amazon availability and compare, as stock varies by seller.

Plank Soaking Technique: A Step-by-Step Guide to Plank Grilling Salmon

A plank is only as good as its preparation, and plank soaking technique is where most first attempts go wrong. Manufacturers disagree wildly, so here’s a routine that reconciles their advice.

1. Submerge and weigh it down. Cedar floats, so press it under with a heavy plate or bowl. Barbecook’s own guidance says the same.
2. Match the soak to the thickness. Advice ranges from about 30 minutes to overnight, and Weber suggests overnight. As a rule of thumb drawn from that spread, give thinner planks (around 8 mm) at least an hour and 1 cm boards two to four hours. Half-inch slabs like the Primal Grilling Premium Cedar Planks are happiest overnight.
3. Build two heat zones. Rake coals to one side, or leave one gas burner off, so the plank sits over indirect heat.
4. Toast the plank. Heat it until it starts to crackle and smoke, then flip it and lay the salmon on the freshly toasted side. Napoleon’s UK planking guide makes the same point about placing food on the side that faced the burner.
5. Oil lightly and load. A brush of oil helps. One buyer reported that oiling the smooth side stopped the fish sticking.
6. Close the lid and watch. Cooking times vary from roughly 15 to 25 minutes depending on heat and thickness, and Barbecook’s recipe suggests about 25 minutes. Look for opaque flesh that flakes easily.
7. Douse the plank. Keep a spray bottle handy during the cook, and drown the board in water once the fish is off.

Common first-month mistakes: skipping the weight (so the top face stays dry), cooking over direct flame, and walking away from the barbecue. Staying close is the sensible advice from Napoleon.

Real-World Scenarios: Matching Cedar Planks to Your Barbecue

Theory is fine, but your garden is specific. Here are three profiles with matching picks.

Scenario 1: The two-person midweek cook

You have a 57 cm charcoal kettle, a small garden and about £20 to spend. You grill salmon twice a month, so a compact 28 cm plank is the right fit for a kettle’s limited indirect zone. The Big Green Egg Western Red Cedar Planks are the cheapest way in, and the Wildwood Grilling Signature Cedar Planks are a solid alternative if you want a brand with a larger size available later.

Scenario 2: The Sunday family cook

Six people, a hooded gas barbecue and a large side of salmon every fortnight in summer, with a budget of £20–£30. Light the outer burners, leave the middle off and rest the plank above the unlit zone. The Dominion Grilling Co. XL Cedar Planks make sense here because one long plank holds the whole fillet and you avoid the two-plank lid problem.

Scenario 3: The bank holiday host

Twelve guests, charcoal, and hygiene is the priority. The Grill Gourmet Cedar Grilling Planks are the logical pick: twelve single-use planks means one plank per portion, no scrubbing and no reuse questions. If you’re planking weekly instead, the Primal Grilling Premium Cedar Planks are the better long-term shout.

Salmon BBQ Recipes to Try on Your Cedar Plank BBQ

These are flavour ideas built on classic pairings. I haven’t cooked them myself, so treat them as starting points.

• Brown sugar and Dijon: Rub the fillet with a thin layer of mustard and a dusting of brown sugar and sea salt. The sugar caramelises gently on the plank without scorching.
• Miso and maple: Whisk white miso with a little maple syrup and brush it on. Sweet and savoury, it loves the Weber Western Red Cedar Wood Planks‘ mild smoke.
• Dill, lemon and garlic butter: Lay lemon slices on top and finish with herb butter once the fish is off the heat. It’s classic, light and hard to get wrong.

For a crispier finish, take a leaf from Barbecook’s cedar-plank salmon recipe, which briefly grills the fish on the grid before moving it onto the plank over indirect heat. The skin firms up and you still get the smoky flavour infusion.

Salmon BBQ recipes work best when the glaze is thin. Thick, sugary toppings are the leading cause of scorched edges.

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Problem → Solution: Fixing Common Cedar Plank Headaches

Even good planks misbehave. Here are five fixes.

1. Flare-ups. Soak longer, cook over indirect heat and keep a spray bottle close. If the plank catches, spritz the flame and lower the heat.
2. Salmon sticks or the skin glues itself on. Oil the plank, pat the fish dry, or grill briefly on the grid first. One reviewer found the skin stuck fast and was inedible, so skinless fillets are the safe bet.
3. The plank burns through before the fish cooks. Choose a thicker board, such as the Primal Grilling Premium Cedar Planks, and extend the soak. One Wildwood buyer reported exactly this with a thinner plank.
4. Weak smoke. Toast the plank until it crackles, use the rougher face of the Dominion Grilling Co. XL Cedar Planks and keep the lid down. Remember that planked food is smokier at the contact point but lighter overall than true smoking.
5. The plank’s too small. Choose a 37–40 cm board or portion the fillet. Two planks side by side can block the lid from closing.

How to Choose Cedar Planks for Grilling Salmon

Here are six steps, in order of importance.

1. Match plank length to your fillet. A whole side needs 37–40 cm. Portions work on 28 cm.
2. Check thickness. Around 1 cm is the sweet spot. Thinner planks burn through faster.
3. Insist on untreated, culinary wood. Never use building-supply cedar, as treated or unlabelled wood isn’t safe to cook on.
4. Count planks by cook frequency. Two or three planks suit occasional cooks, while twelve suit entertainers.
5. Decide your reuse stance. Brands disagree, so pick a pack that matches your comfort.
6. Check your barbecue. Kettles, kamados and gas grills each favour different plank lengths and thicknesses.

Smoky Flavour Infusion: What Cedar Actually Does to Salmon

Smoky flavour infusion with a plank is gentler than a dedicated smoker. Napoleon notes that planked food tastes lighter than purely smoked food, with the strongest flavour where the fish touches the wood. The Oxford Companion to Food describes the appeal as a slight smoky taste gained as the wood chars while the fish cooks slowly.

In practice that means three things. The plank acts as a barrier between flame and fish, so the salmon steams in its own juices rather than drying out. The smoke is aromatic rather than aggressive, which is why cedar suits delicate fish. And planking delivers its flavour largely through contact, so rougher textures and a longer toast bring more smoke.

If you want bolder flavour, the Dominion Grilling Co. XL Cedar Planks and their rougher surface are the better bet. For restraint, the Weber Western Red Cedar Wood Planks are billed as mild and sweet. Barbecook also sells beech and alder boards alongside cedar, so other woods are worth exploring once you’ve mastered the basics.

Cedar Plank BBQ vs Direct Grilling, Foil and Smokers

How does a cedar plank BBQ compare with the alternatives?

The table shows the plank’s real strength: it combines intact fillets with gentle smoke at low effort. Direct grilling risks losing the fish through the grates, while foil keeps the moisture but contributes no flavour. A hot smoker delivers more smoke but demands more kit and time.

For most home cooks, the plank is the best compromise.

Reusable Cedar Planks: Long-Term Cost and Maintenance

Whether reusable cedar planks are worth it depends on who you ask. Weber and Primal Grilling say reuse is fine, and Broil King says two or three cooks. Grill Gourmet takes the opposite view and says reuse is unsanitary, with disposal after one use. One US recipe source says planks can be reused if they’re not heavily charred, and suggests dedicating them to fish.

I couldn’t find UK-specific official guidance on plank reuse, so it’s a judgement call.

At face value the Weber planks cost around four times as much per plank as the Grill Gourmet ones. But if each Weber plank delivers two cooks, the gap narrows to roughly £6–£7.50 a cook against £3–£4. So reuse doesn’t automatically beat bulk single-use.

Maintenance if you do reuse: scrub with hot water (no detergent, which wood absorbs), air-dry fully and discard anything cracked or heavily charred. If you’re cooking for anyone vulnerable to food poisoning, treating every plank as single use is the simpler, safer call.

Common Mistakes When Buying Cedar Planks for Grilling Salmon

Avoid these six.

1. Buying by pack count, not plank size. Twenty planks that are too small for your fillet are no bargain.
2. Ignoring thickness. Cheap, thin boards are the usual culprit when planks burn through mid-cook.
3. Grabbing building-supply cedar. Use only untreated, culinary-labelled wood.
4. Assuming “reusable” means unlimited. Even sturdy planks have a finite life.
5. Forgetting your barbecue’s footprint. A 40 cm plank won’t suit a small portable grill.
6. Overbuying bulk. A twelve-pack is a bargain only if you use it.

Safety and Compliance Guide: Cooking Salmon on Planks the Safe Way

The Food Standards Agency’s cooking guidance says fish flesh should turn opaque and separate easily with a fork. Its general standard for thorough cooking is the centre reaching 70°C for two minutes, or an equivalent time-temperature combination such as 60°C for 45 minutes. Some recipes pull salmon at around 60°C, which only meets that standard if held for 45 minutes, so for anyone vulnerable to food poisoning, cook it through.

Cross-contamination matters too. Use separate utensils and plates for raw and cooked fish, and never serve cooked salmon on a surface that has held raw fish. Chill leftovers within two hours and eat them within 48 hours.

Fire safety: keep a spray bottle to hand, stay near the barbecue and douse the plank fully once the fish is off.

Wood safety: buy only untreated, culinary-grade planks. Western red cedar dust is linked to occupational asthma in woodworkers, so it’s a reason to avoid sanding or cutting planks indoors, not a concern for cooking on them.

Frequently Asked Questions

Conclusion

The right plank comes down to your fillet, your barbecue and how often you cook. For big fillets on a budget, the Dominion Grilling Co. XL Cedar Planks are the best-value long board I found. If you value a mild, sweet smoke and a familiar brand, the Weber Western Red Cedar Wood Planks earn their premium. For couples and small families, the Wildwood Grilling Signature Cedar Planks and the Big Green Egg Western Red Cedar Planks are sensible, compact choices, with the latter the cheapest way to try the technique. Heavy-duty weekly cooks should look at the Primal Grilling Premium Cedar Planks, party hosts at the Grill Gourmet Cedar Grilling Planks, and beginners who like a shortcut at the Broil King Cedar Grilling Planks.

Whatever you choose, soak properly, cook over indirect heat, keep a spray bottle handy and cook until the flesh is opaque and flakes easily. Do that and cedar planks for grilling salmon will give you moist, smoky, impressive results with very little effort.

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