Traeger Cedar Plank Salmon (Perfectly Smoky, Every Time)

The first time I made Traeger Cedar Plank Salmon, I honestly didn’t think it would work. Two smoke sources fighting for the same fish sounded like overkill. I was wrong. They do. Really well.

Traeger cedar plank salmon gives you steady pellet smoke plus gentle cedar steam, and the fish comes out moist and smoky almost every time. No flipping. No flare-ups. No babysitting the grill. I’ve made this on a regular grill and in the oven too — this one’s still my favorite. Here’s exactly how I make it, step by step.

Why Traeger Cedar Plank Salmon Works So Well

Unlike a charcoal grill, a Traeger doesn’t fluctuate in temperature. It maintains a consistent heat from start to finish. There’s no fear of flare-ups either, because the auger just feeds pellets; there’s no open flame. So you don’t have to worry about the indirect heat setup you need with a gas or charcoal grill. Just place the cedar plank on the grate, then close the lid. The real fun is in the two types of smoke. You get smoke from the wood pellets below and from the cedar plank. The two combine to create a flavor that’s hard to find in any other cooking.

Recipe Overview

Ingredients & Equipment You’ll Need

This recipe works with wild sockeye, coho, or king salmon. I default to wild sockeye — it’s rich in omega-3s and holds up well to the plank’s heat without drying out.

Ingredients

• 1.5 lbs salmon fillet, skin-on, center-cut
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 cloves garlic, minced
• 1 lemon, zested

Equipment You’ll Need

• 1 food-grade cedar plank, soaked
• Traeger (or other wood pellet grill)
• Instant-read thermometer
• Hickory or alder pellets

One thing I always tell people: skip mesquite pellets for this. They’re strong enough to fight the cedar instead of working with it. Hickory or alder let the cedar smoke actually come through.

How to Make Traeger Cedar Plank Salmon — Step-by-Step

It takes about 40 minutes in total to cook cedar plank salmon on a Traeger. This includes the time for soaking the plank. The entire method is shown below step by step.

Step 1 — Soak the Cedar Plank

Soak the cedar plank in water for at least one hour. If you have time, two hours is even better. Make sure the plank is completely submerged, so place something heavy on top to keep it under the water, since cedar wood tends to float. If you put a dry plank on a hot grill, it will smoke heavily and can burn.

Step 2 — Season the Salmon

First, thoroughly pat the fillet dry. Then coat both sides with olive oil. Next, on the flesh side of the fish, rub in salt, black pepper, smoked paprika, garlic, and lemon zest. Finally, let it sit at room temperature for 15 minutes.

Step 3 — Preheat the Traeger

Keep the lid closed. Then preheat it thoroughly at 375°F for 10–15 minutes. Don’t rush this step, because the key to even cooking is a well-preheated grill.

Step 4 — Place the Plank and Salmon on the Grates

Remove the plank from the water. Then gently pat the top to dry it. There’s no need to set up a separate indirect heat source like a gas or charcoal grill. Place the plank directly on the grate. Then put the salmon on the plank, skin-side down.

Step 5 — Smoke Until Done

Close the lid and start cooking. It’s perfectly normal to see light smoke at first. After a few minutes, you’ll smell the lovely aroma of cedar smoke. That’s the plank doing its job. Cook for 15–20 minutes. Check the internal temperature with a thermometer after 12 minutes. For medium doneness, cook to 125–130°F. If you want to cook it fully according to USDA guidelines, cook to 145°F.

Step 6 — Rest and Serve

Carefully lift the plank and place it on a heatproof surface. Let the salmon rest for 3 to 5 minutes. During this time, it will continue to cook slightly from the residual heat. Then squeeze fresh lemon juice over the plank and serve.

Quick answer: it takes about 15 to 20 minutes at 375°F to cook cedar plank salmon. You don’t need indirect setup. And when the internal temperature reaches 125–130°F, it’s cooked medium doneness.

Traeger Temp & Smoke Setting Tips

Should You Use Super Smoke Mode?

Yes, if you have that feature, just use Super Smoke mode for the first 10 minutes. In this mode the temperature is a bit lower, so it produces more smoke. But if you leave it running the entire cook, your total time can stretch past 20 minutes and dry out the edges. Once the smoke ring sets, raise the temperature back to 375°F and finish cooking for the remaining time.

Best Pellet Flavors for Cedar Plank Salmon

My favorite pellets are hickory and alder. But if you prefer a milder smoky flavor, applewood is also good. I don’t use mesquite because its smoke is much more intense. It masks the natural flavor of cedar wood and prevents it from coming through properly.

What I Learned Testing Cedar Plank Salmon on a Traeger

I’ve cooked on both a Traeger and a gas grill many times. To me, the biggest difference isn’t in the flavor but in the consistent results. With the Traeger, you get the same results almost every time. You don’t have to worry about hot spots. You don’t have to fuss with burners mid-cook. But at first I made one mistake: I didn’t preheat the grill fully. So the plank didn’t heat evenly. As a result, one side of the fillet cooked faster than the other.

Common Mistakes on a Traeger

• Skipping the preheat. A grill that hasn’t hit temp yet cooks unevenly.
• Placing the plank too close to the fire pot. This scorches one edge before the fish is done.
• Crowding the grates with multiple planks. Airflow matters — give each plank room to smoke properly.
• Using a dry, unsoaked plank. It smokes too fast and can catch fire instead of steaming the fish.
• Guessing doneness by time alone. Fillet thickness varies — always check with a thermometer.
• Opening the lid too often. Every peek drops the temperature and adds minutes to your cook.

Expert Tips

• Let the Traeger fully preheat — don’t rush it like you might on a gas grill.
• Use a thermometer, not timing alone. Every fillet thickness cooks a little differently.
• Keep the lid closed. Every peek drops the temperature and lets smoke escape.
• Pull the salmon 5°F before your target. Residual heat finishes the job.

Nutrition Information

Per serving (6 oz wild sockeye salmon, raw weight, olive oil, basic seasoning — no glaze). Values are estimates.

Note: Nutrition values change significantly with glaze options. Brown sugar glaze adds approximately 45–60 calories and 10–12g carbohydrates per serving.

Health Benefits of Cedar Plank Salmon

Salmon is one of the best sources of omega-3 fatty acids. That’s why the American Heart Association recommends eating fatty fish a few times a week. It helps maintain a healthy heart and is also beneficial for reducing inflammation. A 6-ounce serving of salmon contains over 30 grams of protein, vitamin D, and vitamin B12. And cooking it on a plank is one of the healthiest ways to prepare fish, without oil-based sauces or breading.

How to Store and Reheat Leftovers

You can store leftover salmon in an airtight container in the refrigerator for up to 3 days. When reheating, place the salmon in a covered dish, add a little water, and heat at 275°F for about 12 minutes. This will prevent drying out. Do not heat in the microwave, as it can make the salmon rubbery.

The History & Fun Facts of Cedar Plank Cooking

This method of cooking on cedar and alder wood planks comes from the Indigenous peoples of the Pacific Northwest. They slow-cooked salmon over open fires long before it became a restaurant staple. Here are two interesting facts: the natural oils in cedar wood are called thujaplicins, and these oils are what give the fish that familiar cedar aroma. Originally, alder wood was used as the plank rather than cedar — cedar just became more widely available over time.

Traeger Cedar Plank Salmon (Perfectly Smoky, Every Time)

Recipe by Tayuba Tabassum

0.0 from 0 votes

Course: Main CourseCuisine: Pacific NorthwestDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

288

kcal

Soak Time

2

hours

Total time

2

hours 

35

minutes

Smoky, moist salmon cooked on a cedar plank right on your Traeger — no flipping, no flare-ups, and steady results every time.

Ingredients

• 1.5 lbs salmon fillet, skin-on, center-cut

• 2 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• 2 cloves garlic, minced

• 1 lemon, zested

• 1 food-grade cedar plank, soaked

Directions

• Soak the cedar plank in water for 1–2 hours, weighted down so it stays submerged.
• Pat the salmon dry and brush both sides with olive oil.
• Season the flesh side with salt, pepper, smoked paprika, garlic, and lemon zest.
• Let the salmon rest 15 minutes at room temperature.
• Preheat the Traeger to 375°F, lid closed, for 10–15 minutes.
• Remove the plank from the water and pat the top dry.
• Place the plank directly on the grates — no indirect zone needed.
• Lay the salmon skin-side down on the plank.
• Close the lid and smoke for 15–20 minutes.
• Check internal temperature at the 12-minute mark. Pull at 125–130°F for medium, or 145°F for well done.
• Rest 3–5 minutes before serving.

Notes

• No indirect heat zone needed — unlike gas or charcoal grills.
• Use hickory or alder pellets. Avoid mesquite; it overpowers the cedar.
• Super Smoke mode: use for the first 10 minutes only, then return to 375°F.
• Always use food-grade cedar — avoid lumber-yard cedar, which may be chemically treated.

FAQs

Can You Put a Cedar Plank Directly on a Traeger?

Yes. Unlike gas or charcoal grills, you don’t need an indirect heat zone. Place the soaked plank directly on the grates, since the Traeger’s fire pot is off to the side, not directly underneath.

What Temperature Should I Set My Traeger for Cedar Plank Salmon?

Set it to 375°F. That’s hot enough to activate the cedar’s smoke without drying out the edges of the fillet before the center finishes cooking.

Do You Need Indirect Heat on a Traeger for Cedar Plank Salmon?

No. A Traeger’s design already circulates heat evenly around the grates, so the plank doesn’t need to sit over an unlit burner the way it would on a gas grill.

What Pellets Are Best for Cedar Plank Salmon?

Hickory or alder pellets work best. They add a mild, complementary smoke that doesn’t overpower the cedar. Avoid mesquite — it’s too bold for this dish.

Final Thoughts

Traeger cedar plank salmon is honestly one of the easiest ways to get smoky, restaurant-quality fish at home. Soak the plank, preheat fully, trust your thermometer. That’s the whole method. Tried it? Let me know how your pellet choice turned out in the comments — and if you’re cooking on a different setup, check out the full cedar plank salmon recipe or the oven method.