This is by far one of our favorite salmon recipes. It is relatively easy to make and assuming you have a cedar plank soaked and ready, then you’ll be done in less than 45 minutes. This recipe can transform into a dip or appetizer in a snap. Combine fish with Paleo Mayonnaise (recipe here) to make a delicious spread to put on sliced veggies.
1 cedar plank, soaked in water for at least 30 minutes
1–1½ pounds (600 g) salmon filet
1 teaspoon (5 ml) chipotle pepper powder
½ teaspoon fresh cracked pepper
¼ teaspoon sea salt
2 limes, quartered
- Grill should be set up for indirect medium-high heat.
- Remove any bones from salmon. Rinse under cold water and pat dry.
- Place on cedar plank with skin side down. Mix chipotle, pepper, and salt in small bowl and spread over the fish.
- Place on grill for 25–30 minutes. Salmon is done when it reaches 135–140°F (58–60°C).
- Remove from grill and serve immediately from plank, removing skin if desired. Squeeze lime wedge over salmon and garnish with fresh dill or cilantro.
Tips & Tricks—Don’t have a grill? Preheat your oven to 325°F (165°C) and stick the plank right in there. Let the salmon cook for 30–40 minutes. Just make sure you place a sheet pan under the plank to catch drippings.
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Cedar-plank chipotle salmon is one of those recipes where the wood does most of the work. A salmon fillet rides a soaked cedar plank over indirect heat, rubbed simply with chipotle, pepper, and salt, until smoky, tender, and perfumed right through — finished with a squeeze of lime.
Pro Tips
- Soak the cedar plank in water for at least 30 minutes before it goes near the grill — a waterlogged plank smokes instead of scorching and won't catch fire.
- Set the grill up for indirect medium-high heat so the salmon cooks gently with smoke rather than searing against direct flames under the plank.
- The chipotle rub is intentionally minimal: 1 teaspoon of chipotle powder is plenty for a whole fillet, since the cedar smoke is doing the flavour heavy lifting.
- Pull the salmon at 135–140°F (58–60°C) — the residual heat finishes the job and the flesh stays silky. It will continue to firm up as it rests on the plank.
- Serve straight from the plank for the full effect and squeeze the lime wedges over just before eating; fresh dill or cilantro scattered on top balances the smoke.
Frequently Asked Questions
Can I use a frozen salmon fillet?
Yes, thaw it completely first, rinse under cold water, and pat it bone-dry before rubbing. Surface moisture is the enemy of smoke flavour on a plank.
Do I need a cedar plank for this recipe?
The plank is the point — it steams and smokes the fish gently from below. If you don't have one, the salmon can be roasted or grilled directly with the same rub, though you'll lose that wood-smoke perfume.
Is cedar-plank salmon paleo?
Completely. It's fish, spice, fire, and citrus — no grains, dairy, or sugar. Chipotle powder is just smoked dried chile, so check the label has nothing added.
How do I know when the salmon is done?
Use an instant-read thermometer: 135–140°F (58–60°C) at the thickest point. The flesh should flake gently but still look slightly translucent at the very centre when you pull it.
Recipe Card
Ingredients
Method
- Grill should be set up for indirect medium-high heat.
- Remove any bones from salmon.
- Rinse under cold water and pat dry.
- Place on cedar plank with skin side down.
- Mix chipotle, pepper, and salt in small bowl and spread over the fish.
- Place on grill for 25–30 minutes. Salmon is done when it reaches 135–140°F (58–60°C).
- Remove from grill and serve immediately from plank, removing skin if desired.
- Squeeze lime wedge over salmon and garnish with fresh dill or cilantro.
