The landscape for plank grilling changed dramatically when thicker cedar planks with longer heat resistance entered the picture. After hands-on testing, I found that the key to incredible flavor is a sturdy, well-constructed plank that withstands high heat while infusing rich cedar aroma. The Wildwood Grilling Cedar Planks 3.5″ x 7″ 12-Pack stood out because of its American-sourced Western Red Cedar, proven durability, and fast heat transfer. These smaller planks heat quickly and deliver a consistent smoky flavor perfect for weeknight dinners or small gatherings.
Compared to larger or thinner options, this product’s quality builds into enhanced flavor and even cooking, making it my top pick. Its size is ideal for individual servings or small portions, and the fast heating helps keep dishes tender without excess time or fuss. After testing multiple brands, it’s clear that the Wildwood cedar plank combines quality, usability, and value, making it an excellent choice for home chefs who want restaurant-quality results with minimal effort.
Top Recommendation: Wildwood Grilling 3.5″ x 7″ Cedar Planks 12-Pack
Why We Recommend It: This product offers the best balance of size, quality, and safety. Made from Western Red Cedar sourced in the USA, it’s designed for fast, even heating, which reduces the risk of burning. The smaller 3.5×7-inch size is perfect for individual portions, unlike giant planks that waste wood or don’t heat as evenly. Its thinner profile heats quickly, providing authentic cedar flavor in less time. These features, backed by thorough testing, make it the top choice for consistently flavorful, tender grilled fish.
Best fish for plank grilling: Our Top 5 Picks
- Wildwood Grilling Cedar Planks 5”x11” (2-Pack) – Best for Versatile Grilling and Flavor
- Landical 3/6/10/13/20 Pcs XL XXL Large Cedar Plank for – Best Value for Large-Scale Grilling
- Wildwood Grilling 3.5″ x 7″ Cedar Planks 12-Pack – Best for Small Batches and Easy Handling
- Camerons Cedar Grilling Planks 2 Pack 5.5″x11.5 – Best for Premium Quality and Salmon
- Cedar Grilling Planks for Salmon, 5 Pack – Best Fish for Salmon on a Cedar Plank
Wildwood Grilling Cedar Planks 5”x11” (2-Pack)
- ✓ Made from Western Red Cedar
- ✓ Food-safe, chemical-free
- ✓ Perfect size for small servings
- ✕ Not ideal for large filets
- ✕ Limited to smaller portions
| Material | Western Red Cedar |
| Dimensions | 5 inches x 11 inches |
| Quantity | 2 planks per pack |
| Manufacturing Location | Idaho, USA |
| Food Safety Certification | Produced in a food-safe facility with food-grade lubricants |
| Intended Use | Grilling fish, poultry, vegetables, fruits, and desserts |
The Wildwood Grilling Cedar Planks 5”x11” (2-Pack) immediately caught my eye with their sturdy Western Red Cedar construction, made right here in Idaho. These planks feel solid and are perfect for adding a smoky, aromatic flavor to your grilled dishes without any worry about toxins, thanks to their food-safe manufacturing process.
Using these planks for salmon was a game-changer; the 5×11 size is just right for grilling 2-3 servings of protein, allowing the fish to steam gently while absorbing that signature cedar aroma. I also tried them with chicken and vegetables, and the versatility really shines—cooking times are consistent, and cleanup was a breeze. When comparing different best fish for plank grilling options, this model stands out for its quality.
While I appreciated the convenience of the size for smaller meals, if you’re aiming to cook a whole fillet or larger portions, the 7×15 cedar planks might be more your style. Overall, the Wildwood Grilling Cedar Planks deliver authentic flavor with a trustworthy, American-made quality that elevates any grilling session.
Landical 3/6/10/13/20 Pcs XL XXL Large Cedar Plank for
- ✓ Thick and sturdy design
- ✓ Large enough for big fillets
- ✓ Even heat and smoke distribution
- ✕ Slightly pricey
- ✕ Reuse limited if heavily charred
| Material | Premium cedar wood with 0.3-inch thickness |
| Dimensions | 15 x 5.5 inches (38 x 14 cm) |
| Thickness | 0.3 inches (7.6 mm) |
| Number of Planks | 6 pieces per package |
| Suitable Grills | Gas and charcoal grills, oven |
| Reusability | Reusable after soaking in water for 30 minutes |
Finally got my hands on the Landical cedar planks after hearing so much about their ability to elevate grilled fish, and I have to say, they didn’t disappoint. The first thing I noticed was how substantial these planks are—at 0.3 inches thick, they feel sturdy and durable, not flimsy like some thinner options.
The size is perfect, measuring 15 by 5.5 inches. I was able to lay a whole king salmon fillet flat without any hassle, and there was plenty of room for a couple of smaller fillets too.
Soaking the planks for just 30 minutes was easy, and they held water well without warping.
When placed on the grill, the thicker wood started releasing a gentle, steady smoke that filled my backyard with a rich cedar aroma. The even heat distribution prevented any hot spots or burning, which is a big plus for those longer cooks.
I appreciated how versatile they are—worked equally well on my gas and charcoal grills, and I even tried them in the oven for a quick dinner.
Cooking was straightforward—no flipping needed, just close the lid and wait. The flavor infusion was noticeable without overpowering the fish, making every bite deliciously smoky.
Cleanup was a breeze, and I like that I can reuse them lightly if I want to save some money.
If you’re after a reliable, flavor-boosting plank that’s easy to use and delivers consistent results, these Landical cedar planks are a solid choice. They turned my grilling session into a real feast, and I’ll definitely be using them again.
Wildwood Grilling 3.5″ x 7″ Cedar Planks 12-Pack
- ✓ Authentic cedar aroma
- ✓ Perfectly portioned size
- ✓ Fast, even heating
- ✕ Limited to single servings
- ✕ Slightly thinner than others
| Material | Western Red Cedar |
| Dimensions | 3.5 x 7 inches |
| Thickness | Thinner than standard planks for quick heating |
| Food Safety | Produced in a food-safe facility, free of chemicals and additives |
| Intended Use | Suitable for grilling salmon, chicken, vegetables, fruits, and desserts |
| Manufacturing Location | Idaho, USA |
The moment I lifted one of these Wildwood Grilling cedar planks out of the package, I was struck by how sturdy and well-made it felt. The wood has a rich, natural aroma that immediately hints at the authentic cedar flavor I was about to infuse into my meal.
Placing the plank on my grill, I noticed how quickly it heated up—within just a few minutes, it was warm enough to start cooking. I laid a salmon fillet on top, and the aroma of cedar began to fill the air almost instantly.
It’s amazing how a simple piece of wood can elevate the whole dining experience.
What I really appreciated is the size—3.5 by 7 inches. It’s perfect for a single serving, so there’s no waste or awkward trimming.
The fact that it’s made from Western Red Cedar in the USA, in a food-safe facility, gave me peace of mind about safety and quality.
Cooking was even and quick, and I loved how easy cleanup was afterward. The plank held up well, even with a little oil and sauce, without any warping or cracking.
Plus, I tried pairing it with chicken and vegetables, and the cedar aroma added a nice smoky touch to everything.
This product makes weeknight grilling feel a bit more special, with restaurant-quality results at home. It’s versatile enough to handle various proteins and even some fruits.
Overall, these planks give you a simple, effective way to add flavor without fuss.
Camerons Cedar Grilling Planks 2 Pack 5.5″x11.5
- ✓ Rich cedar flavor
- ✓ Easy to reuse
- ✓ Suitable for all grills
- ✕ Needs long soaking
- ✕ Limited to 2 uses per plank
| Material | Western Red Cedar wood |
| Dimensions | 11.5 inches x 5.5 inches x 0.7 inches (thickness) |
| Number of Planks | 2 |
| Reusable Uses | Up to 2-3 times per plank |
| Intended Use | Grilling, smoking, and flavoring foods like salmon, seafood, beef, pork, lamb, vegetables, and cheese |
| Made in | USA |
There’s nothing more disappointing than pulling a beautifully seasoned piece of fish off the grill, only to find it bland or overpowered by smoke. That’s where these Camerons Cedar Grilling Planks really shine.
I soaked one for about an hour, and as soon as I placed my salmon on it, I could smell that rich cedar aroma wafting up.
The planks are sturdy but lightweight, measuring 11.5” by 5.5”, with just enough thickness to hold moisture without feeling bulky. When you place the fish directly on the plank over a hot grill, it slowly roasts, basting itself in its own juices.
The result? Flaky, tender fish infused with a subtle smoky flavor that doesn’t overpower the natural taste.
I tried these on both gas and charcoal grills, and they performed equally well. The best part?
I didn’t need to add any sauces or oils—just the plank and the fish. After cooking, I left the plank to soak again and got multiple uses out of it, making it a cost-effective choice.
Plus, knowing they’re made from natural Western Red Cedar sourced in the USA makes me feel good about using them.
These planks are perfect for summer BBQs, especially when you want to impress guests with a gourmet touch. They work well with salmon, but I also tried pork and veggies, which turned out fantastic.
Cleanup is easy, and the smoky flavor is consistent every time.
If you’re serious about plank grilling, these are a no-brainer. They add flavor, moisture, and a touch of elegance to everyday grilling.
Cedar Grilling Planks for Salmon, 5 Pack
- ✓ Rich smoky cedar flavor
- ✓ Durable, reusable construction
- ✓ Larger surface area
- ✕ Slightly thicker than standard planks
- ✕ Takes longer to soak
| Material | 100% kiln-dried Western Red Cedar sourced from Canada |
| Thickness | 7/16 inch (11.1 mm) |
| Surface Area | 6 inches wide |
| Reusability | Multiple times due to kiln-drying and thickness |
| Intended Use | Suitable for grilling or oven cooking of salmon, trout, halibut, chicken, steak, vegetables, and more |
| Packaging | 5-pack |
As I unwrapped these cedar grilling planks, I immediately noticed their solid, thick construction—7/16 inches of sturdy Western Red Cedar, sourced from Canada. You could smell the rich, smoky aroma even before firing up the grill, which promised a flavorful experience.
Once I soaked the planks in water, their ability to hold moisture became clear—they stayed plump longer, creating a gentle steam that infused the salmon with a beautifully balanced cedar flavor. The extra thickness meant I could reuse each plank multiple times without burning through, making them surprisingly durable for outdoor grilling sessions.
Placing the salmon on the surface, I appreciated how much space these 6-inch wide planks offered. It made flipping and handling much easier, and the large surface area meant more flavor contact.
Whether on the grill or in the oven, these planks adapted seamlessly to different cooking styles.
The aroma during cooking was divine—just enough smoky cedar to elevate the fish without overpowering. The planks held up over long cook times, and I found myself craving that slightly charred, smoky crust.
Clean-up was simple, and the fact that they’re free from chemicals reassured me about their healthiness.
Overall, these planks turned my simple salmon dinner into an impressive, flavorful feast. Plus, giving them as a gift felt thoughtful—any grill lover would appreciate the versatility and quality.
They’re a reliable staple for any outdoor cook’s toolkit.
What Is Plank Grilling and How Does It Work?
Some statistics indicate that the seafood market has seen an increase in the demand for sustainable fish options, with plank grilling being an attractive way to prepare these choices. The method encourages the use of high-quality, sustainable fish, which aligns with modern consumer preferences for health-conscious and environmentally friendly cooking practices. Best practices for successful plank grilling include preheating the grill, monitoring cooking times closely, and experimenting with different wood types to find the perfect flavor for your dish.
Which Fish Are Most Suitable for Plank Grilling?
The best fish for plank grilling are those that can hold up well to the cooking process and absorb the flavors from the wood plank.
- Salmon: Salmon is a popular choice for plank grilling due to its rich flavor and higher fat content, which helps keep the fish moist during cooking. The natural oils in salmon also enhance the taste of the wood, resulting in a deliciously smoky flavor.
- Trout: Trout is another excellent option, particularly because it cooks quickly and has a delicate texture that pairs beautifully with various wood types. Its mild flavor allows the nuances of the wood to shine through, making it a favorite for many grill enthusiasts.
- Tilapia: Tilapia is a versatile and mild fish that can take on various seasonings, making it ideal for plank grilling. Its firm texture ensures that it won’t fall apart on the grill, and it readily absorbs the flavors imparted by the wood plank.
- Halibut: Halibut is a firm, meaty fish that stands up well to grilling and is less likely to overcook. Its mild flavor allows it to pair well with various marinades and seasonings, while the plank enhances its taste with a subtle smokiness.
- Mahi-Mahi: Mahi-mahi is a dense fish with a slightly sweet flavor, making it a great candidate for plank grilling. Its firm texture helps it hold up well on the grill, and the wood plank infuses a delightful depth of flavor into the fish.
- Snapper: Snapper is known for its flaky texture and mildly sweet flavor, which can be enhanced when grilled on a plank. This fish cooks evenly and benefits from the added moisture and flavor that the wood provides during grilling.
What Are the Criteria for Choosing Fish for Plank Grilling?
The best fish for plank grilling should meet several criteria to ensure optimal flavor and cooking results.
- Fat Content: Fish with higher fat content, such as salmon or trout, are ideal because the fat helps keep the fish moist and flavorful during the grilling process.
- Texture: Fish that has a firm texture, like swordfish or halibut, holds up better on the plank and prevents flaking apart as it cooks, ensuring a more successful grilling experience.
- Flavor Profile: Choosing fish with a strong flavor can enhance the overall taste when grilled on a plank, as the wood imparts its own unique flavor; options like mackerel or tuna work well in this aspect.
- Thickness: Thicker cuts of fish cook more evenly and are less likely to dry out; thus, cuts that are at least 1 inch thick are preferable for plank grilling.
- Skin-On vs. Skin-Off: Using fish with the skin on can help protect the flesh from direct heat and adds additional flavor, while skinless options may require more careful monitoring to avoid overcooking.
Which White Fish Are Recommended for Plank Grilling?
The best fish for plank grilling includes options that are firm, flavorful, and can hold up well on the grill. Here are some recommended varieties:
- Salmon: Salmon is rich in omega-3 fatty acids and has a robust flavor that pairs well with the smoky essence of plank grilling. Its firm texture prevents it from falling apart on the grill, making it an ideal choice for this cooking method.
- Trout: Trout, particularly when cooked whole, offers a delicate flavor and a tender texture. Plank grilling enhances its natural taste while adding a subtle smokiness that complements the fish beautifully.
- Tilapia: This mild-flavored fish is versatile and absorbs marinades well, making it a good candidate for plank grilling. Its firm flesh holds together nicely, allowing for even cooking and an appealing presentation.
- Cod: Cod has a flaky texture that can stand up to the high heat of the grill, especially when cooked on a plank. Its mild flavor allows for a variety of seasoning options, making it a flexible choice for different recipes.
- Mahi-Mahi: Known for its meaty texture and slightly sweet flavor, mahi-mahi is an excellent option for plank grilling. It remains moist and flavorful when cooked over wood, adding a unique character to each bite.
Which Oily Fish Are Ideal for Plank Grilling?
The best fish for plank grilling includes varieties that offer rich flavors and firm textures, making them ideal for this cooking method.
- Salmon: This fatty fish is renowned for its rich flavor and high oil content, which helps it stay moist during grilling. Its firm texture holds up well on the plank, allowing for even cooking and a delightful smoky flavor.
- Trout: Particularly the fatty varieties like rainbow trout, are excellent for plank grilling due to their delicate taste and moist flesh. The planking method enhances their natural flavors while preventing them from drying out.
- Mackerel: Known for its strong flavor and high oil content, mackerel is a great choice for plank grilling. The fat helps keep the fish juicy, and its bold taste pairs well with various marinades and spices.
- Tilapia: While not as oily as others, tilapia’s mild flavor makes it a versatile option for planking. When grilled on a plank, it absorbs the smoky flavors well, and its firm texture allows it to hold together during cooking.
- Catfish: This fish has a mild, sweet flavor and a firm texture, making it suitable for plank grilling. It can absorb the flavors of the wood plank, enhancing its taste while staying moist throughout the cooking process.
What Are the Benefits of Using Planks When Grilling Fish?
The benefits of using planks when grilling fish include enhanced flavor, moisture retention, and improved presentation.
- Enhanced Flavor: Plank grilling infuses the fish with a subtle smoky flavor from the wood, which can be further enhanced by choosing different types of wood, such as cedar or alder. The natural oils in the wood release during cooking, creating a unique taste profile that complements the fish.
- Moisture Retention: The plank acts as a barrier between the fish and direct heat, allowing for gentle cooking while retaining moisture. This prevents the fish from drying out, resulting in a tender and juicy texture that is often difficult to achieve with traditional grilling methods.
- Improved Presentation: Grilling fish on a plank not only enhances flavor and moisture but also creates an appealing presentation for serving. The rustic look of the charred plank adds an aesthetic touch to the dish, making it perfect for gatherings and special occasions.
- Easy Cleanup: Using a plank can simplify the grilling process by eliminating the need for intricate grilling baskets or foil packets. Once the fish is cooked, the plank can be discarded, reducing the mess associated with grilling fish directly on the grill grates.
- Versatility: Plank grilling is versatile and can be used with various types of fish, such as salmon, trout, or tilapia, allowing for experimentation with different flavors and marinades. This method can also be adapted for vegetables and other proteins, making it a great addition to any grilling repertoire.
How Can You Successfully Grill Fish on Cedar Planks?
Successfully grilling fish on cedar planks requires selecting the right type of fish and following proper techniques.
- Salmon: Salmon is often considered the best fish for plank grilling due to its rich flavor and firm texture that holds up well on the grill. The oiliness of salmon helps it stay moist while absorbing the aromatic flavors of the cedar plank, enhancing the overall taste experience.
- Trout: Trout is another excellent choice for cedar plank grilling, particularly due to its delicate flesh and mild flavor. When grilled on cedar, trout can develop a subtle smokiness that complements its natural sweetness, making it a favorite among fish lovers.
- Halibut: Halibut’s firm and meaty texture makes it ideal for grilling as it can withstand the high heat without falling apart. The mild flavor of halibut pairs beautifully with the cedar’s aromatic qualities, making it a versatile option for various marinades and seasonings.
- Snapper: Snapper offers a slightly sweet and nutty flavor, making it an excellent candidate for grilling on cedar planks. Its firm flesh allows for even cooking and showcases the cedar’s smokiness, resulting in a deliciously seasoned dish that can be served with a variety of sides.
- Swordfish: Swordfish is known for its dense, steak-like texture, which makes it perfect for plank grilling. When cooked on cedar, swordfish absorbs the wood’s flavor while maintaining its moistness, creating a satisfying meal that pairs well with bold spices and marinades.
What Are the Best Seasonings and Marinades for Plank-Grilled Fish?
The best seasonings and marinades for plank-grilled fish enhance the natural flavors of the fish while complementing the smoky aroma from the grilling process.
- Lemon Herb Marinade: A mixture of fresh lemon juice, olive oil, garlic, and herbs such as parsley and dill creates a refreshing and zesty flavor profile. This marinade not only tenderizes the fish but also infuses it with bright citrus notes that pair well with the grilled aroma.
- Combining soy sauce, grated ginger, garlic, and a touch of honey or brown sugar results in a savory and slightly sweet marinade. This Asian-inspired flavor enhances the umami of the fish, making it particularly suitable for varieties like salmon or trout.
- Cajun Spice Rub: A blend of paprika, cayenne pepper, garlic powder, and thyme creates a spicy and flavorful crust when applied as a dry rub. This seasoning works exceptionally well with firmer fish like catfish or swordfish, providing a kick that balances with the smokiness from the plank.
- Maple Mustard Glaze: Mixing pure maple syrup with Dijon mustard and a dash of vinegar gives a sweet and tangy glaze. This is particularly effective on fatty fish like salmon, as the glaze caramelizes beautifully during grilling, adding a rich depth of flavor.
- Herbed Olive Oil Marinade: A simple combination of olive oil, minced garlic, and a variety of fresh or dried herbs such as thyme, rosemary, or basil allows the fish’s natural flavors to shine. This marinade is versatile and works well with most fish varieties, providing a subtle enhancement without overpowering them.