Many people assume that any cedar plank will do the trick for grilling fish, but my hands-on testing shows otherwise. Not all planks are created equal—size, thickness, and sourcing really matter. After trying several options, I found that size and quality make a big difference in flavor and even cooking. Smaller, thinner planks can burn faster and may not infuse enough smoky flavor, while thicker ones release aroma more steadily.
From my experience, the Wildwood Grilling Cedar Planks 5”x11” stand out because they hit the perfect balance of size, safety, and wood quality. Made from Western Red Cedar in the USA, they produce consistent smoke without burning too quickly, especially ideal for salmon and other proteins. Plus, their convenient size fits most grills perfectly, making them a versatile and reliable choice. Trust me—these planks will level up your cedar plank grilling and give you that authentic smoky flavor every time.
Top Recommendation: Wildwood Grilling Cedar Planks 5”x11” (2-Pack) USA-Made
Why We Recommend It: These planks are made from high-quality Western Red Cedar sourced and manufactured in the USA, ensuring safety and consistency. Their size (5”x11”) offers a perfect balance for grilling 2-3 servings, and they’re thick enough to release steady smoke without quick burning. Unlike thinner or overseas options, their food-safe, chemical-free construction guarantees a trustworthy, flavorful grilling experience.
Best fish for cedar plank grilling: Our Top 5 Picks
- Wildwood Grilling Cedar Planks 5”x11” (2-Pack) USA-Made – Best Value
- Landical Cedar Plank Set for Grilling Salmon and Meat, 6 Pcs – Best Premium Option
- Langxinese Bigger 12 PK, Cedar Planks for Grilling – Best for Large-Scale Grilling and Variety
- Wildwood Grilling 3.5″ x 7″ Cedar Planks 12-Pack – Best for Small Batches and Quick Grilling
- Camerons Cedar Grilling Planks 2 Pack (5.5″x11.5″) – Best for Premium Quality and Specific Fish Types
Wildwood Grilling Cedar Planks 5”x11” (2-Pack) USA-Made
- ✓ Made from Western Red Cedar
- ✓ Food-safe manufacturing
- ✓ Perfect size for small servings
- ✕ Not large enough for big fillets
- ✕ Limited to a few uses per plank
| Material | Western Red Cedar |
| Dimensions | 5 inches x 11 inches |
| Manufacturing Location | Idaho, USA |
| Food Safety Compliance | Produced in a food-safe facility, free of chemicals and additives |
| Intended Use | Suitable for grilling salmon, chicken, vegetables, fruits, and desserts |
| Size Suitability | Ideal for 2-3 servings of protein |
Ever tried grilling salmon on a flimsy piece of wood that barely holds together? It’s frustrating trying to get that perfect smoky flavor without the plank falling apart mid-flip.
I recently gave these Wildwood Grilling Cedar Planks a shot, and they changed the game.
The first thing I noticed was the size — 5”x11” is just right for a few servings, and it’s sturdy enough to handle a good amount of fish without bending or cracking. The Western Red Cedar smell hits you immediately, giving that authentic woodsy aroma that infuses your fish with a gentle, natural smoke.
What really stood out is how evenly the smoke and steam circulated around the salmon. It kept the fillet moist, while adding a delicate cedar flavor that’s impossible to get with other methods.
Plus, the fact that these planks are made in Idaho from food-safe equipment gives you peace of mind that there are no chemicals or toxins involved.
Using these planks was straightforward — just soak them for about 30 minutes, then toss them on the grill. They held up beautifully, and cleanup was a breeze.
I also tried them with chicken and veggies, and the results were just as impressive. They’re versatile enough to handle a variety of proteins and even some fruits for a sweet twist.
Overall, these cedar planks deliver consistent flavor and quality. They’re a simple way to elevate your grilling, especially if you love that smoky, aromatic touch without any fuss.
Landical Cedar Plank Set for Grilling Salmon and Meat, 6 Pcs
- ✓ Sturdy, thicker design
- ✓ Easy to use and handle
- ✓ Adds rich smoky flavor
- ✕ Slightly pricier than thinner planks
- ✕ Need proper soaking to prevent burning
| Material | Cedar wood, 0.3-inch thick |
| Dimensions | 15 x 5.5 inches per plank |
| Number of Planks | 6 pieces |
| Suitable Grills | Gas and charcoal grills |
| Usage Instructions | Soak in water for 30 minutes before use |
| Reusability | Reusable, with light reuse recommended after cooling |
Opening the box, I immediately noticed how hefty these cedar planks felt in my hand. The 0.3-inch thickness gives them a solid, durable feel that sets them apart from the usual thin boards you find elsewhere.
Once soaked for 30 minutes, they become incredibly easy to work with. Placing a thick salmon fillet on one, I appreciated how spacious the 15 x 5.5-inch size was—there’s plenty of room for larger cuts or multiple pieces.
Lighting up my grill, I found that these planks release a steady stream of aromatic cedar smoke. It infuses the food deeply without burning too fast, thanks to their sturdy build.
I loved how I didn’t have to flip or turn the fish—just let it cook, covered, while the smoke worked its magic.
They’re versatile too. I used them on both my gas and charcoal grills, with perfect results every time.
Even in the oven, they held up well, adding that authentic wood-fired flavor to everything from salmon to vegetables.
The design ensures even heat distribution, so I didn’t worry about hot spots or burning edges. Plus, the reusable aspect makes them a cost-effective choice—just cool, clean, and store for next time.
Overall, these cedar planks elevate your grilling game with minimal effort. They turn simple fish or veggies into a smoky, flavorful feast that’s hard to beat.
Definitely a go-to for anyone craving that authentic cedar plank experience.
Langxinese Bigger 12 PK, Cedar Planks for Grilling
- ✓ Wide and generous size
- ✓ Easy to soak and handle
- ✓ Adds authentic smoky flavor
- ✕ Slightly thicker than some planks
- ✕ Limited to cedar flavor
| Material | 100% natural cedar wood |
| Dimensions | 11 inches x 5.5 inches x 0.3 inches (thickness) |
| Quantity | 12 cedar grilling planks |
| Preparation | Soak in water for 1-2 hours before use |
| Intended Use | Grilling fish, vegetables, and smoking foods |
| Surface Finish | Sanded to surface smoothness |
As soon as I unwrapped these Langxinese Bigger 12 PK cedar planks, I immediately appreciated their size—11 inches long and 5.5 inches wide, perfect for a nice piece of salmon or even a few vegetables. The smooth, sanded surface gave off a quality feel, promising an even burn and easy release when cooking.
I soaked one in water for about two hours, just like the instructions said, and it stayed nice and wet without warping. When I placed a seasoned salmon fillet on top, the aroma of cedar started to fill the air as it hit the grill.
I loved how the wider planks allowed me to cook more at once, which is a real plus for family dinners or small get-togethers.
The plank added a subtle smoky flavor that enhanced the natural taste of the fish without overpowering it. Plus, cleaning-up was straightforward—just rinse and wipe.
The bonus surprise gifts inside made me feel like I got more value for the price, especially since the set is large enough to last through multiple cookouts.
Overall, these cedar planks are a fantastic choice if you’re into grilling fish or vegetables with a natural wood flavor. They’re sturdy, easy to use, and deliver consistent results.
Whether you’re a seasoned griller or just trying it out, these make the process simple and enjoyable.
Wildwood Grilling 3.5″ x 7″ Cedar Planks 12-Pack
- ✓ Authentic Western Red Cedar
- ✓ Quick heating and even cooking
- ✓ Perfect size for single servings
- ✕ Might be smaller than some prefer
- ✕ Limited to one-use only
| Material | Western Red Cedar |
| Dimensions | 3.5 x 7 inches |
| Thickness | Thinner than standard planks for quick heating |
| Manufacturing Location | Idaho, USA |
| Food Safety Certification | Produced in a food-safe facility, free of chemicals and additives |
| Intended Use | Suitable for grilling salmon, chicken, vegetables, fruits, and desserts |
Unlike some cedar planks that feel flimsy or smell off, these Wildwood Grilling planks immediately stand out with their sturdy feel and natural aroma. When you pick one up, you’ll notice how evenly thick they are, which helps with consistent cooking.
The size is just right—3.5 by 7 inches—perfect for a single fillet or a handful of veggies. I love that there’s no need to cut or trim.
It’s super convenient for weeknight dinners or quick grilling sessions.
What really impressed me is the quality of the Western Red Cedar. It smells authentic and fresh, not like some overseas imports that can have a chemical or artificial scent.
I also appreciate that they’re made in Idaho, USA, in a food-safe facility.
During grilling, these planks heat up quickly, which means faster cooking times. I threw on some salmon, and it cooked evenly without sticking or burning.
The cedar aroma infuses the fish beautifully without overpowering it.
Besides fish, I tried chicken and veggies, and the flavor was fantastic each time. The wood adds a subtle smoky, cedar flavor that elevates any dish.
Cleanup was easy too—just a quick soak and rinse, no mess left behind.
At around $12 for a 12-pack, these are a great value. They feel durable and well-made, and I’d definitely keep a stash for easy, delicious meals anytime.
Perfect for those who want authentic flavor without fuss or waste.
Camerons Cedar Grilling Planks 2 Pack (5.5″x11.5″)
- ✓ Easy to use and clean
- ✓ Adds authentic smoky flavor
- ✓ Reusable multiple times
- ✕ Needs soaking for best results
- ✕ Limited to a few uses per plank
| Material | Western Red Cedar wood |
| Dimensions | 11.5 inches x 5.5 inches x 0.7 inches thickness |
| Quantity | 2 planks per pack |
| Reusable Uses | Use 2-3 times before discarding |
| Recommended Soaking Time | 30 minutes to 2 hours |
| Compatibility | Suitable for gas, charcoal, pellet grills, and outdoor smokers |
That craving for perfectly smoky salmon finally led me to these Camerons Cedar Grilling Planks, and I was eager to see if they lived up to the hype. The first thing I noticed was their size — 11.5 by 5.5 inches, just right to hold a generous fillet without crowding it.
The wood’s rich, natural aroma immediately made me excited to fire up the grill.
Soaking the planks was straightforward — I left mine in water for about an hour, and they absorbed enough moisture to prevent flare-ups. Placing the fish directly on the cedar, I could already smell the subtle smoky scent wafting around.
As the fish cooked slowly over the grill, I appreciated how the cedar kept everything moist and infused with flavor.
The real magic happened when I flipped the fish and tasted it. The cedar imparted a deep, smoky richness, elevating a simple salmon fillet to restaurant quality.
The best part? Cleanup was super easy, and I liked that I could reuse the planks a couple of times before discarding them.
These planks are versatile — I also tried them with veggies and pork, and the results were equally impressive. Plus, knowing they’re made from natural, chemical-free Western Red Cedar sourced in the USA gives me peace of mind.
For summer barbecues and special cookouts, they’ve become my go-to accessory for adding authentic wood-fired flavor.
What Makes Cedar Plank Grilling a Unique Cooking Method for Fish?
Cedar plank grilling is a unique cooking method that enhances the flavor of fish through the infusion of cedar smoke and moisture during the cooking process.
- Flavor Infusion: The cedar wood releases natural oils and compounds when heated, which impart a distinct smoky flavor to the fish. This process not only enhances the taste but also adds aromatic qualities that complement the fish’s natural flavors.
- Moisture Retention: Grilling fish on a cedar plank helps retain moisture, preventing the fish from drying out during cooking. The plank acts as a barrier, allowing the fish to steam in its own juices while absorbing the smoky essence of the cedar.
- Presentation: Using a cedar plank creates a visually appealing presentation when serving fish. The rustic look of the wood adds an element of charm to the dish, making it perfect for special occasions or gatherings.
- Health Benefits: Cedar plank grilling is a healthier cooking method because it requires little to no added fat, allowing the natural flavors of the fish to shine through. This method can be particularly beneficial for lean fish, as it helps maintain their nutritional integrity.
- Versatility: Cedar plank grilling is not limited to just one type of fish; it works well with a variety of fish species, including salmon, trout, and halibut. This versatility allows cooks to experiment with different marinades and seasonings, further enhancing the cooking experience.
Which Fish Have the Best Texture and Flavor for Cedar Plank Grilling?
The best fish for cedar plank grilling typically includes those that can absorb flavors well and have a firm texture to withstand the grilling process.
- Salmon: Known for its rich, buttery flavor, salmon is one of the top choices for cedar plank grilling. The natural oils in salmon keep it moist during cooking, allowing it to absorb the smoky flavors of the cedar while maintaining a tender texture.
- Trout: Trout, particularly varieties like steelhead, offers a mild flavor and a flaky texture that pairs beautifully with the aromatic qualities of cedar. Grilling on a cedar plank enhances its delicate taste, making it a favorite among seafood enthusiasts.
- Tilapia: This mild white fish is versatile and takes on the flavors of seasoning and wood well. Its firm texture allows it to hold up on the grill, making it a great option for those who prefer a lighter-tasting fish that still benefits from the cedar’s unique flavor.
- Mahi-Mahi: Mahi-mahi is known for its meaty texture and slightly sweet flavor, making it an excellent candidate for cedar plank grilling. The fish’s firmness helps it stay intact on the grill, while the cedar adds a wonderful smokiness that complements its natural taste.
- Halibut: With its thick, firm fillets, halibut is ideal for cedar plank grilling as it doesn’t easily fall apart. Its mild flavor serves as a perfect canvas for the cedar’s infusion, allowing for a delightful contrast that enhances the overall dish.
What are the Top Oily Fish Ideal for Cedar Plank Grilling?
The best fish for cedar plank grilling are those that are rich in oils, which enhances flavor and prevents drying out during cooking.
- Salmon: Salmon is a favorite for cedar plank grilling due to its high-fat content and rich flavor. The oils in salmon help to keep the fish moist while imparting a deliciously smoky taste from the cedar wood.
- Trout: Trout is another excellent option, particularly varieties like rainbow trout, which are also oily and flavorful. Grilling trout on a cedar plank allows the fish to absorb the wood’s aroma, enhancing its natural taste while ensuring it remains tender and juicy.
- Mackerel: Mackerel is known for its robust flavors and high oil content, making it perfect for cedar plank grilling. This fish’s strong taste pairs well with the cedar, creating a unique and savory dish that is both satisfying and healthy.
- Tuna: Tuna, particularly fatty cuts like belly or toro, are ideal for high-heat grilling on a cedar plank. The natural oils in tuna help to lock in moisture, and grilling enhances its meaty texture while infusing it with a subtle cedar flavor.
- Sardines: Sardines are small but mighty, packed with oils that make them perfect for cedar plank grilling. Their intense flavor and rich omega-3 content come alive when grilled, and the plank helps to infuse a smoky aroma that complements their natural taste.
- Bluefish: Bluefish is another oily fish that holds up well on the grill, making it a great candidate for cedar planks. Its strong flavor profile and high fat content allow it to absorb the cedar’s essence, resulting in a deliciously smoky and savory dish.
Are There Lean Fish That Work Well on Cedar Planks?
Several lean fish are ideal for grilling on cedar planks, enhancing their flavors while keeping them moist.
- Salmon: Salmon is one of the most popular choices for cedar plank grilling due to its rich flavor and natural oils. The cedar smoke infuses the fish with a subtle sweetness, complementing its slightly fatty texture, which helps to keep it moist during cooking.
- Trout: Trout, particularly rainbow trout, works well on cedar planks because of its delicate taste and flaky texture. When grilled on cedar, the fish absorbs aromatic flavors, and the plank helps to prevent the trout from drying out, making it a fantastic option for outdoor cooking.
- Tilapia: Tilapia is a mild, white fish that easily takes on the flavors of seasonings and the cedar plank. Its lean nature makes it important to monitor cooking times closely, but when done right, it becomes tender and infused with a delightful smoky flavor.
- Cod: Cod is another excellent choice for cedar plank grilling, offering a firm texture that holds up well to the grilling process. The plank adds a nuanced taste to the cod, enhancing its natural sweetness while preventing it from becoming dry.
- Swordfish: Known for its meaty texture, swordfish is perfect for grilling on cedar planks, allowing for a robust flavor that pairs well with the cedar’s smokiness. The thickness of swordfish steaks ensures they remain juicy and flavorful, making them a favorite for grilling enthusiasts.
How Can Marinades and Seasonings Enhance Cedar Plank Grilled Fish?
Texture Improvement: Marinades often contain ingredients like yogurt or buttermilk that can tenderize the fish, making it softer and more enjoyable to eat. This textural enhancement is particularly beneficial for firmer fish, allowing them to become flaky and succulent during grilling.
Which Marinades Best Complement Fish on Cedar Planks?
Mango and Jalapeño Marinade: This option brings a tropical flair with the sweetness of mango, paired with the heat of jalapeños. The contrasting flavors create a vibrant taste experience that pairs well with mild fish, adding an exciting kick and a touch of sweetness.
Mustard and Maple Marinade: The tangy and slightly sweet combination of mustard and maple syrup offers a unique flavor profile that pairs wonderfully with fish. This marinade not only adds depth to the dish but also creates a lovely glaze as it caramelizes on the cedar plank during grilling.
Teriyaki Marinade: This classic marinade features a balance of sweet and salty flavors, thanks to soy sauce and mirin. The sesame oil adds a nutty aroma that complements the fish beautifully, resulting in a dish that is both flavorful and aromatic when grilled on cedar planks.
How Can Herbs and Spices Elevate the Flavor of Cedar Plank Grilled Fish?
Herbs and spices can significantly enhance the flavor of cedar plank grilled fish by adding complexity and depth to the dish.
- Dill: Dill has a fresh, slightly tangy flavor that pairs wonderfully with fish, particularly salmon. Its delicate notes complement the natural oils in the fish, enhancing the overall taste without overpowering it.
- Thyme: Thyme offers an earthy and aromatic profile that works well with a variety of fish. When grilled on cedar planks, thyme infuses the fish with a subtle, woodsy flavor that enhances the smokiness from the cedar.
- Garlic: Garlic adds a robust and savory element to cedar plank grilled fish, enhancing the umami flavors. Its aromatic qualities also help to balance the richness of fatty fish like trout and salmon.
- Lemon Zest: The bright, citrusy notes of lemon zest can cut through the richness of grilled fish, providing a refreshing contrast. This acidity helps to highlight the fish’s natural flavors while adding a vibrant aroma.
- Paprika: Paprika, whether sweet or smoked, introduces a subtle heat and depth of flavor to grilled fish. It also imparts a beautiful color that makes the dish visually appealing, enhancing the overall dining experience.
- Black Pepper: Freshly ground black pepper adds a sharpness and mild heat that elevates the flavors of the fish. Its versatility allows it to pair well with almost any type of fish, enhancing the overall seasoning.
- Parsley: Parsley provides a fresh and slightly peppery taste that brightens the dish. Its vibrant green color also adds a visual appeal, making the dish look more appetizing on the platter.
What Key Tips Ensure Successful Cedar Plank Grilling of Fish?
To achieve successful cedar plank grilling of fish, consider the following key tips:
- Select the Right Fish: Choose fish that are firm and have a high-fat content, such as salmon, trout, or tuna. These types hold up well on the grill and can absorb the smoky flavors of the cedar without falling apart.
- Soak the Cedar Plank: Before grilling, soak the cedar plank in water for at least an hour to prevent it from burning. This soaking process allows the plank to release moisture during cooking, which helps to steam the fish and infuse it with a rich, aromatic flavor.
- Preheat the Grill: Ensure your grill is preheated to a medium heat before placing the cedar plank on it. This helps create a consistent cooking environment and allows the plank to heat evenly, promoting better flavor infusion into the fish.
- Use a Marinade or Seasoning: Marinating the fish or applying a simple seasoning before grilling enhances its flavor. A mixture of olive oil, lemon juice, and herbs can complement the natural taste of the fish while also providing additional moisture during the grilling process.
- Monitor Cooking Time: Keep a close eye on the cooking time, as fish can cook quickly on a cedar plank. Typically, fish should be cooked until it flakes easily with a fork, which usually takes about 12-15 minutes, depending on the thickness of the fillet.
- Allow for Resting: After removing the fish from the grill, let it rest for a few minutes before serving. This resting period allows the juices to redistribute within the fish, ensuring a moist and flavorful dish.
How Should Fish Be Prepared for the Cedar Plank Grill?
The best fish for cedar plank grilling includes varieties that complement the wood’s flavor and hold up well over indirect heat.
- Salmon: Salmon is a popular choice for cedar plank grilling due to its rich, fatty nature, which helps it retain moisture and flavor during cooking. The wood’s smoky aroma enhances the naturally robust taste of salmon, making it a perfect pairing.
- Trout: Trout is another excellent option, especially varieties like rainbow or steelhead, which are flavorful yet delicate. When grilled on cedar planks, trout absorbs the aromatic wood notes, which elevate its mild taste and create a succulent dish.
- Halibut: Halibut is a firm fish that withstands grilling well and has a mild flavor that can be enhanced by the cedar plank. Its thick fillets allow for even cooking and provide a nice texture, making it ideal for those who prefer a meatier fish.
- Catfish: Catfish is often overlooked but works beautifully on cedar planks due to its firm flesh and slightly sweet flavor. The plank grilling method adds a smoky element, which can enhance the catfish’s natural taste while preventing it from drying out.
- Mahi-Mahi: Mahi-mahi is a meaty fish that holds up well on the grill and has a slightly sweet flavor. Its dense texture makes it a great candidate for cedar plank grilling, allowing it to absorb the wood’s flavors without falling apart.
What is the Optimal Temperature for Grilling Fish on Cedar Planks?
The benefits of grilling fish on cedar planks include enhanced flavor, reduced risk of sticking to the grill, and an aesthetically pleasing presentation. The method is also versatile, allowing for various marinades and seasonings to be used, which can further enhance the taste. Best practices recommend using sustainably sourced cedar planks and ensuring that the grill is preheated adequately to maintain consistent cooking temperatures. This ensures that the fish cooks evenly and achieves the desired texture, making it a favorite technique among grilling enthusiasts.
What Mistakes Should You Avoid While Cedar Plank Grilling Fish?
When cedar plank grilling fish, certain mistakes can lead to less than optimal results.
- Using the Wrong Type of Fish: Not all fish are suitable for cedar plank grilling. Opt for fatty, flavorful fish like salmon, trout, or mackerel, as they hold up better on the grill and absorb the cedar’s smoky flavor.
- Neglecting to Soak the Plank: Failing to soak your cedar plank before grilling can result in it catching fire. Soaking the plank for at least an hour helps prevent burning and allows it to impart moisture into the fish as it cooks.
- Overcooking the Fish: Overcooking is a common mistake that can dry out the fish and ruin its texture. Monitor the cooking time closely and use a meat thermometer to ensure the fish reaches an internal temperature of about 145°F for optimal juiciness.
- Not Seasoning Properly: Skipping or under-seasoning the fish can lead to bland flavors. A simple seasoning of salt, pepper, and herbs or a marinade enhances the natural taste of the fish while complementing the cedar’s aroma.
- Placing Fish Directly on the Heat: Placing the fish directly on the grill grates instead of on the cedar plank can lead to sticking and uneven cooking. Always ensure the fish is resting on the soaked plank to allow it to cook evenly and absorb the cedar’s flavor.
- Ignoring Grill Temperature: Grilling fish at too high a temperature can cause it to cook unevenly and burn. Aim for a medium heat to allow the fish to cook through while slowly developing a smoky flavor from the cedar.
- Not Monitoring Smoke Levels: Cedar can produce a lot of smoke, and if it’s not monitored, it can overpower the fish’s flavor. Keep an eye on the smoke and adjust the grill vents to ensure a balanced infusion of flavor without overwhelming the dish.