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Baked Wood Plank Salmon
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Baked Wood Plank Salmon

Try a new take on a delicious dish with this Baked Wood Plank Salmon. Make it right in your grill or cook it in the firepit!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf


Salmon Ingredients:

  • 4-6 Salmon Filets
  • 10-12 Slices of Lemon
  • Dill for garnish

Seasoning Ingredients:

  • cup of Dijon Mustard
  • 1.5 tbsp of Sea Salt
  • 1 tbsp of Black Pepper
  • 1 tbsp of Granulated Sugar
  • 2 tsp of Granulated Garlic
  • 2 tsp of Smoked Paprika
  • 1 tsp Cayenne Powder
  • 1 tsp Dried Thyme

Lemon Dill Cream Sauce:

  • 4 tbsp Sour Cream
  • 2 tbsp Yogurt
  • 1 tbsp Dill
  • 1 Lemon juiced
  • 1 tsp Salt


  • Submerge the wood planks underwater for at least one hour. Once done, pull out and dry off.
  • In a bowl, mix together the seasoning ingredients.
  • Lather your salmon in dijon mustard and season thoroughly.
  • Lay down slices of lemon on the wood plank and add salmon filets on top until all are on the planks.
  • Preheat your charcoal for indirect medium-high temperature (around 375F) using the two zone method.
  • Once the fire is ready, add your salmon to the cool side of the grill and cover the pit or grill.
  • Let cook for about 10 minutes before rotating the wood planks around. This will help for even cooking.
  • The salmon is done when it reaches 145F internal and is caramel brownish-red on the outside. Pull it off once done and let rest for 2 minutes to cool.
  • In a bowl, mix the ingredients for the Lemon Dill Cream Sauce.
  • Top the salmon with the cream sauce and fresh dill. Enjoy!


Serving: 4g | Calories: 306kcal | Carbohydrates: 9g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 101mg | Sodium: 3396mg | Potassium: 976mg | Fiber: 2g | Sugar: 5g | Vitamin A: 880IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 2mg