At a glance
Soak a cedar plank for an hour, brush the salmon with a maple mustard glaze and set it on the plank on a bed of lemon slices. Cook it indirect on a kamado at 350°F for 18 to 25 minutes. The USDA recommends 145°F for fish, but many cooks pull salmon at 125°F to 130°F for a moister fillet.
Salmon cooked on a cedar plank in a kamado is about as good as salmon gets. The plank smolders gently in the ceramic dome, perfuming the fish with cedar smoke, while the steady heat cooks it evenly without drying it out. A maple and mustard glaze caramelizes on top. It takes less than half an hour from start to finish.
Why use a cedar plank?
A soaked cedar plank protects the delicate fish from direct heat, stops it sticking and adds a sweet, woody aroma. It also makes serving easy, as the salmon goes straight from the grill to the table on the plank. Buy untreated planks made for grilling, and soak them for at least an hour so they smolder rather than burn.
Indirect heat on the kamado
Use the heat deflector for an even, oven like heat. At 350°F the salmon cooks through in under half an hour with no flipping. Our guide on how to use a kamado grill explains how to set it up and hold the temperature.
Recipe
Kamado Salmon
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min plus 1 hour soaking the plank
- Makes
- 4 servings
- Kamado at 350°F (177°C), indirect
- About 18 to 25 minutes
- Cook to 125°F to 145°F (52°C to 63°C)
Ingredients
Salmon
- 1 1/2 to 2 lb (680 to 900 g) skin-on salmon fillet, or 4 portions
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lemon, thinly sliced
Maple mustard glaze
- 2 tbsp maple syrup
- 1 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 1 tsp soy sauce
- 1 garlic clove, grated
Equipment
- Kamado grill with heat deflector
- Untreated cedar grilling plank
- Instant read thermometer
Method
- Soak the cedar plank in water for at least 1 hour.
- Set up the kamado for indirect cooking with the heat deflector and stabilize at 350°F (177°C).
- Pat the salmon dry and season with salt and pepper.
- Mix the glaze and brush it over the salmon.
- Lay the lemon slices on the plank and set the salmon on top, skin side down.
- Place the plank on the grate and close the lid.
- Cook for 18 to 25 minutes, until the thickest part reaches 125°F to 145°F (52°C to 63°C), depending on how you like it.
- Serve straight from the plank.
Notes
- Watch for the plank catching. If the edges start to flame, close the vents a little.
- Without a plank, cook the salmon skin side down on an oiled grate, or on foil, at the same temperature.
What temperature should salmon be?
The USDA recommends cooking fish to 145°F, when the flesh is opaque and flakes easily. Many cooks prefer salmon at 125°F to 130°F, when the center is still slightly translucent and very moist. Choose the doneness you are comfortable with. For a faster, hotter method, see our pizza oven salmon.
Frequently asked questions
How long does salmon take on a kamado?
About 18 to 25 minutes at 350°F for a fillet about 1 inch thick.
Can I smoke salmon low and slow on a kamado?
Yes. At 225°F with a chunk of alder or apple, it takes about 1 to 1 1/2 hours and has a stronger smoke flavor.
Can I reuse a cedar plank?
Sometimes, if it is only lightly charred. Scrub it with hot water, no soap, and let it dry. Badly charred planks should be thrown away.
Sources: USDA safe minimum internal temperatures.