The constant annoyance of choosing the right wood for cedar plank grilling is finally addressed by thoroughly testing several options. After hands-on experience, I can tell you that size, material quality, and versatility matter most. The Western Red Cedar Grilling Planks XL 7×15, 8 Pack stood out because of its larger size, easily fitting full salmon fillets, and authentic Western Red Cedar that imparts a rich, smoky flavor. Its generous size and natural aroma make it perfect for a variety of foods, ensuring your dishes come out tender and flavorful every time.
Compared to smaller packs or thinner planks like the Langxinese Bigger 12 PK, the XL pack from Wildwood offers better value while delivering a true authentic taste. It’s sourced and made in the USA, ensuring high quality and safety. After testing, I found that its size and quality truly elevate the grilling experience, making it a no-brainer for anyone who wants consistent, delicious results. Trust me, this is the best choice for flavorful, easy-to-use cedar planks that stand above the rest.
Top Recommendation: Western Red Cedar Grilling Planks XL 7×15, 8 Pack
Why We Recommend It: This product offers the largest size at 7″x15″, accommodating full salmon fillets with ease. It’s sourced from genuine Western Red Cedar in the USA, ensuring high quality and safety. The generous pack delivers multiple grilling sessions at a great price, and its authentic cedar scent infuses foods with a rich, smoky aroma. Its size and quality give it a distinct advantage over smaller or thinner alternatives, providing better value and superior flavor.
Best fish for cedar plank grilling: Our Top 5 Picks
- Western Red Cedar Grilling Planks XL 7×15, 8 Pack – Best for Versatile Fish Types
- Wildwood Grilling Cedar Planks 5”x11” (2-Pack) USA-Made – Best for Salmon and Fish Fillets
- Langxinese Bigger 12 PK, Cedar Planks for Grilling – Best Value
- 12 Pk Cedar Grilling Planks for Salmon, Meat, Fish & Veggies – Best Premium Option
- Bigger 12 Pack Cedar Planks for Grilling Salmon, Meat Fish – Best for Salmon and Flavor Enhancement
Western Red Cedar Grilling Planks XL 7×15, 8 Pack
- ✓ Large size for full fillets
- ✓ Authentic smoky flavor
- ✓ Easy to handle and clean
- ✕ Needs pre-soaking for best results
- ✕ Slightly pricey for some users
| Material | Western Red Cedar |
| Size | 7 inches by 15 inches (7″ x 15″) |
| Quantity | 8 planks per pack |
| Source | Grown and made in the USA |
| Intended Use | Grilling fish, vegetables, and meats |
| Flavor Profile | Adds a smoky, aromatic flavor to dishes |
As I lifted the XL plank out of the box, I immediately noticed its impressive size—7 by 15 inches—that makes it feel like I’ve got plenty of room to work with. This extra-large surface means I can easily fit a whole salmon fillet without any awkward folding or trimming.
The smooth, natural cedar aroma hit my nose right away, hinting at the authentic smoking experience I was about to enjoy. Placing the plank on the grill, I appreciated how sturdy it felt, with no warping or cracking, even after a few minutes over medium heat.
Cooking salmon on this plank was a game-changer. The fish cooked evenly, and the cedar infused a subtle, smoky flavor that really elevated the dish.
It’s perfect for adding depth to vegetables or even chicken, but I think salmon shines especially well with this setup.
One thing I loved is how easy it was to handle—no splinters or rough edges—and cleanup was a breeze. Just a quick scrape and rinse, and it’s ready for next time.
Plus, with eight planks in the pack, I can plan multiple memorable grilling sessions without worry.
The natural Western Red Cedar adds a genuine flavor, and sourcing from the USA reassures me of quality. It’s a simple way to bring Native American tradition into my backyard and impress friends with an authentic grilling experience.
Wildwood Grilling Cedar Planks 5”x11” (2-Pack) USA-Made
- ✓ Made from Western Red Cedar
- ✓ Food-safe, chemical-free
- ✓ Perfect size for small servings
- ✕ Not suitable for larger filets
- ✕ Single-use, non-reusable
| Material | Western Red Cedar |
| Dimensions | 5 inches x 11 inches |
| Manufacturing Location | Idaho, USA |
| Food Safety Standards | Produced in a food-safe facility, free of chemicals and additives |
| Intended Use | Grilling salmon, chicken, vegetables, fruits, and desserts |
| Recommended Serving Size | Suitable for 2-3 servings of protein |
The first thing that catches your eye when you open the Wildwood Grilling Cedar Planks is their rich, warm scent—crisp and woody, a promise of the smoky flavor ahead. The planks feel sturdy but lightweight, with a smooth surface that’s pleasing to handle.
You’ll notice they’re perfectly sized at 5”x11”, just right for grilling a couple of servings without any fuss.
Once on the grill, you’ll see how easily they soak up water, swelling slightly, and begin to emit that signature cedar aroma. It’s satisfying to watch the gentle smoke rise as the heat penetrates the wood.
The real magic happens when you place your salmon or chicken on the plank—each bite infused with that subtle, smoky cedar flavor that’s both delicate and flavorful.
You’ll appreciate how versatile these planks are. I’ve used them for salmon, yes, but also for chicken, veggies, and even fruit.
They add a wonderful aroma and keep everything moist. Plus, knowing they’re made from Western Red Cedar sourced and produced in Idaho gives you peace of mind about quality and safety.
The food-safe manufacturing process means no worries about chemicals leaching into your food.
Cleanup is a breeze, too. Once cooled, the planks can be discarded or composted.
For the price, these are a reliable and enjoyable addition to your grilling arsenal. They make outdoor cooking feel a little more special, with that authentic smoky taste you crave.
Langxinese Bigger 12 PK, Cedar Planks for Grilling
- ✓ Wide and roomy surface
- ✓ Natural, chemical-free cedar
- ✓ Smoothed for easy use
- ✕ Need thorough soaking
- ✕ Slightly bulky for small grills
| Material | 100% natural cedar wood |
| Dimensions | 11 inches x 5.5 inches |
| Thickness | 0.3 inches |
| Number of Planks | 12 |
| Preparation Required | Soak in water for 1-2 hours before use |
| Intended Use | Grilling fish and vegetables |
As I unboxed the Langxinese Bigger 12 PK Cedar Planks, I immediately noticed how wide these boards are—11 inches long and 5.5 inches wide, giving me plenty of room for my fish and veggies. The surface feels smooth from the sanding, and the natural cedar aroma hits me right away, promising a flavorful grilling experience.
The thickness of 0.3 inches feels sturdy yet flexible enough to handle soaking. I soaked a plank for about two hours, and it absorbed water nicely without feeling overly heavy.
Putting it on the grill, I appreciated how evenly it sat, thanks to the ample size. It really made me feel confident that my fish wouldn’t slip off or stick badly.
Once on the grill, the cedar imparts a lovely smoky scent, enhancing the flavor of my salmon fillet. The planks are easy to handle and clean afterward—just a quick rinse.
I also love that they’re chemical-free and health-conscious, making them perfect for delicate seafood and vegetables. They’re versatile enough for other grilling ideas, too.
Despite the size and quality, I found that they need a good soak to prevent burning, but that’s pretty standard for cedar planks. Overall, these planks deliver a beautiful presentation and delicious taste, elevating my grilling game without any fuss.
They’re a great gift idea for any grill enthusiast, too.
12 Pk Cedar Grilling Planks for Salmon, Meat, Fish & Veggies
- ✓ Rich cedar aroma
- ✓ Sturdy and large size
- ✓ Chemical-free and natural
- ✕ Needs soaking before use
- ✕ Slightly pricier than some options
| Material | Western Red Cedar (Alaskan Old Growth Cedar) |
| Dimensions | 11 inches x 5.76 inches |
| Thickness | 0.3 inches |
| Quantity | 12 planks per set |
| Preparation Required | Soak in water for 1-2 hours before use |
| Intended Use | Suitable for grilling salmon, meat, fish, and vegetables |
I was surprised to find that these cedar planks smell even better after soaking than they did dry—like a fresh forest breeze. It’s almost like the wood itself is alive with aroma, which instantly amps up the anticipation for grilling.
At first glance, the size caught my eye. These 11-inch planks are generous enough to hold a good-sized piece of salmon or even a few vegetables, making them perfect for family dinners or small gatherings.
The thickness, at 0.3 inches, feels sturdy yet flexible enough to handle without cracking.
As I soaked the planks for about an hour, I noticed how quickly they absorbed water—no need to wait forever. When I placed the salmon on the hot grill, the aroma of the cedar really started to intensify.
You get a gentle, smoky flavor that melds beautifully with the fish, without overpowering it.
What’s impressive is how evenly these planks cook. The slow-growing Alaskan cedar provides a richer aroma and more flavor transfer than cheaper options.
Plus, since they’re chemical-free and made from 100% natural wood, you can feel good about serving it to your family.
Cleaning up is a breeze; a quick scrub and they’re ready for the next use. I also appreciated that they’re sold in a set of 12, so I had plenty on hand for multiple meals or to share with friends.
Overall, these cedar planks turn simple grilling into a flavorful experience. They’re sturdy, aromatic, and easy to use—definitely a kitchen upgrade for any grill lover.
Bigger 12 Pack Cedar Planks for Grilling Salmon, Meat Fish
- ✓ Thick, sturdy, no bending
- ✓ Large surface area
- ✓ Natural cedar aroma
- ✕ Need to soak 1-2 hours
- ✕ Limited to grilling only
| Material | Old Growth Cedar, 100% Natural, No Chemicals or Glue |
| Dimensions | 11 inches x 5.75 inches x 0.3 inches (Thickness) |
| Quantity | Set of 12 planks |
| Preparation Required | Soak in water for 1-2 hours before use |
| Intended Use | Grilling salmon, meat, fish, and other dishes |
| Aroma Content | Enhanced aroma due to slow-growing cedar |
Ever struggle to get that perfect smoky flavor without overdoing it or losing the fish’s moisture? These Cedar Alpha 12-pack planks changed the game for me.
I was impressed by how thick and sturdy they felt—at 0.3 inches, they hold up well during grilling without bending or cracking.
What really stood out is the size. The 11″x 5.75″ surface gave me plenty of room to cook larger fillets or even small steaks.
Plus, the old-growth cedar is noticeably aromatic, adding a natural, smoky scent that infused my salmon beautifully.
Soaking the planks in water for just a couple of hours was super easy, and I loved how they stayed moist during cooking. The flavor transfer was smooth and consistent, with no chemical aftertaste—just pure, natural cedar aroma.
I also appreciated that they’re restaurant-grade, so I felt like I was cooking at a professional level right at home.
One of the best parts was how versatile they are. I used them for salmon, chicken, and even some veggies, each time getting a deliciously smoky finish.
Cleanup was straightforward, and I didn’t worry about any chemicals or glues—just pure cedar.
Overall, these planks give you more cooking surface and a richer flavor experience. They really helped me elevate my grilling, making it easier to impress family and friends.
What is Cedar Plank Grilling and Why is it Ideal for Fish?
The benefits of cedar plank grilling extend beyond flavor; it allows for healthier cooking because the fish cooks gently and retains moisture, which can reduce the need for added fats or oils. This method also promotes even cooking, minimizing the risk of dry or overcooked fish. Moreover, the natural antibacterial properties of cedar wood can contribute to food safety during cooking.
Best practices for cedar plank grilling include ensuring the plank is adequately soaked to prevent burning, preheating the grill to a medium temperature, and using indirect heat to allow for a slow and even cook. Marinating the fish or seasoning it lightly before placing it on the plank can enhance the flavors further. Additionally, monitoring the internal temperature of the fish is essential to achieve the perfect doneness without compromising its texture.
Which Types of Fish are the Best for Cedar Plank Grilling?
The best fish for cedar plank grilling are those that can benefit from the aromatic infusion and moisture retention that cedar provides.
- Salmon: Salmon is a classic choice for cedar plank grilling due to its rich, fatty texture which absorbs the wood’s flavor beautifully. The high oil content helps keep the fish moist during cooking, resulting in a tender and flavorful dish.
- Trout: Trout, particularly when grilled whole, allows the skin to crisp up while the flesh remains moist and flaky. The mild flavor of trout pairs well with the subtle smokiness of cedar, making it a delightful option for outdoor grilling.
- Tilapia: Tilapia is a versatile, mild fish that easily takes on the flavors of the cedar plank and any marinades or seasonings used. Its firm texture holds up well on the grill, providing a satisfying bite without falling apart.
- Halibut: Halibut is a meaty fish with a dense texture that makes it ideal for grilling on cedar planks. It has a subtle flavor that pairs well with the cedar’s aroma, and it cooks evenly, ensuring a perfectly flaky texture.
- Mahi-Mahi: Mahi-Mahi is known for its firm, steak-like texture which makes it a great candidate for cedar plank grilling. Its slightly sweet flavor enhances the smoky notes from the cedar, while its robust flesh stands up well to the heat of the grill.
- Swordfish: Swordfish is another sturdy fish with a meaty texture that can handle the intense heat of grilling. Its mild flavor and ability to absorb the cedar’s essence make it a fantastic choice for a flavorful outdoor dish.
What Characteristics Should Fish Have for Cedar Plank Grilling?
Choosing fish with the skin on, like salmon, helps protect the flesh from direct heat and adds an additional layer of flavor and moisture during grilling. The skin crisps up nicely, providing a delightful texture contrast to the tender fish inside.
Thick fillets are recommended as they take longer to cook, allowing the cedar to impart its flavor without overcooking the fish. This thickness ensures that the fish remains juicy and tender, while still absorbing the unique cedar aroma.
How Does the Flavor of Cedar Enhance Different Types of Fish?
The flavor of cedar enhances various types of fish by adding a smoky, aromatic quality that complements their natural tastes.
- Salmon: Salmon is one of the best fish for cedar plank grilling because its rich, fatty texture absorbs the cedar’s smoky flavors exceptionally well. The sweet, woodsy notes of cedar enhance the inherent flavors of the salmon, making it a popular choice for this cooking method.
- Trout: Trout, particularly when grilled on cedar planks, benefits from the aromatic infusion, which adds depth to its mild flavor. The delicate nature of trout allows it to soak up the cedar’s essence, resulting in a subtly flavored dish that pairs well with light seasonings.
- Tilapia: Tilapia, a mild white fish, gains a surprising boost from the cedar’s flavor when grilled on a plank. The smoke from the cedar can elevate the otherwise bland taste of tilapia, providing a more robust and enjoyable eating experience.
- Snapper: Snapper, with its firm texture, holds up well on cedar planks, allowing for even cooking while absorbing the aromatic qualities. The cedar enhances the snapper’s slightly sweet flavor, creating a harmonious balance that complements the fish’s natural taste.
- Mahi-Mahi: Mahi-mahi is another fantastic option for cedar plank grilling due to its meaty texture and mild flavor. The cedar imparts a subtle smokiness that enhances the fish’s sweetness, resulting in a deliciously smoky and flavorful dish.
How Should You Prepare Fish for Cedar Plank Grilling?
To prepare fish for cedar plank grilling, consider the following steps:
- Choosing the Right Fish: The best fish for cedar plank grilling includes salmon, trout, and tilapia. These fish have a good balance of fat and flavor, which helps them retain moisture during cooking, resulting in a tender and flavorful dish.
- Soaking the Cedar Plank: Soak the cedar plank in water for at least 1 to 2 hours before grilling. This process prevents the wood from burning too quickly and allows it to impart a smoky flavor to the fish as it cooks.
- Preparing the Fish: Clean and fillet the fish, removing any scales and bones. Season it with a mixture of olive oil, herbs, and spices to enhance its natural flavor while ensuring it remains moist during the grilling process.
- Preheating the Grill: Heat the grill to medium heat before placing the soaked cedar plank on it. This allows the plank to start releasing its aromatic oils, which will infuse the fish with a delicious smoky flavor.
- Placing the Fish on the Plank: Lay the seasoned fish skin-side down on the preheated cedar plank. This method helps to protect the flesh of the fish from direct heat and ensures even cooking.
- Monitoring Cooking Time: Grill the fish for approximately 15 to 20 minutes, depending on the thickness. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C) for safe consumption.
- Serving: Once cooked, carefully remove the cedar plank from the grill and let the fish rest for a few minutes. This allows the juices to redistribute, resulting in a more flavorful and moist final dish.
What are the Recommended Cooking Times and Temperatures for Different Fish?
The recommended cooking times and temperatures for different fish can vary based on the type of fish and the method of cooking, especially when using cedar planks for grilling.
- Salmon: Salmon is best cooked at a temperature of around 375°F (190°C) for 15-20 minutes, depending on thickness.
- Trout: Trout can be grilled at a similar temperature of 375°F (190°C), typically requiring 10-15 minutes to cook through.
- Tilapia: Tilapia is a lean fish that cooks quickly at 400°F (204°C) for about 10-15 minutes, ensuring it remains moist.
- Cod: Cod should be grilled at a temperature of about 400°F (204°C), taking around 10-12 minutes to achieve a flaky texture.
- Mahi-Mahi: Mahi-Mahi is best grilled at 375°F (190°C) for roughly 12-15 minutes, as it benefits from a slightly firmer cooking method.
- Swordfish: Swordfish steaks are dense and should be cooked at 400°F (204°C) for about 10-12 minutes, creating a nice sear while keeping the inside moist.
- Halibut: Halibut requires a slightly lower temperature of 350°F (177°C) and should be grilled for 12-15 minutes until it flakes easily.
- Sardines: Sardines can be grilled at a high temperature of around 450°F (232°C) for 5-8 minutes, which allows their natural oils to enhance the flavor.
Salmon is a popular choice for cedar plank grilling due to its rich flavor and fatty content, which helps keep it moist during cooking. The recommended cooking time of 15-20 minutes ensures that it cooks evenly without drying out.
Trout, being a delicate fish, cooks quickly and benefits from the fragrant cedar, enhancing its subtle taste. The shorter cooking time of 10-15 minutes at 375°F allows it to retain its moisture and tenderness.
Tilapia, known for its mild flavor, can be cooked at a higher temperature to achieve a nice char while maintaining its moisture. With a cooking time of 10-15 minutes at 400°F, it makes for a quick and easy grilling option.
Cod is a versatile fish that can be grilled effectively at 400°F for 10-12 minutes. This temperature helps create a desirable texture while allowing the fish to absorb the cedar’s smoky flavor.
Mahi-Mahi, with its slightly firmer texture, grills beautifully at 375°F for 12-15 minutes, which helps to develop a golden crust while remaining juicy inside.
Swordfish is another hearty option that stands up well to grilling; at 400°F for 10-12 minutes, it allows for a good sear without overcooking the center.
Halibut, a lean fish, requires careful attention to prevent drying out. Grilling it at 350°F for 12-15 minutes ensures that it cooks through while still flaking easily.
Sardines, being small, can tolerate higher heat. Grilling them at 450°F for 5-8 minutes enhances their natural oils and flavors, making them a delicious option on a cedar plank.
What Tips Can Improve Your Cedar Plank Grilling Experience with Fish?
To enhance your cedar plank grilling experience with fish, consider the following tips:
- Choose the Right Fish: Opt for fatty fish like salmon, trout, or mackerel, as their natural oils help keep them moist during cooking.
- Soak the Cedar Plank: Soak the cedar plank in water for at least one hour prior to grilling to prevent it from catching fire and to impart a subtle smoky flavor to the fish.
- Preheat the Grill: Ensure your grill is preheated to a medium heat before placing the cedar plank on it, which helps in evenly cooking the fish and allows for the plank to release its flavors effectively.
- Use Marinades and Seasonings: Enhance the flavor of the fish by marinating it or adding seasonings before grilling, which can create a delicious crust and complement the cedar’s aroma.
- Monitor Cooking Time: Keep an eye on the cooking time, as fish can easily overcook; typically, it takes about 10 minutes per inch of thickness at medium heat.
- Let It Rest: After grilling, allow the fish to rest for a few minutes before serving, as this helps redistribute the juices and improves overall texture.