Cedar Planked Grilled Salmon: The Ultimate Illinois-Style Recipe

There is something undeniably primal and deeply satisfying about cooking with wood on wood, a method that captures the essence of outdoor cooking in the Midwest. This Illinois-style cedar planked salmon recipe is more than just a meal; it is a culinary experience that brings the rustic charm of the Great Lakes region directly to your backyard. By utilizing an Arteflame grill, we elevate the traditional planking method, allowing the cedar to smolder gently and infuse the fish with an aromatic, woodsy smoke that you simply cannot replicate in an indoor oven. The flat cooktop of the Arteflame provides the perfect heat distribution, ensuring the salmon cooks evenly while the plank chars beneath it, creating a barrier that keeps the fish incredibly moist and tender. Whether you are hosting a summer barbecue or looking for a cozy autumn dinner, this recipe delivers a perfect balance of savory, sweet, and smoky flavors that will resonate with anyone who appreciates authentic, fire-cooked cuisine.

Ingredients

To recreate this authentic Illinois-style dish, you will need fresh, high-quality ingredients. The magic lies in the balance between the natural richness of the salmon and the smoky, savory rub.

The Essentials

• 1 Large Salmon Fillet (approximately 2-3 lbs), skin on
• 1 Untreated Cedar Plank (large enough to hold the fillet)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 1 Lemon, thinly sliced
• Fresh Dill sprigs for garnish

The Illinois BBQ Rub

• 2 Tbsp Brown Sugar (packed)
• 1 Tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Sea Salt
• 1/2 tsp Freshly Ground Black Pepper
• 1/2 tsp Dried Thyme

Instructions

Step 1: Prepare the Plank

1. Begin by immersing your cedar plank in water. This is a non-negotiable step; the wood needs to be fully saturated to prevent it from catching fire immediately and to generate the necessary steam and smoke.
2. Soak the plank for at least 1 to 2 hours. For added flavor, you can add a splash of apple cider vinegar or white wine to the soaking water.
3. While the plank soaks, remove the salmon from the refrigerator and let it sit for 15-20 minutes to reach room temperature, ensuring even cooking.

Step 2: Create the Rub and Season

1. In a small mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and dried thyme. Mix well until all clumps of sugar are broken down.
2. Pat the salmon fillet dry with paper towels. Moisture is the enemy of a good sear and seasoning adhesion.
3. Brush the olive oil generously over the flesh side of the salmon.
4. Evenly distribute the spice rub over the oiled salmon, pressing it gently into the meat to adhere.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a solid coal bed that radiates consistent heat.
2. Wait until the cooktop reaches a moderate temperature. Unlike searing a steak, you want a medium heat zone for the plank so the wood smolders without incinerating instantly.
3. Wipe the flat cooktop surface down with a little oil to clean and prep it.

Step 4: The Grilling Process

1. Remove the cedar plank from the water and pat it strictly dry. Place the plank directly on the flat cooktop surface of the Arteflame, keeping it away from the direct center fire but close enough to get hot.
2. Wait about 2-3 minutes until the plank begins to crackle slightly and release a fragrant smoke. Flip the plank over so the charred side is facing up.
3. Place the seasoned salmon, skin side down, directly onto the charred side of the plank.
4. Arrange the lemon slices on top of the salmon.
5. Move the plank to a zone on the grill where it receives indirect heat. Cook for 15 to 20 minutes, depending on thickness. The internal temperature should reach 135°F (57°C) for medium.

Step 5: Rest and Serve

1. Carefully remove the plank from the grill using heat-resistant gloves or tongs. The wood will be extremely hot.
2. Allow the salmon to rest on the plank for 5 minutes. This allows the juices to redistribute and the cooking process to finish gently.
3. Garnish with fresh dill sprigs and serve directly from the plank for a rustic presentation.

Tips

Mastering planked salmon on an Arteflame requires a little bit of patience and attention to detail. The most critical tip is ensuring your cedar plank is untreated; chemicals in treated wood can be toxic when burned. Regarding the soak, if you are pressed for time, use hot water to speed up the saturation process, but never skip it entirely. When grilling, keep a spray bottle of water handy. While the Arteflame design minimizes flare-ups, the edges of the plank can sometimes catch a flame. A quick spritz will tame the fire without cooling down the grill. Additionally, pay close attention to the protein coagulation—the white stuff that appears on salmon (albumin). If you see too much of it appearing quickly, your heat is too high. Move the plank further toward the outer edge of the cooktop to lower the temperature and cook the fish more gently.

Variations

While the Illinois-style rub is a crowd-pleaser, salmon is a versatile canvas that welcomes various flavor profiles. You can easily adapt this recipe to suit different palates or dietary needs. Here are a few distinct variations to try on your next cookout:

• Maple-Bourbon Glaze: Omit the brown sugar rub. Instead, mix maple syrup, a shot of bourbon, and soy sauce. Brush this glaze on the salmon every 5 minutes during the cooking process for a sticky, sweet finish.
• Citrus & Herb Burst: Skip the paprika and heavy spices. Use a mix of lemon zest, orange zest, fresh rosemary, and plenty of garlic butter for a lighter, zestier flavor profile.
• Spicy Cajun Kick: Replace the standard rub with a pre-mixed Cajun seasoning and top with sliced jalapeños before grilling for a heat-packed version.
• Asian Fusion: Marinate the salmon in ginger, sesame oil, and soy sauce before placing it on the plank. Top with sesame seeds and scallions after cooking.
• Mustard & Dill: A classic Midwest pairing. Coat the salmon in high-quality Dijon mustard before adding fresh dill and grilling. The mustard creates a tangy crust that cuts through the rich oils of the fish.

Best pairings

To round out this meal, you need sides that can stand up to the rich, smoky flavor of the salmon without overpowering it. Since you already have the Arteflame fired up, it makes sense to utilize the cooktop for your side dishes as well. Grilled vegetables are a natural choice; asparagus spears tossed in olive oil and lemon juice char beautifully next to the plank. Alternatively, thick slices of zucchini or bell peppers offer a nice crunch and sweetness. For a starch, consider grilled baby potatoes smashed flat on the grill surface until crispy, or a wild rice pilaf mixed with dried cranberries and pecans to echo the rustic, woodsy theme. Beverage-wise, an oaky Chardonnay pairs wonderfully with the cedar smoke, or for beer lovers, a crisp wheat ale or a local Illinois lager cleanses the palate perfectly between bites.

Conclusion

Grilling salmon on a cedar plank is more than just a cooking technique; it is a ritual that connects us to the elements of fire, wood, and water. This Illinois-style recipe, optimized for the unique capabilities of the Arteflame grill, ensures that every bite is infused with a depth of flavor that standard grilling simply cannot achieve. The combination of the sweet and savory rub with the aromatic cedar smoke creates a main course that is both sophisticated and approachable. Whether you are a seasoned pitmaster or a weekend grilling enthusiast, this dish promises to impress your guests and elevate your outdoor dining repertoire. So, soak your planks, fire up the grill, and enjoy the unparalleled taste of wood-fired salmon done right.