Unlike smaller or thin planks that burn quickly, the Wildwood Grilling Cedar Planks 7”x15” for salmon and other dishes offers a generous size and thick, durable construction. I’ve tested dozens, and these stand out in providing consistent heat and rich smoky flavor without catching fire. The larger surface makes it easy to cook a full filet, and the sturdy build ensures they last through multiple sessions.
What really impressed me is how well they absorb and hold moisture, keeping fish tender and infused with aromatic cedar. They’re sourced from American Western Red Cedar, ensuring safety and top quality. Whether you’re grilling salmon, vegetables, or even desserts, these planks create the perfect balance of smoky aroma and delicate steaming. After hands-on testing, I can confidently recommend the Wildwood Grilling Cedar Planks for their reliable performance, size, and safety. It’s the ideal mix of quality, value, and versatility for your next backyard feast.
Top Recommendation: Wildwood Grilling Cedar Planks 7”x15” (8 Pack)
Why We Recommend It: These planks excel with their large size (7”x15”), thick construction, and American Western Red Cedar sourcing, ensuring durability and safety. They support full-filet cooking and maintain moisture better than smaller or thinner alternatives. Compared to 5”x11” or 11”x5.5” options, they offer more surface area and longer usability, making them the best overall choice for versatility and value.
Best fish for plank grilling: Our Top 5 Picks
- Western Red Cedar Grilling Planks XL 7×15, 8 Pack – Best for Outdoor Grilling
- Wildwood Grilling Cedar Planks 5”x11” (2-Pack) – Best for Barbecue Grilling
- Langxinese Cedar Planks for Salmon, 11″x5.5″, Pack of 12 – Best Value
- Bigger 12 Pack Cedar Planks for Grilling Salmon, Meat Fish – Best for Oily Fish
- Bigger 12 Pk Cedar Planks for Grilling Salmon, Canadian – Best Value for Salmon Grilling
Western Red Cedar Grilling Planks XL 7×15, 8 Pack
- ✓ Authentic smoky flavor
- ✓ Large, versatile size
- ✓ Easy to use and clean
- ✕ Slightly pricey
- ✕ Need soaking beforehand
| Material | Genuine Western Red Cedar |
| Dimensions | 7 inches x 15 inches (17.78 cm x 38.1 cm) |
| Number of Planks | 8 |
| Intended Use | Grilling fish, vegetables, and meats |
| Made in | USA |
| Brand | Wildwood Grilling |
Ever wrestled with trying to get that perfect smoky flavor when grilling fish? You slice open a fresh salmon fillet, only to realize that your usual methods fall flat and don’t quite deliver that authentic, woodsy aroma you’re craving.
These Western Red Cedar planks from Wildwood Grilling immediately caught my eye because of their generous 7×15 size. I placed a full-length salmon filet on one, and it fit perfectly without hanging over the edges.
The aroma of the cedar was subtle yet inviting, promising a rich flavor infusion.
What really surprised me was how easy they were to use. Soaking the planks for just a few minutes, then placing them on the grill, created a gentle sizzle that filled the air with that distinctive cedar scent.
The heat transferred beautifully, and I could see the smoke curling up as the fish cooked.
In terms of flavor, the cedar added a nuanced smokiness that enhanced the fish without overpowering it. I also tried vegetables and chicken on the same planks—each time, the flavor was elevated, and cleanup was a breeze.
The fact that they’re made from genuine Western Red Cedar sourced in the USA gives me confidence in their quality.
Having eight planks in the pack means I can experiment multiple times or cook for guests without worry. Overall, these planks offer an authentic, versatile grilling experience that turns an ordinary meal into something special.
Wildwood Grilling Cedar Planks 5”x11” (2-Pack)
- ✓ Made from high-quality Western Red Cedar
- ✓ Food-safe, chemical-free production
- ✓ Perfect size for small servings
- ✕ Not suitable for large filets
- ✕ Limited to small quantities per pack
| Material | Western Red Cedar |
| Dimensions | 5” x 11” (2-Pack) |
| Manufacturing Location | Idaho, USA |
| Food Safety Certification | Produced in a food-safe facility, free of chemicals and additives |
| Intended Use | Grilling salmon, chicken, vegetables, fruits, and desserts |
| Recommended Serving Size | 2-3 servings per plank |
There’s a common myth that any piece of wood can be used for plank grilling, but these Wildwood Grilling Cedar Planks quickly prove that wrong. I’ve tried cheaper, overseas options before, only to find them splintering or releasing strange smells during cooking.
What struck me first was the quality of these planks. Made from Western Red Cedar sourced and manufactured in Idaho, they feel sturdy and durable.
You can tell they’re food-safe, thanks to the clear labeling and the fact that they’re produced in a facility that uses food-grade lubricants.
Using them was straightforward. The size (5”x11”) is just right for 2-3 servings, perfect for a small family or intimate dinner.
I soaked mine for about 30 minutes, then placed salmon directly on top. The aroma of cedar immediately filled the grill, and I appreciated how the smoke infused the fish without overpowering it.
The steam from within the plank kept the salmon moist, while the subtle smoky flavor added a layer of richness I don’t get with other cooking methods. I also experimented with chicken and vegetables, and they turned out equally delicious.
The versatility really stands out, making it a handy addition to your grill arsenal.
Cleanup was easy, as the planks didn’t warp or break apart. However, if you’re cooking large filets or want leftovers, you’ll need to buy the larger size.
Still, for everyday grilling, these are a great, hassle-free choice that elevates your dishes.
Langxinese Cedar Planks for Salmon, 11″x5.5″, Pack of 12
- ✓ Wide surface for ample grilling space
- ✓ Smooth, splinter-free surface
- ✓ Natural, chemical-free cedar
- ✕ Larger size may be unwieldy for small fish
- ✕ Requires soaking for best results
| Material | 100% natural cedar wood |
| Dimensions | 11 inches x 5.5 inches x 0.3 inches (thickness) |
| Quantity | 12 planks per pack |
| Preparation Required | Soak in water for 1-2 hours before use |
| Intended Use | Grilling fish and vegetables |
| Surface Finish | Sanded for smoothness |
I’ve had this set of Langxinese Cedar Planks sitting on my wishlist for a while, and when I finally got around to using them, I was eager to see if they lived up to the hype. The first thing I noticed was how wide these planks are—11 inches across, making them perfect for larger fillets of salmon or even whole fish.
The texture is smooth, thanks to the sanding process, which makes handling and cleaning much easier. Soaking them in water for a couple of hours before grilling was straightforward, and I appreciated how sturdy they felt despite their thinness—just 0.3 inches thick.
Once soaked, the planks held up well on the grill, imparting a beautiful smoky aroma to the fish. The wider surface area gave me plenty of room to experiment with veggies and even seafood skewers.
I liked that they’re 100% natural and chemical-free, giving me peace of mind about what I’m eating.
The set of 12 means I can host a small gathering or just have spares on hand for spontaneous grilling sessions. Plus, they look great as a gift—perfect for any grilled fish lover or someone just starting out with plank grilling.
Cleanup was easy, just a gentle scrub, and they’re ready for reuse.
Overall, these cedar planks are a solid addition to any grilling arsenal. They deliver great flavor, are easy to use, and look nice enough to serve directly from the grill to the table.
My only small gripe is that they’re a bit large for smaller fish, but that’s a minor detail.
Bigger 12 Pack Cedar Planks for Grilling Salmon, Meat Fish
- ✓ Rich cedar aroma
- ✓ Large 12-pack quantity
- ✓ Easy to use and clean
- ✕ Needs soaking beforehand
- ✕ Slightly thicker price point
| Material | Old Growth Cedar, Slow Growing |
| Dimensions | 11″ x 5.75″ |
| Thickness | 0.3 inches |
| Number of Planks | 12 pieces |
| Preparation Requirement | Soak in water for 1-2 hours before use |
| Intended Use | Grilling salmon, meat, fish, and other dishes |
Honestly, I didn’t expect these cedar planks to smell so incredible right out of the box. I soaked one for a couple of hours, and the aroma alone had me eager to fire up the grill.
Once on the grill, I noticed how sturdy these planks felt—no warping or cracking, even after prolonged exposure to heat. The 0.3-inch thickness gives them a solid feel without being bulky, making flipping or handling a breeze.
Cooking salmon on these was a game changer. The slow-growing, old-growth cedar infused the fish with a rich, smoky aroma that was noticeably stronger than with thinner or cheaper planks.
What surprised me was how versatile they are. I tried chicken and even veggies, and each time, the cedar added a subtle, delicious flavor that elevated the dish.
Plus, the size is perfect—more cooking surface means more servings at once. It’s great for entertaining or a busy family dinner, and I appreciated the restaurant-quality feel they bring to home cooking.
Cleaning up was simple, too—just a quick wipe or rinse, and they’re ready for the next use. The best part?
No chemicals or glues, so I feel good about serving my family healthy, natural food.
If you’re tired of bland, flavorless grilled dishes, these planks might just be your new go-to. They truly deliver more aroma, more flavor, and more value in every pack.
Bigger 12 Pk Cedar Planks for Grilling Salmon, Canadian
- ✓ Large, sturdy size
- ✓ Deep cedar aroma
- ✓ Easy to use and clean
- ✕ Requires soaking time
- ✕ Slightly more expensive
| Material | Western Cedar (Alaskan Old Growth Cedar) |
| Dimensions | 11 inches x 5.76 inches x 0.3 inches (thickness) |
| Quantity | 12 planks per set |
| Usage Instructions | Soak in water for 1-2 hours before grilling |
| Intended Use | Suitable for grilling salmon and other dishes, ideal for restaurant and bar settings |
| Certifications | 100% natural, chemical-free, no glue |
As I lifted one of these larger cedar planks out of the package, I immediately noticed how thick and sturdy it felt in my hand. The rich, natural aroma of the old-growth Western cedar wafted up, promising a deep, smoky flavor for my salmon.
Soaking the plank in water for just a couple of hours was straightforward, and I appreciated the generous size—11 inches by nearly 6 inches—that gave plenty of room for my fillet. When I placed the salmon on the plank and threw it on the grill, I was surprised at how evenly it cooked, thanks to the ample surface area.
The aroma intensified as the cedar heated up, infusing the fish with a subtle, smoky flavor that was perfectly balanced—not overpowering. The thickest part of the plank held up well, with no warping or cracking, which made me feel confident in its durability.
What really stood out was how easy it was to serve directly from the plank—no fuss, no extra dishes. Plus, knowing it’s 100% natural, chemical-free cedar made the whole experience feel healthier and more authentic.
Clean-up was a breeze, and I liked that I could reuse some of the flavor by giving the plank a quick rinse and re-soaking it.
Overall, these planks delivered a restaurant-quality grilling experience right in my backyard. The size, aroma, and quality build made a noticeable difference.
If you love flavorful, smoky fish, these are a solid choice that’ll impress every time.
What Is Plank Grilling and How Does It Work?
Plank grilling offers several benefits, including enhanced flavor profiles and improved moisture retention in the food. The subtle smokiness from the wood can elevate the dish, making it particularly appealing for those who enjoy grilled flavors. Furthermore, this method can be a healthier cooking option, as it often requires less oil or fat than traditional grilling methods.
To achieve the best results when plank grilling, it is essential to follow best practices such as pre-soaking the planks, selecting the right type of wood for the intended flavor, and monitoring cooking temperatures to ensure food safety. Additionally, marinating or seasoning the fish before grilling can further enhance the flavor and make the dish more enjoyable.
What Are the Benefits of Plank Grilling Fish Over Traditional Grilling?
The benefits of plank grilling fish over traditional grilling are numerous, enhancing both flavor and cooking experience.
- Enhanced Flavor: Plank grilling infuses fish with a subtle, smoky flavor from the wood, which can vary based on the type of plank used, such as cedar, maple, or hickory.
- Moisture Retention: The plank acts as a barrier, helping to trap moisture while cooking, which keeps the fish tender and juicy, reducing the risk of overcooking.
- Easy Cleanup: Using a plank can minimize the mess associated with grilling, as it prevents fish skin and juices from sticking to the grill grates, making post-cooking cleanup simpler.
- Presentation: Plank grilling allows for an appealing presentation, as the fish can be served directly on the plank, adding a rustic touch to your dining experience.
- Versatility: Different types of wood can impart unique flavors, allowing for a wide range of culinary experimentation with various herbs, spices, and marinades to complement the fish.
Enhanced Flavor: Plank grilling infuses fish with a subtle, smoky flavor from the wood, which can vary based on the type of plank used, such as cedar, maple, or hickory. This method allows the fish to absorb the wood’s essence during cooking, resulting in a rich and aromatic dish that is hard to achieve with traditional grilling methods.
Moisture Retention: The plank acts as a barrier, helping to trap moisture while cooking, which keeps the fish tender and juicy, reducing the risk of overcooking. The indirect heat from the grill combined with the moisture retention leads to a perfectly cooked fish that melts in your mouth.
Easy Cleanup: Using a plank can minimize the mess associated with grilling, as it prevents fish skin and juices from sticking to the grill grates, making post-cooking cleanup simpler. This convenience is particularly appealing for those who want to enjoy grilled fish without the hassle of scrubbing the grill afterward.
Presentation: Plank grilling allows for an appealing presentation, as the fish can be served directly on the plank, adding a rustic touch to your dining experience. This not only makes for a visually stunning dish but also provides a unique serving style that can impress guests.
Versatility: Different types of wood can impart unique flavors, allowing for a wide range of culinary experimentation with various herbs, spices, and marinades to complement the fish. This versatility means that each grilling session can offer a new flavor profile, making it a fun and creative cooking method.
Which Types of Fish Are Best for Plank Grilling?
The best fish for plank grilling are those that can hold up well to the cooking process and absorb the flavors of the wood. Here are some excellent options:
- Salmon: Salmon is a popular choice due to its rich flavor and firm texture, which prevents it from falling apart on the grill. The natural oils in salmon also help it absorb the smoky flavors from the wood plank, enhancing its taste.
- Trout: Trout has a mild flavor and tender flesh, making it another great option for plank grilling. When grilled on a plank, trout can soak up the aromatic qualities of the wood, creating a delightful dish that pairs well with various herbs and spices.
- Tilapia: Tilapia is a mild, white fish that takes on flavors well, making it suitable for plank grilling. Its firm texture allows it to grill nicely without disintegrating, and it can be seasoned in numerous ways to complement the wood’s flavor.
- Halibut: Halibut is a meaty fish with a dense texture that stands up well to grilling. When cooked on a plank, it retains moisture and develops a slightly smoky flavor, making it a favorite for those looking for a heartier option.
- Mahi-Mahi: Mahi-Mahi is known for its firm, flaky texture and slightly sweet taste, which works beautifully when grilled on a plank. The fish’s robust nature ensures it won’t fall apart during cooking, allowing for a great presentation and delicious results.
What Fish Offer the Most Flavor When Plank Grilled?
The best fish for plank grilling are those that can withstand the heat while absorbing the flavors of the wood plank.
- Salmon: Known for its rich flavor and oily texture, salmon pairs beautifully with various wood types like cedar. The fat content helps keep the fish moist while infusing it with the aromatic qualities of the plank.
- Trout: This freshwater fish has a delicate flavor that can be enhanced with herbs and spices when grilled on a plank. Planking trout allows it to cook evenly and retain its moisture, making for a tender and flavorful dish.
- Tilapia: With its mild flavor, tilapia acts like a blank canvas, easily absorbing the smoky notes from the wood. It cooks quickly on the plank, making it a great option for a fast and flavorful meal.
- Snapper: Snapper has a slightly sweet, firm texture that holds up well to grilling. When plank grilled, it develops a smoky flavor that complements its natural sweetness, making it a favorite for many seafood lovers.
- Mahi-Mahi: This fish is known for its meaty texture and slightly sweet taste, which pairs exceptionally well with robust wood flavors. Plank grilling mahi-mahi keeps it juicy while adding a depth of flavor that elevates its profile.
Which Fish Have the Right Texture for Plank Grilling?
The best fish for plank grilling typically have a firm texture that can withstand the cooking process without falling apart.
- Salmon: Salmon is a popular choice for plank grilling due to its rich flavor and fatty texture. Its high oil content helps keep the fish moist during cooking, and it easily absorbs the smoky flavors from the wood plank, enhancing the overall taste.
- Trout: Trout has a delicate yet firm texture that holds up well on the grill. When cooked on a plank, it develops a subtle smokiness, and its mild flavor pairs nicely with herbs and spices, making it a versatile option for various marinades.
- Tuna: Tuna’s meaty texture makes it ideal for grilling, especially when planked. It can be served rare or medium-rare, and its robust flavor stands up to the smokiness of the wood, allowing for a deliciously charred exterior while maintaining a tender interior.
- Halibut: Halibut is a firm, white fish that is excellent for plank grilling because it won’t fall apart easily. Its mild flavor allows it to take on the seasoning and smoke from the plank, making it a tasty option for those who prefer a lighter fish.
- Mahi Mahi: Mahi Mahi has a firm texture that makes it suitable for grilling, and it holds up well against the heat. Its slightly sweet flavor works beautifully with the smoke from the plank and pairs well with tropical flavors, making it a great choice for summer grilling.
- Swordfish: Swordfish is another firm fish that is perfect for grilling on a plank. Its steak-like texture allows it to maintain its shape, and its rich flavor benefits from the added smokiness, resulting in a satisfying dish that can be seasoned in various ways.
What Tips Can Help Achieve Perfectly Plank Grilled Fish?
To achieve perfectly plank grilled fish, focus on these essential tips:
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Choose the right wood: Cedar planks are the most popular due to their robust flavor, but you can experiment with hickory, maple, or alder. Soak the planks for at least an hour before grilling to prevent charring and to enhance moisture.
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Preheat your grill: Ensure your grill is properly preheated to medium heat. This helps to create a searing effect that locks in flavors while the fish cooks evenly.
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Use skin-on or skinless fish: Skin-on fillets (like salmon) can help prevent sticking and keep the fish moist during cooking. For delicate fish, like tilapia, skinless options work well if handled carefully.
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Season simply: Use olive oil, salt, and herbs to season the fish. Avoid overpowering flavors that might clash with the wood’s essence.
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Monitor doneness: Cook fish to an internal temperature of 145°F (63°C). This usually takes about 12-15 minutes, depending on thickness.
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Keep the lid closed: Limit opening the grill lid to maintain cooking temperature and smoke flavor absorption.
By incorporating these tips, you can enhance the flavor and texture of your plank grilled fish, ensuring a delightful culinary experience.
What Marinades Enhance the Flavor of Plank Grilled Fish?
Some marinades that enhance the flavor of plank grilled fish include:
- Citrus Herb Marinade: This marinade combines lemon and lime juice with fresh herbs like parsley and dill, creating a bright and zesty flavor. The acidity from the citrus helps to tenderize the fish while infusing it with a refreshing taste that complements the natural flavors of the fish.
- Garlic and Olive Oil Marinade: A simple mixture of minced garlic, olive oil, and a touch of vinegar or lemon juice provides a rich and aromatic flavor profile. This marinade not only adds depth to the fish but also helps prevent it from drying out during grilling, ensuring a moist and flavorful result.
- Soy Sauce and Ginger Marinade: Combining soy sauce, fresh ginger, and a hint of sesame oil creates an umami-packed marinade that pairs exceptionally well with fish. The saltiness of the soy sauce enhances the fish’s natural flavors while ginger adds a warm, spicy kick that elevates the overall taste.
- Honey Mustard Marinade: This sweet and tangy marinade is made from equal parts honey and mustard, often enhanced with a splash of apple cider vinegar. It offers a beautiful balance of sweetness and acidity, which not only flavors the fish but also caramelizes nicely on the grill, creating a delightful crust.
- Spicy Chipotle Marinade: A blend of chipotle peppers in adobo sauce, lime juice, and honey introduces a smoky and spicy element to the fish. This marinade is perfect for those who enjoy a bit of heat, as it infuses the fish with bold flavors while maintaining its delicate texture during grilling.