A cedar plank does two things on the grill. It holds delicate fish off the grates, and it gives off aromatic steam and smoke as it heats. There’s little to go wrong with a plank of wood, so what matters is the species, whether it’s the right size for your fillet, how thick it is, and what the maker says about soaking and reuse.
Makers disagree on those last two, and we point that out as we go. This guide covers eight picks. We have not grilled on them, and we didn’t find a dependable head-to-head test, so the details here come from makers and listings, with method notes from America’s Test Kitchen. For more on using wood for flavor, see our smoking wood chunks guide.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for, product specifications, maker information and the sources we name.
Quick verdict: which cedar planks to buy
For regular salmon nights, buy the Wildwood 5×11 12-pack, which states its species and source and is sized for a few servings. If you want a thicker plank, buy Camerons, which lists 0.7 inches. For a whole side of salmon, buy Wildwood’s 7×15 planks.
Five planks side by side
Five of the eight, one for each kind of griller. All eight are covered in full below.
| Pick | Best for | Size | Thickness | Buy on Amazon |
|---|---|---|---|---|
Wildwood Grilling Cedar Planks, 5×11, 12-PackBest overall
|
Regular use, 2 to 4 servings | 5 x 11 in. | Not stated | View on Amazon |
Camerons Natural Cedar Planks, 5.5×11.5, 8-PackBest thick plank
|
A thicker plank with soak advice | 5.5 x 11.5 in. | 0.7 in. | View on Amazon |
Wildwood Grilling Cedar Planks, 7×15, 8-PackBest for a whole fillet
|
A whole salmon fillet | 7 x 15 in. | Not stated | View on Amazon |
Primal Grilling Cedar Planks, 12-Inch, 5-PackBest to reuse
|
Reusing a plank, or a gift | 12 x 6 in. | 1/2 in. | View on Amazon |
| No soaking at all | 6.5 x 3.5 in. | Not stated | View on Amazon |
Our picks for the best cedar grilling planks
1. Wildwood Grilling Cedar Planks, 5×11, 12-Pack – Regular-Use Planks From Idaho
Wildwood says these are always Western Red Cedar, sourced in the USA and made in Idaho. Its food-safe claim is specific: machinery uses food-grade lubricants, and the planks contain no chemicals or additives. At 5 by 11 inches, Wildwood suggests a plank for 2 to 3 servings of protein, and the title says up to 4.
A 12-pack makes sense if you plank often, since a plank is a consumable that chars each time. The listing doesn’t give a soak time or say whether you can reuse them, so follow the instructions you get, or use America’s Test Kitchen’s starting point of one hour.
Wildwood also offers smaller and larger sizes, which makes it a useful brand to know. We read no dependable independent test of these planks. Our confidence comes from how clearly the maker states what the wood is and where it’s from.
Why we like it
- Western Red Cedar stated
- Made in Idaho
- Food-grade lubricants, per the maker
- 12 planks in the pack
Key specifications
| Model | WWG-5X11 |
|---|---|
| Species | Western Red Cedar |
| Size | 5 x 11 in. |
| Thickness | Not stated |
| Pack | 12 |
| Soak guidance | Not stated |
| Reuse | Not stated |
| Made in | USA, Idaho |
Why we recommend it
Suits someone who grills salmon or vegetables often and wants a good supply from a maker that spells out its source.
Skip it if you only plank once or twice a year. A 2-pack will be plenty.
Pros and cons
Pros
- Clear species and source
- Lots of planks
- Handy size
Cons
- No soak guidance on the listing
- Thickness not stated
2. Camerons Natural Cedar Planks, 5.5×11.5, 8-Pack – Thick, With a Clear Soak Guide
Camerons is the thickest plank with a stated figure on this page, listed at 0.7 inches. Thicker wood should take longer to burn through, which is a plain advantage over a long cook. Each plank is 5.5 by 11.5 inches, and the wood is natural Western Red Cedar sourced in the USA, with no additives, according to the maker.
Camerons also gives a clear soak: at least 30 minutes, with 1 to 2 hours recommended, then food goes directly on the plank over a preheated grill. It suggests salmon, seafood, beef, pork, lamb, vegetables and cheese.
This listing was sold by a third-party seller, River Colony Trading, when we checked. Camerons also sells 2- and 4-packs if eight is too many.
Why we like it
- 0.7 inches thick
- Clear soak guidance
- Western Red Cedar
- Made in the USA
Key specifications
| Model | CGPX8 |
|---|---|
| Species | Western Red Cedar |
| Size | 5.5 x 11.5 in. |
| Thickness | 0.7 in. |
| Pack | 8 |
| Soak guidance | 30 min. minimum; 1 to 2 hours advised |
| Reuse | Not stated |
| Made in | USA |
Why we recommend it
Suits someone who wants a thick plank for a longer cook, along with plain instructions.
Skip it if storage is tight. Eight thick planks need more space. Choose a smaller pack.
Pros and cons
Pros
- Stated thickness
- Clear instructions
- Other pack sizes
Cons
- Third-party seller at last check
- Reuse not addressed
3. Wildwood Grilling Cedar Planks, 7×15, 8-Pack – Sized for a Whole Fillet
At 7 by 15 inches, this is the plank to choose when you’re cooking a whole side of salmon, not individual portions. Wildwood puts each at 4 to 6 servings. It’s the same Western Red Cedar, sourced and crafted in the USA.
Measure your grill first, particularly if it’s a smaller kettle or tabletop. A 15-inch plank needs room on the grate, and you want space to move it away from the flames if it catches. You also need a container big enough to soak it. A cooler or a large roasting pan may be the only choice.
We’ve included two Wildwood sizes because they serve different cooks, one for regular portions and one for a whole fillet.
Why we like it
- Takes a whole salmon fillet
- 4 to 6 servings per plank
- USA-sourced cedar
- 8 in the pack
Key specifications
| Model | 75831790421 |
|---|---|
| Species | Western Red Cedar |
| Size | 7 x 15 in. |
| Thickness | Not stated |
| Pack | 8 |
| Soak guidance | Not stated |
| Reuse | Not stated |
| Made in | USA |
Why we recommend it
Suits a host who serves a whole salmon fillet at the table, on a grill with some room to spare.
Skip it if your grill is small or you usually cook for two.
Pros and cons
Pros
- Large surface
- Good for a party
- Clear species
Cons
- Needs a big soaking container
- Takes up grill space
4. Primal Grilling Cedar Planks, 12-Inch, 5-Pack – Half-Inch Thick, With a Bag
These are kiln-dried Western Red Cedar, sourced and made in Canada, half an inch thick, 12 inches long and 6 inches wide. Primal says kiln-drying helps the plank take up moisture, and that the thickness lets you reuse each plank several times before replacing it. It says they work on the grill or in the oven.
The pack comes with a burlap storage bag, grilling instructions and a recipe card, which makes it an easy gift. The listing doesn’t give a soak time, but those instructions should.
Other makers on this page say the opposite about reuse, and Grill Gourmet calls it unsanitary. We can’t settle that for you. If you do reuse a plank, scrub it, dry it completely, and throw it out once it’s badly charred or cracked.
Why we like it
- Half-inch thickness
- Reusable, per the maker
- Burlap bag and recipe card
- Kiln-dried
Key specifications
| Model | 4316480463 |
|---|---|
| Species | Western Red Cedar |
| Size | 12 x 6 in. |
| Thickness | 1/2 in. |
| Pack | 5 |
| Soak guidance | In the included instructions |
| Reuse | Multiple times, per the maker |
| Made in | Canada |
Why we recommend it
Suits someone buying a gift, or a griller who wants one thick plank to last a few cooks.
Skip it if you’d rather treat planks as single use. You’d be paying for thickness you won’t need.
Pros and cons
Pros
- Thick
- Comes as a gift set
- Wide surface
Cons
- Reuse advice conflicts with other makers
- Soak time not on the listing
5. Weber Firespice Cedar Planks, 2-Pack – A Familiar Grill Brand
Weber’s planks are sized for large fillets, at about 15.5 by 5.2 inches and around 0.6 inches thick. The listing says the cedar is sustainably harvested, but it doesn’t name the species or give a place of manufacture. You get two in the pack.
That small pack is the appeal. If you plank once or twice a summer, you don’t need a dozen stacked in the garage. The long, narrow shape is also a good fit for a long fillet on a smaller grill.
The listing gives few other details, so there’s no soak or reuse guidance. An hour in water is a reasonable place to start, based on America’s Test Kitchen’s recipe.
Why we like it
- Long shape for fillets
- Two planks only
- Sustainably harvested, per Weber
- Sold by Amazon at last check
Key specifications
| Model | 17302 |
|---|---|
| Species | Cedar; species not stated |
| Size | 15.5 x 5.2 in. |
| Thickness | About 0.6 in. |
| Pack | 2 |
| Soak guidance | Not stated |
| Reuse | Not stated |
| Made in | Not stated |
Why we recommend it
Suits an occasional griller who wants to try planking without buying a big pack.
Skip it if you want the species spelled out. Wildwood and Camerons state theirs.
Pros and cons
Pros
- Small commitment
- Long and narrow
- Big-name maker
Cons
- Species not stated
- Few details
6. Fire & Flavor Cedar Planks, 11-Inch, 2-Pack – Plain Steps, and Reusable
Fire & Flavor gives the plainest method on this page: soak for one hour, fully submerged; heat on the grill for three minutes; flip it, then add your food. That’s helpful if you’ve never planked before. The plank is 11 by 5.5 inches and about 0.3 inches thick, in natural, sustainably sourced Western Red Cedar.
It says these planks clean up quickly and are reusable. At that thickness, we’d expect a thin plank to char through sooner than the thick ones on this page, so look it over carefully before using it a second time.
The listing doesn’t state where the planks are made.
Why we like it
- Step-by-step method
- Western Red Cedar stated
- Reusable, per the maker
- Helps prevent sticking, per the maker
Key specifications
| Model | FFPD192 |
|---|---|
| Species | Western Red Cedar |
| Size | 11 x 5.5 in. |
| Thickness | About 0.3 in. |
| Pack | 2 |
| Soak guidance | 1 hour, fully submerged |
| Reuse | Yes, per the maker |
| Made in | Not stated |
Why we recommend it
Suits a first-time planker who wants clear steps and a small pack.
Skip it if you plan long cooks over high heat. A thicker plank will last longer.
Pros and cons
Pros
- Very clear instructions
- Small pack
- States species
Cons
- Thin
- Origin not stated
7. Jaccard Ready 2 Grill Pre-Soaked Planks, 2 Planks – Open the Bag and Grill
Jaccard’s planks come already soaked in a sealed bag, so you open the bag and grill. That removes the one step most people forget. Jaccard says the packaging keeps them ready for up to two years, which means you can keep a pack around for a spontaneous salmon dinner.
They’re red cedar, small at 6.5 by 3.5 inches, and about 0.5 inches thick. That’s a single portion per plank, and they suit serving on, too. Jaccard says they work on gas, ceramic and charcoal grills, and that they’re single use.
You’re paying for convenience with a small plank you can only use once, so this makes the most sense for one or two people.
Why we like it
- No soaking at all
- Keeps up to two years, per the maker
- Serve on the plank
- Works on any grill, per the maker
Key specifications
| Model | 201406 |
|---|---|
| Species | Red cedar |
| Size | 6.5 x 3.5 in. |
| Thickness | About 0.5 in. |
| Pack | 2 |
| Soak guidance | None needed |
| Reuse | Single use, per the maker |
| Made in | Not stated |
Why we recommend it
Suits a cook who rarely plans ahead, or who wants a ready plank in a boat or camping kit.
Skip it if you want to cook a fillet for a family. These are small.
Pros and cons
Pros
- No planning needed
- Long shelf life
- Good presentation
Cons
- Small
- Single use
- Only two per pack
8. Grill Gourmet Cedar Planks, 12-Pack – Textured and Single Use
Grill Gourmet’s planks are 5.5 by 11 inches and a third of an inch thick, sourced and made in the USA. They have a textured surface, which the maker says gives more smoke and flavor. Grilling instructions are in the pack.
The maker is blunt about reuse: it says planks are only meant for single use, and that reusing them is unsanitary. That’s a stronger line than Primal’s or Fire & Flavor’s. If you agree, a 12-pack of thin planks makes sense.
The listing just says cedar, without naming the species. It was sold by a seller called HGID when we checked. Some online roundups mention this brand, but we didn’t find a real test behind them, so we aren’t treating that as evidence.
Why we like it
- Twelve planks
- Textured surface
- Clear position on reuse
- Made in the USA
Key specifications
| Model | GG12PK |
|---|---|
| Species | Cedar; species not stated |
| Size | 5.5 x 11 in. |
| Thickness | 1/3 in. |
| Pack | 12 |
| Soak guidance | In the included instructions |
| Reuse | No, per the maker |
| Made in | USA |
Why we recommend it
Suits someone who prefers a fresh plank for each cook and wants a supply.
Skip it if you want the species stated, or want to reuse each plank.
Pros and cons
Pros
- Plenty in the pack
- Made in USA
- Clear instructions included
Cons
- Species not stated
- Thin
- Third-party seller at last check
How to choose cedar planks for salmon
Check the species
Western Red Cedar is what most makers here state, and it’s worth looking for. If a listing just says cedar, as Weber’s and Grill Gourmet’s do, the listing isn’t telling you which. Wood for cooking shouldn’t be treated, so buy planks sold for food, not boards from the lumber yard.
Size it to the fish
A 5-by-11-inch plank fits a few portions, and Wildwood’s 7-by-15 takes a whole fillet. Single-serve sizes are useful for one or two people. Measure your grill too, since a long plank needs room.
Choose your thickness
Thicker planks should stand up to heat longer. Makers here range from a third of an inch to 0.7 inches. A thin one is fine for a quick fillet, but won’t take a long cook.
Follow a soak time
The advice varies. Camerons says at least 30 minutes and ideally 1 to 2 hours, Fire & Flavor says one hour, and America’s Test Kitchen’s salmon recipe says one hour or as the maker directs. Weigh the plank down so it stays under the water.
Heat it, and don’t let it catch
America’s Test Kitchen preheats the plank until it gives off wisps of smoke, and warns it shouldn’t ignite. Its recipe keeps a gas grill at 300 to 325 degrees. Stay close, and move the plank away from direct flame if it starts to burn.
How we picked these eight planks
We looked for food-grade planks sold for grilling, from identifiable makers, in stock with a new offer when we checked. We favored makers who state species, size and source. Most online plank roundups we came across seemed thin or affiliate-driven, and a few had dubious testing claims, so we didn’t rely on them. We did read America’s Test Kitchen’s planked salmon recipe for method. We couldn’t open Weber’s own plank guide when we tried, so we’ve not quoted it.
We did not test these ourselves. Our picks rest on listing and maker details, and we’ve pointed out where makers disagree. Wildwood appears twice because the sizes suit different meals.
Cedar plank questions, answered
Do cedar planks for salmon need soaking?
Usually yes, unless they’re sold pre-soaked like Jaccard’s. Makers on this page advise from 30 minutes to two hours. A soaked plank is slower to catch and gives off more steam.
Can I reuse a cedar plank?
The makers disagree. Primal and Fire & Flavor say yes, while Grill Gourmet and Jaccard say single use only. If you reuse one, wash and dry it well, and throw it out once it’s badly charred or cracked.
Which side does the fish go on?
Most instructions have you heat the plank first, then put the food on it. Fire & Flavor heats it for three minutes, then flips it and adds the food to the heated side.
Can I use a plank in the oven?
Primal says its planks work in the oven as well as on the grill. Other listings don’t all address this, so follow your maker’s instructions.
What else can I cook on a plank?
Makers suggest chicken, pork, beef, vegetables and cheese, as well as other fish. Our guide to Mexican cooking methods looks at how other kinds of wood and fire are used in the kitchen.
Our final pick for planked salmon
For regular cooks, we’d go with the Wildwood 12-pack, and for a thicker plank, Camerons. If you prefer direct grilling, see our fish grill basket guide and our grill mat guide, and for smoke flavor without a plank, our smoker box guide and smoking wood chunks guide.
Julia’s is a working Mexican kitchen in Houston. If the grill isn’t going tonight, we can still handle dinner. Call to order at (346) 546-8283, or look through our menu.