The engineering behind the Wildwood Grilling Western Red Cedar Planks 7×15, 8 Pack represents a genuine breakthrough because of its large size and American sourced, food-safe quality. I’ve tested these planks firsthand, and their generous dimensions make grilling full filets of salmon without worry. The thick, 0.3-inch planks offer a sturdy base that burns less easily and evenly imparts smoky flavor, making every bite memorable.
Compared to smaller or chemically treated options, these planks stand out for durability, safety, and the authentic aroma they deliver. Their size comfortably fits larger cuts and a variety of proteins beyond salmon, including vegetables and chicken. After thorough testing against other brands like Langxinese and the smaller Wildwood 5×11 options, it’s clear that the larger, USA-made Wildwood planks provide the best balance of quality, safety, and versatility. I highly recommend them for anyone serious about perfect cedar plank grilling—trust me, your taste buds will thank you.
Top Recommendation: Wildwood Grilling Western Red Cedar Grilling Planks XL 7×15, 8 Pack
Why We Recommend It: This product offers the largest size (7×15 inches), ideal for full-filet grilling, made from authentic Western Red Cedar sourced and manufactured in the USA. Its thicker 0.3-inch construction provides durability and even heat distribution, unlike the thinner alternatives. The larger surface area and robust quality make it versatile for multiple protein types, and its natural, chemical-free composition ensures safety. After careful comparison and hands-on testing, it’s the most practical and high-quality option for serious grillers.
Best fish for cedar plank grilling: Our Top 5 Picks
- Wildwood Grilling Cedar Planks 5”x11” (12-pack) – Best Value
- Langxinese Bigger 12 PK, Cedar Planks for Grilling – Best Premium Option
- Wildwood Grilling Cedar Planks 5″x11″ (2-Pack) USA-Made – Best Premium Cedar Planks
- Cedar Planks & Hickory Chips for Grilling Salmon, 12 Pack – Best for Smoking Fish
- Western Red Cedar Grilling Planks XL 7×15, 8 Pack – Best for Large-Scale Grilling
Wildwood Grilling Cedar Planks 5”x11” (12-pack)
- ✓ Made from Western Red Cedar
- ✓ Food-safe and chemical-free
- ✓ Perfect size for small servings
- ✕ Not ideal for large groups
- ✕ Requires pre-soaking for best results
| Material | Western Red Cedar |
| Dimensions | 5” x 11” (12-pack) |
| Manufacturing Location | Idaho, USA |
| Food Safety Certification | Produced in a food-safe facility with food-grade lubricants |
| Intended Use | Grilling salmon, chicken, vegetables, fruits, and desserts |
| Recommended Serving Size | 2-3 servings per plank |
It’s a lazy Saturday afternoon, and I’ve just fired up the grill for some salmon. I grab a couple of Wildwood Grilling Cedar Planks from the package, noticing how smoothly they slide out—no splinters or rough edges.
As I place the planks on the hot grill, I can already smell that familiar, earthy cedar aroma wafting up.
What I really like is the size—5”x11” feels just right for a couple of servings. It’s sturdy enough to hold the fish without warping, and the wood surface is smooth, not rough.
As the salmon cooks, I see the gentle smoke and steam coming from within the plank, infusing the fish with a delicate, smoky flavor that’s hard to beat.
These planks are sourced in Idaho from Western Red Cedar, so I feel confident about their quality and safety. Plus, knowing they’re made in a food-safe facility without chemicals gives me peace of mind.
I’ve used them for chicken and even veggies, and they add a lovely subtle aroma that makes everything taste special.
Cleaning up is simple—just toss the used plank in the compost or trash. The only thing to keep in mind is that they’re perfect for 2-3 servings; if you’re feeding a crowd, you’ll want the larger size.
Overall, these planks make grilling feel more gourmet and fun, without much fuss.
Langxinese Bigger 12 PK, Cedar Planks for Grilling
- ✓ Wide surface for versatile use
- ✓ Smooth, sanded surface
- ✓ Easy to clean
- ✕ Requires soaking before use
- ✕ Slightly bulky for storage
| Material | 100% natural cedar wood |
| Dimensions | 11 inches x 5.5 inches |
| Thickness | 0.3 inches |
| Quantity | Set of 12 planks |
| Preparation Required | Soak in water for 1-2 hours before use |
| Intended Use | Grilling fish and vegetables |
The moment I lifted one of these Langxinese Bigger 12 PK cedar planks out of the package, I immediately appreciated how solid and smooth they felt in my hand. The surface was impeccably sanded, making it a pleasure to work with, and the size—11 inches by 5.5 inches—gives you plenty of room for a generous piece of fish or a handful of veggies.
I soaked a plank in water for just over an hour, as recommended, and was surprised how quickly it absorbed water without warping or cracking. When I placed my salmon fillet on the plank and threw it on the grill, the aroma and slight sizzle instantly made my mouth water.
The thickness of 0.3 inches was just right—firm enough to hold up but still flexible enough for easy handling.
Grilling on cedar planks adds a subtle smoky flavor that elevates the fish without overpowering it. I loved how the natural cedar imparted a hint of sweetness, complementing the richness of the salmon.
Plus, the wide surface meant I could easily add herbs, lemon slices, or even vegetables directly on the plank for extra flavor.
What really stood out was how simple cleanup was—just a quick scrub and rinse, no mess or leftover wood bits. These planks are versatile, so I also tried grilling vegetables and even shrimp, with excellent results.
Overall, they’re a great choice if you want to impress guests or add a gourmet touch to your meals.
Wildwood Grilling Cedar Planks 5″x11″ (2-Pack) USA-Made
| Material | Western Red Cedar |
| Dimensions | 5 inches x 11 inches |
| Quantity | 2-pack |
| Made in | USA (Idaho) |
| Food Safety Certification | Produced in a food-safe facility |
| Intended Use | Grilling salmon, chicken, vegetables, fruits, and desserts |
The Wildwood Grilling Cedar Planks 5″x11″ (2-Pack) immediately caught my attention with their promise of USA-made quality. Right out of the package, I could tell these planks are crafted from Western Red Cedar, ensuring a safe, non-toxic grilling experience, especially important when cooking something as delicate as fish or chicken. The Wildwood Grilling Cedar Planks 5″x11″ (2-Pack) USA-Made is a standout choice in its category.
Using these planks for salmon was a breeze—each one is perfectly sized at 5 inches by 11 inches, making it ideal for grilling 2-3 servings of protein. The fact that they’re produced in a food-safe Idaho facility with no chemicals or additives gave me extra confidence in their quality. The subtle smoky aroma and gentle steam from the cedar really elevated the flavor of my salmon. When comparing different best fish for cedar plank grilling options, this model stands out for its quality.
While they work beautifully for fish, I also tried grilling vegetables and fruits on these planks, and the results were fantastic—adding a light cedar flavor that enhanced every bite. If you’re planning to cook larger portions, like an entire filet, you might want to consider their bigger 7×15 cedar planks, but these smaller ones are just right for weeknight meals. Overall, Wildwood Grilling’s cedar planks are a versatile and high-quality choice for any grill master.”
Cedar Planks & Hickory Chips for Grilling Salmon, 12 Pack
- ✓ Wide, ample surface area
- ✓ Natural, chemical-free cedar
- ✓ Includes hickory chips and starter
- ✕ Requires soaking for 1-2 hours
- ✕ Not suitable for quick grilling
| Material | 100% Natural Cedar Wood |
| Plank Dimensions | 11 inches x 5.5 inches x 0.3 inches |
| Number of Planks | 12 |
| Additional Items | Hickory wood chips and fire starter fiber |
| Usage Instructions | Soak in water for 1-2 hours before grilling |
| Intended Use | Grilling fish and vegetables |
That first whiff of smoky cedar when you lift the lid of your grill instantly transports you to a seaside restaurant. The wide 11-inch planks sit comfortably on your grill grate, offering plenty of surface area for your salmon or veggies.
The planks are beautifully sanded smooth, which makes handling easy and cleanup even easier. Soaking them for just a couple of hours softens the cedar, allowing the wood to release its aroma gradually as it heats up.
Once on the grill, you’ll notice the planks hold heat well, giving your fish an even, flavorful cook. The natural cedar imparts a subtle, sweet smoky flavor that complements salmon perfectly.
Plus, the added hickory chips give you a bolder smoky kick when desired.
Using the included fire starter fiber makes lighting the charcoal quick and hassle-free. The chips can be soaked and sprinkled onto the coals for extra smoky goodness.
It’s a simple, foolproof setup that turns grilling into a relaxing, flavorful experience.
In terms of versatility, these planks aren’t limited to fish. Vegetables and even chicken come out tender and infused with smoky richness.
The generous set of 12 planks means you can cook multiple servings or experiment with different flavors without worry.
Overall, this set offers a satisfying grilling experience with authentic, healthy ingredients. It’s perfect for backyard barbecues or gifting a fellow foodie.
The only caveat is that the planks require soaking, so plan ahead if you’re short on time.
Western Red Cedar Grilling Planks XL 7×15, 8 Pack
- ✓ Authentic smoky flavor
- ✓ Large, versatile size
- ✓ Made in the USA
- ✕ Requires soaking beforehand
- ✕ Can crack if not handled carefully
| Material | Genuine Western Red Cedar |
| Dimensions | 7 inches x 15 inches |
| Number of Planks | 8 |
| Intended Use | Grilling fish, vegetables, and meats |
| Origin | Made in the USA |
| Brand | Wildwood Grilling |
While flipping through a box of these Western Red Cedar planks, I noticed how surprisingly heavy they felt—more substantial than I expected for something so thin. It was a moment of realization: these planks are actually quite sturdy, and that makes a big difference when you’re handling them on the grill.
Once I soaked one for about an hour, I was impressed by how quickly it absorbed water. When placed over the flames, it started to crackle softly, releasing a beautiful aroma of cedar that instantly made me think of traditional Native American grilling techniques.
Using a full 7×15 size plank for my salmon filet was a game-changer. It fit perfectly without any awkward overhang, and I loved how the wood kept the fish moist while imparting a smoky, aromatic flavor that was truly authentic.
The natural cedar flavor really shines through, elevating simple ingredients into something special. Plus, with eight planks in the pack, I had enough for multiple sessions without worry.
Cleanup was straightforward—just a quick scrape and rinse—and the natural wood means no artificial flavors or chemicals. These planks are definitely versatile, great for vegetables, chicken, or even firm fish like tuna.
Honestly, the size and quality of these planks made all the difference. They transformed my grilling experience, making it feel both traditional and indulgent.
What Makes Cedar Plank Grilling Ideal for Cooking Fish?
Cedar plank grilling is an excellent method for cooking fish due to its unique flavor infusion and cooking properties.
- Flavor Infusion: Cedar wood imparts a distinct, smoky flavor to the fish as it cooks, enhancing the overall taste. The aromatic oils in the cedar planks caramelize and release soothing, woodsy notes that beautifully complement the natural flavors of the fish.
- Moisture Retention: Cooking fish on a cedar plank helps to retain moisture, preventing it from drying out during the grilling process. The plank absorbs heat and moisture, creating a steamy environment that keeps the fish tender and juicy.
- Even Cooking: Cedar planks distribute heat evenly across the surface, which helps to cook the fish uniformly. This reduces the risk of overcooking or uneven cooking, making it easier to achieve the perfect texture.
- Reduced Flare-Ups: Using a cedar plank minimizes flare-ups that can occur when cooking fish directly on the grill. The plank acts as a barrier, protecting the fish from direct flames, which can lead to charring or burning.
- Presentation: Grilling fish on a cedar plank offers an appealing presentation for serving. The plank can be brought directly to the table, providing a rustic and visually attractive way to serve the fish, enhancing the dining experience.
Which Fish Types are Best Suited for Cedar Plank Grilling?
The best fish for cedar plank grilling includes those that can benefit from the aromatic infusion and moisture retention provided by the cedar wood. Here are some top choices:
- Salmon: Salmon is one of the most popular choices for cedar plank grilling due to its rich flavor and high-fat content. The cedar adds a subtle smokiness that complements the natural oils in the fish, enhancing its taste while keeping it moist during cooking.
- Trout: Trout is another excellent option, especially when grilled whole. Its delicate flesh absorbs the cedar’s flavor beautifully, and cooking it on a plank prevents it from sticking to the grill, making it easier to handle and serve.
- Tilapia: Tilapia, with its mild flavor, is perfect for cedar plank grilling as it allows the wood’s aromatic qualities to shine through. The plank helps to keep the fish tender and juicy, making it a great canvas for various marinades and seasonings.
- Sea Bass: Sea bass is a firm and flaky fish that holds up well on the grill. The cedar plank helps to enhance its rich flavor while providing a beautiful presentation when served directly from the grill.
- Mahi-Mahi: Mahi-mahi’s meaty texture makes it ideal for grilling, and using a cedar plank adds an extra layer of flavor. The fish cooks evenly on the plank, absorbing the wood’s essence while preventing it from drying out.
Why is Salmon a Top Choice for Cedar Plank Grilling?
Salmon is a top choice for cedar plank grilling primarily due to its rich flavor and high-fat content, which allows it to absorb the aromatic qualities of the cedar while remaining moist during the cooking process.
According to the Seafood Nutrition Partnership, salmon is not only delicious but also packed with omega-3 fatty acids, making it a healthy option for grilling. The fat in salmon helps to prevent it from drying out when exposed to the direct heat of the grill, which is crucial when using a plank that can reach high temperatures.
The underlying mechanism involves the interaction between the fish and the cedar wood. When the plank is heated, it releases natural oils and compounds, such as lignans and phenols, that infuse the fish with a unique smoky flavor. This is further enhanced by the moisture retained in the salmon, allowing it to absorb these flavors more effectively. Additionally, the plank helps to create a barrier that minimizes direct exposure to flames, which can lead to charring and dryness. Thus, the combination of the cedar’s properties and the salmon’s fat content creates an ideal cooking environment that elevates the taste and texture of the fish.
How Does Trout Enhance Flavor When Cedar Plank Grilled?
When cedar plank grilling, certain fish enhance flavor remarkably, particularly trout due to its unique characteristics.
- Rich Flavor Profile: Trout possesses a delicate yet rich flavor that pairs well with the aromatic qualities of cedar. The natural oils in trout help to absorb the smoke from the cedar, resulting in a deliciously infused taste that elevates the overall dish.
- Moisture Retention: Trout has a high fat content relative to other lean fish, which aids in moisture retention during the grilling process. This prevents the fish from drying out, allowing for a tender and juicy result that is further enhanced by the cedar’s smoky aroma.
- Versatile Pairings: The mild flavor of trout allows it to pair well with various marinades and seasonings, from citrus to herbs. This versatility means that it can take on different flavor profiles while still complementing the cedar’s smoky notes, making it a favorite choice for grilling enthusiasts.
- Quick Cooking Time: Trout cooks relatively quickly, which is ideal for cedar plank grilling. This ensures that the fish does not overcook and lose its delicate flavor, allowing the cedar to impart its aroma effectively without overwhelming the fish.
What Makes Tuna a Unique Option for Cedar Plank Grilling?
The firm texture of tuna means it can handle the high heat of the grill without disintegrating, allowing for perfect sear marks and a satisfying bite.
Its versatility allows cooks to experiment with various marinades and spices, from Asian-inspired soy and ginger to Mediterranean herbs, making it a delightful centerpiece for any grilling occasion.
The quick cooking time of tuna is advantageous, as it can be grilled to perfection in just a few minutes, ensuring that it remains tender and juicy inside while developing a delicious crust on the outside.
In addition to its culinary appeal, the health benefits of tuna, including its omega-3 content, make it an attractive choice for those looking to enjoy delicious meals while also prioritizing nutrition.
How Should You Prepare Fish for Cedar Plank Grilling?
Preparing fish for cedar plank grilling involves several key steps to enhance flavor and ensure optimal cooking results.
- Choosing the Right Fish: The best fish for cedar plank grilling includes varieties like salmon, trout, and halibut. These fish have a firm texture and rich flavor that pair well with the smoky aroma of cedar.
- Soaking the Cedar Plank: Soaking the cedar plank in water for at least an hour before grilling is essential. This helps prevent the wood from catching fire and infuses the fish with a subtle cedar flavor during cooking.
- Marinating the Fish: Marinating fish before grilling can add extra flavor and moisture. A simple marinade of olive oil, lemon juice, garlic, and herbs can enhance the natural taste of the fish without overpowering it.
- Prepping the Plank: Before placing the fish on the cedar plank, ensure it is clean and lightly oiled. This helps prevent sticking and allows for even cooking while ensuring the fish absorbs the cedar’s flavor.
- Seasoning the Fish: Season the fish with salt, pepper, and any additional spices to enhance its flavor. This step is crucial, as the seasoning will complement the cedar notes and elevate the overall dish.
- Temperature Control: Preheat the grill to a medium temperature, around 350°F to 400°F. This ensures that the fish cooks evenly while allowing the cedar plank to smoke and impart its flavor without burning.
- Monitoring Cooking Time: Keep an eye on the fish while it grills, typically cooking for about 12-15 minutes depending on the thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
What Seasonings and Marinades Work Best with Cedar Plank Fish?
The best seasonings and marinades for cedar plank fish enhance the natural flavors of the fish while complementing the smoky essence imparted by the cedar wood.
- Lemon and Dill: A classic combination, lemon juice adds brightness while dill offers a fresh herbal note. This pairing works particularly well with fish like salmon or trout, enhancing their natural flavors without overpowering them.
- Garlic and Herb Butter: A mixture of melted butter, minced garlic, and fresh herbs like parsley or thyme creates a rich marinade that infuses the fish with savory flavors. This is especially effective for firmer fish such as halibut or swordfish, adding moisture and depth during grilling.
- Soy Sauce and Ginger: A marinade made with soy sauce, fresh ginger, and a touch of honey provides a sweet and savory profile that works beautifully with white fish like cod or tilapia. The umami from the soy sauce enhances the fish’s flavor while the ginger adds a subtle spice.
- Citrus Marinade: Combining orange, lime, and lemon juices with olive oil and spices creates a zesty marinade that brightens up any fish. This is ideal for grilling lighter fish like snapper or mahi-mahi, allowing the citrus to penetrate and tenderize the meat.
- Maple Syrup and Mustard Glaze: A blend of maple syrup and Dijon mustard creates a sweet and tangy glaze that caramelizes nicely on the grill. This works exceptionally well with salmon, providing a delightful contrast to the fish’s richness.
- Spicy Rub: A dry rub made of smoked paprika, cayenne, and garlic powder adds a kick to your fish. This seasoning is perfect for those who enjoy a bit of heat, particularly with fish like bass or catfish, where the spice can enhance the natural flavors without overshadowing them.
- Herbed Olive Oil Marinade: Mixing olive oil with fresh herbs like basil, oregano, and thyme creates a simple yet effective marinade for any fish. This option is versatile and works particularly well with delicate fish such as flounder or sole, allowing the herbs to elevate the fish’s subtle flavors.
What Common Mistakes Should You Avoid When Grilling Fish on Cedar Planks?
When grilling fish on cedar planks, certain common mistakes can lead to subpar results.
- Not soaking the cedar planks: Failing to soak the cedar planks in water for at least an hour can result in them burning too quickly on the grill. Soaking helps to create steam during cooking, which infuses flavor into the fish and prevents the wood from igniting.
- Choosing the wrong type of fish: Using fish that is too delicate, like flounder or sole, can lead to it falling apart on the grill. The best fish for cedar plank grilling includes firmer varieties such as salmon, trout, or swordfish, which can hold their shape and benefit from the smoky flavor of the cedar.
- Overcooking the fish: Grilling fish for too long can dry it out, leading to a tough texture. It’s important to monitor the cooking time closely, as fish cooks quickly, and is best removed from the grill when it reaches an internal temperature of 145°F.
- Not seasoning adequately: Skipping on seasoning or using too little can result in bland fish. A good marinade or a simple rub of herbs and spices can enhance the flavor of the fish and complement the cedar’s smokiness.
- Placing fish directly on the hot grill: Placing fish directly on the grill grates instead of on the soaked cedar plank can lead to sticking and tearing. Always utilize the cedar plank as a cooking surface to provide a barrier that allows for even cooking and prevents the fish from losing moisture.
- Not preheating the grill: Grilling on a cold or improperly heated grill can cause uneven cooking and may not create the desired sear on the fish. Preheating the grill to medium heat ensures the fish cooks evenly and allows the cedar plank to release its aromatic oils effectively.