Cedar-Plank Grilled Salmon Tacos With Lime Crema and Smoky Salsa

Quick Recipe Version (TL;DR)

• Yield: 8 tacos (serves 4)
• Prep Time: 25 minutes (plus 1 hour soaking time)
• Cook Time: 18–22 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 1 (6 x 14-inch) food-safe cedar plank, soaked 1 hour
• 1 1/2 lb salmon fillet (skin-on preferred)
• 1 tbsp olive oil
• 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1 tbsp packed brown sugar
• 12 small corn tortillas (6-inch)
• 3 cups shredded green cabbage + 1 cup shredded red cabbage
• Lime crema: 3/4 cup sour cream, 2 tbsp lime juice, 1 tsp lime zest, 1 small garlic clove (grated), 1/2 tsp kosher salt
• Smoky salsa: 1 (14.5 oz) can fire-roasted diced tomatoes (drained), 1 chipotle pepper in adobo + 1 tsp adobo sauce, 1/4 cup chopped red onion, 1 garlic clove, 2 tbsp cilantro, 1 tbsp lime juice, 1/2 tsp kosher salt

Do This

• 1. Soak cedar plank in water for 1 hour (weigh it down).
• 2. Blend smoky salsa; stir together lime crema; shred cabbage.
• 3. Heat grill to 425°F (medium-high) for 10 minutes.
• 4. Rub salmon with oil and spice mix; place on soaked plank.
• 5. Grill plank (lid closed) 18–22 minutes until salmon hits 125–130°F in the thickest part.
• 6. Warm tortillas, flake salmon, then build tacos with cabbage, salsa, and lime crema.

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Why You’ll Love This Recipe

• Feels special but stays easy: Cedar-plank grilling adds gentle smoke without complicated steps.
• Perfect for groups: Set everything out and let everyone build their own tacos.
• Big flavor, simple components: Smoky salsa + cool lime crema + crisp cabbage makes the salmon shine.
• Reliable cook: The plank helps keep the salmon moist and forgiving on the grill.

Grocery List

• Produce: 2 limes, 1 small bunch cilantro, 1 small head green cabbage, 1/2 small head red cabbage, 1 small red onion, 2 garlic cloves
• Dairy: sour cream
• Seafood: 1 1/2 lb salmon fillet (skin-on preferred)
• Pantry: corn tortillas, olive oil, fire-roasted diced tomatoes (14.5 oz can), chipotle peppers in adobo (small can), smoked paprika, ground cumin, garlic powder, brown sugar, kosher salt, black pepper
• Grilling: 1 food-safe cedar plank (untreated)

Full Ingredients

Cedar-Plank Salmon

• 1 (6 x 14-inch) food-safe cedar plank (untreated), soaked in water for 1 hour (fully submerged; weigh down with a plate)
• 1 1/2 lb salmon fillet (skin-on preferred), pin bones removed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1 tbsp packed light brown sugar

Lime Crema

• 3/4 cup sour cream
• 2 tbsp fresh lime juice (from about 1 lime)
• 1 tsp lime zest
• 1 small garlic clove, finely grated
• 1/2 tsp kosher salt
• 1 tbsp finely chopped cilantro (optional)
• 1–2 tbsp water, as needed to thin for drizzling

Smoky Salsa (Quick Blender Salsa)

• 1 (14.5 oz) can fire-roasted diced tomatoes, drained well
• 1 chipotle pepper in adobo
• 1 tsp adobo sauce (from the can)
• 1/4 cup chopped red onion
• 1 medium garlic clove
• 2 tbsp chopped cilantro
• 1 tbsp fresh lime juice
• 1/2 tsp kosher salt

Cabbage + Tortillas

• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 tbsp fresh lime juice (optional, for lightly dressing the cabbage)
• 1/4 tsp kosher salt (optional, for lightly dressing the cabbage)
• 12 small corn tortillas (6-inch)

Optional Toppings (Nice for a Crowd)

• 1 avocado, sliced
• 1/2 cup pickled red onions
• 1 jalapeño, thinly sliced
• Lime wedges for serving
• Extra chopped cilantro

Step-by-Step Instructions

Step 1: Soak the cedar plank

Submerge a food-safe, untreated cedar plank in water for 1 hour. Use a bowl, can, or plate to keep it fully underwater. This helps the plank smolder slowly (for gentle smoke) instead of catching fire too quickly.

While the plank soaks, you can make the salsa and lime crema and prep the cabbage.

Step 2: Make the smoky salsa

In a blender or food processor, combine the drained fire-roasted tomatoes, chipotle pepper, adobo sauce, red onion, garlic, cilantro, lime juice, and salt.

Blend to your preferred texture: about 3–5 short pulses for a chunkier salsa, or 10–15 seconds for smoother. Taste and adjust with an extra pinch of salt if needed. Refrigerate until serving.

Step 3: Stir together the lime crema

In a small bowl, whisk together sour cream, lime juice, lime zest, grated garlic, and salt. If you want it drizzle-able, whisk in 1–2 tbsp water, 1 tablespoon at a time, until it pours easily from a spoon.

Stir in cilantro if using, then refrigerate until serving.

Step 4: Prep the cabbage and set up your taco station

In a medium bowl, toss the green cabbage and red cabbage. For a brighter, lightly seasoned crunch, toss with 1 tbsp lime juice and 1/4 tsp kosher salt (optional). Set aside.

Set out serving plates and any optional toppings so assembly is quick once the salmon comes off the grill.

Step 5: Preheat the grill for cedar-plank cooking

Preheat a gas or charcoal grill to 425°F (medium-high). Close the lid and let it heat for 10 minutes.

Two-zone heat helps: Aim for a hotter side and a slightly cooler side. Cedar planks do best with steady heat and a closed lid so the salmon cooks gently as the plank smolders.

Step 6: Season the salmon and place it on the plank

In a small bowl, mix together salt, smoked paprika, cumin, garlic powder, black pepper, and brown sugar.

Pat the salmon dry with paper towels. Rub all over with 1 tbsp olive oil, then evenly coat the top and sides with the spice mix.

Drain the soaked plank and pat the surface lightly. Place the salmon on the plank, skin-side down (if it has skin).

Step 7: Grill the cedar-plank salmon (lid closed)

Place the plank directly on the grill grates. Close the lid. Cook for 18–22 minutes, or until the salmon is opaque and flakes easily.

For best results, use an instant-read thermometer inserted into the thickest part. Pull the salmon at 125–130°F for moist, tender tacos (it will rise a couple degrees as it rests). If you prefer more well-done salmon, cook to 135–140°F.

If the plank edges flare up, keep the lid closed to reduce oxygen, and carefully mist the flare with a little water (a small spray bottle works well).

Step 8: Warm the tortillas, flake the salmon, and assemble tacos

When the salmon is done, carefully remove the plank from the grill (use heatproof gloves or two sturdy spatulas). Let the salmon rest for 5 minutes.

Warm tortillas on the grill for 20–30 seconds per side, or wrap in foil and warm on the cooler side of the grill for 5 minutes.

Flake the salmon into bite-size pieces (leave some larger chunks for the best texture). Assemble tacos with:

• a handful of cabbage
• warm tortilla
• flaked cedar-plank salmon
• a spoonful of smoky salsa
• a drizzle of lime crema

Finish with cilantro, avocado, or pickled onions if you like, and serve with lime wedges.

Pro Tips

• Use the right plank: Buy planks labeled food-safe. Avoid any treated, stained, or construction cedar.
• Don’t skip drying the salmon: Patting it dry helps the rub stick and keeps the surface from steaming.
• Thermometer = stress-free: Pull at 125–130°F for juicy tacos. Salmon can go from perfect to dry quickly.
• Control flare-ups: A small spray bottle of water is handy. Keep the lid closed as much as possible to keep the smoke in.
• Make it easy for guests: Serve everything family-style so people can choose mild (more crema) or spicy (more chipotle salsa).

Variations

• Honey-lime cedar salmon: Replace the brown sugar with 2 tbsp honey brushed on during the last 5 minutes of grilling; keep the spices the same.
• Extra-crunch slaw: Add 1 cup matchstick carrots and toss cabbage with 1 tbsp olive oil plus the optional lime and salt.
• Milder salsa: Use 1/2 chipotle pepper (or skip the pepper and use 1/2 tsp smoked paprika for smoky flavor without much heat).

Storage & Make-Ahead

Best plan for a crowd: Make the salsa and lime crema up to 2 days ahead and refrigerate in airtight containers. Shred the cabbage up to 1 day ahead and store bagged or covered (keep it dry; dress it right before serving).

Leftovers: Store cooked salmon airtight in the refrigerator for up to 3 days. Store lime crema for up to 4 days. Store salsa for up to 5 days.

Reheating: Warm salmon gently (microwave at 50% power in 20–30 second bursts, or in a 300°F oven for about 8–10 minutes) to avoid drying it out. Assemble tacos fresh.

Nutrition (per serving)

Approximate, per serving (2 tacos): 520 calories; 34 g protein; 35 g carbohydrates; 28 g fat; 6 g fiber; 780 mg sodium.