15 Delicious Fish on a Plank Grilling Recipes

Backyard grilling just got a whole lot more exciting with our roundup of 15 Delicious Fish on a Plank Grilling Recipes. Perfect for those warm evenings when you’re craving something smoky, flavorful, and effortlessly elegant, these recipes promise to transform your grill into a gourmet seafood kitchen. Dive in and discover how simple planks can elevate your fish dishes to new, mouthwatering heights!

Grilled Salmon on a Cedar Plank with Lemon Dill Sauce

Cedar-planked salmon is a summer staple that brings smoky, woodsy flavors to your table with minimal fuss.

Ingredients

• 1 cedar plank, soaked in water for at least 1 hour
• 1 lb salmon fillet, skin on
• A couple of tbsp olive oil
• A pinch of salt and pepper
• 1 lemon, sliced thin
• A handful of fresh dill
• A splash of white wine
• 1/2 cup sour cream
• 1 tbsp lemon juice
• A small bunch of chives, chopped

Instructions

1. Preheat your grill to medium heat, about 350°F.
2. Pat the salmon dry with paper towels to ensure a good sear.
3. Brush both sides of the salmon with olive oil and season with salt and pepper.
4. Place the salmon skin-side down on the soaked cedar plank.
5. Arrange lemon slices and dill on top of the salmon for flavor.
6. Place the plank on the grill and close the lid. Cook for 12-15 minutes, or until the salmon flakes easily with a fork.
7. While the salmon cooks, mix sour cream, lemon juice, and chives in a small bowl to make the sauce.
8. Carefully remove the plank from the grill using oven mitts to avoid burns.
9. Drizzle the salmon with a splash of white wine right before serving for an extra flavor boost.
10. Serve the salmon directly on the plank with the lemon dill sauce on the side.

When done right, the salmon is moist and flaky, with a hint of citrus and smoke. Try serving it with a crisp salad or grilled asparagus for a complete meal.

Maple Glazed Plank Grilled Trout

Kick off your summer grilling with this effortlessly elegant maple glazed plank grilled trout. Perfect for a quick dinner that feels gourmet.

Ingredients

• 1 whole trout, cleaned and butterflied
• A couple of cedar planks, soaked in water for at least an hour
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce
• A splash of olive oil
• 1 tsp garlic powder
• Salt and pepper, just enough to season

Instructions

1. Preheat your grill to medium heat, about 350°F.
2. While the grill heats, mix maple syrup, soy sauce, olive oil, and garlic powder in a small bowl. Tip: Whisk until fully combined for a smooth glaze.
3. Season the trout inside and out with salt and pepper.
4. Place the soaked cedar plank on the grill for 2 minutes to warm up. Tip: This prevents the plank from cracking.
5. Lay the trout skin-side down on the warmed plank. Brush half of the glaze over the trout.
6. Close the grill lid and cook for 10 minutes. Tip: Keep a spray bottle of water handy to tame any flare-ups.
7. Open the grill, brush the remaining glaze over the trout, and cook for another 10 minutes or until the fish flakes easily with a fork.
8. Let the trout rest for 5 minutes before serving. This allows the juices to redistribute.

Lightly smoky with a sweet and savory crust, this trout pairs beautifully with a crisp salad or grilled vegetables. Try serving it right on the plank for a rustic touch.

Herb Crusted Halibut on a Wooden Plank

Herb crusted halibut on a wooden plank brings a smoky, aromatic twist to your dinner table. Here’s how to make it simple yet impressive.

Ingredients

• 1 halibut fillet, about 1.5 lbs
• A couple of tbsp olive oil
• A handful of fresh herbs (think parsley, dill, and thyme)
• 1/2 cup panko breadcrumbs
• A splash of lemon juice
• Salt and pepper, just enough to season
• 1 wooden plank, soaked in water for at least an hour

Instructions

1. Preheat your grill to medium-high, around 375°F.
2. Pat the halibut dry with paper towels. This ensures the crust sticks better.
3. Mix the chopped herbs, panko, olive oil, lemon juice, salt, and pepper in a bowl.
4. Press the herb mixture onto the top of the halibut fillet. Tip: Use the back of a spoon for an even layer.
5. Place the soaked wooden plank on the grill. Close the lid for 2 minutes to heat the plank.
6. Carefully place the halibut on the heated plank. Close the grill lid.
7. Cook for about 15 minutes. The fish is done when it flakes easily with a fork. Tip: No flipping needed; the plank does the work.
8. Remove the plank from the grill. Let the fish rest for 2 minutes before serving. Tip: This lets the juices redistribute.

Out of the grill, the halibut boasts a crispy herb top with a moist, flaky interior. Serve it right on the plank for a rustic presentation or alongside a crisp salad for contrast.

Plank Grilled Swordfish with Mango Salsa

Venture into a dish that combines the smoky depth of grilled swordfish with the sweet, tangy kick of mango salsa. Perfect for summer evenings, it’s a straightforward recipe that delivers big flavors.

Ingredients

• 2 swordfish steaks, about 1 inch thick
• A couple of cedar planks, soaked in water for at least an hour
• A splash of olive oil
• A pinch of salt and pepper
• 1 ripe mango, diced
• Half a red onion, finely chopped
• A handful of cilantro, chopped
• A squeeze of lime juice
• A dash of chili flakes

Instructions

1. Preheat your grill to medium-high, around 400°F.
2. Place the soaked cedar planks on the grill for 2 minutes to warm up, then flip them over.
3. Brush the swordfish steaks with olive oil and season both sides with salt and pepper.
4. Place the steaks on the warmed planks. Close the grill lid and cook for about 10 minutes. Tip: Don’t peek too often to keep the heat steady.
5. While the fish cooks, mix the diced mango, red onion, cilantro, lime juice, and chili flakes in a bowl to make the salsa. Tip: Let it sit for a few minutes to let the flavors meld.
6. Check the swordfish after 10 minutes. It should flake easily with a fork. If not, give it another couple of minutes.
7. Serve the swordfish hot off the plank with a generous spoonful of mango salsa on top. Tip: The salsa also pairs well with tortilla chips as a side.

Expect the swordfish to be moist and flaky, with a subtle smokiness from the cedar. The mango salsa adds a refreshing contrast, making each bite a balance of flavors. Try serving it with a side of grilled asparagus for a complete meal.

Smoky Cedar Plank Tilapia with Garlic Butter

Venture into the world of grilled fish with this effortlessly elegant dish that’s perfect for a summer evening.

Ingredients

• 1 cedar plank, soaked in water for at least an hour
• 2 tilapia fillets
• 2 tbsp of melted butter
• a couple of garlic cloves, minced
• a splash of lemon juice
• a pinch of smoked paprika
• salt, just enough to season

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. Place the soaked cedar plank on the grill for 3 minutes to warm up, then flip it.
3. Brush the tilapia fillets with melted butter on both sides.
4. Sprinkle minced garlic, lemon juice, smoked paprika, and salt over the fillets.
5. Place the fillets on the warmed cedar plank.
6. Close the grill lid and cook for 12-15 minutes, or until the fish flakes easily with a fork.
7. Tip: Don’t peek too often; keeping the lid closed ensures even cooking.
8. Tip: If the plank starts to char, spritz it with a bit of water.
9. Tip: For extra flavor, let the fish sit on the plank off the heat for a minute before serving.

Zesty and smoky, this tilapia is tender with a subtle cedar aroma. Serve it straight off the plank for a rustic presentation or alongside a crisp salad for a light meal.

Plank Grilled Cod with a Honey Mustard Glaze

Bold flavors meet simple prep in this plank grilled cod. A honey mustard glaze adds a sweet, tangy kick that’s irresistible.

Ingredients

• 1 lb cod fillets
• A couple of cedar planks, soaked
• 1/4 cup honey
• 2 tbsp Dijon mustard
• A splash of olive oil
• 1 tsp garlic powder
• Salt and pepper, just a pinch

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Mix honey, Dijon mustard, olive oil, garlic powder, salt, and pepper in a small bowl. Tip: Whisk until smooth for an even glaze.
3. Place the cod fillets on the soaked cedar planks. Tip: Soak planks for at least an hour to prevent burning.
4. Brush the honey mustard glaze generously over the cod.
5. Grill the planks directly on the grate for 10-12 minutes. Tip: Keep the grill lid closed to infuse smoky flavor.
6. Check the cod flakes easily with a fork. If not, grill for another 2 minutes.

Moist and flaky, the cod pairs beautifully with the glaze’s sweetness. Try serving it over a bed of quinoa for a hearty meal.

Spicy Cajun Plank Grilled Catfish

Whip up this Spicy Cajun Plank Grilled Catfish for a smoky, flavorful dinner that’s ready in no time. Perfect for those who love a bit of heat with their seafood.

Ingredients

• 2 catfish fillets, about 6 oz each
• A couple of tbsp of Cajun seasoning
• A splash of olive oil
• 1 cedar plank, soaked in water for at least an hour

Instructions

1. Preheat your grill to medium-high, around 400°F.
2. While the grill heats, pat the catfish fillets dry with paper towels. This helps the seasoning stick better.
3. Rub each fillet with a splash of olive oil, then generously coat with Cajun seasoning on both sides.
4. Place the soaked cedar plank on the grill for about 3 minutes to warm up, then flip it over.
5. Lay the seasoned catfish fillets on the warmed plank. Close the grill lid.
6. Grill for about 10-12 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
7. Let the catfish rest on the plank for a couple of minutes before serving to let the flavors settle.

Flaky and packed with a smoky, spicy kick, this catfish is a crowd-pleaser. Serve it straight off the plank for a rustic touch or alongside a crisp salad to balance the heat.

Plank Grilled Mahi Mahi with Pineapple Relish

Nothing beats the smoky flavor of grilled mahi mahi, especially when it’s paired with a sweet and tangy pineapple relish. This dish is a summer staple that’s both refreshing and satisfying.

Ingredients

• 2 mahi mahi fillets (about 6 oz each)
• A couple of cedar planks, soaked in water for at least an hour
• A splash of olive oil
• A pinch of salt and pepper
• 1 cup of diced fresh pineapple
• Half a red bell pepper, finely chopped
• A small handful of cilantro, chopped
• A squeeze of lime juice

Instructions

1. Preheat your grill to medium-high heat, around 375°F.
2. Lightly brush the mahi mahi fillets with olive oil and season both sides with salt and pepper.
3. Place the soaked cedar planks on the grill for about 3 minutes to warm them up, then flip them over.
4. Put the seasoned mahi mahi fillets on the warmed planks. Close the grill lid.
5. Grill for about 10-12 minutes, or until the fish flakes easily with a fork. Tip: Don’t flip the fish; let the plank do the work.
6. While the fish is grilling, mix the diced pineapple, red bell pepper, cilantro, and lime juice in a bowl to make the relish.
7. Once the fish is done, carefully remove the planks from the grill. Tip: Use tongs to avoid burns.
8. Serve the mahi mahi hot off the plank, topped with the pineapple relish. Tip: For an extra kick, add a dash of chili flakes to the relish.

You’ll love the contrast between the smoky, tender fish and the bright, crunchy relish. Try serving it with a side of coconut rice to round out the meal.

Garlic and Herb Plank Grilled Sea Bass

Elevate your grilling game with this simple yet flavorful sea bass recipe. Perfect for summer evenings, it’s all about the garlic and herb infusion.

Ingredients

• 1 cedar plank, soaked in water for at least an hour
• 2 sea bass fillets, about 6 oz each
• A couple of tbsp olive oil
• 3 cloves garlic, minced
• A handful of fresh herbs (think thyme, rosemary, and parsley), finely chopped
• A splash of lemon juice
• Salt and pepper, just enough to season

Instructions

1. Preheat your grill to medium-high, around 375°F.
2. Pat the sea bass fillets dry with paper towels. This ensures a good sear.
3. Brush both sides of the fillets with olive oil. Season with salt and pepper.
4. Mix the minced garlic and chopped herbs together. Press this mixture onto the top of each fillet.
5. Place the soaked cedar plank on the grill. Close the lid and let it heat for about 3 minutes until it starts to smoke lightly.
6. Arrange the sea bass fillets on the plank, herb-side up. Drizzle with a splash of lemon juice.
7. Close the grill lid. Cook for 12-15 minutes. The fish is done when it flakes easily with a fork.
8. Tip: Don’t flip the fish. The plank does the work, infusing smoky flavor while keeping the fish moist.
9. Tip: If the plank catches fire, have a spray bottle of water handy to tame the flames.
10. Tip: Let the fish rest for a couple of minutes off the grill before serving. It locks in the juices.

Kick back and enjoy the flaky, moist sea bass with a smoky undertone. Serve it straight off the plank for a rustic touch or pair with a crisp salad for a light meal.

Plank Grilled Tuna Steaks with Wasabi Mayo

Savory and slightly spicy, this dish is a summer grill favorite. Perfect for those who love a kick with their seafood.

Ingredients

• 2 tuna steaks, about 1 inch thick
• A couple of tbsp of olive oil
• A splash of soy sauce
• 1 tbsp of wasabi paste
• 1/2 cup of mayo
• A pinch of salt
• A sprinkle of black pepper
• 1 cedar plank, soaked in water for at least an hour

Instructions

1. Preheat your grill to medium-high, around 400°F.
2. Brush both sides of the tuna steaks with olive oil and season with salt and pepper.
3. Mix the wasabi paste into the mayo until smooth for your spicy mayo sauce.
4. Place the soaked cedar plank on the grill for about 3 minutes to warm it up, then flip it.
5. Put the tuna steaks on the warmed plank and grill for about 4 minutes per side for medium-rare.
6. Drizzle a splash of soy sauce over the tuna during the last minute of grilling.
7. Remove the plank from the grill and let the tuna rest for a couple of minutes.
8. Serve the tuna steaks with a dollop of wasabi mayo on top or on the side.

Enjoy the smoky flavor from the cedar plank paired with the creamy heat of the wasabi mayo. The tuna should be tender and slightly pink in the center. Try serving it over a bed of mixed greens for a light, flavorful meal.

Plank Grilled Arctic Char with Citrus Marinade

You’ve got to try this plank grilled Arctic char with a zesty citrus marinade—it’s a game-changer for summer grilling. Light, flavorful, and perfect for a crowd, this dish brings the ocean to your backyard with minimal fuss.

Ingredients

• 1 Arctic char fillet (about 1.5 lbs)
• A couple of cedar planks, soaked
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp orange zest
• A splash of soy sauce
• 2 garlic cloves, minced
• 1 tsp honey
• A pinch of salt and pepper

Instructions

1. Preheat your grill to medium-high, around 375°F.
2. In a bowl, whisk together olive oil, lemon juice, orange zest, soy sauce, minced garlic, honey, salt, and pepper.
3. Place the Arctic char fillet on the soaked cedar plank, skin side down.
4. Brush the marinade generously over the fillet, making sure it’s fully coated.
5. Place the plank on the grill, close the lid, and let it cook for about 12-15 minutes. Tip: Keep a spray bottle of water handy to tame any flare-ups.
6. Check the fish—it’s done when it flakes easily with a fork and reaches an internal temperature of 145°F. Tip: Don’t overcook; Arctic char is best when slightly pink in the center.
7. Carefully remove the plank from the grill using tongs. Tip: Let the fish rest for a couple of minutes before serving to allow the flavors to meld.

Light and flaky with a hint of smokiness, this Arctic char is a showstopper. Serve it straight off the plank for a rustic touch or pair with a crisp salad for a light meal.

Plank Grilled Red Snapper with Tomato Basil Sauce

Plank grilling brings out the best in red snapper, infusing it with smoky flavors while keeping it moist. Pair it with a fresh tomato basil sauce for a light, summery dish.

Ingredients

• 1 whole red snapper, about 2 lbs, cleaned
• A couple of cedar planks, soaked in water for at least an hour
• A splash of olive oil
• 1 cup of cherry tomatoes, halved
• A handful of fresh basil leaves, chopped
• 1 garlic clove, minced
• A pinch of salt and pepper

Instructions

1. Preheat your grill to medium-high, around 375°F.
2. Brush the snapper inside and out with olive oil, then season with salt and pepper.
3. Place the fish on the soaked cedar plank. Tip: Soaking prevents the plank from burning.
4. Grill covered for about 20 minutes. The fish is done when it flakes easily with a fork.
5. While the fish cooks, mix tomatoes, basil, and garlic in a bowl for the sauce. Tip: Let it sit to meld flavors.
6. Drizzle the sauce over the fish just before serving. Tip: Serve extra sauce on the side.

Outcome: The snapper turns out flaky and smoky, perfectly complemented by the bright, herby sauce. Try serving it over a bed of quinoa for a complete meal.

Plank Grilled Perch with a Lemon Pepper Rub

Just when you thought grilled fish couldn’t get any better, here’s a method that infuses smoky flavor while keeping the fillets tender. Plank grilling is the game-changer.

Ingredients

• 4 perch fillets, about 6 oz each
• 2 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• A splash of lemon juice
• A couple of cedar planks, soaked in water for at least an hour

Instructions

1. Preheat your grill to medium-high, around 375°F.
2. Brush each perch fillet lightly with olive oil on both sides.
3. Sprinkle the lemon pepper seasoning evenly over the fillets, then a splash of lemon juice for brightness.
4. Place the soaked cedar planks on the grill, close the lid, and let them heat up for about 3 minutes to start smoking.
5. Arrange the seasoned perch fillets on the hot planks, skin-side down if they have skin.
6. Close the grill lid and cook for 10-12 minutes. No flipping needed—the planks do the work.
7. Check for doneness; the fish should flake easily with a fork and reach an internal temp of 145°F.
8. Serve directly from the plank for a rustic presentation, or plate with a side of grilled veggies.

Now, the perch comes off the plank with a subtly smoky aroma, the lemon pepper rub adding a zesty crunch. Perfect for a summer evening, try it with a chilled glass of Sauvignon Blanc.

Plank Grilled Branzino with Olive Tapenade

Every summer, I crave dishes that are light yet packed with flavor, and this plank grilled branzino hits the mark. It’s simple, elegant, and the olive tapenade adds a briny punch.

Ingredients

• 2 whole branzino, cleaned and scaled
• A couple of cedar planks, soaked for at least an hour
• A generous splash of olive oil
• 1 cup of mixed olives, pitted
• A small handful of capers
• 2 cloves of garlic
• A squeeze of lemon juice
• A pinch of red pepper flakes

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. While the grill heats, pat the branzino dry and rub them inside and out with olive oil.
3. Place the soaked cedar planks on the grill for 2 minutes to warm them up, then flip.
4. Lay the branzino on the planks, close the lid, and grill for about 10 minutes. Tip: Don’t peek too often to keep the heat steady.
5. Meanwhile, pulse the olives, capers, garlic, lemon juice, and red pepper flakes in a food processor until chunky.
6. After 10 minutes, check the branzino; the flesh should flake easily. If not, give it another couple of minutes.
7. Spread the olive tapenade over the fish and grill for another 2 minutes just to warm the tapenade.
8. Carefully remove the planks from the grill. Tip: Use a wide spatula to support the fish when transferring to a plate.
9. Let the fish rest for a minute before serving. Tip: This helps the juices redistribute.

Just like that, you’ve got a dish with crispy skin, tender flesh, and a tapenade that brings it all together. Serve it straight off the plank for a smoky, rustic presentation.

Plank Grilled Sardines with a Spicy Tomato Sauce

Crisp, smoky sardines meet a fiery tomato sauce in this straightforward dish that’s perfect for summer grilling. It’s a bold flavor combo that’s surprisingly easy to pull off.

Ingredients

– 4 fresh sardines, cleaned and scaled
– A couple of cedar planks, soaked in water for at least an hour
– A splash of olive oil
– 1 cup of tomato sauce
– A pinch of red pepper flakes
– 1 tbsp of chopped garlic
– A squeeze of lemon juice
– Salt, just enough to season

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Pat the sardines dry and lightly brush them with olive oil. This prevents sticking and helps the skin crisp up.
3. Place the soaked cedar planks on the grill for 2 minutes to warm them up, then flip them over.
4. Lay the sardines on the warmed planks. Grill for about 5 minutes per side. The fish should flake easily when done.
5. While the sardines cook, heat a small saucepan over medium heat. Add a splash of olive oil, the garlic, and red pepper flakes. Cook until fragrant, about 30 seconds.
6. Stir in the tomato sauce and let it simmer for 5 minutes. Tip: If the sauce thickens too much, add a tablespoon of water to loosen it.
7. Finish the sauce with a squeeze of lemon juice and a pinch of salt. Taste and adjust the seasoning if needed.
8. Serve the sardines hot off the grill with the spicy tomato sauce on the side or drizzled over the top. Tip: For an extra smoky flavor, let the planks char slightly under the sardines.
Zesty and vibrant, the sardines have a perfect char from the plank, while the sauce adds a spicy kick. Try serving them with a simple green salad to balance the richness.

Conclusion

Savory and simple, our roundup of 15 Delicious Fish on a Plank Grilling Recipes offers something for every palate. From smoky salmon to zesty trout, these dishes promise to elevate your grilling game. We’d love to hear which recipe caught your eye—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy grilling!