Cedar plank salmon shows up on restaurant menus all the time, but it’s so easy to make at home. I love marinating the salmon in lemon zest, garlic, and herbs—the citrus and garlic add zing, while the herbs and cedar plank lend a woodsy, smoky flavor. To keep things simple, I buy salmon fillets already skinned and cut into portions. Once home, I quickly mix the marinade, pop the salmon in the fridge, and go about my day. Come dinnertime, all that’s left to do is soak the plank, fire up the grill, and prep a few sides.
What You’ll Need to Make Cedar Plank Salmon
- Cedar planks—Used for grilling and infusing the salmon with subtle smoky flavor. Soak them in water ahead of time so they don’t catch fire. You can usually find them near the seafood section at most large grocery stores.
- Salmon fillets—Look for skinless, center-cut fillets, about 6 ounces each—they cook more evenly and fit well on the planks.
- Olive oil, lemon zest, garlic, rosemary, thyme, salt, and pepper—These come together to make a simple marinade that keeps the salmon moist and full of fresh, bright, herby flavor.
- Lemon wedges—A final squeeze at the table adds a pop of freshness and ties everything together.
Step-By-Step Instructions
Step 1: Marinate the salmon. In a dish large enough to hold the fish, mix the olive oil, lemon zest, garlic, herbs, salt, and pepper. Add the salmon and turn to coat evenly. Let sit for at least 30 minutes or until ready to grill.
Step 2: Soak the cedar plank.
Meanwhile, submerge the plank in a sink or bowl of water for at least an hour so it doesn’t catch fire on the grill. When ready to cook, pat it dry and place the marinated salmon on top, skin side down.
Pro Tip: Weigh down the plank with a can or bowl while it soaks to keep it fully submerged.
Step 3: Grill the salmon. Place the cedar planks on the grill grates and grill over medium heat for 10 to 15 minutes, or until the salmon is cooked to your liking. Serve right from the plank or transfer to a platter.
Cedar Plank Salmon With Lemon, Garlic, and Rosemary
Serves 4- Cedar plank(s) for grilling
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons lemon zest, from 2 lemons
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1 1/2 teaspoons finely chopped fresh thyme
- 2 cloves garlic, minced
- 4 (6-ounce) salmon fillets, skin removed
- Lemon wedges, for serving
In a baking dish large enough to hold the salmon, combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Mix well. Add the salmon and turn to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or until ready to grill (you can do this up to 4 hours ahead of time).
Preheat the grill to medium-high heat (400 degrees F to 450 degrees F).
Pat the soaked plank(s) dry and place the salmon on top. Place the plank(s) on the grill grates, close the cover and cook for 10 to 15 minutes, or until salmon is done to your liking. Douse or mist the plank(s) with a bit of water if it catches fire. Serve the salmon on a platter right off the plank(s) with lemon wedges.
Nutrition Information
Calories: 478, Fat: 36 g, Saturated fat: 7g, Carbohydrates: 1 g, Sugar: 0 g, Fiber: 0 g, Protein: 35 g, Sodium: 392 mg, Cholesterol: 94 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
