Cedar Planked Salmon with Lemon, Garlic & Herbs
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Grilled cedar planked salmon has a delightfully smoky flavor and never sticks to the grill!
Cedar planked salmon is a mainstay on restaurant menus, yet it’s so easy to make at home. Marinating the salmon in lemon zest, garlic, and herbs in one of my favorite ways to prepare it. The citrus and garlic add zing while the cedar plank and herbs impart a smoky, woodsy flavor. To make life easy, I buy the salmon already skinned and portioned at the supermarket. Once home, I quickly whip up the marinade, refrigerate the salmon, and go about my day. Come dinnertime, all that’s left to do is soak the plank, fire up the grill, and make the side dishes. What’s more, not only does the plank prevent the fish from sticking to the grill, but it also makes clean-up a breeze. Serve the salmon with sautéed zucchini and cherry tomatoes or ratatouille and focaccia.
What you’ll need to make Cedar Planked Salmon
As you can see, the ingredients are very straightforward. The cedar planks are easy to find; most large supermarkets carry them near the seafood department.
How to make Cedar Planked Salmon
Begin by making the marinade: combine the olive oil, lemon zest, garlic, herbs, salt and pepper in a dish large enough to hold the salmon. Add the salmon to the dish and turn to coat evenly. Let the salmon marinate for at least 30 minutes or until ready to grill.
Meanwhile, soak the cedar plank in a sink or bowl of water for at least one hour, otherwise, it will be more prone to catch fire on the grill. Then, pat dry and place the marinated salmon on the plank.
Grill over medium heat for 10 to 15 minutes, or until the salmon is done to your liking.
Serve the salmon right off the plank with lemon wedges. Enjoy!
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Cedar Plank Salmon with Lemon, Garlic & Rosemary
Grilled cedar planked salmon has a delightfully smoky flavor and never sticks to the grill!
Ingredients
- Cedar plank(s) for grilling
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons lemon zest, from 2 lemons
- 1½ teaspoons finely chopped fresh rosemary
- 1½ teaspoons finely chopped fresh thyme
- 2 cloves garlic, minced
- 4 (6-oz) salmon fillets, skin removed
- Lemon wedges, for serving
Instructions
- Fill a large bowl or sink with water. Soak the cedar plank(s) under the water for at least 1 hour.
- 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°F to 450°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.
Pair with
Nutrition Information
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- Calories: 478
- Fat: 36 g
- Saturated fat: 7 g
- Carbohydrates: 1 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 35 g
- Sodium: 392 mg
- Cholesterol: 94 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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.
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Comments
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Hi Jenn,
I made this last night and it was fabulous. It was a big fillet and cooked perfectly. Another winner! What can I do with the leftovers?
Jen
So glad you enjoyed it Jen! The leftovers would be delicious on top of a simple green salad, or for more inspiration with salads, see here. It would also be nice diced and tossed into pasta or a with a grain. See here for some ideas.
This is a really wonderful recipe. It is easy and fast and even my husband who had never eaten salmon because he said he didn’t like it loved this. I can’t wait to make it again. Thank you!
Hi Jenn, want to make this for company and plan to serve it with the focaccia and the cherry tomato zucchini sides. Do I need one more? I know you suggested a Caesar salad, but my company don’t care for Caesar so what would you suggest?
Thanks
Deborah
You could get away with the 2 sides you’ve suggested, but if you want a third, a couple nice options are this spinach salad, or this asparagus dish. Hope everyone enjoys the dinner!
Made this last night exactly as shown and it was delicious! Next time, though, I will reduce the salt – it was just a tad too salty for me. The cedar plank imparted such a nice smokey flavor to the fish!
Would this work well on an electric grill? I’m not allowed charcoal or propane on my patio so considering an electric grill. Thanks for your good advice!
Although I’ve never tried it that way, I think an electric grill would work. Just make sure to soak the cedar plank in advance. Also, you may want to keep some windows open while cooking so you don’t set off the smoke alarm :).
Hi, this looks delicious.
How can I use the same recipe without the cedar planks? Thanks
It will work, Ahu — you just won’t get that woodsy, smoky flavor from the plank. It will still be delicious, though. 🙂
So, if it’s charcoal grill, cook until opaque?
Regardless of whether it’s charcoal or gas, you should cook it to your liking, but opaque sounds perfect.
Sounds delicious! Are the cedar planks reusable?
Yes, Raquel — so long as they are not too charred.
This looks amazing and I would love to try it, but rosemary is the one herb that I don’t like. With something as delicate as salmon, I’m guessing it would pick up a lot of the rosemary flavor. Do you have any suggestions for replacements or would it be okay to leave it out without replacing?
Hi Allison, It’s perfectly fine to leave it out or replace with any other herb you like.
Jen,
What temp/time would you suggest for cooking in an oven? Maybe placing the cedar plank on oven racks if possible.
I’d place the plank on a foil-lined baking sheet to catch any drips and bake at 350°F; cook time will be just a bit longer.
I have tried this recipe both on the grill and in the oven (necessary when it rained!). Both came out splendidly. In fact, roasting in the oven, at about 400, for about 25 minutes, yielded a nice tender inside with a crispy outside. I got more compliments about this salmon than I have ever had! I also find marinating for several hours intensifies the flavors. Simple recipe, but outstanding results. Thank you!!
Jen,
Can this recipe be made in the morning and served cold in the afternoon?
Jean
Sure Jean, that would work. Enjoy!
Had this the other night. We heaped the marinade on top of the salmon while it cooked. The lemon and fresh herb flavor was absolutely perfect! Fresh herbs are a MUST! This is the only way I will cook my salmon from now on!