Cedar Planked Salmon with Lemon, Garlic & Herbs
Cedar planked salmon is a mainstay on restaurant menus, yet it’s so easy — not to mention less expensive — to make at home. This is one of my favorite ways to prepare it: the cedar plank and herbs impart a smoky, woodsy flavor, while the lemon zest and garlic add zing. To make life easy, I buy the salmon already skinned and portioned at the supermarket; then, when I get home, I make the marinade in ten minutes, put 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 make the sides. What’s more, the plank prevents the fish from sticking to the grill and makes clean-up a breeze. This dish pairs well with any number of salads and sides, but I like it best with my Caesar Salad, Sautéed Zucchini & Cherry Tomatoes and Rosemary Focaccia.
As you can see, the ingredients are very straightforward. Even the cedar planks are easy to find; most large supermarkets carry them near the seafood department.
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!
Cedar Plank Salmon with Lemon, Garlic & Rosemary
- Cedar plank(s) for grilling
- 1/4 cup olive oil
- 3/4 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-oz) salmon fillets, skin removed
- Lemon wedges, for serving
- 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.
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