22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Cedar Planked Salmon with Lemon, Garlic & Herbs

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Grilled cedar planked salmon has a delightfully smoky flavor and never sticks to the grill!

cedar planked salmon

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 SaladSautéed Zucchini & Cherry Tomatoes, and Rosemary Focaccia.

What you’ll need to make Cedar Planked Salmon


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.

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!


You may also like

Cedar Plank Salmon with Lemon, Garlic & Rosemary

Grilled cedar planked salmon has a delightfully smoky flavor and never sticks to the grill!

Servings: 4


  • 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


  1. Fill a large bowl or sink with water. Soak the cedar plank(s) under the water for at least 1 hour.
  2. 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).
  3. Preheat the grill to medium-high heat (400°F to 450°F).
  4. 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

Powered by Edamam

  • 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.

See more recipes:


  • Made this recipe as written with fresh wild-caught Sockeye salmon. We may have slightly overcooked the salmon, but it still came out moist and delicious! A Keeper!!

    • — K on August 18, 2022
    • Reply
  • Made this recipe with some fresh West Coast Sockeye on a cedar plank soaked for 24 hours. (We live in Sidney BC) Came out delicious. Used a Genesis Grill with interior temp between 450 and 500 degrees F. Cedar plank right on the rack. Used Fresh Rosemary and Thyme from our garden and a bit more than 2 cloves of garlic. Will use this recipe again for any salmon on the BBQ.

    • — Richard Novek on July 24, 2022
    • Reply
  • Hi Jenn,
    Do you think this recipe would work if I did these as kabobs instead? I love this marinade and wondered what you thought.

    • — Katy on June 19, 2022
    • Reply
    • Sure!

      • — Jenn on June 22, 2022
      • Reply
      • This recipe was delicious. We will make it over and over!!

        • — Trisha on August 22, 2022
        • Reply
  • This is my favorite cedar planted salmon recipe and my ‘go to’ for feeding guests in the summer. The salmon turns out moist & delicious every time we make this recipe. Five stars!!!!

    • — Judy on August 11, 2021
    • Reply
  • I’m the person that chooses recipes based on reviews but I never leave reviews myself. This recipe was so perfect and easy to follow! My picky kids loved it and my husband asked for salmon this way from now on. I’ve made it twice now and I’m so glad I don’t have to worry about dry or tasteless salmon. Thank you!

    • — Victoria on July 16, 2021
    • Reply
    • Excellent recipe! My whole family loved it! I can’t wait to serve this to my guests!

      • — Mike on April 30, 2022
      • Reply
  • You must try this recipe!! I have some non-salmon lovers and they absolutely love this recipe. I even bake it in the winter…and it’s just as good.
    Totally a must to pair with the sautéed zucchini and tomatoes! Amazing!!

    • — Susan on July 7, 2021
    • Reply
  • Had never even heard of cedar planks before I tried this recipe. Incredible flavor!!! Quite possibly the best salmon I have ever tasted. Also was so easy and fast to make. This is a new favorite recipe!

    (My grill must not get as hot, took a little longer than 15 mins, waited until fish turned 140 degrees. It was perfect!)

    • — Camilla on June 4, 2021
    • Reply
  • Great smoky flavor! Loved the plank element – easy to bbq without a lot of mess. Served with rice and your sautéed zucchini and cherry tomatoes (Also very tasty 😋).
    Will definitely be making this again!

    • — Lisa on May 20, 2021
    • Reply
  • I live in the boonies and used dried herbs….the grocery store was out of lemons(!) and had to substitute lemon juice with a couple drops of agave instead of zest. And it was still AWESOME. Grilled over charcoal. My husband is NOT a salmon fan and he loved this! Thank you!

    • — Sonja on May 16, 2021
    • Reply
  • Beautiful salmon recipe. Used an Alder plank but otherwise followed the recipe. Delicious and photo worthy. Sorry I did not take a pic.
    Save our wild salmon buy not eating open net raised farmed salmon.
    Thanks Jenn for another awesome recipe.

    • — Deb on March 5, 2021
    • Reply
  • I am not usually I huge salmon fan but I loved it (and my two teens did too)! It is easy to prepare and super fresh tasting!! Can’t wait to try some of your other Salmon recipes, you might have converted me!!!! Thanks for the great recipe!

    • — Michelle on January 31, 2021
    • Reply
  • Last year, I was recruited to make my mother-in-law’s birthday dinner (they didn’t want to eat out due to COVID) – she’s a good cook and a healthy eater. I made this salmon on the grill using fresh filets from a local seafood market, skin on. The only difficulty was making sure the cedar planks didn’t catch on fire, even after soaking. She said it was one of the best birthday meals she’d ever had!! Thanks, Jenn, for coming through when it matters most.

    • — Sarah Key on January 29, 2021
    • Reply
  • We were looking for new ways to eat salmon. This has become our favorite!

    • — Lynn C. on January 28, 2021
    • Reply
  • Absolutely amazing !! What else can I say.

  • Made this last night. Absolutely delicious, better than restaurant quality! Started with a great 1 lb. skin-on salmon fillet, marinated for a half hour and plank grilled to perfection! We will definitely be making this often! Thank you. @onceuponachef

  • So easy with fresh herbs. for 2 pieces of salmon I used only a 1/4 cup of olive oil. I used lemon thyme and added a tsp of fresh chives. Delish. My husband wants to try in foil too vs plank.

    • — Melissa Sprague
    • Reply
  • We tried this Jenn and felt it was just OK. I wasn’t a fan of all these herbs on salmon. Felt kind of bland and overpowering at the same time. I did enjoy using the cedar plank and am wondering if there are other recipes that it can be used for.

    • Hi Aman, Sorry you found this to be a bit bland. If you have the cookbook, I have a recipe for cedar plank salmon with an ancho-brown sugar spice rub on page 120. If you don’t own the cookbook, but would like the recipe, let me know and I can email it to you.

  • Delicious and easy to make. The flavors were clear and perfect balance. I used steelhead trout instead of salmon – good with both kinds of fish.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.