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With a quick lemon-garlic marinade and subtle smoky flavor from the cedar plank, this grilled salmon is delicious and practically foolproof—no flipping, sticking, or messy cleanup.
Cedar plank salmon is something you might normally order at a restaurant, but it’s surprisingly easy to make at home. I love marinating the salmon with lemon zest, garlic, and herbs—the citrus and garlic add zing, while the herbs and cedar plank add a subtle smoky, woodsy flavor. To keep things easy, I buy salmon fillets that are already skinned and portioned. Then I quickly whisk together the marinade, pop the salmon in the fridge, and go about my day. I soak the plank while the salmon marinates, so come dinnertime, all that’s left is to fire up the grill.
“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.”
What you’ll need to make Cedar Plank Salmon
- Cedar planks – Used for grilling and infusing the salmon with a subtle smoky flavor.
- 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 & pepper – These come together to make a simple marinade that keeps the salmon moist and full of fresh, bright, herby flavor. Not a rosemary fan? Leave it out or replace it with another herb you enjoy.
- Lemon wedges – A final squeeze at the table adds a pop of freshness and ties everything together.
- Jump to the printable recipe for precise measurements
Choosing & Preparing Cedar Planks
Use untreated cedar planks sold specifically for cooking. You can usually find them near the seafood counter at larger supermarkets or near the grills and grilling supplies at big hardware stores like Home Depot and Lowes. Choose planks that are large enough to hold the fillets in a single layer.
Submerge the planks in water for at least 1 hour before grilling, weighing them down with a bowl or can so they stay underwater. Soaking helps limit flare-ups, but the edges can still catch fire. Keep a spray bottle of water nearby to put out small flames.
How to make Cedar Plank Salmon
Marinate the salmon: In a dish large enough to hold the fish, mix the olive oil, lemon zest, garlic, rosemary, thyme, salt, and pepper. Add the salmon and turn to coat evenly. Cover and refrigerate for 30 minutes to 4 hours.
Prepare for grilling: Submerge the plank in a sink or bowl of water for at least an hour. Pat the soaked plank dry and arrange the marinated salmon on top.
Grill the salmon: Place the cedar planks on the grill grates and grill over medium-high heat with the lid closed for 10 to 15 minutes, or until the salmon is cooked to your liking. Serve right from the plank or transfer to a platter.
Make-Ahead Tips
You can get most of the prep done before dinner without cooking the salmon ahead. Mix the marinade and refrigerate the salmon in it for 30 minutes to 4 hours. Soak the cedar planks while the fish marinates so both are ready when you are.
While you can get the prep done, I’d save the grilling for just before serving—that’s when the salmon will be at its best.
Cedar Plank Salmon with Lemon, Garlic & Herbs
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, mix the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic.
- 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/205°C to 235°C).
- 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 the 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
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:
What To Serve With Cedar Plank Salmon
Serve the salmon with sautéed zucchini and cherry tomatoes and focaccia, the pairings I usually reach for. For a summer cookout, fresh corn salad is another good option—you can make it ahead and leave yourself free to handle the grill. Finish with strawberry shortcake for a perfect summer dessert.
Other salmon recipes you may like
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I can’t wait to make this again! I don’t often cook salmon because it’s so expensive, and I’ve never cooked on a plank, but shortly after seeing this recipe I found pre-planked portions at Grocery Outlet. Fish was skin-on; dried herbs worked fine. I added some thick-sliced carrots, slathered with olive oil and S&P and grilled along with the fish, for a simple, light and totally delicious dinner.
I made this recipe today with one deviation and it was excellent! I did not have a cedar plank so I marinated the salmon for a couple hours and baked it instead. The flavor was outstanding and can only imagine how much better it would taste grilling it on a cedar plank.
I made this recipe over the weekend, and it turned out even better than I expected! The lemon, garlic, and herb marinade gave the salmon so much flavor, and the cedar plank added a subtle smoky taste without drying out the fish. It was incredibly tender, and cleanup was super easy too. I’ll definitely be making it again.
This looks great and I want to try it.
I live alone and don’t have a grill anymore. Could I make this in the oven?
Hi Jeanne, I think it will work, but not not sure you’ll get quite as much smoky flavor. I’d bake in the oven at 350°F (the cook time should be about the same.) Please report back if you try it!
Hello Jenn,
I’ve made your cedar-plank salmon with lemon, garlic, and herbs several times over the years and have always loved it. The last time we prepared it, though, it wasn’t quite as good, and my husband thinks the type of salmon may have been the culprit. Is there a particular species or type of salmon you recommend for this recipe—such as sockeye, coho, or king?
Thank you!
Rita
Hi Rita, the type of salmon can definitely make a difference. For this recipe, I prefer a richer, fattier salmon, such as Atlantic or king salmon, which stays especially moist and works beautifully with the cedar plank and seasonings.
Once you’ve tried cedar planked king salmon you won’t want it any other way. One of my favorite iterations on this is a light coat of EVOO, flaked salt and lavender. A nice leek risotto and an unoaked Chardonnay and you have a memorable meal.
Where can I buy plank … I live in a small place … no kitchen shops and can use pan in the oven
Hi Angie, you can find cedar planks near the seafood section at most large grocery stores. Stores like Home Depot and Lowe’s also carry them in the grilling/outdoor cooking section.