Cedar Plank Salmon with Lemon, Garlic & Herbs
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With a quick lemon-garlic marinade and smoky flavor from the plank, this cedar plank salmon is bold, delicious, and hassle-free—no flipping, sticking, or fussy cleanup.
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.
The plank keeps the fish from sticking to the grates and makes cleanup a breeze. Serve the salmon with a fresh corn salad, sautéed zucchini and cherry tomatoes or ratatouille.
“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 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 & 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.
- Jump to the printable recipe for precise measurements
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.
Pro Tip: Cedar planks are safe to grill on as long as they’re soaked thoroughly, but feel free to keep a spray bottle of water nearby just in case the edges start to flame—it’s easy to manage if it happens.
Other salmon recipes you may like
Cedar Plank Salmon with Lemon, Garlic & Rosemary
Cedar plank salmon sounds fancy, but it couldn’t be easier—just marinate, grill, and let the plank do the work.
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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Can you marinade this longer then 4 hours in the refridgerator if needed? Thank you
Yes, Betsy – should be fine. Enjoy!
This is so easy and so nice. rather than a plank I have these lovely sheets of cedar that I wrap around them and put this on the grill (it works!). Also, my new favorite thing is preserved lemon rind. Since I made a lot of it I can spare some small bits, very thoroughly rinsed and dried then fine julienne over the top.
Absolutely perfect! Made double the sauce since we had so much salmon! Kids, everyone loved the taste. Served with roasted broccoli and your Kale/Brussels Sprouts Salad. Yummy!
Your side dishes sound like a good match.
Thank you so very much for this fabulous recipe! This is the only way I prepare my Salmon anymore! Since I do not have a cedar plank I just leave the skin on and grill my salmon until done, or I simply sauté it in a pan on the stove in the winter when I put my grill away. Its just delicious! 🙂
When I don’t have fresh herbs, I use dried, approximately 1/3 the recipe amount. It is still delicious.
If you use salmon with skin, put the soaked plank on the barbeque and let it get hot before putting on the salmon. The skin will stick to the plank and the rest of the salmon comes off pristine. This is a recipe I made many times this summer to rave reviews.
This is now a family favorite! I have made this many times both on a cedar plank on the grill and indoors in my oven. When cooking in the oven I lower the temp to 375 degrees ,line a pan with tin foil and cook for 10 minutes per inch of height. Perfect every time. Every guest I have served this to raves and asks for the recipe. I serve this with your Strawberry Spinach Salad…. another awesome recipe! I tell everyone about your website and terrific recipes!!!
Everyone loved it, even the kids.
My family enjoyed this salmon immensely! I used parsley and dill and it was delicious.I’ve read many cedar plank salmon recipes and this was the simplest. I am a firm believer that less is more and I am so happy I chose this one! Thank you Jen!
This was really, really good! I did it in the oven and it did take abut half as much time to cook. So worth it!
The salmon was delicious and moist; I will be using the cedar plank all summer. My kids prefer a sweeter marinade – soy sauce/brown sugar/olive oil/salt/pepper…do you think I could use that with the cedar plank? I usually roast it in the oven. I love your recipes.
Hi Lisa, I think that marinade will work but I would suggest not having too much liquid from the marinade on the cedar plank as it could burn. I’d love to hear how it turns out with these flavors!