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 this be baked instead of cooked on a cedar plank? What temperature and how long?
Hi Marilyn, I would bake in the oven at 350°F; cook time will be about the same. I’d love to know how it turns out if you try it!
Thank you, Jenn. I was going to enclose it in aluminum foil to keep it moist.
I baked the Cedar Plank Salmon @350 degrees for 20 minutes and it came out PERFECT. It was the best salmon I ever had. This recipe is going to be a KEEPER!
So glad you enjoyed it — thanks for taking the time to report back!
Yay, thank you! I wanted to bake it and was hoping it worked so thank you for the tips and temp to bake it at 🙂
Me too. Sunday favorite now!
Wow. So simple and absolutely delicious. This will be a weekly staple for us as we always have these ingredients on hand.
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!!
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.
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.
Thanks!
Sure!
This recipe was delicious. We will make it over and over!!
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!!!!
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!
Excellent recipe! My whole family loved it! I can’t wait to serve this to my guests!
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!!
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!)
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!