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
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/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 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.
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Comments
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I really want to make this but am serving 5 adults and 4 toddlers. Will 2 planks fit on a standard gas grill? Do planks come in different sizes? Sorry for my ignorance but I am new(er) to grilling and never used a plank. Thank you.
Hi Lily, Yes two planks will definitely fit. You may also be able to find a larger plank – they do come in different sizes. Hope you enjoy!
This is my go-to recipe when I have company. It’s amazing.
We picked this based on the 5⭐️ with a lot of reviews and was not disappointed! My kids don’t even want to try other marinades. They just want this now! KUDOS
Excellent! Lots of flavor, and fish was moist. My salmon was a little thinner and cooked in 8 minutes. I marinated for about 45 minutes. I’ll make again!
Delicious!
It’s tough to get salmon cooked *just right on the BBQ, but the plank helped maintain an even heat. Thanks to the marinade, no dry salmon!
YUM.
Love every single thing that i make from your blog! Does this work with other fish? Maybe swordfish or mahi mahi?
Yep 🙂
sounds great! here is another, if you don’t mind, I made it up myself.
I take a lemon, slice it and lay it down on sesame oil in an iron skillet.
then turn on the heat to medium.
lay the salmon down on the lemon slices – this cushions the fish so that it
does not get too well done.
put a lid on the pan, turn down heat.
cook 4-5 min. depending on thickness of fish and what you like.
turn fish over – making sure you keep fish well on the lemon slices and
cover pan again.
turn off heat.
add sesame seeds. squeeze a lemon or a half of a lemon (your choice) over
the fish.
Serve.
Items needed;
sesame oil to cook the fish in
sesame seeds (just because 😉
lemon (one to slice to cushion the fish as it’s cooking)
lemon (to squeeze on top after cooking the fish)
*keep heat lowered, watch it, doesn’t take long, keep a lid on to “poach” salmon.
this is how I like to do mine. (*you could add some fresh ginger bits as you are cooking too).
Is it correct that the the skin side is down on the board?
Correct!
Jenn, could I put a cedar plank in the oven and roast it
Hi Carol, I think it will work, although I’m not sure you’ll get as much smoky flavor. I would bake it at 350°F; cook time will be about the same. I’d love to know how it turns out if you try it!
How did this turn out, Carol? I was wondering the same thing, thinking I might have to put a sheet pan under it in case juices drip?
This is a great recipe that I make frequently. My personal additions are bay leaf, tarragon, and capers. I prefer using a single large piece of salmon, although that may take longer to cook. Marinating the salmon in miso with beer also works really well.