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Fresh garlic, herbs, and lemon make this cedar plank salmon SING! It can be served with a variety of sides and is a proper warm-weather dinner. Best of all, the plank does most of the heavy lifting, so even if grilling fish makes you nervous, this is a good place to start.
A good cedar plank is very handy to have in your kitchen arsenal—especially if you love the smoky, warm flavors of grilled fish, but want to avoid the tragedy of it falling apart on the grates. This cedar plank salmon recipe puts a gorgeous, fresh-flavored dinner on the table with ease, and it pairs beautifully with a variety of vegetables and grains.
Looking for more grilled fish recipes? Be sure to check out my guide on grilling fish, then try my grilled salmon with cherry tomato bruschetta, or this brightly flavored grilled Mahi-mahi recipe!
Table of Contents
Why This Recipe Works
- The heated plank releases sweet, aromatic cedar oils that permeate the fish.
- The wet wood creates oven-like steam and smoke that keeps the fish from drying out.
- No flipping involved, so your fish won’t fall apart
- Easy clean-up, since you won’t have a grill to scrub
- The cedar plank can be used as a rustic serving board
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Salmon: You can use a full, uncut salmon fillet or four fillets, about 6 oz each. If you can, leave the skin on. It’s a built-in barrier between the delicate flesh and the wood, which means less sticking, less burning, less fussing.
- Fresh herbs: I use basil, rosemary, and thyme in this recipe. The beauty here is that you can use whatever fresh herbs you have kicking around or can pick from your garden.
- Lemon: The perfect finishing touch for both the salmon and the salad.
Dana’s Prep Tip
When I developed this recipe, I finely minced the garlic. Since then, I’ve learned that using a microplane to grate the garlic to a fine paste is much better. It mixes nicely with the herbs and spreads more evenly over the salmon.
How to Make Herb & Garlic Cedar Plank Salmon
Step 1: Soak the Plank
Submerge the wooden plank for 1-2 hours before use. After soaking, dry it off and set it aside.
Step 2: Get Things Heated Up
Preheat the grill to 350ºF.
Step 3: Prepare the Salmon
Remove the salmon from the fridge and gently pat it dry with paper towels to remove excess moisture. In a small bowl, mix together the grated garlic, basil, thyme, rosemary, olive oil, salt, and pepper. Evenly spoon this mixture over the salmon fillets, then gently rub it in. Set aside and let the salmon come to room temperature for a more even cook.
Step 5: Preheat the Cedar Plank
Place the soaked wood on the grill and let it heat up until it starts to smoke and crackle.
Step 6: Time to Grill the Salmon!
Carefully transfer the salmon to the preheated cedar plank, then place some lemon slices over the large fillet, or one slice over each individual fillet.
Close the lid and cook for up to 20 minutes, checking the internal temperature with a meat thermometer halfway through because cook time depends on thickness. (See below.)
When done, carefully transfer the plank to a baking sheet for easy transportation. Use grilling mitts if you have them.
Salmon Doneness Chart
My personal sweet spot for a good, fatty Atlantic salmon is between medium rare and medium. Once you get into well-done territory, salmon will be less tender.
- Rare: 110℉
- Medium Rare: 120-125℉
- Medium: 130-135℉
- Well Done: 155-160℉
See more tips on how to grill fish on a cedar plank here.
Substitutions & Variations
- Fish Options: Steelhead trout, halibut, swordfish, and Mahi-mahi are other fish that do well on cedar planks and pair well with the flavors in this recipe.
- Dried Herbs—can be used! Just cut back to about 1/3 of the amount as they’re more potent, so 1 teaspoon of dried herbs for every tablespoon of fresh.
Storage & Reheating
- Fridge: Store the salmon in airtight containers for up to 3 days.
- Freezer: You can freeze the salmon in a freezer-friendly container for up to 3 months. Transfer it to the fridge the night before you plan to use it.
- Reheat: Heat the salmon in the microwave in 25-second increments until warmed through, or ten to fifteen minutes in a low oven, and you’re done. Set the salmon on a rimmed baking sheet, add a splash of water, and cover it loosely with foil.
What to Serve With It
Frequently Asked Questions
Depending on the salmon’s thickness and type, cooking time can range from 15 to 30 minutes. Refer to the doneness chart above.
Yes, this is non-negotiable. Dry wood on a hot grill is just a fire waiting to happen, and beyond the obvious safety argument, a well-soaked plank does something a dry one can’t: it steams as it heats, pushing that smoky cedar flavor into the fish while keeping everything remarkably moist.
No, just set the fillet skin-side down on the plank and let it do its thing!
Herb & Garlic Cedar Plank Salmon Recipe
Ingredients
Materials.
- 1 cedar plank, Soaked for 1-2 hours.
- 2 lbs salmon, Full fillet, or cut into individual fillets
- 4 garlic cloves, minced
- 1 TBSP chopped fresh basil
- 1 TBSP chopped fresh thyme
- 1 TBSP chopped fresh rosemary
- 1 TBSP olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp Cracked black pepper
- 1-2 lemons, sliced into rounds
- Lemon wedges, for serving
Instructions
1-2 Hours Before Dinner: Soak the Plank
- Submerge the wooden plank in water and let it soak for 1-2 hours before cooking. Dry it off well before use.
- Preheat the grill to 350ºF.
- With paper towels, gently pat the salmon to remove extra moisture.
- Put the grated garlic, chopped basil, thyme, rosemary, olive oil, salt, and pepper into a small mixing bowl. Mix it well until it becomes a cohesive mixture, then spoon it over the salmon in an even layer. Set the salmon aside for about 15-20 minutes to come to room temperature.
- Place the cedar plank on the grill. Let it heat up until it starts to smoke and crackle.
- Transfer the salmon to the preheated cedar plank, then place the lemon slices over the salmon.
- Close the lid and cook for up to 20 minutes, checking the internal temperature with a meat thermometer halfway through, since cook time depends on thickness. (*See notes.)
- When done, carefully remove the plank from the grill and transfer it to a baking sheet for easy transportation. You could also handle it with grilling mitts if you have some.
- Cut into individual fillets (unless they were cut prior to cooking) and serve with lemon wedges.
Notes
- Rare: 110℉
- Medium Rare: 120-125℉
- Medium: 130-135℉
- Well Done: 155-160℉
View more easy salmon recipes here.
More Grilled Fish Recipes to Try
Fish and Seafood
Grilled Mahi-Mahi Fish Tacos
Fish and Seafood
Grilled Swordfish Steaks with Olives and Herbs
Fish and Seafood
Yeeeep, I’m now craving this whole bowl and I don’t care it’s not even 7am yet. Holy MOLY, Denise!! This salmon is dropdead gorgeous!
http://salmonrecipes.org/
Looks delicious! . Can’t wait to try these!
https://coolkitchenutensils.com
This is just such a gorgeous dinner. I’ve been drooling over it on social since you posted it. I am such a fennel fan, and it pairs so especially well with seafood. This salad must be the perfect contrast to that buttery, flaky cedar-planked salmon fillet. I think this will be on the menu for my next summer dinner party!
Thanks, Amanda! This is such a great dish for a dinner party. Not only is it delish, but it’s just so so easy to throw together. Keep me posted :)
That is some gorgeous fennel! I think fennel is on of the pretties veggies out there- I love those green fronds. And with cedar plank salmon?! omg- YUM!!! I need this in my life!
I discovered fennel about 8 years ago when my husband (then fiancee) and I frequented an Italian restaurant that had fennel on their antipasti platter. It’s so good roasted! I love how you used so many herbs! This meal just screams flavour! What a perfect way to celebrate summer garden bounty
This dish looks absolutely gorgeous and I have some salmon waiting to be used so…. yeah this is happening soon. I love fennel, but I never think about it when I go shopping. I need to change this
I was the same way with fennel. I’d always look at it and kind of smile at the idea, but keep walking. Not anymore, though! It’s just too good.
All of these flavors are the perfect pairing. This is the ultimate summer fish dish that I can’t get tired of. I had never cooked with fennel before, but its a flavor I love. This is a family favorite.
I’m glad you you dove in to fennel, it’s an amazing veggie and nothing else is quite like it. I have never heard of jackfruit though, how do you use it? What is it most like? This sounds interesting, I’m going to have to try it. Your salmon looks amazing btw!
Thanks, Tina!
Jackfruit is an interesting thing. It’s a fruit native to Southwest India and its pulp/meaty inside makes for a fabulous meat substitute in plant-based recipes. It’s only mildly sweet, so it’s really easy to mask any hint of it being a fruit by savory sauces and such. The texture, when cooked properly (I usually pan-fry it as it dries it out to a slight crisp on the outside), mimics pulled meat—like chicken or pork. I’ll throw a few recipes down here so you can see! My favorite are the Korean BBQ Jackfruit Sliders. If you want to buy some, check your local Asian market. I suggest getting it canned. Once in a while, Asian markets will have the whole fruit, but you practically need a hatchet to break into it. Canned in water or brine is what you want, not syrup! Keep me posted if you decide to try it!
Korean BBQ Jackfruit Sliders: https://www.killingthyme.net/2017/08/30/korean-bbq-jackfruit-sliders/
Vegan Buffalo Jackfruit Flatbread:
https://www.killingthyme.net/2018/04/20/vegan-buffalo-jackfruit-and-broccoli-rabe-flatbread/
Smokey Slow Cooker Pulled Jackfruit Chili: https://www.killingthyme.net/2016/12/14/smokey-slow-cooker-pulled-jackfruit-chili/
Absolutely gorgeous, everything is cooked to perfection! Broccoli rabe is one of my favorite vegetables and this salad looks amazing and so tasty. Thanks for the inspiration!