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When you think Cedar Plank Grilling, you’ll think of salmon. That’s because infusing the sweet, smoky, robust cedar flavour into salmon is the perfect pairing of earth and ocean. The cedar plank and herbs give a smoky, woodsy flavour to the fish while the lemon zest and garlic add a bit of zing.

If you don’t have a grill, no problem. Cedar plank salmon is delicious when cooked in the oven as well.  You may not get the same smoky flavour that the grill provides, but it will take up the woodsy flavour of the cedar plank.

Cedar Planked Salmon with Lemon, Garlic & Herbs – Serves 4

You’ll need:

  • Cedar plank(s) for grilling
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest, from 2 lemons
  • 1-1/2 teaspoons finely chopped fresh rosemary
  • 1-1/2 teaspoons finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 4 (6-oz) salmon fillets, skin removed
  • A bunch of lemon wedges for serving

Step 1:
Make the marinade by combining the olive oil, lemon zest, garlic, herbs, salt and pepper in a dish that’s large enough to hold the salmon. Turn the salmon to coat it evenly. Let the salmon marinate for at least an hour before you’re ready to grill.

Step 2:
Soak your cedar plank in a sink or bowl of water for at least one hour, otherwise, it will be more prone to catch fire on the grill. Then, pat dry and place the marinated salmon on the plank.

Step 3:
Preheat the grill to medium-high heat, about 200°C.

Step 4:
Pat the soaked plank(s) dry and place the salmon on top. Place them on the grill grates, close the lid, and let it cook for 10 to 15 minutes or until salmon is done to your liking. Mist the plank with a bit of water if it’s at risk of catching fire. Serve the salmon on a platter with some lemon wedges.

The cooking time depends on the size and thickness of the salmon filet but a good indication that it’s ready is when it easily flakes with a fork. Salmon is delicious, healthy and versatile. This fatty fish can be served with just about anything. From salads and veggies to rice and pasta, you’ve got it covered.