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Baked Salmon


45 min

Cedar Planked Salmon

Cedar Planked Salmon Photo 1


45 min


4 persons




5.00 rating-star (1)

Author: Antonina Blum

Cedar planked salmon is a mainstay on restaurant menus, yet it’s so easy — not to mention less expensive — to make at home. The cedar plank and herbs impart a smoky, woodsy flavor, while the lemon zest and garlic add zing. To make life easy, you can buy the salmon already skinned and portioned at the supermarket. Come dinnertime, all that’s left to do is soak the plank, fire up the grill and make the sides. What’s more, the plank prevents the fish from sticking to the grill and makes clean-up a breeze. This dish pairs well with any number of salads and sides.


  • olive oil: 0.25 cup
  • salt: 0.75 tsp
  • freshly ground black pepper: 0.5 tsp
  • lemon zest: 2 tsp (from 2 lemons)
  • fresh rosemary: 1.5 tsp (finely chopped)
  • fresh thyme: 1.5 tsp (finely chopped)
  • garlic: 2 clove (minced)
  • salmon: 4 fillets (4 (6-oz) salmon fillets, skin removed + Cedar plank(s) for grilling + Lemon wedges, for serving)

Metric Conversion

Stages of cooking

  1. As you can see, the ingredients are very straightforward. Even the cedar planks are easy to find; most large supermarkets carry them near the seafood department.

    Cedar Planked Salmon Photo 2
  2. Begin by making the marinade: combine the olive oil, lemon zest, garlic, herbs, salt and pepper in a dish large enough to hold the salmon. Add the salmon to the dish and turn to coat evenly. Let the salmon marinate for at least 30 minutes or until ready to grill.

    Cedar Planked Salmon Photo 3
  3. Meanwhile, soak the 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.

    Cedar Planked Salmon Photo 4
  4. Grill over medium heat for 10 to 15 minutes, or until the salmon is done to your liking.

    Cedar Planked Salmon Photo 5
  5. Serve the salmon right off the plank with lemon wedges. Enjoy!

    Cedar Planked Salmon Photo 6

History of the Cedar Planked Salmon

Planking is a traditional way of cooking fish that dates back to Native American cooking methods. They would skewer fish on green sticks and cook it over open fires. In the late 19th century, French chefs began adapting this method in their kitchens by using cedar planks to cook salmon and other seafood. Today, cedar planked salmon is a popular dish in North American cuisine and can be found in many restaurants and homes.

Tips and Tricks for Cedar Planked Salmon Recipe

When buying cedar planks, make sure to get untreated ones specifically for cooking, as some planks sold at hardware stores may contain chemicals that are not safe for food. Soaking the plank for at least an hour before grilling prevents it from catching fire and allows it to smoke, infusing the fish with a delicious wood flavor.

Marinating the salmon before grilling is crucial for adding flavor and keeping it moist. Be sure to turn the fillets to coat them evenly and let them sit for at least 30 minutes. And when grilling, make sure to keep the temperature at medium, so the plank smokes without burning.

Tips for presenting the dish

When serving cedar planked salmon, it's best to leave it on the plank and let guests help themselves using a fork or spatula. Garnish with lemon wedges and fresh herbs to add color and flavor to the dish. Serve alongside a variety of sides, such as roasted vegetables, rice pilaf, or a salad with a light dressing, to balance out the rich salmon flavor.

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