This is the cedar plank salmon recipe that finally sold my husband on grilled salmon. The secret isn't just the plank - it's the quick brine that keeps the fish tender and juicy and prevents that white albumin from seeping out (you know what I'm talking about), plus a garlic herb marinade that's so good.
Most cedar plank salmon recipes are fine. This one is different. The combination of fresh herbs, bright citrus, and a whisper of spice creates layers of flavor and then the cedar plank does the heavy lifting.
I've been teaching people to cook seafood for years, and cedar plank salmon is a great gateway recipe for grillers. The plank protects the fish, making it really hard to overcook it, and there's no fish-flipping anxiety!
For more no-worries salmon recipes, check out my no-flip BBQ Salmon and Air Fryer Caesar Salmon.
Ingredients for Grilled Salmon on a Cedar Plank:
Full ingredient list and measurements included in the printable recipe card below.
Pro Tips for Perfect Plank Salmon
Soak your planks. Submerge cedar planks in water for at least 1-2 hours before grilling. I weight mine with a heavy pot to keep them underwater. This soaking helps prevent the wood from catching fire and creates that aromatic steam.
Check for doneness early. Salmon continues cooking after you remove it from the grill. If your grill runs hot, start checking at 12 minutes. You're looking for 125-130°F for medium (my preference) or 135-140°F for medium-well.
Covered grill is ideal. Keeping the lid closed traps the cedar smoke around the salmon and maintains consistent temperature. I've made this recipe on a gas grill, charcoal grill, and a built-in grill without a cover. So trust me - everything works! Simply adjust cooking times based on your setup.
Pat the salmon dry before and after brining. A dry surface helps the marinade cling better giving you better flavaahhh.
Step-by-Step Instructions: Visual Guide
Why This Grilled Salmon Recipe Works
The secret to exceptional cedar plank salmon isn't just the wood - it's the technique. The quick brine combined with the marinade seasons the fish all the way through while keeping the fish tender.
The result? Salmon that's smoky but not overwhelming, moist but not undercooked, and so flavorful you can skip the sauce entirely.
Print
Cedar Plank Grilled Salmon
- Total Time: 35 minutes
- Yield: 4 1x
Description
This cedar plank grilled salmon recipe features a quick brine and garlic herb marinade that creates tender, flavorful fish every time!
Ingredients
- 2 untreated cedar planks
- 4 salmon fillets (6 oz each, about 1-inch thick)
- 2 teaspoons coarse kosher salt, divided
- 1 ½ tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon lemon zest, plus wedges for serving
- ¼ teaspoon red pepper flakes, optional
- ⅛ teaspoon black pepper
Instructions
- Submerge cedar planks in water and weight them down. Soak for 1-2 hours.
- Sprinkle flesh side of salmon fillets with 1½ teaspoons kosher salt. Let sit for 15 minutes. Rinse under cold water and pat dry completely.
- In a shallow dish, combine olive oil, garlic, rosemary, lemon zest, remaining ½ teaspoon salt, black pepper, and red pepper flakes. Place salmon fillets in the dish and coat the flesh side with the marinade, leaving the salmon to rest while starting grill.
- Prepare your grill: For charcoal: Light coals and let them ash over. Arrange for medium heat (350-400°F). For gas: Preheat to medium (350-400°F).
- Place soaked planks on the grill grate. Close lid and heat for 3-5 minutes until planks begin to crackle and smoke.
- Place salmon fillets skin-side down on the planks. Spoon remaining marinade over the fish. Close the lid.
- Grill for 12-16 minutes without opening the lid, until salmon flakes easily and reaches 125-130°F for medium or 135-140°F for medium-well.
- Carefully remove planks from grill or slide salmon off planks. Serve salmon immediately with lemon wedges.
Notes
- Choosing Salmon: Look for fillets that are similar in thickness (about 1 inch) so they cook evenly. Skin-on fillets work best for plank grilling as the skin helps hold the fillet together.
- Cedar Planks: Use only untreated cedar planks designed for grilling, not lumber from a hardware store. You can find grilling planks at grocery stores or online.
- Brining Matters: The 15-minute salt brine seasons the salmon and helps prevent albumin. Don't skip the rinse and dry step, or your salmon will be too salty.
- Temperature Guide: Medium (125-130°F) = translucent center, very moist. Medium-well (135-140°F) = opaque throughout, still moist.
- No Plank? No Problem: If your planks catch fire, just spritz them with water from a spray bottle. If you don't have cedar planks, you can grill the salmon directly on a well-oiled grill grate over medium heat for 4-6 minutes per side, though you'll miss that cedar aroma.
- Serving Suggestions: This salmon pairs beautifully with grilled asparagus, a crisp veggie salad, yellow rice, or roasted potatoes.
- Storage: If you're lucky enough to have leftovers, refrigerate in an airtight container for 2-3 days. Reheat gently in a 275°F oven or enjoy cold over salad.
- Prep Time: 20
- Cook Time: 15
- Category: Easy Recipe
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 272
- Sugar: 0 g
- Sodium: 753.1 mg
- Fat: 13.3 g
- Carbohydrates: 0.9 g
- Protein: 38 g
- Cholesterol: 86.7 mg
christina toth
Wow, can’t believe I haven’t tried this in ages🙌
Christina Jolam
Those cedar planks work magic, don't they? The garlic herb marinade is the perfect flavor partner for them! Can't wait for you to try this one.