Description
This cedar plank grilled salmon recipe features a quick brine and garlic herb marinade that creates tender, flavorful fish every time!
Ingredients
Scale
- 2 untreated cedar planks
- 4 salmon fillets (6 oz each, about 1-inch thick)
- 2 teaspoons coarse kosher salt, divided
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon lemon zest, plus wedges for serving
- 1/4 teaspoon red pepper flakes, optional
- 1/8 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