Cedar Plank Salmon with Lemon, Garlic, Rosemary and Caprese Grilled Chicken Recipes

Why You’ll Love This Cedar Plank Salmon

• Ease of preparation: This cedar plank salmon recipe is remarkably simple, requiring minimal prep and a quick cooking time. The cedar plank ensures even heat distribution and imparts a subtle smoky flavor with very little effort, ideal for busy home cooks seeking a delicious, fuss-free meal.
• Health benefits: Salmon is rich in omega-3 fatty acids and high-quality protein, supporting heart and brain health. Combined with fresh herbs and lemon, this recipe is a nutrient-dense choice that promotes wellness without extra calories or unhealthy fats.
• Versatility: This cedar plank salmon adapts well to various dietary preferences, including gluten-free and low-calorie plans. Vegan options can be made by substituting plant-based proteins cooked similarly on cedar planks, maintaining the recipe’s smoky charm.
• Distinctive flavor: Grilling salmon on a cedar plank infuses it with a unique smoky aroma that pairs perfectly with the bright lemon zest, garlic, and rosemary. This combination creates a rich, layered flavor that stands out from traditional salmon dishes.

Essential Ingredients for Cedar Plank Salmon

• 1 or 2 cedar planks for grilling – imparts smoky flavor and prevents fish from sticking
• 4 salmon fillets (6 ounces each), skin removed – provides nutrient-rich main protein
• ¼ cup (60 ml) olive oil – adds moisture and enhances flavor
• ½ teaspoon salt – essential for seasoning
• ½ teaspoon freshly ground black pepper – adds subtle spice
• 2 teaspoons lemon zest (from about 2 lemons) – adds bright citrus notes
• 1½ teaspoons finely chopped fresh rosemary – contributes earthy, herbal aroma
• 1½ teaspoons finely chopped fresh thyme – provides fresh herbal flavor
• 2 cloves garlic, minced – adds depth and savory essence
• Lemon wedges for serving – enhances freshness and presentation

Special Dietary Options

• Vegan: Substitute salmon with marinated tofu, tempeh, or portobello mushrooms grilled on soaked cedar planks to keep the smoky character.
• Gluten-free: All ingredients are naturally gluten-free; ensure any marinades or seasonings used are certified gluten-free for safety.
• Low-calorie: Use minimal olive oil and pair with steamed or grilled vegetables to keep the meal light yet satisfying.

How to Prepare the Perfect Cedar Plank Salmon: Step-by-Step Guide

First Step: Soak the Cedar Plank

Submerge the cedar plank in water for at least 1 hour (up to 24 hours if possible) to prevent it from burning on the grill. Weight it down with a heavy object to keep fully submerged and pat dry before use.

Second Step: Preheat the Grill

Heat your grill to medium-high, around 400°F to 450°F, setting it for indirect heat by turning off one or more burners if using gas. This setup prevents flare-ups and ensures gentle, even cooking.

Third Step: Prepare the Salmon Marinade

In a bowl or baking dish, combine olive oil, salt, black pepper, lemon zest, minced garlic, rosemary, and thyme. Mix thoroughly to create a flavorful marinade for the salmon.

Fourth Step: Marinate the Salmon

Coat the salmon fillets evenly with the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours. Remove the salmon from the refrigerator about 30 minutes before grilling to bring it to room temperature for even cooking.

Fifth Step: Grill the Salmon on Cedar Plank

Place the soaked plank on the grill over the unlit burner to minimize flare-ups; it should begin smoking in about 4-5 minutes. Position the salmon skin side down on the plank. Close the lid and cook for 10 to 25 minutes depending on fillet thickness, until the internal temperature reaches 125°F to 140°F (for medium-rare to medium-well). The salmon should be flaky on the outside but moist inside. Remove just shy of desired doneness to rest and finish cooking gently off heat.

Sixth Step: Serve and Garnish

Carefully remove the salmon from the cedar plank using a spatula. For easier removal, wrap the plank edges in foil and lightly oil them before grilling. Serve the fillets on the plank or on plates with fresh lemon wedges for squeezing. Garnish with additional fresh herbs if desired.

Tip: Keep a spray bottle of water nearby if flames flare up during grilling to protect the cedar plank.

Dietary Substitutions to Customize Your Cedar Plank Salmon

Protein and Main Component Alternatives

• Use marinated tofu, tempeh, or thick portobello mushrooms for a plant-based version that captures the cedar-plank smoky aroma.
• Try other fish varieties like halibut, trout, or cod for different textures and flavors adapted similarly on cedar planks.

Vegetable, Sauce, and Seasoning Modifications

• Grill asparagus, zucchini, or corn alongside the salmon to create a balanced meal with complementary smoky flavors.
• Swap fresh herbs like rosemary and thyme for dill, basil, or tarragon for varied aromatic profiles.
• Use alternative citrus such as lime or orange zest to add unique bright notes.
• Add glazes like maple syrup or honey mustard for sweet-savory flavor contrasts.

Mastering Cedar Plank Salmon: Advanced Tips and Variations

• Pro cooking techniques: Lightly score the salmon skin to prevent curling and ensure even cooking. Use indirect grill heat to avoid burning the plank and promote gentle smoke infusion throughout cooking.
• Flavor variations: Try herb blends incorporating dill or tarragon, or finish with a citrus glaze or maple glaze for a nuanced twist. Smoked paprika or chili flakes can add subtle heat.
• Presentation tips: Serve the salmon directly on the cedar plank for rustic charm or plate alongside vibrant grill-roasted vegetables. Garnish with lemon slices, fresh herbs, or microgreens for added freshness and color.
• Make-ahead options: Prepare the marinade and soak cedar planks ahead of time for quicker assembly. Partially cook salmon and finish grilling when needed to streamline mealtime for busy schedules.

How to Store Cedar Plank Salmon: Best Practices

• Refrigeration: Store cooked cedar plank salmon in airtight containers in the refrigerator for up to 3 days. Cool sufficiently before sealing to maintain moisture and texture.
• Freezing: Wrap salmon tightly in plastic wrap and foil or vacuum seal to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Rewarm gently in an oven set to 275°F to avoid drying out the fish. Avoid microwave reheating which can alter texture.
• Meal prep considerations: Portion cooked salmon before storing for easy grab-and-go meals. Keep cedar planks separate if planning to reheat and reuse flavors.

FAQs: Frequently Asked Questions About Cedar Plank Salmon

Cedar Plank Salmon

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🍣 Cedar Plank Salmon brings a smoky, aromatic flavor that enhances the delicate fish, making it a gourmet delight for any occasion.
🍋 Infused with hints of lemon, rosemary, and garlic, this recipe offers a fresh and vibrant taste that’s hard to resist.

• Total Time: 2 hours 5 minutes
• Yield: 4 servings

Ingredients

– 1 or 2 cedar planks for grilling

– 4 salmon fillets (6 ounces each)

– ¼ cup (60 ml) olive oil

– ½ teaspoon salt

– ½ teaspoon freshly ground black pepper

– 2 teaspoons lemon zest

– 1½ teaspoons finely chopped fresh rosemary

– 1½ teaspoons finely chopped fresh thyme

– 2 cloves garlic, minced

– Lemon wedges for serving

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Instructions

First Step: Soak the Cedar Plank. Submerge the cedar plank in water for at least 1 hour (up to 24 hours if possible) to prevent it from burning on the grill. Weight it down with a heavy object to keep fully submerged and pat dry before use.

Second Step: Preheat the Grill. Heat your grill to medium-high, around 400°F to 450°F, setting it for indirect heat by turning off one or more burners if using gas. This setup prevents flare-ups and ensures gentle, even cooking.

Third Step: Prepare the Salmon Marinade. In a bowl or baking dish, combine olive oil, salt, black pepper, lemon zest, minced garlic, rosemary, and thyme. Mix thoroughly to create a flavorful marinade for the salmon.

Fourth Step: Marinate the Salmon. Coat the salmon fillets evenly with the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours. Remove the salmon from the refrigerator about 30 minutes before grilling to bring it to room temperature for even cooking.

Fifth Step: Grill the Salmon on Cedar Plank. Place the soaked plank on the grill over the unlit burner to minimize flare-ups; it should begin smoking in about 4-5 minutes. Position the salmon skin side down on the plank. Close the lid and cook for 10 to 25 minutes depending on fillet thickness, until the internal temperature reaches 125°F to 140°F (for medium-rare to medium-well). The salmon should be flaky on the outside but moist inside. Remove just shy of desired doneness to rest and finish cooking gently off heat.

Sixth Step: Serve and Garnish. Carefully remove the salmon from the cedar plank using a spatula. For easier removal, wrap the plank edges in foil and lightly oil them before grilling. Serve the fillets on the plank or on plates with fresh lemon wedges for squeezing. Garnish with additional fresh herbs if desired.

Last Step:

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Notes

🪵 Soak cedar planks fully to prevent flare-ups; keep a spray bottle of water nearby.
🌿 Use fresh herbs for a stronger flavor, but dried herbs can work in a pinch.
🔥 Grill using indirect heat to allow cedar planks to smoke gradually.

• Author: Brandi Oshea
• Prep Time: 1 hour 30 minutes
• Resting Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Pescatarian

Nutrition

• Serving Size: 1 salmon fillet
• Calories: 359-478
• Sugar: 0-27 grams
• Sodium: 311-392 milligrams
• Fat: 11-36 grams
• Saturated Fat: 2-7 grams
• Unsaturated Fat: 9-29 grams
• Trans Fat: 0 grams
• Carbohydrates: 1-28 grams
• Fiber: 0-1 gram
• Protein: 35 grams
• Cholesterol: 94 milligrams