This cedar plank salmon is seasoned with a delicious garlic herb butter and grilled on a wood plank for an amazing smoky, delicious flavor. This salmon is tender, delicious, naturally low-carb, and packed with 34 grams of protein per serving!
I love salmon, particularly grilled salmon! If you have a grill, I recommend trying this recipe. However, don’t worry; you can bake this delectable salmon in your oven.
Why use a cedar plank for fish?
Wood planks serve two purposes. It imparts amazing wood-smoked flavor, and it’s an easier way to grill fish. One of the biggest complaints I hear is that fish sticks to the grill. This can pose a problem, particularly with delicate items. The plank will hold the fish on the grill as it cooks—no need to flip it. You will need to soak the cedar plank in cool water for 30 minutes before using it.
What is the best salmon to grill?
I recommend using wild-caught, skin-on salmon fillets for this recipe. Farmed salmon (or Atlantic salmon) is fattier and usually contains chemical color-enhancing additives and antibiotics. It’s best to keep the skin on, even when using a plank.
Choose skin on salmon
The skin offers a buffer between the hot plank and the flesh. Besides, we want a subtle smokiness to the fish. Direct contact will lead to bitter tasting salmon. Unless you are a fan of how the skin tastes, I recommend just using it as a tool for keeping the flesh tender.
How long do you cook salmon?
Salmon can take 20-30 minutes to cook, depending on size, cooking temperature, and method. Look for an internal doneness temperature between 135-140 degrees F. for perfectly flaky, tender, juicy fish.
Ingredients for cedar plank salmon
- 4 skin-on salmon fillets, 6 ounces each
- Olive oil
- Butter
- Lemon zest and juice (zest the lemon first before juicing!)
- Garlic
- Fresh oregano
- Fresh thyme
- Sea salt and coarse black pepper
- 12″x 6″ cedar plank (or two smaller planks)
How to make cedar plank salmon
- Preheat the grill to 400 degrees F or medium-high heat.
- Combine olive oil, clarified butter, lemon juice, zest, herbs, garlic, salt, and black pepper in a small bowl.
- Blot salmon filets dry with paper towels and then place them skin-side down on a presoaked plank. Coat the flesh evenly with herb mixture.
- Place the plank onto the grill grates, close the lid and cook for 15 minutes, or until the internal temperature of the fish reaches between 135-140 degrees F.
- Remove the cedar plank salmon from the grill and place it onto a heat-resistant surface.
- Serve with a lemon wedge on the side.
Oven method
- Preheat the oven to 400 degrees.
- Follow the steps as listed in the recipe.
- Place the plank onto a baking sheet, and bake for 15-18 minutes or until the salmon fillets register an internal temperature of 135-140 degrees F.
Cedar Plank Salmon
Equipment
- 1 12" x 6" Cedar Plank
Ingredients
- 4 skin on salmon fillets 6 ounces each
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter room temperature
- 1 ½ tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 3 cloves garlic minced
- 1 tablespoon minced fresh oregano
- 1 teaspoon fresh thyme roughly chopped
- 1 1/4 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- Preheat the grill to 400 degrees F or medium-high heat.
- Combine olive oil, clarified butter, zest, lemon juice, herbs, garlic, salt, and black pepper in a small bowl.
- Blot salmon filets dry with paper towels and place them skin side down on a presoaked plank. Coat the flesh evenly with herb mixture.
- Place the plank onto the grill grates, close the lid and cook for 15 minutes, or until the internal temperature o the fish reaches between 135-140 degrees F.
- Remove plank from the grill and place it onto a heat-resistant surface.
- Serve with a lemon wedge on the side.
- Store leftover salmon in an airtight container in the fridge for up to 3 days. Make a great meal prep option!
- See notes below for oven method.
Notes
Follow the steps as listed in the recipe.
Place the plank onto a baking sheet, and bake for 15-18 minutes or until the salmon fillets register an internal temperature of 135-140 degrees F.
