Savor the smoky, aromatic magic of cedar plank salmon—a foolproof way to impress at any backyard gathering or cozy weeknight dinner. From zesty citrus glazes to maple-dijon crusts, these 18 irresistible recipes promise restaurant-quality flavor with minimal fuss. Whether you’re a grilling novice or a seasoned pro, get ready to transform your salmon game and discover your new favorite dish. Let’s dive into these tantalizing creations!
Lemon Herb Cedar Plank Salmon
Hitting the grill with salmon on a cedar plank transforms an ordinary dinner into a special occasion. This lemon herb version delivers bright, smoky flavors with minimal effort. Perfect for summer gatherings or a quick weeknight upgrade.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cedar plank (soaked for at least 1 hour—I always keep one ready in water)
– 4 salmon fillets (6 oz each, skin-on for extra moisture)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 lemons (1 sliced thin, 1 juiced—freshly squeezed makes all the difference)
– 2 tbsp fresh dill, chopped (dried works in a pinch, but fresh is brighter)
– 1 tbsp fresh thyme leaves
– 3 garlic cloves, minced (I prefer mincing them just before using)
– 1 tsp kosher salt
– ½ tsp black pepper
Instructions
1. Soak the cedar plank in water for 1 hour to prevent burning on the grill.
2. Preheat the grill to medium-high heat, about 400°F.
3. Pat the salmon fillets dry with paper towels to ensure a good sear.
4. In a small bowl, whisk together olive oil, lemon juice, dill, thyme, garlic, salt, and pepper.
5. Brush the mixture evenly over the salmon fillets, coating both sides.
6. Place the soaked cedar plank directly on the grill grates and close the lid for 3 minutes to heat it.
7. Arrange the salmon fillets skin-side down on the hot plank.
8. Top each fillet with 2-3 lemon slices for added flavor and moisture.
9. Close the grill lid and cook for 12-15 minutes, until the salmon flakes easily with a fork (internal temperature should reach 145°F).
10. Remove the plank from the grill using tongs—it will be hot!
Plating this salmon straight from the plank keeps it juicy and infused with smoky cedar notes. The herbs and lemon create a zesty crust that contrasts beautifully with the tender flesh. Serve it over a bed of quinoa or with grilled asparagus for a complete meal that feels restaurant-worthy at home.
Maple Glazed Cedar Plank Salmon
Oven-roasting salmon on cedar planks infuses it with smoky flavor while keeping it incredibly moist. Maple syrup adds a sweet, caramelized glaze that balances the fish’s richness perfectly. This method is surprisingly simple for such an impressive result.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 untreated cedar plank (soak it for at least 1 hour—I use a heavy plate to keep it submerged)
– 1.5 lbs salmon fillet, skin-on (wild-caught has superior flavor)
– 1/4 cup pure maple syrup (the real stuff, not pancake syrup)
– 2 tbsp soy sauce (low-sodium works fine)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 2 cloves garlic, minced (freshly minced makes a difference)
– 1 tsp grated fresh ginger (I keep a knob in the freezer for easy grating)
– 1/2 tsp black pepper, freshly ground
– 1 lemon, sliced thinly (for serving)
Instructions
1. Soak the cedar plank in water for 1 hour, weighing it down with a plate to prevent floating.
2. Preheat your oven to 400°F and place a baking sheet on the middle rack.
3. Pat the salmon fillet dry with paper towels to ensure a good sear.
4. In a small bowl, whisk together maple syrup, soy sauce, olive oil, minced garlic, grated ginger, and black pepper.
5. Brush half of the maple glaze evenly over the top of the salmon fillet.
6. Place the soaked cedar plank on the preheated baking sheet in the oven for 5 minutes to heat it.
7. Carefully remove the hot plank using oven mitts and place the glazed salmon skin-side down on it.
8. Return the plank with salmon to the oven and bake for 12–15 minutes, until the internal temperature reaches 145°F.
9. Brush the remaining glaze over the salmon during the last 3 minutes of cooking for a sticky finish.
10. Remove from the oven and let the salmon rest on the plank for 5 minutes before serving.
Buttery and flaky, the salmon pulls apart easily with a fork. The maple glaze caramelizes into a glossy coating with hints of garlic and ginger. Serve it right on the plank for a rustic presentation, garnished with lemon slices to brighten each bite.
Spicy Cajun Cedar Plank Salmon
Venture beyond basic salmon with this smoky, spicy twist. Cedar planks infuse deep woodsy flavor while Cajun seasoning delivers a bold kick. Perfect for weeknights or entertaining with minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cedar plank (soaked for at least 1 hour—I use warm water to speed absorption)
– 4 salmon fillets (6 oz each, skin-on for extra moisture)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 2 tbsp Cajun seasoning (homemade or store-bought, but check salt levels)
– 1 lemon (thinly sliced for garnish and brightness)
– Fresh parsley (chopped, for a pop of color)
Instructions
1. Soak the cedar plank in warm water for 1 hour to prevent burning; pat dry with a towel.
2. Preheat grill to medium-high heat, 400°F, with lid closed.
3. Brush salmon fillets evenly with olive oil on all sides.
4. Generously coat each fillet with Cajun seasoning, pressing gently to adhere.
5. Place the soaked plank directly on the grill grates; close lid and heat for 5 minutes until lightly smoking.
6. Arrange salmon fillets skin-side down on the hot plank, spacing them evenly.
7. Close grill lid and cook for 12–15 minutes, until internal temperature reaches 145°F and flesh flakes easily.
8. Remove plank from grill using tongs; let salmon rest for 3 minutes.
9. Garnish with lemon slices and chopped parsley.
Resulting in tender, flaky salmon with a smoky crust and spicy kick. Serve over a bed of quinoa or with grilled vegetables to balance the heat. Leftovers make excellent tacos or salads the next day.
Honey Garlic Cedar Plank Salmon
Kick off your weeknight dinner with this effortlessly elegant salmon. Honey and garlic create a sticky-sweet glaze that caramelizes beautifully on the cedar plank. It’s restaurant-quality with minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 untreated cedar plank (soak it for at least an hour—I keep one in a bucket of water in the garage for impromptu grilling)
– 1.5 lbs salmon fillet, skin-on (center-cut is my preference for even cooking)
– 1/4 cup honey (local wildflower honey adds a lovely floral note)
– 4 cloves garlic, minced (freshly minced, never jarred, for the best punch)
– 2 tbsp soy sauce (I use low-sodium to control the salt)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity finish)
– 1 tsp freshly grated ginger (microplane it right in—the aroma is unbeatable)
– 1/2 tsp black pepper (freshly cracked, always)
– 2 tbsp chopped fresh parsley (for a bright garnish at the end)
Instructions
1. Soak the cedar plank in water for 1 hour to prevent burning; weigh it down with a heavy bowl if it floats.
2. Preheat your grill to medium-high heat, aiming for 400°F with the lid closed.
3. Pat the salmon fillet completely dry with paper towels—this ensures a good sear and prevents steaming.
4. In a small bowl, whisk together honey, minced garlic, soy sauce, olive oil, grated ginger, and black pepper until smooth.
5. Brush half of the honey-garlic mixture evenly over the top of the salmon fillet, coating it thoroughly.
6. Place the soaked cedar plank directly on the grill grates and close the lid; let it heat for 3 minutes until it starts to smoke lightly.
7. Carefully place the salmon, skin-side down, onto the hot cedar plank using tongs.
8. Close the grill lid and cook for 15–18 minutes; the salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
9. Brush the remaining honey-garlic mixture over the salmon during the last 5 minutes of cooking to build a glossy glaze.
10. Remove the plank from the grill using heat-resistant gloves or tongs—it will be very hot.
11. Let the salmon rest on the plank for 3 minutes to allow the juices to redistribute.
12. Garnish with chopped fresh parsley before serving directly from the plank.
The salmon emerges tender and flaky, with a smoky undertone from the cedar that complements the sweet, savory glaze. Serve it straight on the plank for a rustic presentation, paired with a simple arugula salad or roasted asparagus to soak up the extra sauce.
Dill and Mustard Cedar Plank Salmon
Venture beyond basic grilled salmon with this dill and mustard cedar plank version—it’s a foolproof way to infuse smoky, herby flavor without drying out the fish. Soaking the plank first ensures a steady steam that keeps every bite moist and tender. You’ll love how the tangy mustard crust caramelizes over the gentle heat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 untreated cedar plank (soak it for at least 1 hour—I use a baking sheet filled with water to weigh it down)
– 1.5 lbs salmon fillet, skin-on (go for wild-caught if you can; it’s firmer and richer)
– 3 tbsp Dijon mustard (the grainy kind adds nice texture)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity kick)
– 2 tbsp fresh dill, chopped (don’t skimp—dried just won’t do here)
– 1 tsp honey (a local raw honey balances the mustard’s bite)
– 1 garlic clove, minced (freshly minced packs the most punch)
– ½ tsp smoked paprika (it deepens the smoky flavor from the plank)
– Salt and black pepper (I use a coarse sea salt for better control)
Instructions
1. Submerge the cedar plank in water for 1 hour, weighing it down with a heavy object like a bowl to prevent floating.
2. Preheat your grill to medium-high heat, aiming for 400°F—use a thermometer to check for even heating.
3. Pat the salmon fillet dry with paper towels to ensure the mustard mixture sticks well.
4. In a small bowl, whisk together Dijon mustard, olive oil, chopped dill, honey, minced garlic, smoked paprika, ½ tsp salt, and ¼ tsp black pepper until smooth.
5. Brush the mustard mixture evenly over the top of the salmon fillet, covering it completely.
6. Place the soaked cedar plank directly on the grill grates and close the lid for 3 minutes to preheat it.
7. Lay the salmon skin-side down on the hot plank, then close the grill lid immediately.
8. Cook for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F—avoid opening the lid too often to maintain steady heat.
9. Carefully remove the plank from the grill using tongs and let the salmon rest for 5 minutes before serving.
Oozing with juicy tenderness, this salmon boasts a crispy mustard crust that contrasts beautifully with the flaky interior. Serve it straight off the plank for a rustic presentation, or pair it with a simple arugula salad to cut through the richness. Leftovers make a fantastic cold addition to grain bowls the next day.
Teriyaki Cedar Plank Salmon
Yield perfectly glazed salmon with minimal cleanup using this cedar plank method. You’ll get restaurant-quality results with smoky undertones that complement the sweet-savory teriyaki. It’s my go-to for impressing guests without stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cedar plank (soaked for at least 1 hour—I use warm water to speed absorption)
– 4 salmon fillets, 6 oz each, skin-on (skin helps keep them moist)
– ½ cup low-sodium soy sauce (reduces saltiness without sacrificing flavor)
– ¼ cup honey (local wildflower honey adds floral notes)
– 2 tbsp rice vinegar (my secret for balancing sweetness)
– 2 garlic cloves, minced (freshly minced releases more aroma)
– 1 tsp grated ginger (I keep a knob in the freezer for easy grating)
– 1 tbsp sesame oil (toasted variety deepens the nuttiness)
– 2 green onions, thinly sliced (reserve some for garnish)
– 1 tbsp sesame seeds (toasted for extra crunch)
Instructions
1. Soak the cedar plank in warm water for 1 hour to prevent burning; weigh it down with a heavy bowl if it floats.
2. Preheat your grill to medium-high heat, 400°F, with the lid closed for even heating.
3. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
4. Bring the mixture to a simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
5. Remove the saucepan from heat and stir in sesame oil; let the teriyaki sauce cool for 2 minutes.
6. Pat the salmon fillets dry with paper towels to ensure the glaze adheres properly.
7. Brush both sides of each fillet generously with the teriyaki sauce, reserving 2 tbsp for later.
8. Place the soaked cedar plank directly on the preheated grill grates and close the lid for 3 minutes to heat it.
9. Arrange the glazed salmon fillets skin-side down on the hot cedar plank, spacing them evenly.
10. Close the grill lid and cook for 12-15 minutes, until the salmon flakes easily with a fork and reaches 145°F internally.
11. Brush the reserved teriyaki sauce over the salmon during the last 2 minutes of cooking for a glossy finish.
12. Remove the plank from the grill using tongs and let the salmon rest for 3 minutes to redistribute juices.
13. Sprinkle with sliced green onions and toasted sesame seeds before serving.
Velvety and flaky, the salmon absorbs the cedar’s smoky essence while the teriyaki caramelizes into a sticky-sweet crust. Serve it straight from the plank for a rustic presentation, or pair with steamed jasmine rice to soak up the extra sauce. Leftovers make excellent cold salads—just flake the salmon over greens with a drizzle of the remaining glaze.
Orange Ginger Cedar Plank Salmon
Zesty and aromatic, this Orange Ginger Cedar Plank Salmon transforms a simple fish into a showstopper. The cedar plank infuses smoky depth while the citrus-ginger marinade keeps it bright. It’s a restaurant-quality dish you can make at home with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cedar plank (soaked for at least 1 hour—I always keep one ready in a bucket of water)
– 1.5 lbs salmon fillet, skin-on for extra moisture
– 1/2 cup fresh orange juice, squeezed from about 2 large oranges (avoid bottled juice for maximum flavor)
– 2 tbsp soy sauce, low-sodium to control saltiness
– 1 tbsp grated fresh ginger, peeled for a smoother texture
– 2 cloves garlic, minced finely
– 1 tbsp honey, local if possible for a floral note
– 1 tbsp olive oil, extra virgin for its fruity aroma
– 1 tsp orange zest, from the same oranges to boost citrus punch
– 1/4 tsp black pepper, freshly ground
Instructions
1. Soak the cedar plank in water for 1 hour, weighing it down with a heavy object to ensure it’s fully submerged—this prevents burning during cooking.
2. In a medium bowl, whisk together orange juice, soy sauce, ginger, garlic, honey, olive oil, orange zest, and black pepper until well combined.
3. Place the salmon fillet in a shallow dish and pour the marinade over it, coating all sides evenly. Let it marinate at room temperature for 15 minutes, flipping once halfway through for better absorption.
4. Preheat your grill to medium-high heat, around 400°F, with the lid closed to create an even cooking environment.
5. Remove the salmon from the marinade and pat it dry with paper towels—this helps achieve a crispier exterior.
6. Place the soaked cedar plank directly on the grill grates and close the lid. Heat the plank for 3 minutes until it starts to smoke lightly and crackle.
7. Carefully place the salmon fillet, skin-side down, onto the hot cedar plank. Close the grill lid immediately.
8. Cook the salmon for 12-15 minutes, without flipping, until the internal temperature reaches 145°F when checked with a meat thermometer inserted into the thickest part.
9. Remove the plank from the grill using tongs and let the salmon rest on it for 5 minutes—this allows the juices to redistribute, keeping it moist.
Achieving a flaky, tender texture with a subtle smoky aroma, this salmon pairs beautifully with a crisp salad or roasted vegetables. The orange-ginger glaze caramelizes slightly on the grill, adding a sweet-tangy finish that’s irresistible. For a creative twist, serve it straight on the plank at the table for a rustic presentation.
Pineapple Soy Cedar Plank Salmon
Unlock a restaurant-worthy salmon dinner with minimal effort. This pineapple-soy glaze caramelizes beautifully on cedar planks, creating a sweet-savory crust that pairs perfectly with the rich fish. You’ll have this impressive dish on the table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs salmon fillet, skin-on (I find the skin helps keep it moist on the plank)
– 2 untreated cedar planks, soaked for at least 1 hour (this prevents flare-ups)
– 1/2 cup pineapple juice (freshly squeezed makes a noticeable difference)
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp avocado oil (my high-heat favorite for the plank)
– 1/4 tsp black pepper
– 2 green onions, thinly sliced for garnish
Instructions
1. Preheat your grill to 400°F, setting it up for indirect heat if using charcoal.
2. Pat the salmon fillet completely dry with paper towels—this helps the glaze stick.
3. In a small saucepan, combine pineapple juice, soy sauce, honey, ginger, and garlic.
4. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 5-7 minutes until it thickens slightly to a syrup consistency.
5. Brush the soaked cedar planks lightly with avocado oil on the side that will hold the salmon.
6. Place the salmon fillet skin-side down on the oiled planks.
7. Brush half of the warm pineapple-soy glaze generously over the top of the salmon, coating it completely.
8. Season the glazed salmon lightly with black pepper.
9. Place the planks directly on the grill grates over indirect heat, close the lid, and cook for 12-15 minutes. The salmon is done when it flakes easily with a fork and reaches 145°F internally.
10. During the last 2 minutes of cooking, brush the remaining glaze over the salmon for a final glossy finish.
11. Carefully remove the planks from the grill using tongs and oven mitts—they will be very hot.
12. Let the salmon rest on the planks for 3 minutes before slicing.
13. Garnish with sliced green onions just before serving.
Buttery flakes of salmon soak up the sticky, caramelized glaze, creating a perfect sweet-savory balance. The cedar plank infuses a subtle smoky aroma without overpowering the fish. Serve it right on the plank for a rustic presentation, or flake it over a bed of coconut rice to catch every drop of the delicious sauce.
Brown Sugar Bourbon Cedar Plank Salmon
Just when you think salmon can’t get better, brown sugar and bourbon prove you wrong. This cedar plank method creates a smoky, sweet glaze that caramelizes beautifully. It’s a showstopper that’s surprisingly simple to pull off.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cedar plank, soaked in water for at least 1 hour (I use a food-safe untreated one from the hardware store)
– 1.5 lb salmon fillet, skin-on for easier handling
– 1/4 cup packed dark brown sugar, my favorite for its molasses depth
– 2 tbsp bourbon, a good mid-shelf bottle works perfectly here
– 2 tbsp soy sauce, low-sodium is my preference to control saltiness
– 1 tbsp olive oil, extra virgin for its fruity notes
– 1 tsp Dijon mustard, it adds a subtle tang that balances the sweetness
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1/2 tsp black pepper, freshly ground
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Pat the salmon fillet completely dry with paper towels—this helps the glaze stick.
3. In a small bowl, whisk together brown sugar, bourbon, soy sauce, olive oil, Dijon mustard, minced garlic, and black pepper until smooth.
4. Place the soaked cedar plank directly on the grill grate. Close the lid and heat for 3 minutes until it starts to smoke lightly.
5. Brush the salmon fillet generously with half of the glaze mixture on all sides except the skin.
6. Carefully place the salmon skin-side down on the heated cedar plank.
7. Close the grill lid and cook for 12-15 minutes. The salmon is done when it flakes easily with a fork and reaches 145°F internally.
8. During the last 3 minutes of cooking, brush the remaining glaze over the salmon for a final caramelized layer.
9. Using grill tongs and a spatula, carefully transfer the entire plank with salmon to a heatproof surface.
10. Let the salmon rest on the plank for 5 minutes before serving—this allows juices to redistribute.
Each bite delivers flaky, moist salmon with a crisp, sweet crust. The cedar smoke infuses every layer without overpowering. Elevate it by serving over a bed of wild rice pilaf or with grilled asparagus spears.
Balsamic Rosemary Cedar Plank Salmon
Elevate your weeknight dinner with this cedar plank salmon—it’s smoky, tangy, and ready in under 30 minutes. Soaking the plank prevents flare-ups and infuses the fish with woodsy aroma. Trust me, it’s a game-changer for easy entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 untreated cedar plank (soak it for at least 1 hour—I keep one in water overnight for impromptu grilling)
– 4 salmon fillets, about 6 oz each, skin-on for extra moisture
– ¼ cup balsamic glaze (I use a thick, store-bought one to save time)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 2 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is worth it)
– 2 garlic cloves, minced
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
Instructions
1. Soak the cedar plank in water for 1 hour; weigh it down with a bowl to keep it submerged.
2. Pat the salmon fillets dry with paper towels to ensure a crisp exterior.
3. In a small bowl, whisk together balsamic glaze, olive oil, rosemary, garlic, salt, and pepper.
4. Brush the mixture evenly over the salmon fillets, coating all sides.
5. Preheat a grill to medium-high heat, about 400°F.
6. Place the soaked plank on the grill grate and close the lid for 2 minutes to heat it.
7. Arrange the salmon fillets skin-side down on the hot plank.
8. Close the grill lid and cook for 10–12 minutes, until the salmon flakes easily with a fork—no need to flip it.
9. Remove the plank from the grill using tongs; let the salmon rest for 3 minutes.
You’ll love the tender, flaky texture paired with that sweet-tangy balsamic crust. Serve it straight off the plank for a rustic presentation, or pair with a simple arugula salad to balance the richness.
Chili Lime Cedar Plank Salmon
Mouthwatering and zesty, this Chili Lime Cedar Plank Salmon is a weeknight hero. It’s smoky, bright, and cooks with minimal fuss. You’ll have a restaurant-quality meal in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cedar plank, soaked in water for at least 1 hour (this prevents burning and infuses that classic smoky flavor)
– 1.5 lbs salmon fillet, skin-on (I always get wild-caught for its firmer texture)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 2 tbsp fresh lime juice, from about 1 juicy lime
– 1 tbsp chili powder (I use a blend with a touch of cumin for depth)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly ground
– Lime wedges and fresh cilantro for garnish (don’t skip the cilantro—it brightens everything up)
Instructions
1. Preheat your grill to medium-high heat, about 400°F.
2. Pat the salmon fillet completely dry with paper towels—this helps the seasoning stick and promotes a better sear.
3. In a small bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, smoked paprika, kosher salt, and black pepper until a smooth paste forms.
4. Rub the spice paste evenly over the top and sides of the salmon fillet, coating it thoroughly.
5. Place the soaked cedar plank directly on the grill grates and close the lid. Let it heat for 5 minutes until it starts to smoke lightly and crackle.
6. Carefully place the seasoned salmon fillet, skin-side down, onto the hot cedar plank. Tip: If the plank curls, weigh it down with a heat-safe object like a small cast iron skillet.
7. Close the grill lid and cook the salmon for 12–15 minutes. It’s done when the internal temperature reaches 145°F and the flesh flakes easily with a fork—no need to flip it.
8. Using grill tongs, carefully transfer the entire plank with the salmon to a heatproof tray or cutting board. Let it rest for 3 minutes; this allows the juices to redistribute for a moist result.
9. Garnish the salmon with lime wedges and fresh cilantro before serving directly from the plank.
The salmon emerges tender and flaky with a subtle smoky undertone from the cedar. The chili-lime crust packs a tangy, slightly spicy punch that’s balanced by the rich fish. Serve it straight on the plank for a rustic presentation, or flake it over a crisp salad for a light meal.
Mediterranean Cedar Plank Salmon with Capers
Get ready for a restaurant-quality meal you can make at home. Grilling salmon on cedar planks infuses it with smoky flavor while keeping it moist. This Mediterranean version with briny capers and fresh herbs is surprisingly simple.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 untreated cedar plank (soak it for at least 1 hour—this prevents burning)
– 1.5 lbs salmon fillet, skin-on (I prefer wild-caught for its firmer texture)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 3 cloves garlic, minced (fresh is key here, not the jarred stuff)
– 1 lemon, thinly sliced (use a sharp knife to get even rounds)
– 2 tbsp capers, drained (these little flavor bombs add a salty punch)
– 1 tbsp fresh dill, chopped (dried just doesn’t compare for brightness)
– 1 tsp kosher salt (it dissolves better than table salt)
– ½ tsp black pepper, freshly ground
Instructions
1. Soak the cedar plank in water for 1 hour, weighing it down with a heavy bowl to keep it submerged.
2. Preheat your grill to medium-high heat, aiming for 400°F.
3. Pat the salmon fillet completely dry with paper towels—this helps the skin crisp up.
4. Brush both sides of the salmon with the olive oil.
5. Rub the minced garlic evenly over the top of the salmon.
6. Sprinkle the kosher salt and black pepper over the salmon.
7. Arrange the lemon slices in a single layer on top of the salmon.
8. Scatter the capers and chopped dill over the lemon slices.
9. Place the soaked cedar plank directly on the grill grates and close the lid for 3 minutes to preheat it.
10. Carefully place the prepared salmon on the hot cedar plank, skin-side down.
11. Close the grill lid and cook for 12-15 minutes, until the salmon flakes easily with a fork and reaches 145°F internally.
12. Remove the plank from the grill using tongs and let the salmon rest for 5 minutes before serving.
Enjoy the flaky, moist salmon infused with smoky cedar and bright Mediterranean flavors. Serve it directly on the plank for a rustic presentation, or pair it with a simple quinoa salad for a complete meal. The capers add a delightful briny contrast that cuts through the richness perfectly.
Garlic Butter Cedar Plank Salmon with Asparagus
Forget complicated seafood dinners—this garlic butter cedar plank salmon with asparagus delivers restaurant-quality flavor with minimal effort. The cedar plank infuses the salmon with smoky aroma while the garlic butter sauce keeps it incredibly moist. You’ll have a stunning, healthy meal ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15-20 minutes
Ingredients
– 1 untreated cedar plank (soaked in water for at least 1 hour—this prevents burning)
– 1.5 lbs salmon fillet, skin-on (I prefer wild-caught for richer flavor)
– 1 lb asparagus, tough ends trimmed
– 4 tbsp unsalted butter, melted (use high-quality butter for the best sauce)
– 4 garlic cloves, minced (freshly minced garlic makes all the difference)
– 2 tbsp fresh lemon juice (about half a lemon)
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp chopped fresh parsley (for garnish)
Instructions
1. Preheat your grill or oven to 400°F. If using a grill, set it up for indirect heat.
2. Pat the salmon fillet dry with paper towels to ensure a crisp exterior.
3. Place the soaked cedar plank on a baking sheet if using the oven, or directly on the grill grate.
4. Arrange the asparagus in a single layer on one side of the plank.
5. Drizzle the asparagus with 1 tbsp olive oil and season with ½ tsp salt and ¼ tsp pepper.
6. Lay the salmon fillet skin-side down on the other side of the plank.
7. In a small bowl, combine the melted butter, minced garlic, and lemon juice.
8. Brush the garlic butter mixture generously over the salmon, reserving some for later.
9. Season the salmon with the remaining ½ tsp salt and ¼ tsp pepper.
10. Transfer the plank to the preheated grill or oven. Tip: For even cooking, position the thicker part of the salmon toward the heat source.
11. Cook for 15-20 minutes, or until the salmon flakes easily with a fork and reaches 145°F internally.
12. During the last 5 minutes of cooking, brush the salmon with the reserved garlic butter. Tip: This extra layer adds a glossy finish and intensifies the flavor.
13. Remove from heat and let the salmon rest on the plank for 3 minutes—this allows the juices to redistribute.
14. Garnish with chopped fresh parsley before serving. Tip: Serve directly on the plank for a rustic presentation that impresses guests.
Succulent and flaky, the salmon absorbs the cedar’s subtle smokiness while the garlic butter creates a rich, savory crust. The asparagus turns tender-crisp and soaks up the flavorful drippings. For a complete meal, serve alongside lemon wedges and crusty bread to mop up every last bit of that delicious garlic butter sauce.
Conclusion
Embark on a culinary adventure with these 18 cedar plank salmon recipes, each promising to elevate your grilling game with incredible smoky flavor. We hope you find a new favorite to try this season! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with fellow foodies on Pinterest. Happy cooking!
