Juicy cedar plank salmon infused with fresh herbs, lemon, and butter is a simple yet flavorful grilled seafood dish. Cooking salmon on a soaked cedar plank gently steams the fish while adding a subtle smoky wood flavor, resulting in tender, moist, and buttery salmon with bright citrus and herb notes.
Why You’ll Love This Recipe
This cedar plank salmon recipe is perfect for anyone who enjoys fresh, vibrant flavors with minimal effort. The grilling method gently cooks the fish, keeping it incredibly moist while infusing it with a delicate smoky aroma from the wood plank.
Another reason to love this recipe is how simple the ingredients are. Fresh herbs, lemon slices, butter, and seasoning enhance the natural taste of the salmon without overpowering it. The result is a balanced, elegant dish that tastes restaurant-quality but is easy to make at home.
It’s also a versatile meal that works well for casual weeknight dinners or outdoor gatherings. Because the salmon cooks on the plank rather than directly on the grill, it’s easier to handle and less likely to stick or fall apart.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cedar plank (about 12 x 6 inches)
1 lb skin-on salmon fillets (about 3 fillets, 6 oz each)
1 tbsp canola oil
2 tbsp unsalted butter, cold and sliced
1/2 lemon, thinly sliced
1 tbsp fresh parsley, finely minced
1 tbsp fresh dill weed, finely minced
1/2 tsp salt
1/2 tsp black pepper
Directions
Soak the cedar plank
Place the cedar plank in a large dish or pan filled with water. Use a heavy object to keep it fully submerged. Allow the plank to soak for 1 to 2 hours so it becomes thoroughly saturated and will steam the fish during cooking.
Prepare the ingredients
Slice the lemon into thin rounds. Slice the cold butter into several small pieces so they can easily melt over the salmon.
Season the salmon
Pat the salmon fillets dry with paper towels. Rub the skin side of each fillet with canola oil to prevent sticking.
Add seasoning and herbs
Season the salmon with salt and black pepper on all sides. Sprinkle the minced parsley and dill evenly over the top of the fillets.
Add butter and lemon
Place several slices of butter on each salmon fillet, then add a couple of lemon slices on top of the butter.
Preheat the grill
Preheat the grill to medium heat, approximately 375°F to 400°F (190°C to 205°C). Use a two-zone setup if possible, leaving one side slightly cooler.
Heat the plank
Place the soaked cedar plank on the grill and allow it to heat for about 5 minutes.
Grill the salmon
Flip the plank and place the salmon fillets skin-side down on the hot plank. Close the grill lid and cook until the salmon is fully cooked and tender.
Check for doneness
Cook the salmon until the internal temperature reaches about 135°F (57°C) in the thickest part for tender salmon, or up to 145°F (63°C) for well-done fish.
Serve
Carefully remove the plank from the grill and serve the salmon immediately with the melted butter, herbs, and lemon.
Garlic Lemon Salmon
Add 2 minced garlic cloves to the herb mixture for a stronger aromatic flavor.
Honey Citrus Glaze
Drizzle 1 tablespoon of honey over the salmon before grilling for a sweet citrus balance.
Spicy Herb Salmon
Add 1/2 teaspoon crushed red pepper flakes or cayenne pepper to give the dish a mild spicy kick.
Maple Mustard Salmon
Mix 1 tablespoon Dijon mustard with 1 tablespoon maple syrup and brush it over the salmon before adding herbs.
Mediterranean Style
Top the salmon with chopped oregano, lemon zest, and a few sliced olives for a Mediterranean-inspired twist.
Storage/Reheating
Storage
Allow the salmon to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
Freezing
Cooked salmon can be frozen for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container.
Reheating
Reheat salmon gently in a 300°F (150°C) oven for about 10 minutes until warmed through. You can also warm it in a skillet over low heat with a small amount of butter to keep it moist.
FAQs
Can I cook cedar plank salmon in the oven instead of a grill?
Yes, you can place the soaked plank with salmon in a 375°F oven and cook for about 15–20 minutes until the fish reaches the desired internal temperature.
Do I really need to soak the cedar plank?
Yes. Soaking prevents the plank from burning and helps create steam that keeps the salmon moist during cooking.
Can I use frozen salmon?
Yes, but thaw it completely in the refrigerator before cooking for the best texture and even cooking.
What other fish can be cooked on a cedar plank?
Trout, halibut, cod, and other firm fish work well with the cedar plank grilling method.
How do I know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of at least 135°F to 145°F depending on preference.
Can I reuse a cedar plank?
It is generally not recommended, but if the plank is not too charred you can clean it with hot water and reuse it for the same type of food.
What type of wood plank works best for seafood?
Cedar is the most popular option, but alder, maple, apple, and cherry wood planks also work well.
Should I remove the salmon skin before cooking?
No, keeping the skin on helps hold the fish together and protects it from overcooking.
What should I serve with cedar plank salmon?
Grilled vegetables, roasted potatoes, rice, or a fresh green salad make excellent side dishes.
Can I cook a whole salmon fillet on a plank?
Yes, but it may take over 20 minutes depending on thickness, so check the internal temperature carefully.
Conclusion
Lemon Herb Cedar Plank Salmon is a flavorful and elegant grilled seafood dish that is surprisingly easy to prepare. The cedar plank method gently steams the fish while adding subtle smoky notes, allowing the natural flavors of salmon, butter, lemon, and herbs to shine. Whether you are hosting a summer cookout or preparing a simple family dinner, this recipe delivers tender, juicy salmon with minimal effort and impressive results.
Tender cedar plank salmon grilled with butter, fresh herbs, and lemon slices, creating a moist, smoky, and citrusy seafood dish with bright, fresh flavors.
