Grilled Cedar Plank Salmon

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This easy-grilled cedar plank salmon recipe is perfect for summer and is smooth, tender, and full of flavor.

Course Main Dish

Cuisine American

Keyword grill recipes, salmon

Prep Time 10

Cook Time 31

Soak Time 1

Total Time 1 41

Servings people

Calories 258kcal

Author Jillian Wade

Cost $12.80

Equipment

Cedar planks
rimmed sheet pan
grill
small bowl
Measuring spoons
Tongs or large spatula
Meat Thermometer

Ingredients

2 pounds salmon filets skin on
2 Tablespoons olive oil
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika

FOR SERVING:

Lemons

US Customary - Metric

Instructions

Start by soaking the cedar planks. Place them in a sheet pan filled with water and weigh them down with a heavy object to prevent floating. Let soak for at least 1 hour.
Preheat your grill to 450°F.
In a small bowl, mix the salt, pepper, garlic powder, and paprika. Lightly brush the salmon fillets with olive oil, then sprinkle the seasoning blend evenly over the top.
Remove the soaked planks from the water and gently pat them dry with a paper towel.
Place the cedar plank on the grill, smooth side down. Close the lid and heat until the plank starts to smoke and lightly chars, about 5–7 minutes. Remove it from the grill.
Lay the seasoned salmon, skin side down, on the preheated, charred side of the plank. Put the planks back on the grill. Close the grill lid and cook until the salmon is opaque in the center and has begun to brown slightly around the edges, about 20–25 minutes. The internal temperature should reach around 140°F.
Carefully transfer the plank with the cooked salmon to a heat-proof surface.
Serve the salmon with fresh lemon wedges and your favorite side dish.

Notes

SERVE: You can serve this immediately after it has finished cooking.

STORE: Put any leftovers in the fridge and they’ll stay fresh for 3-4 days. Use an airtight container.

FREEZE: Grilled salmon will last up to 6 months in the freezer when stored properly. It may lose some texture and flavor over time, but it’ll still be edible.

REHEAT: Bring your salmon back to life in the oven. Preheat it at 300°F and slowly get your salmon back up to 140°F. Use a meat thermometer to check the temperature at the thickest part of the meat.

Nutrition