Once upon a time, my husband Nick wolfed down a cedar plank grilled salmon, fell in love and grilled salmon that way happily ever after.
He doesn’t cook much, but when it comes to cedar planked salmon…I run to no other. Introducing Nick’s cooked to perfection Lemon Cedar Planked Salmon.
There’s something about grilling salmon on a plank which intimidates me. I’m more comfortable with baking fish instead. But I’m glad my better and fearless half tried this technique a few years back. We’ve been enjoying fresh salmon this way ever since.
Never tried it? Cedar planked salmon cooks slowly and stays fabulously tender and moist. It picks up smoky woodsy flavors from the heat of the grill and cedar along with whatever was used to soak the plank. We used water here but more variations to come.
Is your cedar plank soaking yet?
Serving Suggestion: This recipe pairs really well with a side of Roasted Cauliflower & Peppers. Pictured above.
What I’ve used in this recipe:
Here’s a complete list of my kitchen essentials
- Fresh Salmon Filet - 2 lbs
- Lemon - 2, sliced
- Garlic Salt - ⅛ tsp
- Chopped Onions Seasoning - ⅛ tsp
- Dried Oregano Leaves - ¼ tsp
- Zesty Lemon & Pepper Seasoning Salt - 1 tsp
- Lemon - ½ juiced
- Olive Oil - to taste
- Soak cedar plank for a couple of hours.
- Preheat gas grill to medium-high heat.
- Layer sliced lemons on plank.
- Place fish face down on top of lemons.
- Pour lemon juice on fish and then brush with a little olive oil.
- Mix all seasonings together and sprinkle on top of the salmon.
- Grill for 20-25 minutes until internal temperature reaches 145 degrees F.
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