• Cedar-Plank Salmon

    6 votes
    Cedar-Plank Salmon
    Prep: 120 min Cook: 10 min Servings: 2
    by John Howie
    12 recipes


    • Rub:
    • 2 tsp lemon pepper
    • 1 tsp granulated garlic
    • 1 tsp dry tarragon
    • 1 tsp dry basil
    • 1 Tbsp paprika
    • 1 Tbsp kosher salt
    • 2 Tsp brown sugar
    • Salmon:
    • 2 skinless salmon fillets (6 oz each)
    • 1 lemon


    1. Blend all ingredients except the fish and lemon in a mixing bowl. Transfer, label, wrap tightly, and store at room temperature until needed.
    2. Sprinkle both sides of the salmon evenly with the dry rub (1 1/2 tsp to 2 tsp per 6-8oz fillet) and then press the seasonings into the flesh. Refrigerate, uncovered, for at least 2 hours and up to 12 hours before cooking.
    3. Soak the untreated 3/8-inch cedar plank in water for 1 to 2 hours. Preheat the grill on high. Place seasoned salmon fillets onto the plank (making sure they're not touching) and squeeze lemon over them. Place the planks on the grill, lower the heat to medium, and cover. Cook for 8 to 12 minutes, depending on the fillets' thickness; their internal temperature should be 120°F.
    4. Remove the plank from the grill. (Careful! Embers may stick to the bottom of the plank.) Serve with a hunk of lemon.

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    • Mihir Shah
      Mihir Shah
      Very easy to make and a very complex spicy taste. Served with roasted potatoes.
      • Michele Grason
        Michele Grason
        You can't beat cooking salmon on a plank. The wood really keeps the fish moist. Don't forget the soaking step.
        • John Spottiswood
          John Spottiswood
          This is a delicious and is a pretty powerful combination of spices. For me, this probably would work best as a small serving over a salad or as an appetizer or small plate. It is too powerful for me to eat a full sized fillet.
          • Dean Grason
            Dean Grason
            I enjoyed this dish.


            • ShaleeDP
              Love salmon!

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