Cedar Plank Salmon with Garlic, Rosemary & Lemon
Try this recipe with our Ōra King Salmon fillets, and our Faroe Island salmon fillets! One of the best things about grilling salmon on a cedar plank is that it doesn't stick to the grill. Grilling on a cedar plank also seals in the moisture of the fish.
Cedar plank(s) for grilling
¼ c. olive oil
½ tsp. salt
½ tsp. freshly ground black pepper
2 tsp. lemon zest (approx. 2 lemons)
1½ tsp. finely chopped rosemary (fresh is best)
1½ tsp. finely chopped thyme (fresh is best)
2 cloves garlic, minced
4 (6-oz) thawed salmon fillets, no skin
Lemon wedges, for serving
- Fill a large bowl or sink with water. Soak the cedar plank(s) in the water for at least 1 hour (2 hours is ideal). This is so the wood does not burn.
- Combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic in a baking dish that will hold the salmon. Mix well. Add the salmon, turning to coat evenly. Cover and refrigerate for at least 30 minutes (can be prepared up to 4 hours ahead of time).
- Preheat the grill to medium-high heat (400°F to 450°F).
- Pat the soaked plank(s) dry and place the salmon on top (usually two fillets will fit on one plank. Place the plank(s) on the grill grates, close the grill cover and cook for 10 to 15 minutes, or until the salmon is done to your liking.
- Have a spray bottle nearby, and mist the plank(s) with water if they being to catch fire.
- Serve the salmon on a platter right off the plank(s) with lemon wedges, or remove from the plank and plate to serve. Enjoy!