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–+ servings
A close-up of a perfectly grilled cedar plank salmon fillet topped with fresh herbs and glistening glaze.

Cedar Plank Salmon with Fresh Herbs

This recipe features salmon cooked on a cedar plank with fresh herbs, offering a smoky flavor and moist texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 6-ounce Salmon fillets skin-on
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper freshly ground
For the Herb Topping
  • 2 tablespoons Fresh dill chopped
  • 2 tablespoons Fresh parsley chopped
  • 1 tablespoon Fresh chives chopped
  • 1 clove Garlic minced
  • 1 tablespoon Lemon juice fresh

Equipment

  • Cedar plank
  • Grill
  • Small bowl
  • Knife
  • Cutting board

Method
 

  1. Soak the cedar plank in water for at least 30 minutes. This prevents it from burning on the grill.
  2. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
  3. While the plank is soaking, prepare the herb topping. In a small bowl, combine the chopped dill, parsley, chives, minced garlic, and fresh lemon juice. Mix well.
  4. Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season with salt and freshly ground black pepper.
  5. Place the soaked cedar plank directly on the preheated grill grates. Let it heat for about 5 minutes until it begins to smoke slightly.
  6. Carefully place the salmon fillets, skin-side down, onto the hot cedar plank.
  7. Close the grill lid and cook for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
  8. During the last 2-3 minutes of cooking, spoon the herb mixture evenly over the top of each salmon fillet.
  9. Remove the cedar plank with the salmon from the grill. Serve immediately.

Notes

You can add other herbs like thyme or rosemary to the topping. For a spicier kick, add a pinch of red pepper flakes.

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