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a close up image of cedar plank salmon on a table

Garlic & Lemon Cedar Plank Salmon (video)

25 minutes prep + 25 minutes cook
6 servings
Easy, grilled cedar plank salmon with lemon, garlic and herb marinade. Plus, easy asparagus side dish recipe!

Ingredients 
US Customary - Metric

  • 2 to 2 1/2 lbs salmon fillet
  • 1/2 cup salted butter, melted
  • 1 1/2 to 2 tsp sea salt
  • ground black pepper
  • 3 tbsp fresh dill
  • 1 tbsp Dijon mustard
  • 3 garlic cloves, pressed or grated
  • 1 large lemon, zest and juice
  • 1 tbsp capers, finely chopped

For Asparagus:

  • 1 bundle asparagus, about 15 to 20 spears
  • 1 to 2 tbsp olive oil
  • sea salt, to taste
  • zest from 1 lemon

For Grilling:

  • 1 to 2 cedar planks, pre-soaked

Instructions

Soaking Cedar Planks:

  • The day before making this dish, you’ll need to prepare the cedar plank! I recommend soaking the cedar plank overnight in a sheet pan filled with water. Place a bowl filled with water on top as a weight to keep the plank submerged.
  • If you forgot to soak it overnight, soak it for at least 4 hours. This will help prevent the plank from catching fire on the grill.

Preparing the Marinade:

  • First, prepare the marinade. Melt the butter in a large mixing bowl and allow it to cool. Add the chopped fresh dill, mustard, salt, and pepper next.
  • Use a garlic press or microplane for the garlic and add to the butter. Zest the lemon first, then squeeze in the lemon juice. Finely chop the capers and add them to the bowl.
  • Whisk everything together and set aside the spread.

Preparing the Salmon:

  • Remove the salmon from its packaging, then use paper towels to pat the fish dry.
  • You can prepare this cedar plank salmon with or without the skin. I like to remove the skin, but this is just a personal preference.
  • The salmon can be grilled as one large fillet, or can be split into smaller filets or serving size pieces.
  • Remove the cedar plank from the water and pat it dry. Place the salmon (whole fillet or smaller filets) onto the plank.
  • Using a pastry brush, coat first the bottom of the salmon with the lemon and garlic spread. Turn the salmon side up and add a generous amount of the marinade on top.

Grilling Instructions:

  • Preheat your outdoor grill to 550F. If you’re using a smoker, preheat to the highest temperature, usually around 450F.
  • Once the grill is hot, place the cedar plank into the center of the grill and close the lid.
  • Grill for 14 to 20 minutes, depending on the thickness of your salmon and if you’re using a smoker or grill.
  • Remove from the grill carefully using tongs and allow the salmon to rest for 5 minutes.

Serving Suggestions:

  • Enjoy this delicious grilled salmon right away with a squeeze of fresh lemon juice over the top. If you’re preparing grilled asparagus, prepare that at the same time as the salmon.

Grilled Asparagus:

  • For Asparagus: First wash the asparagus, then pat it dry and cut off the hard, fibrous ends.
  • Lay the asparagus flat onto a tray or baking sheet. Drizzle with olive oil and season with salt, pepper, and fresh lemon zest.
  • Grill the asparagus over medium heat/flame for 6 to 8 minutes, just until it’s tender and charred. Remove and keep warm on the side until ready to enjoy.

Notes:

  • Nutritional facts estimated for approximately 5 1/2 ounces of salmon without asparagus.
  • Recipe updated 5/22/2023 and varies slightly from original video tutorial.

Nutrition

Serving: 5.5oz | Calories: 413kcal | Carbohydrates: 2g | Protein: 38g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 851mg | Potassium: 967mg | Fiber: 1g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg