Cedar Plank Salmon with Fresh Herbs

Cedar Plank Salmon with Fresh Herbs
Fresh herbs coupled with the hint of smokiness from the cedar plank make this moist salmon preparation a favorite!


  • 1 Cedar Plank
  • 1 Whole Salmon Fillet, 1 1/2-2 pounds
  • Sea Salt
  • Freshly Cracked Black Pepper
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Private Selection Organic Thyme, leaves, stemmed
  • 1 Teaspoon Private Selection Organic Oregano, chopped
  • 3 Tablespoons Private Selection Organic Rosemary, chopped
  • Water, in a spray bottle
  • Lemon

1. Soak plank in cool tap water 30 minutes prior to grilling time.
2. Preheat grill. Brush top of salmon with Dijon mustard and season with salt and
pepper. Mix thyme leaves, chopped rosemary and chopped oregano. Sprinkle herbs
on top of salmon and gently press into flesh.
3. Place plank on grill to heat for 2-3 minutes. Turn over and place salmon skin side
down onto plank. Place plank back on grill over indirect heat and close grill cover.
Check for doneness after 10 minutes; cook until internal temperature reaches 145° F
(approximately 8 minutes per pound). Use spray bottle to douse any flames around
edges of plank. NOTE: Cedar planks can only be used once. Squeeze fresh lemon
over fillets and serve.

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