Elevate your weeknight dinner or impress guests at your next gathering with Whole30 Cedar Plank Salmon. The gentle smokiness of the cedar plank pairs beautifully with a blend of aromatic spices, creating a perfectly cooked, flavorful dish that’s simple and stunning.
Grilling salmon on cedar planks infuses the fish with an incredible wood flavor without needing a smoker. This technique also keeps the fish from drying out, burning, or sticking to the grill grates—making this Cedar Plank Salmon recipe great for first-time or less-experienced seafood cooks.
Flavor from the house-blended Salmon Seasoning adds to the overall infusion of the dish. Serve this alongside the grilled veggies of your choice—zucchini, asparagus, or mushrooms pair beautifully—or an oven-roasted sweet potato. A green side salad can also round out the meal.
Tips for Recipe Success
- Use same-sized, 5-ounce portions. While you can use this technique for a full filet, using pre-cut individual portions will help ensure everything cooks evenly and is done at the same time. Ask for thicker, center-cut pieces from your seafood counter and take their recommendation for the best salmon available by season.
- Cedar planks are available in a variety of sizes. You can get a multi-pack at online retailers, and they’re often available in your local grocery store near the seafood counter or in the kitchen supply aisle.
- Reuse with caution. Some cedar planks can be reused, but a hot grill will start to burn the planks.
- Grill some lemons. Slice lemons in half and place them directly on the grill grates for 8 to 10 minutes. Squeeze the juice onto the grilled salmon for serving and use leftovers to make a citrus vinaigrette for a side salad.
- Store extra seafood seasoning in an air-tight container. Use leftover seasoning to season shrimp, chicken, or to toss with cut baby potatoes and olive oil to make delicious oven-roasted potatoes.
- Buy seasoning in bulk to save money. Bulk spices are often more cost-effective, and making your own spice blends can also be more affordable. You can double or triple the seasoning portions to make a larger batch of Salmon Seasoning for use throughout your Whole30 and beyond.
Ingredients
- 3 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp cayenne pepper
- 1½ tsp kosher salt
- 1 tsp black pepper
- 2-3 tbsp olive oil
- 4 5-oz salmon portions
Instructions
- SOAK cedar planks for at least 2 hours, up to 6 hours in advance. Do this by submerging the planks under cool water. Use heavy canned goods to hold the planks down, if needed.
- MAKE the Salmon Seasoning by combining the first eight ingredients—smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and kosher salt—in a small bowl. Stir and set aside.
- PREHEAT grill to 400℉.
- REMOVE soaked planks from water and place the salmon filets on them, leaving at least 2 inches between each piece. You might need multiple planks, depending on the size.
- BRUSH the top of each filet with olive oil.
- SPOON and rub Salmon Seasoning onto the top of each filet, until evenly coated.
- PLACE the planks directly onto your heated grill and close the lid. Cook for about 14 to 16 minutes, or until the thickest piece of the fish reaches an internal temperature of 145℉, and it flakes easily.
- SERVE the salmon with the sides of your choice. Discard cedar planks, as appropriate.
