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Cedar-planked salmon

Written by Steve Tippin
  • 2 hours
  • 2

This recipe is simple, flavourful and easy to make. It is great on chicken or salmon but it is out-of-this-world on cedar plank salmon. And can we talk about that grilling cedar plank aroma? YUM! It is also a great recipe to enjoy as cold leftovers the next day - we love a versatile filet!


  • two tsp lemon pepper
  • two lemons
  • one tsp granulated garlic
  • one tsp dry tarragon
  • one tsp dry basil
  • one tbsp paprika
  • one tbsp kosher salt
  • two tbsp brown sugar
  • one pinch cayenne pepper
  • two salmon filets


1. Blend all ingredients together except the fish and lemon in a mixing bowl. I use a fork to break up the paprika and sugar.

2. Sprinkle the flesh side of the fish evenly with the dry rub and refrigerate, uncovered, for at least two hours and up to 12 hours before cooking

3. Soak untreated 3/8-inch cedar plank in water for 1 to 2 hours. Preheat the grill on high. Place the seasoned salmon skin side down onto the cedar plank (making sure that they are not touching). I squeeze 1/2 of a lemon over them as they cook.

4. Place the planks on the grill and turn it down to medium, then cover with the lid. Don’t keep opening the lid to check on the salmon because it will introduce more oxygen into the grill and make the cedar burn faster (and cedar smoke burns the eyes... a lot). I like to also cook the lemons on the grill when I put the planks on so that they are cool enough to touch when the fish is served. To do this, cut the lemons in half and cook them, flesh side down, just enough to get grill marks. 

5. Cook for salmon 8 to 12 minutes, depending on the thickness of the fillets. The internal thickness should be 120 degrees F. Remove the planks from grill (ideally leaving the skin stuck to the wood and leave the planks on the grill with the heat turned off. You can clean them up later when they are cool. Serve the fish with the grilled lemons. Enjoy!

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