Entree | Grocer to Table

Cedar Plank Rosemary Salmon

This Cedar Plank Rosemary Salmon is so easy and delicious! It has a mild smoky flavor from the cedar that is irresistible!

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Cedar Plank Rosemary Salmon

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One of our favorite easy, super healthy meals is salmon! Grilling it on a cedar plank gives the fish a great smokiness without overpowering the flavor of the salmon! Of course the best part is that you can have dinner on the table in the time it takes you to cook rice, 20 minutes!


The other item that Jaccard carries are cedar planks. The one on the left you just add water to and soak. The one on the right is pre soaked and ready to grill. Super handy and this is the one you should use to get dinner on the table in 20 minutes!! The link is below.


They also carry planks that need to be soaked in a separate container. Here is a link for the grilling planks;


They’re ceramic knives are fantastic too and come in a variety of sizes!

How to Make Cedar Plank Rosemary Salmon


Mince the rosemary.


Coat the salmon with olive oil and fresh ground pepper.


Add the minced fresh rosemary.


Char the cedar plank on a hot grill and add salmon, skin side down.


Close the grill lid and grill for about 8 minutes, depending on the size of the filet.


It is not easy to find a good recommendation for internal done temperature for salmon. The suggested temperatures range from 110-145 degrees Fahrenheit which is a huge spread! The USDA recommends the 145. I’ll say here you should cook it to that recommended temperature. We, however, don’t. We cook until medium rare, about 125, otherwise the salmon becomes dry and chalky. The temperature goes up quickly, especially when you take the time to photograph it!


Let the salmon rest for about 5 minutes, after removing from the grill.


The skin will easily separate from the filet.


We served with a side salad and a bit of rice. Delicious!!!

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Cedar Plank Rosemary Salmon

Quick and easy grilled salmon takes on a delightful smoky favor when grilled with a cedar plank!
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5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 servings
Calories: 291kcal
Author: Beth Neels
Cost: $3



  • If Cedar Plank is not pre-soaked, soak according to package directions. Mince Rosemary.
  • Rub flesh side of filet with olive oil. Sprinkle with Pepper, to taste, and rosemary.
  • Grill cedar plank on one side over high heat until nicely charred. Flip it over and place salmon filet on charred side, skin side down. Close lid and grill, checking temperature after about 8 minutes. USDA recommends cooking to 145°F. See notes below. Let rest 5 minutes.
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We cook salmon to medium rare, 125°F/52°c. Salmon cooked to 145°F/ 67°C is dried out.
Leftovers can be refrigerated for 3 days. 
Although, you can reheat, briefly, in the microwave, I prefer leftover salmon cold, with a salad.
Do not refreeze.


Calories: 291kcal | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 74mg | Potassium: 833mg | Vitamin A: 70IU | Calcium: 20mg | Iron: 1.4mg
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Originally Published 12/18/15

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  1. 5 stars
    This salmon sounds good! I have always wanted to try grilling with the cedar plank! You make it look easier than I imagined!

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