The Cedar-Planked Lemon Herb Pink Salmon is an absolute showstopper and a staple in my kitchen whenever I want to wow friends or treat myself to something spectacular. Imagine tender salmon, gently cooked on a smoky cedar plank, enrobed in an herb-flecked, garlicky butter, and crowned with tangy-sweet lemon slices. Everything about this recipe feels special—from the brightness of the citrus to the fresh aroma that fills your kitchen—yet it’s surprisingly easy to make. This is a dish that brings restaurant-quality flavors to your own backyard (or oven), making it a must-try for salmon lovers.

Cedar-Planked Lemon Herb Pink Salmon Recipe - Recipe Image

Ingredients You’ll Need

A handful of everyday ingredients come together in this recipe, each playing a critical role in the overall flavor and texture of your Cedar-Planked Lemon Herb Pink Salmon. Take a moment to gather them all—trust me, the vibrant taste and beautiful presentation are worth it!

Salmon fillet: Opt for a whole pink salmon fillet (1–1.5 lbs) for optimal tenderness, and keep the skin on for the best texture and flavor.
Olive oil: Brushing the fillet with olive oil helps lock in moisture and encourages a lightly crisped exterior.
Unsalted butter: Melted butter creates a rich, silky topping that seeps into the salmon as it cooks.
Garlic: Fresh minced garlic adds savory warmth and depth to the herb topping.
Fresh parsley: Chopped parsley brings a bright, herbaceous note and lovely green color.
Fresh dill: The classic salmon companion, dill gives this dish a fresh, almost citrusy flavor.
Lemon: Half a lemon is juiced for the butter, while the other half is thinly sliced to lay atop the fillet for beautiful presentation and a burst of citrus.
Salt: Just enough to amplify all the other flavors—don’t be shy!
Black pepper: Adds gentle heat and balance to the sweet, tender salmon.
Cedar plank: A must for that signature smoky aroma and taste; soak in water for at least one hour before using to avoid burning.

How to Make Cedar-Planked Lemon Herb Pink Salmon

Step 1: Prep the Salmon

Begin by giving your beautiful filet a gentle pat down—removing excess moisture helps it sear better and ensures the flavors stick. Lay the salmon skin-side down on your well-soaked cedar plank. Brushing it with olive oil might seem like a small step, but it keeps the fish juicy and adds a subtle richness that you’ll appreciate in every bite.

Step 2: Mix the Herb Butter

In a small bowl, combine the melted butter, freshly minced garlic, vibrant parsley, delicate dill, bright lemon juice, salt, and pepper. Whisk until the mixture is aromatic and flecked with green. This quick sauce smells so good, you’ll be tempted to taste it right then and there!

Step 3: Season the Salmon

Use a brush or spoon to generously spread that herb butter all over the fillet, making sure every inch is coated. Arrange thin slices of lemon on top—they’ll turn deliciously golden, impart their citrus flavor, and make the Cedar-Planked Lemon Herb Pink Salmon look irresistible.

Step 4: Grill or Bake

For grilling: Place your cedar plank with the salmon directly onto a preheated grill at medium heat (about 375°F). Close the lid and let the magic happen for 15–20 minutes, until the flesh easily flakes. For oven baking: Set the plank (with salmon) on a baking sheet in a 375°F oven for 20–25 minutes, letting those fragrant clouds of cedar smoke infuse the fish. Both methods work beautifully!

Step 5: Serve

Once done, carefully remove the salmon from the cedar plank and slice it into generous portions. Serve with extra lemon wedges on the side for folks who can never get enough citrus. The presentation is simple but striking, and the aroma is absolutely mouthwatering.

How to Serve Cedar-Planked Lemon Herb Pink Salmon

Garnishes

A generous sprinkling of freshly chopped parsley not only enhances the color but brings out the herbal notes even more. Don’t forget to offer extra lemon wedges at the table—some prefer that final zesty squeeze over their Cedar-Planked Lemon Herb Pink Salmon. A little cracked black pepper on top also looks beautiful and adds a light kick.

Side Dishes

This salmon pairs so well with an array of sides. Try roasted asparagus, buttery baby potatoes, or a vibrant spring salad with lots of crunchy greens and a light vinaigrette. The subtle smokiness and rich herbs of the Cedar-Planked Lemon Herb Pink Salmon work beautifully with grains like quinoa or wild rice, too.

Creative Ways to Present

For fun, slice the salmon into individual fillets right on the cedar plank and serve the board straight to the table—instant rustic charm! Alternatively, try flaking the salmon onto a platter of salad greens, or roll leftovers into lettuce wraps with a drizzle of yogurt sauce. No matter how you serve this dish, the cedar plank always makes a memorable centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cedar-Planked Lemon Herb Pink Salmon (lucky you!), let it cool to room temperature, then store in an airtight container in the fridge for up to 2 days. It keeps its delicate, herbaceous flavor and makes terrific lunches.

Freezing

Although best fresh, you can freeze portions by wrapping tightly in foil and placing in a freezer-safe bag. For best quality, enjoy within a month. Thaw overnight in the fridge and use for salmon salads, pastas, or homemade salmon cakes!

Reheating

To reheat, place leftover salmon on a parchment-lined baking dish, splash with a little extra lemon juice, and cover in foil. Warm gently in a 300°F oven until just heated through—this helps preserve the tender texture and fresh flavors.

FAQs

Can I use other types of salmon for this recipe?

Absolutely! While pink salmon is tender and mild, sockeye, coho, or even Atlantic salmon all work beautifully. Just adjust the cooking time slightly depending on thickness.

Do I really need to soak the cedar plank?

Yes, soaking is non-negotiable. It prevents the plank from catching fire during cooking and allows for a slower, more flavorful smoke that infuses the Cedar-Planked Lemon Herb Pink Salmon perfectly.

What if I don’t have fresh herbs?

No fresh herbs? No worries! You can substitute half the amounts with dried dill and parsley. The result is still incredibly flavorful, though fresh herbs add a brighter note.

Can I bake the salmon without a cedar plank?

You can! If you skip the plank, use parchment paper underneath and bump up the herbs and lemon for more flavor. But trust me, the cedar plank transforms the experience—definitely try it if you can!

Is this recipe healthy?

The Cedar-Planked Lemon Herb Pink Salmon is loaded with lean protein, healthy fats, and fresh herbs. It’s a wholesome, nutrient-packed meal that never compromises on flavor.

Final Thoughts

If you’ve never tried making Cedar-Planked Lemon Herb Pink Salmon, consider this your invitation—it’s fun, it’s flavorful, and it just might become your new signature dish. There’s something irresistible about the smoky aroma and zesty herbs, and the process is just as enjoyable as the final bite. Give it a try and make your next meal unforgettable!