Grilled Garlic Parmesan Crusted Salmon on a Cedar Plank is a favorite! This is so easy and is a perfect meal to serve to family and friends.
Once you have started cooking on cedar planks, it becomes a game-changer! It infuses the mild cedar flavor into food and leaves you feeling like you are sitting in the middle of the woods. I know that sounds like a stretch, but try it and let me know if you don’t feel like you are nestled in a forest eating off of a cedar plank. Buy a pack of them and start grilling Grilled Bourbon Glazed Chilean Sea Bass, the Rosemary Thyme Salmon or Lemon Rosemary Halibut. Don’t stick to just these recipes, toss on any fish for outstanding flavor like the Grilled Jerk Swordfish or the Grilled Shark. Make your own decision if you take off or leave the jerk seasoning.
Salmon Filets – I usually buy large filets at Costco and then slice them into one inch steaks for placing on the cedar planks. This is small enough where it cooks quickly, but large enough where I can add two to a plank.
Panko – I prefer this over breadcrumbs as it stays crispier longer. This adds to the texture and final presentation of the salmon.
Parmesan – Do yourself a favor and grab a whole block of parmesan to grate yourself. The shredded parmesan you find in a bag will often include fillers.
Parsley – Use a large kitchen knife to chop for the crust.
🔥 Grilling Instructions
Step One: Let’s get started. Always start off by soaking your planks for at least one hour.
Step Two: Heat up the grill up to 350 degrees on direct heat.
Step Three: While the grill is heating up, combine the parmesan, panko, garlic, parsley and lemon zest in a bowl.
Step Three: Place salmon filets on the cedar planks, add it to the grill and cook for 10 minutes.
Step Four: After 10 minutes, cover the salmon with the parmesan crust mixture and grill an additional 10-15 minutes. Remove when it reaches 145 degrees.
Let us know how you like it!
💡 Recipe Tips
The first key component to grilling with cedar planks is knowing that you should soak them prior to grilling. It’s not a big deal but it just requires a bit of prior planning. I cook using direct heat so the bottom of the cedar plank gets scorched which releases that fantastic flavor.
There is a debate on whether you really need to soak the planks or not. I have been happy with the results of soaking so, I stick with it.
Soak the cedar planks for 1-2 hours prior to placing it on the grill. This helps the cedar plank to not catch on fire while you grill. It will still char heavily on the bottom but it won’t turn into a fire hazard. 🔥🚒
I soak them in a container where they can be fully immersed and weigh them down with a heavy bowl or pan.
For a more intense taste, add the cedar plank on your grill first for 5-7 minutes and then place your salmon it. It is not necessary, but give it a shot if you are looking for an extra flavor.
Other Cedar Plank Recipes
Rosemary Thyme Salmon on a Cedar Plank – This is just enough herbs to add brilliant flavor to an already tasty salmon on the plank! The rosemary and thyme are earthy flavors that marry perfectly with the cedar plank! I can’t wait for you to try this one!
Lemon Rosemary Halibut on a Cedar Plank – this is a cool combination of citrus from the lemon and the earthiness of the rosemary with a mild halibut. Complex and simple all at the same time! Delish!
Garlic Parmesan Crusted Salmon on a Cedar Plank
- Cedar Planks
Garlic Parmesan Crust
- 3 cloves Garlic minced
- 2 tbsp Parsley chopped, fresh
- ¼ cup Parmesan grated
- ½ cup Panko
- 1 tbsp Lemon Zest
Cedar Plank Salmon
- 1 lb Salmon
- Salt and Pepper to taste
Garlic Parmesan Crust
- Combine the garlic cloves, parsley, parmesan, panko and lemon zest in a bowl. Mix to combine and set aside.
Cedar Plank Salmon
- Soak cedar planks, fully immersed in water for 60+ minutes
- Heat grill up to 350 degrees over direct heat
- Place one filet of salmon on each cedar plank and place on grill
- Grill at 350 degees for 10 minutes
- Add a couple tablespoons of the Garlic Parmesan Crust to each filet and grill an additional 10-15 minutes.
- Remove when the temperature of the salmon reaches 145 degrees, per USDA recommendations.