Let’s talk cedar planks!! Do you use them? When? How? We love them!!! We grew up in the Pacific Northwest, so salmon and cedar planks always remind us of home! I think when I eat cedar plank meals, I feel like part of me is still in Washington state. That is certainly the case for Rosemary Thyme Salmon.
What is Cedar Plank Grilling?
Cedar planks are super popular in the grilling industry and if you haven’t tried them, you are missing out, my friend!!! They are thin (¼ inch) pieces of cedar wood that is used to cook fish, chicken or pork. You will not want to use anything that is not marked food safe so don’t go to the wood department at Lowes and pick up cedar and think that is going to work. Nope, nope!! Same thing with your backyard. Skip that idea as well!
Where can I find Cedar Planks for Grilling?
The easiest place to find cedar planks is near all of the other grilling supplies during the spring and summer. A few speciality stores will carry them all year around but it’s not common for the grocery store to carry them after the traditional grilling season is over. You can always order them from Amazon though so they are just 2 days away from delivery!
What is the Difference Between Cedar Planks and Cedar Wraps (or Cedar Paper)?
The planks are going to come ¼ inch thick. The cedar wraps – also called cedar paper – are just a few millimeters thick. You will literally wrap the cedar around the seafood or chicken and tie it with a food safe string. Both are going to give you that deep, earthy cedar flavor and provide an amazing presentation!
How to Prepare Cedar Planks for Grilling
Fully submerge cedar planks in water for about two hours prior to grilling. If you don’t, you run the risk of the the wood catching fire. That is the same concept as soaking wooden skewers.
Rosemary and Thyme Marinade
Jason is always growing something amazing in the pots out on our deck or in his herb garden. Two of the best producing herbs are consistently rosemary and thyme! Two herbs that go together like peanut butter and jelly – or a Simon and Garfunkel song!
For this rub, chop two to three sprigs each of fresh rosemary and thyme and mix it with 1 tbsp of olive oil, three tbs of honey, the juice of one lime and two garlic cloves. Add this mixture to a ziplock bag and place the salmon in it.
After one hour, remove the salmon and place it on the plank to grill.
Let’s Grill the Rosemary Thyme Salmon on a Cedar Plank
Set up the grill for direct heating at 350 degrees. When grilling with wood planks, make sure to watch that the temperature does not raise too much or the plank will catch fire.
Place the plank on the grill and cook for approximately 20 minutes. The key is to look for the internal temperature to reach 150 degrees.
Remove the Rosemary Thyme Salmon from the grill and serve. We love using the planks as plates.
- 2 small Salmon steaks
- 1 thin Orange slice
- 1 cedar plank for grilling
- 3 tbs Honey
- 1 tbs Olive Oil
- The juice from one squeezed lime
- 2 garlic cloves
- 3 sprigs of fresh Thyme
- 2 sprigs of fresh Rosemary
- Combine all ingredients for marinade in a small bowl
- Add the marinade and the salmon to a ziplock bag and work it to ensure full coverage.
- Let sit in the refrigerator for 1-2 hours
- Add the salmon to the cedar plank and lay the orange slice on top. Garnish with Thyme or Rosemary
Prepare the grill
- Bring the grill up to about 350 degrees on direct heat
- Let the salmon cook for about 20 minutes or until the internal temperature reaches 150 degrees for a nice medium cook.
- There is no need to flip the salmon. Just let it cook in place.