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Step 1: Marinate the Salmon

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, fresh thyme leaves, salt, and pepper.
Place the salmon fillets in a shallow dish and pour the marinade over them, making sure the fish is evenly coated.
Cover the dish and refrigerate for at least 30 minutes. This allows the flavors to infuse the fish while also keeping it moist during grilling.

Step 2: Prepare the Cedar Planks

Soak the cedar planks in water for at least 1 hour before grilling. Soaking helps prevent the wood from burning on the grill and ensures that it releases its woodsy flavor as it heats up.
You can find cedar planks in most grocery stores, often in the grilling section. Make sure they are untreated and safe for grilling.

Step 3: Preheat the Grill

Preheat your grill to medium-high heat. If you’re using a charcoal grill, allow the coals to burn down to a medium heat before starting. A gas grill is also ideal for this recipe, as it provides consistent, even heat.

Step 4: Grill the Cedar Planks

Place the soaked cedar planks on the grill and close the lid. Let them heat up for a couple of minutes. You’ll hear the wood begin to sizzle, which is a sign it’s ready to cook the salmon.

Step 5: Place the Salmon on the Planks

Carefully place the marinated salmon fillets, skin-side down, onto the hot cedar planks. The skin will help the fillet stay intact as it grills, and it adds a nice texture.
Close the grill lid to trap the heat and create a smoky environment for the salmon to cook.

Step 6: Grill the Salmon

Grill the salmon for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of the fillets.
Make sure to check the fish toward the end of the cooking time. If it starts to flake apart easily, it’s ready to be removed.

Step 7: Serve

Once the salmon is cooked through, carefully remove the cedar planks from the grill. Use tongs or a spatula to transfer the salmon to a serving platter.
Garnish the fish with fresh herbs and a drizzle of lemon juice for an extra burst of freshness.

What to Do if the Salmon Is Overcooked:

If you accidentally overcook the salmon, don’t worry! The fish will still be flavorful, though it might be a little dry. You can counteract this by serving it with a flavorful sauce or a dollop of sour cream or Greek yogurt for added moisture.

How to Tell if the Salmon Is Cooked Through:

You can easily tell if your salmon is ready when it flakes apart with a fork. The flesh should be opaque and no longer translucent. You can also use a meat thermometer to check for doneness—salmon is done when it reaches an internal temperature of 145°F.

Preventing Salmon from Sticking to the Cedar Plank:

To avoid the salmon sticking to the plank, ensure you’re using skin-on fillets. The skin acts as a protective barrier between the fish and the plank, helping it cook evenly without sticking.
If you prefer skinless fillets, you can lightly oil the cedar plank before placing the fish on it.

Marinating the Salmon:

For even more flavor, marinate the salmon for up to 2 hours. Just be mindful not to over-marinate the fish, as the acidity of the lemon can start to break down the texture if left too long.

Grilling with Charcoal vs. Gas:

Charcoal grills offer a smoky flavor that’s tough to replicate on a gas grill. However, if you’re using a gas grill, you can add a small cedar wood chip box or a handful of soaked wood chips directly onto the grill’s heat source to enhance the smoky flavor.