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blackened salmon on a cedar plank with a lemon slice on top

Cedar Plank Blackened Salmon

Tender cedar plank salmon rubbed with cajun blackened spice, then served with rice and summer vegetables. It’s the ultimate summer grilling recipe!

  • Total Time: 4 hours 20 minutes
  • Yield: 6 5 oz fillets 1x



blackened seasoning:

  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp black pepper
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 tsp salt


  • 6 5 oz. salmon fillets
  • vegetable oil
  • 23 cedar planks
  • 1 lemon, halved and sliced
  • minced Italian parsley, for garnish

summer vegetable medley:

  • 2 zucchini, sliced into half moons
  • 2 yellow squash, sliced into half moons
  • 1/2 red onion, sliced
  • 1 TB vegetable oil
  • 1 tsp dried thyme
  • 2 tsp minced garlic
  • salt

1 recipe Best Basmati Rice Pilaf


  1. Mix all ingredients for the blackened seasoning and set aside.
  2. Start soaking the cedar planks in water for a total of 4 hours.
  3. 2 hours into soaking, start prepping the salmon. Run your fingers along the flesh to check and remove any pin bones, then coat the top and sides with oil.
  4. Rub about 1 1/2 tsp blackened seasoning on each fillet, on the oiled surfaces.
  5. Put the fillets on a plate and chill for 1 hour. If serving with rice, prepare it during this hour.
  6. If using the grill: Prepare a gas or charcoal grill and bring it up to 400°F. If using a charcoal grill, wait until the coals ash over, then make sure all vents are open.
    1. Take the planks out of the water and pat dry.
    2. Remove the fish from the fridge and let sit 10-15 minutes at room temperature. Brush the skins with oil then place skin side down on the cedar planks.
    3. Place the planks on the grill and close the lid, then reduce the temperature to 350°F. Cook to medium rare, about 10-12 minutes.
  7. If using the oven: Preheat the oven to 400°F.
    1. Take the planks out of the water and pat dry.
    2. Remove the fish from the fridge and let sit 10-15 minutes at room temperature. Brush the skins with oil and place each fillet skin side down on the cedar planks.
    3. Bake the cedar planks directly on the center rack 12-14 minutes, or until medium rare.
  8. While the salmon cooks, put a skillet or medium saucepan on the stove and set to medium. Heat the oil until it shimmers, add the dried thyme and cook 1 minute, stirring often.
  9. Add minced garlic and cook 30-60 seconds, just until fragrant. Mix in the zucchini, summer squash and red onion and saute 3-5 minutes, stirring frequently so the garlic doesn’t brown. Remove from heat and cover 5 minutes. Season with salt to taste.
  10. Garnish each fillet with a slice of lemon and minced Italian parsley. Serve warm with prepared basmati rice and summer vegetable medley.
  • Author: Sarah | AwayFromTheBox
  • Prep Time: 4 hours
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Grill/Oven
  • Cuisine: American

Keywords: blackened salmon, cedar plank salmon, grilled salmon, cajun salmon, summer grilling