Cedar Plank Salmon with Oregano, Thyme and Honey

  • Servings: 4-6
  • Prep time: ~ 5-10 minutes, 1 hour to soak plank
  • Cook time: ~ 10-15 minutes


  • 2 pounds wild king salmon
  • 1 cedar plank
  • 3 tablespoons olive oil
  • 2 tablespoons local honey
  • 1 spring of fresh oregano
  • 3 springs fresh thyme
  • 2 pinches of Celtic Salt
  • 1 lemon
  • 1 tablespoon of olive oil for the plank

It is time to fire up the grill again.  This cedar plank salmon is always a hit and perfect for a small get together or dinner party. All the prep work is done ahead of time and there is not much to do for that either.

When it is time to start cooking, the men will hang out in front of the grill and the women can stay inside and enjoy their wine and appetizers. Everyone can have a good time and relax.

I used Fire and Flavor Cedar planks from Whole Foods. You can order them online too. You may try the Maple or Alder wood planks as well for a milder flavor.


1) Soak the cedar plank for at least 1 hour.
2) Marinade the salmon in 3 tablespoons of olive oil, 2 tablespoons of honey, chopped oregano and thyme, 2 pinches of Celtic salt and squeeze half a lemon on top. Marinade for an hour or overnight.
3) Turn on the grill. Add 1 tablespoon of olive oil to the plank and place the salmon on the plank. Grill to your desired temperature.

4) Garnish with fresh herbs, lemon slices, and drizzle more olive oil.
5) To complete the meal, steam some asparagus, make a sour cream dipping sauce, and serve a peach and blueberry cobbler with vanilla bean ice cream for dessert. And, of course enjoy with a good glass of wine.

Wine Pairing

2009 Pouilly-Fume, Domaine des Berthiers, Loire Valley, France
“This is a well established family domaine at ‘Les Berthiers’ in the village of Pouilly sur Loire. The wine is elegant and well balanced with a light smoky aroma and a hint of gunflint and elderberry. It is wonderfully rich with aromas of nettles, gooseberry and minerals on the palate but balanced by good weight of lemony acidity and a full flinty finish.” Perrine’s Wine Shop.

Reasons you want to eat this!

  • Salmon is incredibly good for you with the Omega 3′s, EPA, DHA and anti-inflammatory properties. Wild Alaskan or Pacific salmon is less polluted and I believe richer in vitamins due to the salmon feasting on shrimp.
  • Olive oil is a healthy fat because it is a monounsaturated fatty acid (MUFA). MUFAs help lower your risk of heart disease, lower cholesterol, may regulate your blood sugar and insulin levels, and makes your skin glow.
  • Local honey can help you with your allergies.
  • Thyme is rich in vitamin K and  iron. It also contains manganese, calcium, fiber, and tryptophan. Thyme has been used to treat coughs, bronchitis and chest congestion. Thymol, the oil in thyme, may help your body process the DHA in the salmon to enrich your brain, kidney and other cellular structures.
  • Lemons are rich in Vitamin C and can help with conditions involving inflammation such as Rheumatoid Arthritis.





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Recipe by Back To Organic at https://www.backtoorganic.com/cedar-plank-salmon-with-oregano-thyme-and-honey/