AIP Friendly Cedar Plank Salmon with Fresh Herbs
Cedar plank grilling is one of those techniques that looks impressive but is genuinely approachable, and the results are absolutely worth firing up the grill for. The slow, smoky heat from the soaked plank keeps the salmon incredibly moist while infusing it with a subtle woodsy depth that no pan or oven can replicate. Each fillet gets brushed with olive oil and seasoned with sea salt, turmeric, and ginger — a warm, golden spice blend that fits beautifully within the autoimmune protocol framework without relying on any nightshade-based seasonings or seed spices that can be tricky to navigate. A generous herb topping of parsley, thyme, rosemary, and chives with bright lemon zest gets spooned on in the final minutes, so the flavors stay fresh and vibrant rather than cooked out. The whole thing finishes with a squeeze of fresh lemon juice right off the plank, which ties everything together in the most satisfying way. This recipe serves 4, making it a solid choice for a weeknight dinner or a low-key weekend gathering where you want something that feels special without a complicated ingredient list.
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Learn more →Ingredients
4 servings
For the plank
- 1 cedar grilling plank (about 7×15 inches)
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on, pin bones removed
- 2 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the herb topping
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh chives, thinly sliced
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp olive oil
For serving
- 1 tbsp fresh lemon juice
- lemon wedges, for serving (optional)
Instructions
- 1
Submerge the cedar plank in a large baking dish or rimmed sheet pan filled with cold water. Weight it down with a heavy can or plate and soak for at least 1 hour.
- 2
In a small bowl, stir together the parsley, thyme, rosemary, chives, lemon zest, and 1 tbsp olive oil until combined. Set aside.
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