Low Sodium Cedar Plank Salmon Recipe
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Jump to RecipeThis low sodium cedar plank salmon recipe is a delicious recipe for the grill. Salt-free salmon filets are cooked on planks of cedar for a wonderful flavor, then smothered in a tasty lemon Dijon sauce.
A wonderful recipe for entertaining, that is easy to make yet elegant enough for company. The super easy sauce is the perfect addition to the buttery salmon – a delicious flavor combination!
Want more low sodium seafood recipes? Try our low sodium fish tacos, low sodium shrimp scampi, and our favorite low sodium baked halibut.
We recently took a trip to visit family in Calgary, and they made the most wonderful cedar plank salmon for us! It was so good, I had to make a lower sodium version at home. This is the perfect low sodium grilling recipe that everyone will love – even those who don’t enjoy sodium.
Start by soaking cedar planks in water, prepare your salmon for the grill, and make a quick 5-minute lemon sauce to drizzle on top. This salmon goes great with low sodium crispy smashed potatoes or a delicious low sodium grilled vegetables.
Why This Recipe Works
- It’s a great low sodium way to cook salmon.
- A wonderful grilling recipe that everyone will love.
- Entertaining? This elegant salmon recipe is great for guests.
- This salmon has a delicious flavorful sauce that is simple to make.
- Anyone can successfully make this recipe by following our step-by-step photos and directions below.
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
The base of this recipe is salmon – you can use either fresh or frozen filets for this recipe. I like buying one large salmon filet (about 2 lbs) and cutting them down into smaller filets – or use pre-cut.
I season the salmon with a bit of garlic powder and black pepper before placing them on the cedar planks on the grill.
The sauce is made with fresh lemon juice, Dijon mustard, honey, fresh garlic, chili flakes, and olive oil. Mix it together in a bowl, and brush it on the salmon before and after the grill for double flavor! I top the salmon with fresh chives to make it extra fancy.
Additions and Substitutions
Fresh lemon juice is best, but if you don’t have any on hand, you can use bottled lemon.
Same with the fresh garlic – you can use jarred garlic or garlic powder if you don’t have any fresh garlic on hand.
Mix up the fresh herbs! Instead of chives you can use parsley, cilantro, or sliced green onions.
How To Make This Recipe
Step 1: Soak your cedar planks in water for at least 1 hour before grilling. Fully submerge the planks, placing a weight on top if needed. This will prevent them from burning when on the grill.
Step 2: Pat the salmon dry with a paper towel. Check and remove any small pin bones in your salmon. Place on a plate and season with black pepper and garlic powder.
Step 3: In a blender, add the sauce ingredients: the lemon juice, Dijon mustard, honey, garlic, chili flakes and olive oil. Blend on medium speed for 1-2 minutes until the mixture is well combined.
Step 4: Brush half of the lemon Dijon sauce over the salmon, reserving the other half for serving. Slice the salmon into smaller serving filets.
Step 5: Get your grill up to 400 degrees Fahrenheit. Sear the planks for a few minutes on each side.
Step 6: Place the salmon filets on the planks.
Step 7: Grill them 20-25 minutes, or until the internal temperature reaches 145 degrees Fahrenheit in the thickest part of the salmon. Once ready, remove the salmon and planks from the grill, and place the salmon on a serving plate.
Step 8: Pour the remaining lemon Dijon sauce over the salmon, and garnish with fresh chives. Serve hot!
Recipe FAQs
This recipe has 97 mg sodium per serving (1 smaller salmon filet, about 5-6 ounces), as it uses no added salt and low sodium ingredients. If you are ordering cedar plank salmon, it may have more sodium depending on the ingredients used – so always check with your server before ordering.
You can find cedar planks at your local grocery store (check by the seafood section!), online on Amazon (I used these planks), or even at your local hardware store that sells grilling supplies!
Store any leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the oven or air fryer for the best texture.
Expert Tips
- Make sure to check for bones before cooking the salmon – even if the filets are boneless, they still may contain some small pin bones.
- Make sure to give the planks a good soak – at least for 1 hour, before adding them to the grill.
- To make part of this recipe ahead of time, you can prep the lemon Dijon sauce up to 2 days before. Just refrigerate in a covered container until you prep the salmon.
More Low Sodium Grilling Recipes
- Low Sodium Grilled Pork Chops
- Low Sodium Grilled Chicken Recipe
- The best Low Sodium Grilled Dijon Salmon
- Low Sodium Mexican Street Corn (Elote) Recipe
- Low Sodium Grilled Vegetables
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Cedar Plank Salmon
Equipment
- Grill
- Serving Plate
- Blender
Ingredients
- 1 large salmon filet about 2 lbs
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 lemons juiced
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic
- ¼ teaspoon chili flakes or cayenne pepper for heat
- ¼ cup olive oil
- 8-10 chives or 2 green onions chopped
Instructions
- Soak your cedar planks in water for at least 1 hour before grilling. Fully submerge the planks, placing a weight on top if needed. This will prevent them from burning when on the grill.
- Pat the salmon dry with a paper towel. Check and remove any small pin bones in your salmon. Place on a plate and season with black pepper and garlic powder.
- In a blender, add the sauce ingredients: the lemon juice, Dijon mustard, honey, garlic, chili flakes and olive oil. Blend on medium speed for 1-2 minutes until the mixture is well combined.
- Brush half of the lemon Dijon sauce over the salmon, reserving the other half for serving. Slice the salmon into smaller serving filets.
- Get your grill up to 400 degrees Fahrenheit. Sear the planks for a few minutes on each side.
- Place the salmon filets on the planks.
- Grill them 20-25 minutes, or until the internal temperature reaches 145 degrees Fahrenheit in the thickest part of the salmon. Once ready, remove the salmon and planks from the grill, and place the salmon on a serving plate.
- Pour the remaining lemon Dijon sauce over the salmon, and garnish with fresh chives. Serve hot!
Notes
- Make sure to check for bones before cooking the salmon – even if the filets are ‘boneless’, they still may contain some small pin bones.
- Make sure to give the planks a good soak – at least for 1 hour, before adding them to the grill.
- To make part of this recipe ahead of time, you can prep the lemon Dijon sauce up to 2 days before. Just refrigerate in a covered container until you prep the salmon.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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