This restaurant-worthy Cedar Plank Salmon recipe is on your table in less than 30 minutes! The salmon is cooked on a plank of cedar, on the grill (or in the oven) enhancing it with incredible flavor, and glazed with some brown sugar and dijon.

Do you love seafood recipes? Try this Hot Honey Salmon Bowl, Easy Homemade Crab Cakes, Seafood Pasta, or Shrimp and Grits.

How to cook Cedar Plank Salmon:

Soak Cedar Planks in water for at least 2 hours, or up to 24 hours, prior to grilling. (This is an easy step to do the night before, or morning of).

Make Glaze: Stir the brown sugar and Dijon mustard together until smooth. Season salmon with salt and pepper.

Prep Grill: Preheat grill to medium-high heat. Once hot, set the grill for indirect grilling (so the cedar planks don’t catch fire). For a two-burner grill, turn one burner off and place cedar planks on the unlit side. For three or four burner grill, turn off the middle burner(s) and place cedar planks in the center.

Add cedar planks: Place pre-soaked cedar planks on the hot grate, over indirect heat, and close the lid. Leave the plank until there is a smoky smell, about 4-5 minutes.

Rotate planks and place salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired. Close grill lid.

Cook salmon on the cedar planks for about 15 to 25 minutes (depending on thickness), or until cooked through (125 degrees F to 140 degrees; medium rare/medium well). Remove and cover with foil about 5 degrees shy of desired temperature, as it will continue to a cook as it rests on the hot cedar plank. Be careful not to overcook it.

Cedar Plank Salmon: FAQ’s

Serve with:

• Rice Pilaf
• Mashed Potatoes
• Twice Baked Potatoes
• Wedge Salad
• Balsamic Roasted Carrots
• French Green Beans
• Artisan No Knead Bread

Print

Cedar Plank Salmon

This restaurant-worthy Cedar Plank Salmon recipe is unbelievably easy to make, cooked on the grill, and ready to "wow" any dinner guests.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Soak Planks 2 hours hours

Total Time 25 minutes minutes

Servings 4

Calories 359kcal

Author Lauren Allen

Cost 20

Equipment

• Cedar Planks

Ingredients

• 1 or 2 cedar planks*
• 4 salmon fillets , about 4oz each
• Salt and freshly ground black pepper
• 1/3 cup dijon mustard
• 1/2 cup light brown sugar
• 1 lemon , thinly sliced

US Customary – Metric

Instructions

• Soak cedar planks in water for at least 2 hours, or up to 24 hours, prior to grilling. Remove salmon from fridge 30 minutes before grilling.
• Make Glaze: Stir brown sugar and Dijon mustard together until smooth. Season salmon with salt and pepper.
• Prep Grill: Preheat grill to medium-high heat. Once hot, set the grill for indirect grilling (so the cedar planks don't catch fire). For a two-burner grill, turn one burner off and place cedar planks on the unlit side. For three or four burner grill, turn off the middle burner(s) and place cedar planks in the center.
• Add cedar planks: Place pre-soaked cedar planks on the hot grate, over indirect heat, and close the lid. Leave the plank until there is a smoky smell, about 4-5 minutes.
• Rotate planks and place salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired. Close grill lid.
• Cook salmon on the cedar planks for about 15 to 25 minutes (depending on thickness), or until cooked through (125 degrees F to 140 degrees; medium rare/medium well). Remove and cover with foil about 5 degrees shy of desired temperature, as it will continue to a cook as it rests on the hot cedar plank. Be careful not to overcook it.

Video

Notes

Cedar Planks come in different sizes, so place as many salmon fillets on the cedar plank as will fit. You can buy cedar planks at most grocery stores in the grilling section, or on Amazon. They are an affordable and non threatening solution to achieving wood smoked flavor without fancy equipment.

To Cook Cedar Plank Salmon in the Oven: Cook salmon on cedar planks in a 375 degrees F oven, for about 15-25 minutes (depending on thickness) or until 125-145 degrees F. Remove it a few degrees shy of desired temperature, cover and allow to rest.

Side Dish Ideas:

• Rice Pilaf
• Mashed Potatoes or Twice Baked Potatoes
• Wedge Salad
• Balsamic Roasted Carrots
• French Green Beans
• Artisan No Knead Bread
• Whipped Feta with Roasted Vegetables 
• Whole Roasted Cauliflower 

Nutrition

Calories: 359kcal | Carbohydrates: 28g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 311mg | Potassium: 901mg | Fiber: 1g | Sugar: 27g | Vitamin A: 83IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg

I originally shared this recipe June 2018 . Updated May 2020 and May 2024.

The most delicious homemade Scones couldn’t be easier to make, with a few basic ingredients. You can adapt them to add any mix-ins you like.

If you’re a fan of easy baked goods you must try our Cinnamon Roll Biscuits, Homemade English Muffins, Cranberry Orange Muffins, or Lemon Blueberry Bread!

How to make Scones:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Make Dough: Whisk together flour, sugar, baking powder, baking soda and salt. Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter. Combine yogurt, cream, egg, and vanilla until well blended. Add to dry mixture along with craisins (or other add-ins) then use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. 

Cut and Bake: Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much (we want the butter to stay cold, and the scones to be tender and not tough). Dust a clean surface with a little flour then gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet. Bake at 400°F for 16-18 minutes.

Enjoy: Make glaze by combining powdered sugar and 1 Tbsp milk and stirring until smooth. Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

Make Ahead and Freezing Instructions:

To Make Ahead: The dough for scones can be made one day in advance, covered and refrigerated. When ready to bake, place cold scones on lined baking sheet and bake as instructed.

To Freeze Scones Dough: place cut scones in freezer to flash freeze for 1 hour, then place partially frozen scones in a freezer safe container for 2-3 months. Thaw completely overnight in the refrigerator before baking. To Freeze Baked Scones, cool completely then store in a freezer safe container for 2-3 months. Thaw completely, or warm 20 seconds in the microwave before eating.

Add-Ins and Variations:

• Mix-ins: Add 1 cup of fresh or frozen blueberries, chocolate chips, coconut, pecans, dried cranberries or raisins.
• Orange Scones: Replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.
• Peach Scones
• Vegan Scones: Substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.
• Gluten-Free Scones: Substitute gluten free flour.

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Classic Pastry Scones

These easy Homemade Scones are light, fluffy, and moist and you can add whatever mix-ins you like!

Course Breakfast, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 360kcal

Author Lauren Allen

Cost $4

Ingredients

Scones:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup frozen unsalted butter
• 1/3 cup plain Greek yogurt
• 1/3 cup heavy whipping cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup favorite mix-ins like Craisins, fresh or frozen blueberries, chocolate chips, coconut, pecans, dried cranberries or raisins

Glaze:

• 1 cup powdered sugar
• 1-2 Tablespoons milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Mix Dry Ingredients: flour, sugar, baking powder, baking soda and salt in a mixing bowl.
• Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.
• Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended. 
• Combine: Add to the dry mixture along with craisins (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.
• Shape and cut: Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet. 
• Bake in preheated oven until golden, about 16 – 18 minutes. 
• Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
• Glaze: Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.

Video

Notes

Orange Scones: Replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.

Peach Scones

Vegan Scones: Substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.

Gluten-Free Scones: Substitute gluten free flour.

Make Ahead Instructions: The homemade scones dough can be made one day in advance. Prepare the recipe through step 5, cover, and refrigerate for up to one day.

Freezing Instructions: To Freeze Dough: place cut scones in freezer to flash freeze for 1 hour, then place partially frozen scones in a freezer safe container for 2-3 months. Thaw completely overnight in the refrigerator before baking. To Freeze Baked Scones, cool completely then store in a freezer safe container for 2-3 months. Thaw completely, or warm 20 seconds in the microwave before eating.

Nutrition

Calories: 360kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 307mg | Potassium: 78mg | Fiber: 1g | Sugar: 29g | Vitamin A: 428IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg

I first shared this recipe January 2014. Updated March 2020 and May 2024.

Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular BBQ Chicken Bowl, Chicken Cordon Bleu, Grilled Fish Taco, Bulgur Salad and Classic Hamburger.

Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an account (it’s free)!

To save this meal plan to your recipe collection, click here. You can even swap out recipes with your favorites.

Print Shopping List

We’ve been sharing 5-day weekly meal plans for many years now and we love the feedback we get from those of you who found our meal plans and who are using them regularly.

Each meal plan has 5 dinner recipes that will serve approximately 4 adults. We’ve tried to be thoughtful about including recipes that the whole family will love as well as varying the recipes to include a variety of different meals so that you’re not having chicken every night!

Why Meal Plan?

If you’re reading this, you probably already have your own ideas about why meal planning is a good idea for your family, but here’s what we think:

1. Prep Ahead Instructions:

Our meal plans come with prep-ahead instructions for every recipe. Even 5 minutes of cutting veggies or prepping a sauce ahead of time will make all the difference in your attitude about making dinner that night. 

2. Budget Information:

Not only are these meal plans FREE but we’ve also included a rough estimate of budget info for each recipes to help you with your grocery planning. You can also swap out recipes and add more budget friendly recipes with just a few clicks. Learn more here.

3. Edit and Customize Meal Plans:

We know families each have unique needs, that’s why we’ve worked hard to make our meal plans fully customizable. You can swap out recipes, change serving sizes, and change the shopping list. Learn more here.

4. New Meal Plans Each Week:

There’s a new meal plan EVERY WEEK and we offer low carb, budget, and seasonal meal plans too. 

5. Get Weekly Meal Plans Sent Straight To Your Inbox:

Sign up here to get our meal plans delivered right to your email every single week. 

Click the link below to print out your shopping list, and you’re ready to go!

**NOTE: You’ll notice the shopping list includes categories like “pantry staples”, and “spices”. Hopefully, those are items you already have on hand, and you can cross them off of the list.

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Day 1

Day 2

Day 3

Day 4

Day 5

This Pozole Verde recipe is my version of our favorite healthy and hearty Mexican stew, filled with bold flavors and green chile, chicken, and hominy.

Don’t miss my favorite Mexican-inspired recipes like Tacos Al Pastor, Tamale Pie, Chilaquiles, or Chicken Taquitos!

How to make Pozole Verde:

Cook Chicken: Place chicken in a large stock pot with broth, bay leaves, onion, garlic, salt and pepper and simmer for 30 minutes, until cooked through. Shred chicken then discard skin, bones, onion, garlic, and bay leaves.

Make Sauce: Slice peppers in half then remove steam, veins, and seeds. Broil peppers for 7-10 minutes until skin is charred, then steam and peel. Blend peppers, cilantro, and tomatillos. Add garlic, onion, and ½ cup broth. Blend until smooth.

Finish and Serve: Pour blended sauce in the broth. Add hominy, chicken, oregano, cumin, salt, and pepper. Serve in bowls topped with cabbage, radishes, avocado, sour cream, tortilla strips, and a lime wedge.

Recipe Variations:

• Vegetarian Pozole Verde: Omit chicken and substitute vegetable broth. You may want to add a spoonful of better than bullion vegetable base, for a boost of flavor. Add beans (pinto would taste great) and extra veggies, if desired, like sautéed zucchini, diced potatoes, carrots.
• Instant Pot Pozole: Add chicken, broth, onion, garlic, bay leaf, and salt to the instant pot then pressure cook for 10 minutes (or 15 minutes for frozen thighs). Meanwhile, prepare the green chile sauce according to instructions. Once timer is up on the instant pot, allow pressure to release for 10 minutes before removing the lid, and removing onion and bay leaves from the broth. Shred the chicken and discard bones. Add chile sauce, remaining seasonings and hominy. Pressure cook for 2 more minutes.
• Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Discard onion and bay leaf then remove chicken to a plate to shred. Make and add green chile sauce, chicken, hominy and remaining ingredients then cook on low for 1-2 more hours. 

Make Ahead and Freezing Instructions:

To Make Ahead: Store soup for 3-4 days in the fridge. Rewarm on the stove.

To Freeze: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and rewarm on the stove or in the slow cooker.

Print

Pozole Verde

This chicken Pozole Verde recipe is a hearty Mexican stew packed with flavor from the mild green chile broth, shredded chicken, and hominy.

Course Main Course, Soup

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 341kcal

Author Lauren Allen

Cost 6

Equipment

• Blender

Ingredients

• 6 cups low-sodium chicken broth
• 6-8 bone-in, skin-on chicken thighs*
• 2 bay leaves
• 1 onion , quartered
• 5 cloves garlic , whole, peeled
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 poblano peppers
• 2 serrano peppers
• 1-2 fresh jalapeño peppers , (optional, for extra heat)
• 1 pound tomatillos , husked and halved
• 3 cloves garlic
• ½ of an onion , chopped
• ½ cup fresh cilantro
• 30 oz can hominy , drained
• 1-2 teaspoons dried oregano leaves
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper

Toppings:

• 1 heaping cup thinly shredded cabbage
• 1/2 cup white onion , diced
• 4 radishes , thinly sliced
• 1 large avocado peeled, seed removed, thinly sliced
• 1/2 cup sour cream
• tortilla chips
• 1 Lime cut into wedges

US Customary – Metric

Instructions

• Cook chicken: Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, garlic, salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes. Use a slotted spoon to discard onion, garlic and bay leaves, leaving the broth in the pot.
• Transfer chicken to a plate. Shred the chicken meat, removing and discarding the skin and bones.
• Roast Peppers: Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5-10 minutes, and then peel off their outer layer of skin (It should come off easily).
• Blend: Add the peppers, cilantro and tomatillos to the blender. Add 3 fresh garlic cloves and ½ cup chopped onion. Ladle in about ½ cup of the broth from the chicken and blend until smooth. Add blended sauce to the pot with the broth.
• Add hominy, cooked chicken, oregano, cumin, and season with additional salt and pepper, to taste. Cook for 5-10 more minutes.
• Serve: ladle soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, and tortilla strips or crushed tortilla chips.

Video

Notes

Chicken: you may substitute chicken breasts, but thighs are more flavorful and wont dry out as easily.

Make Ahead Instructions: The soup tastes great made 2-3 days ahead of time. Add toppings just before serving.

Freezing Instructions: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and rewarm on the stove or in the slow cooker.

Nutrition

Calories: 341kcal | Carbohydrates: 24g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1376mg | Potassium: 854mg | Fiber: 5g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 48mg | Calcium: 70mg | Iron: 3mg

I originally shared this recipe April 2021. Updated May 2024.

Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Chicken Caprese, Greek Burgers with Feta Aioli, Manicotti, Crispy BBQ Chicken Wrap and Cedar Plank Salmon.

Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an account (it’s free)!

To save this meal plan to your recipe collection, click here. You can even swap out recipes with your favorites.

Print Shopping List

We’ve been sharing 5-day weekly meal plans for many years now and we love the feedback we get from those of you who found our meal plans and who are using them regularly.

Each meal plan has 5 dinner recipes that will serve approximately 4 adults. We’ve tried to be thoughtful about including recipes that the whole family will love as well as varying the recipes to include a variety of different meals so that you’re not having chicken every night!

Why Meal Plan?

If you’re reading this, you probably already have your own ideas about why meal planning is a good idea for your family, but here’s what we think:

1. Prep Ahead Instructions:

Our meal plans come with prep-ahead instructions for every recipe. Even 5 minutes of cutting veggies or prepping a sauce ahead of time will make all the difference in your attitude about making dinner that night. 

2. Budget Information:

Not only are these meal plans FREE but we’ve also included a rough estimate of budget info for each recipes to help you with your grocery planning. You can also swap out recipes and add more budget friendly recipes with just a few clicks. Learn more here.

3. Edit and Customize Meal Plans:

We know families each have unique needs, that’s why we’ve worked hard to make our meal plans fully customizable. You can swap out recipes, change serving sizes, and change the shopping list. Learn more here.

4. New Meal Plans Each Week:

There’s a new meal plan EVERY WEEK and we offer low carb, budget, and seasonal meal plans too. 

5. Get Weekly Meal Plans Sent Straight To Your Inbox:

Sign up here to get our meal plans delivered right to your email every single week. 

Click the link below to print out your shopping list, and you’re ready to go!

**NOTE: You’ll notice the shopping list includes categories like “pantry staples”, and “spices”. Hopefully, those are items you already have on hand, and you can cross them off of the list.

Print Shopping List

Print Shopping List

Add this meal plan to your collection.

Sign Up For FREE Weekly Meal Plans

Each 5-day meal plan includes a printable grocery shopping list with budget information, to help save time and money!

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Day 1

Day 2

Day 3

Day 4

Day 5

This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Want more high protein recipes? Try Chicken Street Tacos, Vanilla Protein Shake, Sheet Pan Chicken Fajitas, or Hot Honey Salmon Bowls!

How to make Protein Waffles:

Make Batter: Blend oats and flour into a powder. Add remaining ingredients and blend until smooth.

Cook: Pour batter in a waffle iron and cook until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Freezing Instructions:

Make a big batch of high protein waffles and cool completely before transferring to a freezer safe. Freeze for up to 2 months. Warm in toaster, microwave or air fryer.

Print

Protein Waffles

This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 waffles

Calories 260kcal

Author Lauren Allen

Ingredients

• 3/4 cup old-fashioned rolled oats
• 1/4 cup whole wheat flour
• 1 cup cottage cheese
• 3 eggs
• ½ cup Vanilla Protein Powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon baking soda

US Customary – Metric

Instructions

• Blend oats and flour into a powder.
• Add remaining ingredients and blend until smooth.
• Cook batter in a waffle iron until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Video

Notes

Makes 4 waffles

Freezing Instructions: Make a big batch and let cool completely. Transfer to a freezer safe bag and keep in the freezer for up to 2 months. Take out and reheat in toaster or air fryer.

Nutrition

Calories: 260kcal | Carbohydrates: 24g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 438mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 252IU | Calcium: 171mg | Iron: 2mg