Perfect Grilled Cedar Plank Salmon Recipe with Easy Lemon Dill Butter

Last summer, I found myself unexpectedly invited to a backyard barbecue thrown by a neighbor I barely knew. The air was thick with the scent of pine and something smoky and irresistible that pulled me toward the grill. Turns out, the secret was a cedar plank salmon—something I’d heard about but never tried making myself. The way the fish steamed gently on that wooden plank, soaking up a subtle smoky flavor while staying incredibly moist, was unlike anything I’d tasted before. Honestly, I was a bit skeptical at first, worried about the fuss and the mess, but watching the simple process unfold was oddly satisfying.

What really sealed the deal was the lemon dill butter melting over the hot fish just before serving. That buttery, tangy, herbaceous drizzle brought everything together in the most perfect way. Maybe you’ve been there—tempted by recipes that sound fancy but turn out to be surprisingly straightforward. This grilled cedar plank salmon recipe with easy lemon dill butter is exactly that kind of dish. It’s one of those meals that feels special without making you sweat in the kitchen.

I remember fumbling with the plank that day (I forgot to soak it long enough—rookie move!), but the flavors still wowed everyone around. Since then, it’s become my go-to for summer dinners and an impressive dish to share with friends. Let me tell you, the combination of that smoky cedar touch and fresh lemon dill butter is something you’ll want to keep coming back to.

Why You’ll Love This Recipe

This perfect grilled cedar plank salmon recipe has been tested and loved through countless cookouts, and here’s why it might just become your favorite too:

• Quick & Easy: Ready in under 30 minutes, it’s perfect for those busy summer evenings when you want something delicious without spending hours cooking.
• Simple Ingredients: No need for fancy or hard-to-find items—just fresh salmon, a cedar plank, and a handful of pantry staples.
• Perfect for Outdoor Gatherings: Whether it’s a casual barbecue or a special weekend dinner, this recipe impresses without the stress.
• Crowd-Pleaser: The mild smoky flavor appeals to both seafood lovers and those who usually shy away from fish.
• Unbelievably Delicious: That melt-in-your-mouth texture combined with the bright, herby lemon dill butter is comfort food at its best.

What sets this recipe apart? It’s the balance—the salmon remains juicy and tender thanks to the cedar plank cooking method, while the lemon dill butter adds a fresh zing that cuts through the richness. I’ve tried other plank recipes before, but this one nails the seasoning and timing just right. Plus, the method is forgiving enough that even if you’re juggling other grill tasks, you won’t end up with dry fish. Honestly, you might close your eyes after the first bite, savoring that perfect harmony of smoky, citrusy, and buttery flavors.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that work together to bring bold flavor and satisfying texture without fuss. Most are pantry staples, and the fresh herbs and lemon brighten the dish beautifully.

• For the Salmon:
  • 1 large salmon fillet (about 2 pounds / 900 grams), skin-on (look for wild-caught if possible for best flavor)
  • 1 cedar plank (pre-soaked for at least 1 hour to prevent burning)
  • Salt and freshly ground black pepper (to taste)
  • Olive oil (for brushing, about 1 tablespoon)
• For the Lemon Dill Butter:
  • 4 tablespoons unsalted butter, softened (I prefer Kerrygold for its rich flavor)
  • 1 tablespoon fresh dill, finely chopped (dried dill won’t do the same magic here)
  • 1 teaspoon lemon zest (from a medium lemon)
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced (optional, but it adds a nice subtle kick)
  • Salt and pepper (to taste)

If fresh dill isn’t available, you can swap it with fresh parsley or tarragon, though dill really brings out the classic salmon pairing. For a dairy-free version, try vegan butter or coconut oil, but the flavor will shift slightly. In the summer months, I sometimes add a few thin lemon slices on top of the salmon for extra brightness. It’s a simple touch that makes a big difference.

Equipment Needed

• Grill: A gas or charcoal grill works fine. I personally like charcoal for the extra smoky flavor, but gas is easier for quick weeknight meals.
• Cedar Plank: Essential for this recipe. Make sure to buy untreated, food-grade cedar planks specifically for grilling. Soak the plank in water for at least an hour before grilling to avoid charring.
• Brush: A silicone or natural bristle brush for applying oil and butter.
• Sharp Knife: For prepping the salmon and herbs. A fillet knife helps but isn’t mandatory.
• Mixing Bowl: To combine the lemon dill butter ingredients.
• Meat Thermometer (optional): Handy for checking salmon doneness—aim for an internal temperature of 125°F (52°C) for medium-rare.

If you don’t have a cedar plank, you can try using a cast iron grill pan with some soaked wood chips nearby, but the authentic cedar flavor won’t be quite the same. And trust me, soaking the plank is worth the extra wait—it prevents flare-ups and ensures even cooking.

Preparation Method

1. Soak the Cedar Plank: Place the cedar plank in a large container or sink filled with water. Weigh it down with a heavy object if it floats. Soak for at least 60 minutes (longer if you can). This step is crucial to prevent the plank from burning on the grill.
2. Prepare the Lemon Dill Butter: In a small bowl, combine 4 tablespoons softened unsalted butter, 1 tablespoon chopped fresh dill, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the minced garlic clove if using. Add a pinch of salt and pepper, then mix well until fully blended. Set aside or refrigerate if preparing ahead.
3. Preheat the Grill: Get your grill to medium-high heat, around 375°F (190°C). If using charcoal, arrange coals for indirect heat to avoid burning the plank.
4. Prep the Salmon: Pat the salmon dry with paper towels. Lightly brush both sides with olive oil, then season generously with salt and freshly ground black pepper. This helps enhance the fish’s natural flavor and keeps it from sticking.
5. Place Salmon on the Plank: Remove the cedar plank from the water, pat it dry on one side, and place it on the grill, soaked side down. Carefully lay the salmon skin-side down on the dry side of the plank.
6. Grill the Salmon: Close the grill lid and cook for about 20-25 minutes, depending on thickness. The cedar plank will start to smoke gently, infusing the salmon with that signature aroma. Avoid lifting the lid too often to keep the heat consistent. You’ll know it’s done when the salmon flakes easily with a fork and reaches an internal temperature of 125°F (52°C).
7. Add Lemon Dill Butter: In the last 5 minutes of cooking, spread the lemon dill butter over the top of the salmon. Let it melt and soak in. This adds a fresh, creamy brightness that balances the smoky notes perfectly.
8. Rest and Serve: Carefully remove the cedar plank from the grill (use tongs or heat-resistant gloves—it’s hot!). Let the salmon rest for 5 minutes before serving right off the plank or transferring to a plate. Enjoy that tender, flaky texture with the buttery, zesty topping.

Pro tip: If your plank starts to char too much before the salmon is cooked, move it to a cooler part of the grill or reduce the heat. You want smoky aroma, not burnt wood! Also, keep a spray bottle of water nearby to tame any unexpected flare-ups.

Cooking Tips & Techniques

Grilling salmon on a cedar plank might sound intimidating, but a few insider tricks make all the difference. First, soaking the plank is non-negotiable. It keeps the wood from catching fire and creates steam that gently cooks the fish inside out. I once skipped soaking, and the plank caught fire mid-grill—lesson learned the hard way!

Next, don’t skimp on seasoning. A generous pinch of salt and pepper lets the salmon’s natural flavor shine through. Brushing the fillet with olive oil helps prevent sticking and creates a nice crust. If you’re feeling fancy, a light sprinkle of smoked paprika or garlic powder works wonders, but it’s not necessary.

Timing is key. Overcooked salmon can get dry quickly, so keep an eye on it. Using a meat thermometer is a game-changer for consistent results. If you don’t have one, look for the visual cue: the flesh should be opaque and flake easily with a gentle poke, but still look moist.

Finally, when you add the lemon dill butter near the end, work quickly so it melts evenly. You can also dollop a little extra on the table for guests to add more if they like. Multitasking here—prepping your sides or setting the table while the salmon grills—helps keep things smooth in a busy kitchen.

Variations & Adaptations

This cedar plank salmon recipe is quite versatile. Here are some ways to make it your own:

• Herb Variations: Swap dill for fresh basil, tarragon, or chives in the lemon butter for a different flavor profile.
• Spicy Twist: Add a pinch of cayenne pepper or smoked chipotle powder to the butter for subtle heat.
• Gluten-Free Option: The recipe is naturally gluten-free, but double-check your cedar plank source to avoid cross-contamination.
• Cooking Method: If you don’t have a grill, you can finish the salmon under a broiler on a soaked cedar plank placed on a foil-lined baking sheet. Watch it closely to avoid burning.
• Personal Favorite: One time I topped the salmon with thinly sliced fennel and orange segments before grilling—deliciously fresh and unexpected!

Serving & Storage Suggestions

Serve this grilled cedar plank salmon hot, straight from the plank if you want to impress guests with rustic charm. It pairs beautifully with simple sides like grilled asparagus, a crisp green salad, or roasted baby potatoes. A chilled glass of Sauvignon Blanc or a light pilsner complements the smoky, citrusy flavors perfectly.

Leftovers keep well in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat or in a microwave at 50% power to avoid drying it out. The flavors actually deepen a bit overnight—so it’s great for next-day lunches too.

Nutritional Information & Benefits

Salmon is packed with omega-3 fatty acids, which are fantastic for heart health and brain function. This recipe keeps things light with fresh lemon and herbs, avoiding heavy sauces or excess salt. A 6-ounce (170-gram) serving provides around 350 calories, 34 grams of protein, and healthy fats.

The lemon dill butter adds richness but also vitamin C and antioxidants from the herbs and lemon zest. This dish is naturally gluten-free and can be made dairy-free with simple substitutions, making it a great choice for a variety of dietary needs.

Conclusion

This perfect grilled cedar plank salmon with lemon dill butter is one of those recipes that feels fancy but is truly approachable. It’s fresh, flavorful, and has that smoky nuance that turns a simple piece of fish into a memorable meal. I love how the lemon dill butter ties everything together with brightness and creaminess—it’s honestly the star of the show.

Whether you’re cooking for a crowd or just treating yourself to a special dinner, I encourage you to give this one a try—and then make it your own with the variations that suit your taste. I can’t wait to hear how you put your spin on it, so drop a comment or share your photos. Happy grilling!

FAQs about Grilled Cedar Plank Salmon

How long should I soak the cedar plank before grilling?

At least 1 hour is best to prevent burning, but you can soak it up to 4 hours if you have the time.

Can I reuse my cedar plank?

Yes, if it’s still in good shape after grilling and hasn’t charred too much, you can gently clean and soak it again for a second use.

What if I don’t have fresh dill for the butter?

Fresh dill is ideal, but you can substitute with fresh parsley or tarragon. Avoid dried herbs here as they don’t provide the same fresh flavor.

Is cedar plank salmon safe to eat with the skin on?

Absolutely! The skin helps hold the fish together and crisps up nicely on the plank. You can eat it or remove it easily after cooking.

Can I make the lemon dill butter ahead of time?

Yes, make it a day in advance and keep it refrigerated. Bring it to room temperature before spreading on the salmon for easier melting.

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