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Perfect Grilled Cedar Plank Salmon Recipe with Easy Lemon Dill Butter

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A quick and easy grilled cedar plank salmon recipe featuring a moist, smoky flavor complemented by a fresh, tangy lemon dill butter. Perfect for summer cookouts and impressive yet simple to prepare.

Ingredients

Scale
  • 1 large salmon fillet (about 2 pounds / 900 grams), skin-on
  • 1 cedar plank (pre-soaked for at least 1 hour to prevent burning)
  • Salt and freshly ground black pepper (to taste)
  • 1 tablespoon olive oil (for brushing)
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon lemon zest (from a medium lemon)
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced (optional)
  • Salt and pepper (to taste)

Instructions

  1. Soak the cedar plank in water for at least 60 minutes to prevent burning.
  2. In a small bowl, combine softened butter, chopped fresh dill, lemon zest, lemon juice, minced garlic (if using), salt, and pepper. Mix well and set aside or refrigerate.
  3. Preheat the grill to medium-high heat (around 375°F / 190°C). For charcoal grills, arrange coals for indirect heat.
  4. Pat the salmon dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and freshly ground black pepper.
  5. Remove the cedar plank from water, pat dry on one side, and place it soaked side down on the grill. Lay the salmon skin-side down on the dry side of the plank.
  6. Close the grill lid and cook for 20-25 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 125°F (52°C). Avoid lifting the lid frequently.
  7. In the last 5 minutes of cooking, spread the lemon dill butter over the top of the salmon and allow it to melt and soak in.
  8. Carefully remove the cedar plank from the grill using tongs or heat-resistant gloves. Let the salmon rest for 5 minutes before serving.

Notes

Soak the cedar plank for at least 1 hour to prevent burning and create steam for gentle cooking. Use a meat thermometer to check for doneness at 125°F (52°C). If the plank chars too much, move it to a cooler part of the grill or reduce heat. Keep a spray bottle of water nearby to control flare-ups. Lemon dill butter can be made ahead and refrigerated. For dairy-free, substitute butter with vegan butter or coconut oil.

Nutrition

Keywords: cedar plank salmon, grilled salmon, lemon dill butter, summer recipe, barbecue, seafood, easy salmon recipe

Find it online: https://perkypan.com/perfect-grilled-cedar-plank-salmon-recipe-with-easy-lemon-dill-butter/