Introduction

Grilled salmon is already a classic, but when cooked on a cedar plank, it transforms into something extraordinary. The plank gently infuses the salmon with a subtle, smoky aroma while protecting it from direct flame, keeping it moist and tender. Pair that with a creamy dill butter, and you have an elegant, flavorful dish that’s perfect for summer cookouts, dinner parties, or even a cozy family dinner.

The cedar plank adds a woodsy depth, while the dill butter delivers freshness and richness with every bite. Together, they create a dish that’s both rustic and refined—deliciously smoky yet delicate, hearty yet light.

Why I Love This Recipe

I love this recipe because it brings together the best of outdoor cooking with gourmet flavor. The cedar plank makes grilling foolproof—you don’t have to worry about the salmon sticking or drying out. The dill butter enhances the natural richness of salmon without overpowering it.

It also feels special; serving salmon on a cedar plank straight from the grill is both rustic and elegant, impressing guests while keeping things simple. Every bite is tender, flaky, smoky, and herbaceous—it’s pure perfection.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It makes salmon tender, juicy, and flavorful without much effort.
• The cedar plank adds a natural smoky aroma that’s hard to replicate.
• Dill butter gives it a restaurant-quality finish that elevates the dish.
• It’s versatile—perfect for weeknight dinners, weekend grilling, or special occasions.

If you love salmon, this will become one of your go-to ways to cook it.

Preparation and Cooking Time

• Prep Time: 15 minutes (plus 1 hour soaking the cedar plank)
• Cooking Time: 20–25 minutes
• Total Time: ~40 minutes (excluding soaking time)

Servings and Nutrition

• Servings: 4
• Calories per serving: ~480 kcal
  (includes dill butter, excludes sides)

Course and Cuisine

• Course: Main Course
• Cuisine: American (with Northwest/wood-grilled influence)

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each, skin-on recommended)
• 1 cedar plank (soaked in water for at least 1 hour)
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Lemon slices (for garnish)

For the Dill Butter:

• 1/2 cup unsalted butter, softened
• 2 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 clove garlic, minced (optional)
• Salt and pepper, to taste

Cooking Directions

1. Soak the Cedar Plank:
   • Submerge the cedar plank in water for at least 1 hour (or up to 2 hours) to prevent burning.
2. Prepare Dill Butter:
   • Mix softened butter with dill, lemon zest, lemon juice, garlic, salt, and pepper.
   • Roll into a log using parchment paper, then refrigerate until firm.
3. Prepare the Salmon:
   • Pat salmon fillets dry with paper towels.
   • Rub lightly with olive oil, salt, and pepper.
4. Preheat Grill:
   • Heat grill to medium heat (350–375°F). Place the soaked plank on the grill for 2–3 minutes until it begins to smoke.
5. Grill Salmon on Cedar Plank:
   • Place salmon fillets skin-side down on the plank.
   • Close the grill lid and cook for 15–20 minutes, until salmon reaches internal temp 135°F for medium (or 145°F for well done).
6. Serve with Dill Butter:
   • Remove salmon from grill, top each fillet with a slice of dill butter, and garnish with lemon slices.

Step-by-Step Preparation Method

1. Soak cedar plank in water.
2. Make dill butter and refrigerate.
3. Season salmon with oil, salt, and pepper.
4. Preheat grill and smoke the plank.
5. Place salmon on plank and grill gently.
6. Top with dill butter, let it melt, and serve hot.

How to Serve

• Serve salmon directly on the cedar plank for a rustic presentation.
• Pair with sides like roasted vegetables, grilled asparagus, rice pilaf, or garlic mashed potatoes.
• Garnish with fresh lemon wedges and extra dill sprigs.
• For a lighter meal, serve over a fresh green salad with vinaigrette.

Recipe Tips

• Always soak the cedar plank fully—use a baking dish with a weight on top to keep it submerged.
• Don’t overcook salmon; it should be flaky but moist.
• Add wood chips (like apple or hickory) for extra smoky flavor.
• Use wild-caught salmon for the best flavor and sustainability.

Variations

• Honey Garlic Glaze: Brush salmon with honey, soy sauce, and garlic before grilling.
• Spicy Kick: Add red pepper flakes or cayenne to the dill butter.
• Maple Glazed Salmon: Replace dill butter with maple syrup glaze for a sweet-savory twist.
• Herb Butter Variations: Try tarragon, parsley, or basil instead of dill.
• Cedar Plank Trout or Halibut: Swap salmon for other firm fish.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Cooked salmon can be frozen for up to 2 months. Wrap tightly in foil or freezer bags.
• Dill Butter: Can be frozen separately for up to 3 months.

Special Equipment Needed

• Cedar plank (food-grade, untreated)
• Outdoor grill (gas or charcoal)
• Tongs and spatula
• Meat thermometer

FAQ

Q1: Can I bake cedar plank salmon in the oven?
Yes—preheat oven to 375°F, place plank with salmon on a baking sheet, and cook 20–25 minutes.

Q2: Do I need to soak the plank every time?
Yes, soaking prevents burning and ensures gentle smoking.

Q3: Can I reuse cedar planks?
Sometimes, if not badly charred. But for best flavor, it’s recommended to use a new plank each time.

Q4: What’s the best internal temp for salmon?
135°F for medium (slightly pink center) or 145°F for fully cooked.

Conclusion

Cedar Plank Grilled Salmon with Dill Butter is a dish that combines rustic woodsy flavors with gourmet elegance. The cedar plank ensures the salmon stays moist while adding subtle smokiness, and the dill butter melts luxuriously over the top, enhancing every bite.

It’s easy enough for weeknight dinners yet impressive enough for entertaining. Once you try this method, you’ll see why cedar plank salmon is a classic grilling favorite—it elevates salmon to something unforgettable.