Cedar Plank Grilled Salmon with Dill Butter
Fresh, flavorful, and perfectly tender, this Cedar Plank Grilled Salmon with Dill Butter is a delicious seafood recipe packed with smoky grilled flavor. The cedar plank adds a rich wood-fired aroma while the creamy dill butter brings a bright and savory finish to every bite.
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
Instructions
- Soak the Cedar Plank: Submerge the cedar plank in water for at least 1 hour (or up to 2 hours) to prevent burning.
- 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.
- Prepare the Salmon: Pat salmon fillets dry with paper towels. Rub lightly with olive oil, salt, and pepper.
- 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.
- 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).
- Serve with Dill Butter: Remove salmon from grill, top each fillet with a slice of dill butter, and garnish with lemon slices.