Perfect Grilled Cedar Plank Salmon Recipe with Lemon Dill Butter Easy Step-by-Step Guide

“You’ve got to try this salmon,” my neighbor said over the fence one summer evening, waving a cedar plank like a prized trophy. I was skeptical — grilling fish on a wooden board? It sounded like a recipe for disaster. But that night, the smoky aroma wafting through the air was impossible to ignore, and curiosity won out. Honestly, I thought it would be a one-time thing, a fancy trick to impress guests. Weeks later, it became my go-to for when I needed something quick, satisfying, and a little bit special.

The magic is in the cedar plank itself. It’s like the salmon gets wrapped in a soft, smoky hug as it grills, soaking up that gentle woodsy flavor without ever drying out. Add a pat of lemon dill butter melting on top, and you get this bright, creamy contrast that somehow feels like sunshine on a plate. I found myself making this recipe multiple times a week — not for company, just for me. It’s the kind of dish that quietly steals the show without fuss or frills.

There’s something calming about the ritual, too. Watching the salmon sizzle gently, hearing the occasional crackle from the plank, smelling that fresh lemon and dill mingle with smoke — it turns a simple dinner into a little pause in the day. This recipe stuck with me because it’s reliable, surprisingly easy, and truly satisfying in a way that many grilled dishes just don’t manage. If you’re ready for a salmon recipe that’s both effortless and impressive, this one might just become your quiet favorite, too.

Why You’ll Love This Recipe

From the first time I grilled salmon on a cedar plank, I knew it was something special. After countless tries and tweaks, this recipe has become my trusted method for flavorful, tender fish every time. Here’s what makes this grilled cedar plank salmon with lemon dill butter stand out:

• Quick & Easy: Ready in just about 30 minutes, it’s perfect for busy weeknights or when you want a no-fuss dinner that tastes gourmet.
• Simple Ingredients: No need for fancy or hard-to-find items — most of these are pantry staples, and fresh lemon and dill bring it all together.
• Perfect for Outdoor or Indoor Grilling: Whether you’re firing up the backyard grill or using an indoor grill pan, this recipe adapts well.
• Crowd-Pleaser: I’ve served this salmon at family dinners and casual get-togethers, and it always gets raves — even from people who don’t usually go for fish.
• Unbelievably Delicious: The cedar plank imparts a subtle smoky flavor that feels elegant but not overpowering, while the lemon dill butter adds a fresh, creamy zing.

This isn’t just another grilled salmon recipe. The cedar plank technique locks in moisture and flavor in a way that pan-searing or foil-wrapping can’t match. Tossing in the lemon dill butter at the end creates an irresistible finishing touch that melts over the salmon, making every bite luscious and bright. It’s comfort food with a fresh twist — a dish I keep going back to because it never gets old or boring.

What Ingredients You Will Need

This recipe relies on straightforward, wholesome ingredients that work together to highlight the salmon’s natural richness without complicating things. Most are pantry basics or easy to find fresh in any season, and I’ll include a few handy substitution tips as well.

• Salmon Fillets: Skin-on, about 6 ounces (170 grams) each. I prefer wild-caught for flavor, but farmed works fine too.
• Cedar Plank: Specifically made for grilling; soak it in water for at least an hour before cooking.
• Unsalted Butter: 4 tablespoons (60 grams), softened. This is the base for the lemon dill butter.
• Lemon Juice: Freshly squeezed from 1 medium lemon (about 2 tablespoons/30 ml) for brightness.
• Lemon Zest: From the same lemon, adds a concentrated citrus aroma.
• Fresh Dill: 2 tablespoons, finely chopped. If fresh isn’t available, use 1 teaspoon dried dill weed.
• Garlic: 1 small clove, minced. Adds subtle depth without overpowering.
• Salt and Pepper: To taste. I like kosher salt and freshly ground black pepper for seasoning.
• Olive Oil: 1 tablespoon (15 ml) to lightly oil the plank and salmon skin.

If you want to swap for a dairy-free butter alternative, coconut oil or plant-based margarine works well, though the flavor changes a bit. For a gluten-free version, just make sure your cedar plank is untreated and safe for grilling. In summer, fresh dill is amazing, but in colder months, dried dill still provides a nice herbal note.

Equipment Needed

• Grill: Gas or charcoal grill works perfectly. If you don’t have outdoor access, an indoor grill pan or broiler can substitute.
• Cedar Plank: Make sure it’s specifically sold for grilling to avoid treated wood chemicals.
• Tongs or Spatula: For safely flipping and handling salmon.
• Mixing Bowl: To combine the lemon dill butter ingredients.
• Zester or Microplane: For zesting the lemon finely.
• Measuring Spoons: For precise ingredient quantities, especially the herbs and lemon juice.

I’ve tried grilling this salmon with different planks — cedar is by far my favorite because of the mild woodsy aroma it imparts. If you’re on a budget, cedar planks can be reused a couple of times if cleaned and stored dry, but be sure to soak before each use. For indoor cooking, a cast iron grill pan makes a nice alternative, although you won’t get the same smoky essence as with the plank method.

Preparation Method

1. Soak the Cedar Plank: Place your cedar plank in a large container or baking dish and cover with water for at least 1 hour. This prevents the wood from catching fire and helps create steam that infuses the salmon with flavor.
2. Prepare the Lemon Dill Butter: In a small bowl, mix the softened butter, fresh lemon juice, lemon zest, minced garlic, and chopped dill. Stir until well combined, then season with a pinch of salt and pepper. Set aside.
3. Preheat the Grill: Heat your grill to medium-high, around 375°F (190°C). Make sure the grates are clean to prevent sticking.
4. Prep the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper.
5. Place the Plank on the Grill: Put the soaked cedar plank on the grill grates, close the lid, and heat for about 3-5 minutes until it begins to smoke and crackle slightly.
6. Add the Salmon: Carefully place the salmon fillets skin-side down onto the hot cedar plank. Close the lid and grill for 12-15 minutes, depending on thickness (about 1 inch / 2.5 cm thick). You want the fish to be opaque and flake easily with a fork.
7. Apply Lemon Dill Butter: During the last 2-3 minutes of grilling, dollop the lemon dill butter generously over the salmon. The heat will melt the butter, creating a glossy, flavorful coating.
8. Rest and Serve: Remove the cedar plank from the grill carefully (it will be hot!) and let the salmon rest for 2 minutes before serving. This helps the juices redistribute.

If your plank starts to flame up, move it to a cooler part of the grill and keep a spray bottle of water nearby for safety. The salmon is done when it flakes easily and the internal temperature hits 145°F (63°C) — I use an instant-read thermometer for peace of mind. If you want to speed things up, you can partially cook the salmon in a foil packet before finishing it on the plank.

Cooking Tips & Techniques

One of the trickiest parts about grilled salmon is keeping it moist without overcooking. The cedar plank method helps tremendously, but here are a few other pointers I’ve picked up:

• Always soak your cedar plank: Don’t skip this step. It prevents burning and creates steam that infuses the salmon with subtle smoky flavor.
• Use skin-on fillets: The skin acts like a natural barrier against drying out and helps the fish hold together on the grill.
• Don’t poke or flip the salmon: Let it cook undisturbed skin-side down on the plank. Flipping can lead to breakage.
• Watch the heat: Medium-high is ideal to get a nice sear but avoid charring. If flare-ups happen, move the plank to a cooler spot.
• Fresh herbs matter: I’ve found fresh dill makes a night-and-day difference compared to dried, but in a pinch, dried dill still works.

I remember the first time I tried grilling salmon directly on the grill grates — it was a mess. The fish stuck, and I lost half of it flipping. Using a cedar plank changed everything. It’s a little trick that feels fancy but is so forgiving. Plus, the lemon dill butter is not just a topping, it’s a flavor booster that makes every bite sing.

Variations & Adaptations

This recipe is pretty versatile, so you can easily tweak it to suit different tastes or dietary needs:

• Herb Variations: Swap dill for fresh tarragon, basil, or parsley for a different herbal twist. A bit of chopped chives adds a mild onion note.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of smoked paprika to the lemon dill butter for warmth and color.
• Dairy-Free Option: Use coconut oil or a plant-based butter alternative instead of dairy butter for a vegan-friendly version.
• Winter-Friendly: If fresh lemon isn’t in season, substitute with bottled lemon juice and dried dill, though fresh always wins.
• Different Fish: This technique also shines with trout, steelhead, or even thicker cuts of white fish like halibut.

Once, I tried adding thin slices of fresh ginger to the butter mix, which gave the salmon a subtle zing that was surprisingly delicious. Don’t be afraid to experiment with the herb and citrus combinations to find your own perfect match.

Serving & Storage Suggestions

This cedar plank salmon is best served hot straight off the grill, with the lemon dill butter still melting and glistening. I like to plate it with simple sides like grilled asparagus, a light cucumber salad, or roasted new potatoes to keep the meal balanced and fresh.

For drinks, a crisp white wine like Sauvignon Blanc or a cold, citrusy sparkling water complements the flavors nicely. If you want to keep things casual, a chilled beer works just fine, too.

Leftovers store well in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in the oven at 275°F (135°C) wrapped in foil to avoid drying out. The flavors actually deepen a bit after a day, making for a great packed lunch or quick dinner.

Nutritional Information & Benefits

One fillet of this grilled cedar plank salmon with lemon dill butter (about 6 ounces / 170 grams) typically contains approximately:

Nutrient	Amount
Calories	350 kcal
Protein	34 grams
Fat	22 grams (mostly healthy fats)
Carbohydrates	1-2 grams

Salmon is rich in omega-3 fatty acids, which support heart and brain health. The healthy fats in butter complement the fish’s natural oils, while fresh lemon adds vitamin C and antioxidants. This recipe is naturally gluten-free and low-carb, making it suitable for many dietary preferences. Just watch the butter quantity if you’re managing fat intake.

Conclusion

This perfect grilled cedar plank salmon with lemon dill butter is one of those recipes that feels as special as it is simple. It’s the kind of meal that doesn’t demand hours in the kitchen but delivers big on flavor and satisfaction. Whether you’re grilling for company or just treating yourself on a quiet night, it’s a reliable way to get tender, smoky, and bright salmon every time.

Feel free to make it your own — swap herbs, add spice, or pair it with your favorite sides. I love that it’s flexible enough for weeknights but impressive enough to bring out when guests drop by unexpectedly. And if you’re curious about other fuss-free meals with a gourmet twist, you might appreciate the creamy one-pot chicken alfredo pasta recipe that’s just as comforting and easy to pull together.

Give this cedar plank salmon a try and see how it quietly becomes a new favorite — I’d love to hear how you customize it or what sides you pair it with!

Frequently Asked Questions

Can I reuse cedar planks for grilling salmon?

Yes! If you clean and dry them thoroughly after use, cedar planks can typically be reused 2-3 times. Just soak before each grilling session to prevent burning.

What if I don’t have a grill? Can I make this recipe indoors?

You can use an indoor grill pan or broiler, but you’ll miss some of the smoky cedar flavor. For indoor cooking, lightly oil a baking sheet, place the salmon on the soaked plank, and broil carefully, watching to avoid burning.

How do I know when the salmon is perfectly cooked?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). It will look opaque and feel slightly firm but still moist.

Can I prepare the lemon dill butter ahead of time?

Absolutely! You can mix the butter up to a day ahead and keep it refrigerated. Bring it to room temperature before spreading on the salmon for easier melting.

What sides go well with cedar plank salmon?

Simple, fresh sides work best — think grilled vegetables, light salads, roasted potatoes, or even a quinoa pilaf. For more easy family meals, check out the easy homemade cheesy hamburger helper recipe that pairs well with salmon for a hearty dinner.

Print