Perfect Grilled Cedar Plank Salmon Recipe with Easy Lemon Dill Butter

“You know, I never thought grilling salmon could be this effortless until that one summer evening at my neighbor Tom’s backyard,” I said, recalling the moment that changed my whole approach to seafood. It was a warm Friday, the kind where the sun lingers just a bit longer, and the smell of wood smoke wafted through the air. Tom, who’s usually all about burgers and steaks, casually pulled out a cedar plank and slapped a thick salmon fillet right on it. I was skeptical, honestly—grilled fish always seemed like a tricky business.

But as soon as that salmon hit the grill, something magical happened. The wood infused this subtle smoky aroma, while the fish cooked evenly without drying out. When Tom added his lemon dill butter, melting into the flaky flesh, I was hooked. It wasn’t just dinner; it was an experience that felt both rustic and refined.

Since then, I’ve been perfecting this technique myself, tweaking the lemon dill butter just a touch, and yes, sometimes burning the plank (don’t ask!). Maybe you’ve been there—trying to grill fish but ending up with a dry mess or a fishy smell that lingers. This recipe for perfect grilled cedar plank salmon with lemon dill butter is my way of sharing the method that transforms humble salmon into a showstopper, ideal for summer cookouts or cozy dinners alike.

If you ask me, the combination of smoky cedar, bright lemon, and fresh dill is what keeps me coming back to this recipe. It’s simple, it’s satisfying, and honestly, it’s one of those dishes that makes you close your eyes after the first bite, savoring every flaky, buttery mouthful.

Why You’ll Love This Recipe

After countless backyard experiments and a few near disasters (like that time I forgot to soak the cedar plank properly), I can say this grilled cedar plank salmon with lemon dill butter is a winner every time. Here’s why it might become your new go-to:

• Quick & Easy: Ready in about 30 minutes, it’s perfect for those busy weeknights when you want something impressive without the fuss.
• Simple Ingredients: No need for fancy markets; the ingredients are pantry staples, with fresh herbs adding that fresh pop.
• Perfect for Outdoor Gatherings: Whether it’s a weekend BBQ or a relaxed family dinner, this recipe brings a touch of elegance to any occasion.
• Crowd-Pleaser: Friends and family always ask for seconds, and it’s a hit even with picky eaters who usually avoid fish.
• Unbelievably Delicious: The cedar plank imparts a subtle smoky flavor, while the lemon dill butter melts into every bite, creating a balance of bright and savory that’s hard to beat.

What sets this apart from other salmon recipes? It’s the technique—using the cedar plank not only keeps the fish moist but adds that delicate smoky essence without overpowering the natural salmon flavor. Plus, the lemon dill butter is a simple yet brilliant addition that brings freshness and richness together in every bite.

Honestly, I love how this recipe makes you feel like a grill master without needing to be one. And if you’re the type who appreciates a little rustic charm with your dinner, this is the dish to try next.

What Ingredients You Will Need

This recipe keeps things straightforward with fresh, wholesome ingredients that deliver bold flavor and a satisfying texture. Most are pantry staples, making it easy to whip up on a whim.

• For the Salmon:
  • 1 large salmon fillet (about 2 pounds / 900 g), skin-on, preferably wild-caught for flavor and texture
  • 1 tablespoon olive oil (adds moisture and helps seasoning stick)
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, thinly sliced (for topping and extra zing)
• For the Lemon Dill Butter:
  • 4 tablespoons unsalted butter, softened (I recommend Kerrygold for its creamy texture)
  • 1 tablespoon fresh dill, finely chopped (use more if you love that fresh herbal punch)
  • 1 teaspoon lemon zest (brightens the butter without adding acidity)
  • 1 tablespoon fresh lemon juice (adds a tangy freshness)
  • 1 small garlic clove, minced (optional, but it adds a lovely depth)
  • Salt and pepper, to taste
• For the Plank:
  • 1 cedar plank, 12” x 8” (soaked in water for at least 1 hour before grilling to prevent burning)

If cedar planks are hard to find, you can sometimes find them at specialty grocery stores or online. Alternatively, alder or maple planks work well for a different but equally delicious smoky note.

For those avoiding dairy, swap the butter with a vegan margarine or coconut oil—but keep in mind this will slightly alter the flavor.

Equipment Needed

• Gas or charcoal grill (charcoal adds extra smoky flavor but gas works fine too)
• Large bowl for mixing lemon dill butter
• Sharp knife for slicing salmon and lemon
• Brush or spoon to spread the lemon dill butter
• Kitchen tongs or a spatula for handling the cedar plank
• Aluminum foil (optional, to wrap salmon for extra moist cooking)

If you don’t have a grill, a grill pan on the stovetop can work, but you’ll miss out on that authentic smoked flavor the plank imparts. I’ve tried grills of all types over the years, and a medium heat is key—too hot and the plank chars too quickly, too low and the salmon won’t cook evenly.

For a budget-friendly option, soaking wooden planks is cheap and easy, and you can reuse them once if they’re not completely charred.

Preparation Method

1. Soak the Cedar Plank: Place your cedar plank in a shallow dish or sink filled with water and let it soak for at least 1 hour. This prevents burning and allows the wood to steam, infusing the salmon with flavor during cooking.
2. Prepare the Lemon Dill Butter: In a bowl, combine softened butter, chopped dill, lemon zest, lemon juice, minced garlic (if using), and a pinch of salt and pepper. Mix until smooth. Cover and refrigerate until ready to use.
3. Preheat the Grill: Heat your grill to medium heat—around 350°F (175°C). If using charcoal, wait until the coals are covered with white ash.
4. Prep the Salmon: Pat the salmon dry with paper towels, then brush both sides lightly with olive oil. Season generously with salt and pepper.
5. Place the Plank on the Grill: Position the soaked cedar plank directly over the heat source. Close the lid and let it heat for about 3-5 minutes until it begins to smoke slightly.
6. Grill the Salmon: Carefully place the salmon skin-side down on the heated plank. Lay lemon slices evenly on top. Spoon or dollop the lemon dill butter over the salmon.
7. Cook with Lid Closed: Close the grill lid and cook for 15-20 minutes, depending on thickness. You’re aiming for an internal temperature of 125°F to 130°F (52°C to 54°C) for medium-rare, or cook longer if you prefer it more done. The salmon will flake easily when tested with a fork.
8. Remove and Rest: Using tongs or a spatula, carefully lift the plank off the grill. Let the salmon rest for 5 minutes before serving to allow flavors to settle.

Pro tip: Keep a spray bottle of water handy to tame any unexpected flare-ups from the plank. And if you hear cracking or popping, it’s normal—just keep an eye on it.

Cooking Tips & Techniques

Grilling salmon on a cedar plank might seem fancy, but with these tips, you’ll feel like a pro in no time:

• Don’t Skip Soaking the Plank: Trust me, I’ve learned the hard way. A dry plank burns quickly and smokes too much, which can ruin the flavor.
• Use Skin-On Salmon: The skin helps hold the fish together and keeps it moist. Plus, it crisps up nicely if you like a bit of texture contrast.
• Control the Heat: Medium heat is your friend. Too hot, and the plank chars before the fish cooks; too low, and you’ll be waiting forever.
• Watch the Butter: Lemon dill butter can melt and drip—place a drip tray or foil underneath the grill grates if you want to avoid flare-ups.
• Test for Doneness: Fish continues cooking a bit after you remove it from heat, so aim for slightly underdone in the grill. Use a fork to check if it flakes gently.
• Multitask Wisely: While the salmon cooks, prepare a fresh salad or some grilled veggies to complete your meal without rushing.

One lesson I learned: avoid flipping the salmon on the plank. It breaks apart easily, and flipping isn’t necessary since the plank cooks evenly from below.

Variations & Adaptations

Feel like mixing things up? Here are some ways to customize this grilled salmon recipe:

• Spicy Twist: Add a pinch of cayenne or smoked paprika to the lemon dill butter for a subtle heat that wakes up your taste buds.
• Herb Swap: Substitute dill with fresh tarragon or basil for a different herby profile.
• Gluten-Free Option: This recipe is naturally gluten-free, but double-check any packaged ingredients like butter for hidden additives.
• Vegan Variation: Try firm tofu or thick slices of eggplant on the cedar plank brushed with vegan butter and lemon dill seasoning for a plant-based alternative.
• Cooking Method: If you don’t have a grill, bake the salmon on the soaked plank in a 400°F (200°C) oven for 15-20 minutes. The smoky flavor won’t be as pronounced but you’ll still get moist, flavorful fish.

Personally, I once added a thin layer of honey to the butter mix for a slightly sweet glaze that paired wonderfully with the smoky cedar. It’s worth a try if you like a balance of sweet and savory!

Serving & Storage Suggestions

Serve your grilled cedar plank salmon hot off the grill with extra lemon wedges on the side. It pairs beautifully with simple sides like grilled asparagus, a fresh cucumber salad, or even some creamy garlic mashed potatoes.

For drinks, a crisp white wine like Sauvignon Blanc or a light, citrusy beer complements the lemon dill butter nicely.

If you have leftovers, wrap the salmon tightly in foil or airtight containers and store in the fridge for up to 2 days. Reheat gently in a low oven (around 275°F / 135°C) covered with foil to keep it moist. The flavors actually deepen after a day, making great cold salmon for salads or sandwiches.

Nutritional Information & Benefits

Salmon is a powerhouse of nutrition: rich in omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. This recipe keeps the salmon moist and flavorful without heavy sauces or frying, making it a heart-healthy choice.

The lemon and dill butter adds a fresh dimension without excess calories, especially if you control the butter amount. Wild-caught salmon tends to have even higher omega-3 levels and fewer contaminants.

Gluten-free and low-carb, this dish suits many dietary needs. Just be mindful if you’re watching saturated fat intake—use butter sparingly or opt for a lighter spread.

Conclusion

Honestly, this perfect grilled cedar plank salmon with lemon dill butter recipe has earned a permanent spot in my summer meal rotation. It’s approachable enough for a casual weeknight, yet special enough to impress guests without stress.

Feel free to tweak the herbs, butter, or sides to suit your taste—this recipe welcomes your personal touch. I hope it brings you as much joy and tasty memories as it has for me, especially on those long warm evenings where good food and company come together.

If you try it out, I’d love to hear how it went—drop a comment or share your favorite variations. Let’s keep the delicious tradition alive!

FAQs

Can I reuse a cedar plank for grilling salmon?

Yes, you can reuse a cedar plank once or twice if it’s not overly charred. Just make sure to soak it again before grilling.

What if I don’t have fresh dill? Can I use dried?

Fresh dill is preferred for its bright flavor, but dried dill can work in a pinch—use about one-third the amount and adjust to taste.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 125°F to 130°F (52°C to 54°C) for medium doneness. It will continue cooking slightly after removal.

Can I prepare the lemon dill butter ahead of time?

Absolutely! You can make the lemon dill butter a day ahead and keep it refrigerated. Bring it to room temperature before spreading it on the salmon.

Is it necessary to use a cedar plank?

While the cedar plank adds a wonderful smoky aroma and helps keep the salmon moist, you can grill the salmon directly on the grates with a light oil brush. Just watch carefully to avoid sticking and drying out the fish.

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