Grilling salmon on cedar planks infuses it with subtle woodsy aromatics while keeping the fish incredibly moist. Topped with a bright dill-lemon butter, this dish is elegant enough for dinner parties yet simple enough for weeknights. The indirect heat method ensures flaky, perfectly cooked fish every time.
Ingredients
For the Salmon
- 1 cedar plank (soaked in water for 2 hours)
- 4 salmon fillets (6 oz each, skin-on)
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
For the Butter
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh dill, chopped
- Zest and juice of 1 lemon
- 1 garlic clove, minced
- Pinch of salt
Instructions
- Make compound butter: Mix butter, dill, lemon zest, lemon juice, garlic, and salt. Set aside.
- Prep salmon: Pat fillets dry, brush with olive oil, and season with salt and pepper.
- Preheat grill: Heat to medium (350-375°F). Place soaked plank on grill to preheat for 3-4 minutes until lightly smoking.
- Grill: Place salmon skin-side down on plank. Close lid and cook for 12-15 minutes (no flipping needed) until fish flakes easily and reaches 145°F.
- Serve: Top each fillet with a dollop of dill-lemon butter.
Pro Tips
- Keep a spray bottle handy in case the plank ignites—just mist with water.
- Don't flip the salmon; the plank protects the bottom from overcooking.
Variations
- Asian-inspired: Use sesame oil and top with ginger-scallion butter.
- Maple glaze: Brush with maple syrup and soy sauce during the last 5 minutes.