Perfect Cedar Plank Salmon Recipe with Easy Lemon Dill Butter

Introduction

The other afternoon, I was waiting for my bike to get fixed at this tiny corner shop—one of those places where you’d expect a quick fix and maybe some small talk about the weather. Instead, the plumber, a quiet guy named Joe, suddenly started telling me about the best way to grill salmon using cedar planks. Honestly, I wasn’t expecting cooking advice from Joe, but there I was, wiping grease off my hands, listening as he described exactly how to make perfect cedar plank salmon with lemon dill butter. He swore it was his secret to impressing guests without breaking a sweat.

He even pulled out a crumpled, grease-stained recipe scribbled on a napkin, passed down from his grandmother who apparently knew her way around the grill better than anyone in town. Joe’s enthusiasm was infectious—the way he talked about the sizzle of the cedar wood, the subtle smoky aroma, and that tangy lemon dill butter melting into the flaky fish made me crave it instantly. I tried the recipe that weekend, despite burning a bit of the butter (classic kitchen blunder), and it quickly became one of my favorite go-to dinners. Maybe you’ve been there—stuck in a rut with salmon recipes, looking for something that’s a little different but not complicated. This one’s a keeper, and I’m glad Joe shared his secret!

Why You’ll Love This Recipe

Having tested this cedar plank salmon recipe countless times (and trust me, there were some burnt edges along the way), I can say it’s truly a winner for a few key reasons:

• Quick & Easy: You can have this salmon ready in under 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No need for fancy or hard-to-find items — the lemon dill butter uses basics you probably have on hand.
• Perfect for Outdoor or Indoor Cooking: Whether you’re grilling on the patio or broiling in the oven, this recipe adapts beautifully.
• Crowd-Pleaser: The smoky cedar flavor paired with zesty lemon and fresh dill always impresses family and friends.
• Unbelievably Delicious: The salmon stays moist and flaky with a subtle smoky aroma, while the butter adds a creamy, tangy finish.

This recipe stands apart because of the cedar plank technique—it infuses a gentle smokiness without overpowering the delicate fish. Plus, the lemon dill butter isn’t just a topping; it’s blended so the flavors melt perfectly into each bite. Honestly, it’s the kind of dish that makes you close your eyes and savor every mouthful. If you’ve ever thought cedar plank salmon was tricky or time-consuming, this version proves otherwise. It’s comfort food with a little fancy twist, perfect for impressing guests or treating yourself without stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find fresh items. Here’s what you’ll need:

• For the Salmon:
  • 1 (1.5 to 2 pounds / 700-900g) fresh salmon fillet, skin on (preferably wild-caught for best flavor)
  • 1 cedar plank, soaked in water for at least 1 hour (prevents burning and imparts smoky aroma)
  • Salt and freshly ground black pepper, to taste
  • Olive oil or avocado oil, for brushing
• For the Lemon Dill Butter:
  • 4 tablespoons unsalted butter, softened (I like using Kerrygold for its creamy texture)
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest (adds brightness)
  • 2 tablespoons fresh dill, finely chopped (use flat-leaf if available for stronger flavor)
  • 1 small garlic clove, minced (optional, but adds a gentle kick)
  • Salt and pepper, to taste

Substitution tip: If you want a dairy-free version, swap the butter with a plant-based spread and check out my dairy-free baking tips for more ideas. Also, if fresh dill isn’t available, dried dill can work but use about 1 teaspoon instead.

Equipment Needed

• Cedar plank (specifically made for grilling; available at most grocery stores or online)
• Grill or oven with broiler setting (both work well for this recipe)
• Brush for oiling the cedar plank and salmon
• Mixing bowl for lemon dill butter
• Sharp knife and cutting board for prepping salmon
• Aluminum foil (optional, for resting the fish or covering plank)

If you don’t have a grill, no worries—the oven broiler does a great job mimicking that smoky effect. I personally love using a gas grill because it heats evenly and the cedar plank stays steady without tipping. For budget options, some stores sell disposable cedar planks that are perfectly fine for a few uses. Just remember to soak the plank well to avoid flare-ups.

Preparation Method

1. Soak the Cedar Plank: Place the cedar plank in a large container or sink filled with water. Weigh it down with a heavy object if needed, and soak for at least 1 hour. This step keeps the plank from burning too quickly and releases that smoky aroma during cooking. (Tip: If you forget to soak it this long, even 30 minutes helps a bit!)
2. Prepare the Lemon Dill Butter: In a small mixing bowl, combine softened butter, lemon juice, lemon zest, chopped dill, minced garlic (if using), salt, and pepper. Mix thoroughly until smooth and set aside. This butter will melt into the salmon, so make sure everything’s well blended.
3. Preheat Your Grill or Oven: Set your grill to medium-high heat (around 375°F / 190°C). If using the oven, preheat the broiler and position an oven rack about 6 inches (15 cm) from the heat source.
4. Prepare the Salmon: Pat the salmon dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper. This helps the skin crisp up and prevents sticking.
5. Place the Plank on the Grill or Baking Sheet: If grilling, place the soaked cedar plank directly on the grill grates. If broiling, put the plank on a rimmed baking sheet to catch any drips.
6. Cook the Salmon: Place the salmon skin-side down on the cedar plank. Close the grill lid or oven door and cook for 12–15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). (Pro tip: Use a meat thermometer to avoid overcooking.)
7. Apply the Lemon Dill Butter: In the last 2–3 minutes of cooking, dollop the lemon dill butter over the salmon to let it melt and infuse flavor. If you want, you can tent lightly with foil to help the butter melt evenly without burning.
8. Rest and Serve: Remove the salmon and plank from the heat carefully—they’ll be hot! Let the salmon rest for 5 minutes to redistribute juices. Then, serve with extra lemon wedges or fresh dill sprigs if desired.

During my first attempt, I got distracted and left the plank on a bit too long—smoky but still edible! So keep an eye on it, especially if your grill runs hot. The flaky texture and that lemony, buttery finish make it all worth it!

Cooking Tips & Techniques

Cooking salmon on a cedar plank might sound intimidating, but with a few tips, you’ll be a pro in no time:

• Always soak your cedar plank: This prevents it from catching fire and helps release that signature smoky flavor slowly. Trust me, skipping this step is a rookie mistake.
• Choose the right salmon: Fresh, wild-caught preferably, with skin on for better flavor and to hold the fish together during cooking.
• Don’t overcook: Salmon can go from perfectly tender to dry in minutes. Using a thermometer is a game-changer—145°F (63°C) is the USDA recommendation and delivers moist, safe fish.
• Butter timing: Adding the lemon dill butter too early risks burning it. Save it for the last few minutes so it melts just right without turning bitter.
• Keep the grill lid closed: This traps the smoke and heat, making the cedar plank technique work like magic.
• Cleaning up: After grilling, soak the plank again if you want to reuse it; otherwise, dispose of it responsibly. I once tried scraping off a scorched plank, and it’s best to start fresh next time.

Variations & Adaptations

This cedar plank salmon recipe is surprisingly flexible. Here are some ideas to suit different tastes and needs:

• Herb Swap: Instead of dill, try fresh tarragon or basil for a different herbal note that pairs beautifully with lemon.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of smoked paprika to the lemon dill butter for a subtle heat.
• Gluten-Free Option: Naturally gluten-free, just be sure your cedar plank doesn’t have added treatments or finishes (ask your supplier).
• Cooking Method: If you don’t have a grill or broiler, you can bake the salmon on the plank in a 400°F (200°C) oven for about 15-20 minutes. The smoky flavor will be milder but still lovely.
• Dairy-Free Version: Swap the butter for coconut oil or a vegan butter alternative. I’ve tried coconut oil with lemon zest and it works surprisingly well.

Serving & Storage Suggestions

Serve your cedar plank salmon hot, ideally right off the plank for a dramatic presentation. A squeeze of fresh lemon on top brightens the flavors beautifully. This dish pairs wonderfully with simple sides like steamed asparagus, garlic roasted potatoes, or a fresh quinoa salad.

For leftovers, wrap salmon tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 275°F (135°C) wrapped in foil to keep it moist—microwaving tends to dry it out.

Flavors actually develop nicely if you let the salmon sit covered for a bit after cooking, allowing the lemon dill butter to soak in deeper. Just don’t wait too long or it may lose that fresh brightness.

Nutritional Information & Benefits

This cedar plank salmon recipe is not only delicious but packs a nutritious punch. Salmon is rich in omega-3 fatty acids, which support heart and brain health. The lemon adds a boost of vitamin C, while fresh dill offers antioxidants and anti-inflammatory benefits.

Estimated per serving (based on 4 servings):

Calories	Protein	Fat	Carbohydrates
350 kcal	34 g	22 g	1 g

This dish is naturally gluten-free and low in carbs, making it suitable for many dietary preferences. Just watch the butter portion if you’re monitoring fat intake.

Conclusion

Perfect cedar plank salmon with lemon dill butter offers a simple yet impressive way to enjoy salmon with a smoky twist and fresh citrus flavor. It’s a recipe that’s as approachable as it is tasty, making it a reliable choice whether you’re cooking for a casual dinner or a special occasion.

Feel free to tweak the herbs and spices to fit your palate—that’s the joy of home cooking. For me, this recipe stays close because it’s tied to that unexpected moment with Joe, reminding me that great meals can come from the most surprising places. If you try it, I’d love to hear how it turns out or what variations you’ve enjoyed. Go ahead and make this your own!

FAQs

Can I reuse cedar planks for multiple cookings?

Yes, but only a few times. After grilling, soak the plank again and store it dry. Over time, the wood will lose flavor and may crack.

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

Absolutely! Use about 1 teaspoon of dried dill instead of 2 tablespoons of fresh. The flavor will be less vibrant but still nice.

How do I know when the salmon is fully cooked?

The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). A meat thermometer is the best tool to check doneness.

Can I prepare the lemon dill butter ahead of time?

Yes, you can make the butter up to a day ahead and keep it refrigerated. Bring it to room temperature before applying to the salmon.

Is it possible to cook this recipe indoors without a grill?

Definitely! Use the oven broiler on high and place the cedar plank on a baking sheet about 6 inches from the heat source. Watch closely to avoid burning.

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