Cedar plank grilled salmon with herb butter—smoky, juicy, and bursting with fresh flavors. A show-stopping yet simple recipe for summer grilling.

Why You’ll Love This Recipe

Smoky and aromatic: The cedar plank infuses the salmon with a subtle woodsy flavor.
Simple yet elegant: Easy to prepare, but impressive enough for entertaining.

Moist and tender: The plank keeps salmon juicy while grilling.
Healthy and delicious: Packed with protein, omega-3s, and fresh herbs.
Versatile pairing: Pairs beautifully with salads, roasted vegetables, or rice.

Ingredients

1 cedar plank (soaked in water for at least 1 hour)
2 pounds salmon fillet, skin on
2 tablespoons olive oil
Salt and black pepper, to taste
2 tablespoons lemon juice
2 cloves garlic, minced
4 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
Lemon wedges, for serving

Directions

Preheat grill to medium heat (350–375°F). Place the soaked cedar plank on the grill for 2–3 minutes, until it begins to smoke lightly.
Pat salmon dry with paper towels. Rub fillet with olive oil, salt, pepper, and lemon juice.

In a small bowl, combine softened butter with garlic, parsley, and dill. Set aside.
Place salmon skin-side down on the hot cedar plank.
Cover the grill lid and cook for 15–20 minutes, or until salmon reaches an internal temperature of 125–130°F for medium doneness.

During the last 5 minutes of cooking, spread the herb butter evenly over the salmon.
Remove carefully from the grill and let rest for 5 minutes.
Garnish with lemon wedges and serve immediately.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes

Total Time: 30 minutes
Calories: Approximately 320 kcal per serving

Variations

Spicy version: Add crushed red pepper flakes or cayenne to the butter.

Citrus twist: Incorporate orange zest into the herb butter.
Maple glaze: Brush salmon with maple syrup before grilling for a sweet-savory flavor.
Mediterranean style: Swap parsley and dill for oregano, thyme, and a drizzle of olive oil.

Individual portions: Cut salmon into fillets and place on smaller cedar planks for personal servings.

Storage/Reheating

Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently in a 300°F (150°C) oven for 10–12 minutes, or enjoy cold on salads. Avoid microwaving, which can dry out the salmon.

Freezing: Cooked salmon can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Do I need to soak the cedar plank?

Yes, soaking prevents it from burning and allows it to release smoke for flavor.

What type of cedar plank should I use?

Use untreated, food-grade cedar planks specifically made for grilling.

Can I cook this in the oven?

Yes, place the soaked plank with salmon in a 375°F oven and bake for about 20 minutes.

How do I know when the salmon is done?

It should flake easily with a fork and reach an internal temperature of 125–130°F for medium.

Can I use other fish?

Yes, trout, halibut, or cod also work well with cedar plank grilling.

What if I don’t have a cedar plank?

You can grill the salmon directly on foil or in a cast-iron skillet, though you’ll miss the smoky cedar flavor.

Can I reuse cedar planks?

If not charred, planks can sometimes be reused. Wash and soak again before the next use.

What sides go best with cedar plank salmon?

Roasted vegetables, grilled asparagus, wild rice, or a fresh salad are excellent choices.

Can I prepare the herb butter in advance?

Yes, herb butter can be made ahead and refrigerated for up to 5 days or frozen for longer storage.

Is cedar plank salmon healthy?

Yes, it’s a nutritious meal rich in protein, omega-3s, and vitamins, especially when paired with light sides.

Conclusion

Cedar Plank Grilled Salmon with Herb Butter is a delicious, elegant dish that’s surprisingly easy to prepare. The cedar plank imparts a smoky depth, while the garlic-herb butter adds richness and freshness. Perfect for summer cookouts or a refined dinner, this recipe brings restaurant-quality flavor straight to your grill.

More Fresh & Protein-Packed Recipes You’ll Love

If you enjoyed the smoky, tender flavors of this Cedar Plank Grilled Salmon with Herb Butter, don’t miss these other delicious, high-protein meals from our kitchen. For a quick stovetop favorite, the One Skillet Garlic Butter Steak & Cheese Ravioli is rich, satisfying, and weeknight-friendly. Pair your salmon with a refreshing side like the Vegan Sweet Potato Lentil Patties with Avocado Sauce — full of plant-based goodness. For low-carb lovers, the Cauliflower Fried Rice – Keto-Friendly is ideal for meal prep and balance. Craving poultry instead? Try the High-Protein Chicken Parmesan with Cottage Cheese — a healthy spin on a comfort classic. And to finish on a light, citrusy note, the Lemon Meringue Pie Bars offer just the right touch of sweetness.

Cedar Plank Grilled Salmon with Herb Butter

Author: Chef Clara

Print Recipe

Description

A smoky, flavorful salmon grilled on a cedar plank, infused with woodsy aroma and finished with a rich garlic-herb butter. This elegant yet simple dish is perfect for outdoor cooking and dinner gatherings.

Ingredients

Scale

1 cedar plank (soaked in water for at least 1 hour)
2 pounds salmon fillet, skin on

2 tablespoons olive oil
Salt and black pepper, to taste
2 tablespoons lemon juice

2 cloves garlic, minced
4 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped
Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat grill to medium heat (350–375°F). Place soaked cedar plank on grill for 2–3 minutes until it begins to lightly smoke.
Pat salmon dry with paper towels. Rub fillet with olive oil, salt, pepper, and lemon juice.
In a small bowl, mix softened butter with garlic, parsley, and dill. Set aside.

Place salmon skin-side down on the hot cedar plank.
Cover grill lid and cook for 15–20 minutes, or until salmon reaches an internal temperature of 125–130°F for medium doneness.
During the last 5 minutes of cooking, spread herb butter over the top of the salmon.

Remove salmon carefully from the grill and let rest 5 minutes.
Garnish with lemon wedges and serve immediately.

Notes

Soak cedar plank for at least 1 hour to prevent burning.

For stronger smoky flavor, soak plank in apple cider or wine instead of water.
Use a thermometer to avoid overcooking salmon.