Name: Cedar Plank Grilled Salmon with Herb Butter
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

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

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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.