Cedar Plank Salmon
A beautifully smoky, tender salmon fillet grilled on a cedar plank, infused with woody aroma and topped with a zesty herb butter. The plank shields the fish from direct heat, keeping it impossibly moist and flaky. Perfect for weekend cookouts and weeknight dinners alike, ready in under 30 minutes.
For 4 servings
- prep
Soak the cedar plank.
Submerge the food-grade cedar plank in water and let it soak for at least 1 hour. Use a heavy can to keep it fully submerged.
TIPSoaking prevents the plank from catching fire and creates gentle steam for the fish. - prep
Preheat the grill to medium-high.
Set up a gas or charcoal grill for two-zone cooking. Aim for a steady temperature of 190°C (375°F).
- mix · ~2 min
Make the herb butter.
1.In a small bowl, combine softened butter, minced garlic, lemon zest, chopped dill, and parsley.2.Mix with a fork until well blended.3.Season with a pinch of salt and black pepper.TIPThe butter can be made a day ahead and stored in the fridge. - prep · ~2 min
Season the salmon.
1.Pat the salmon fillet dry with paper towels.2.Spread the herb butter evenly over the flesh side of the salmon.TIPBring the salmon to room temperature for 15 minutes before grilling for even cooking. - grill · ~15 min
Grill the salmon on the plank.
1.Place the soaked cedar plank on the hot grill grate and close the lid. Heat for 3 minutes until it begins to crackle.2.Place the salmon, skin-side down, directly on the heated plank.3.Close the lid and grill for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).TIPKeep a spray bottle nearby to mist any flame-ups on the plank edges. - serve · ~5 min
Rest and serve.
Carefully remove the entire plank from the grill using tongs. Let the salmon rest directly on the hot plank for 5 minutes. Squeeze fresh lemon juice over the top and garnish with lemon slices.
TIPResting allows the juices to redistribute for a perfectly moist fillet.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the cedar plank for at least 1 hour, weighing it down with a can to prevent floating.
- 2Pat the salmon dry before applying herb butter for better seasoning adherence.
- 3Let the salmon rest at room temperature for 15 minutes before grilling for even cooking.
- 4Heat the plank on the grill for 3 minutes until it crackles before placing the fish.
- 5Use a spray bottle with water to tame any minor flare-ups along the plank edges.
- 6Check doneness with an instant-read thermometer; target 63°C (145°F) at the thickest part.
- 7Rest the salmon on the hot plank for 5 minutes after grilling to lock in moisture.
Adapt it for your goals.
Herb swap
Replace dill with tarragon, basil, or chives for a different aromatic profile; works well with the lemon and garlic base.
spicy kickSpicy kick
Add 1/2 teaspoon red pepper flakes or smoked paprika to the herb butter for a warm, smoky heat.
maple glazeMaple glaze
Brush the salmon with a mixture of 2 tablespoons maple syrup and 1 tablespoon soy sauce before grilling for a sweet-savory twist.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of heart-healthy omega-3s, which support brain function and reduce inflammation.
High-Quality Protein
One serving provides a substantial amount of complete protein to aid muscle repair and satiety.
Vitamin D from Salmon
Salmon is one of the few natural food sources of vitamin D, essential for bone health and immune function.
Antioxidants from Herbs
Fresh dill, parsley, and garlic add antioxidants and phytonutrients that support overall wellness.
Frequently asked questions
Yes, you can substitute with alder, apple, or hickory planks; each gives a subtly different smoky flavor.
