There is something almost magical about cedar plank salmon, the way a simple piece of wood turns an everyday fillet into a smoky, tender centerpiece that feels straight out of a restaurant. As the plank heats on the grill, it gently perfumes the fish with a woodsy aroma while keeping it incredibly moist, and a swipe of garlicky herb butter melting over the top takes the whole thing over the edge into pure comfort.
What I love most is how little work it actually requires. There is no flipping, no fussing, and no special skill needed, just a soaked plank, a good fillet, and a quick compound butter you can even make ahead. It is the kind of dish that looks like you spent all afternoon on it when really you were sipping a drink on the patio while the grill did the heavy lifting. Whether it is a warm summer evening or a cozy night in, this salmon always feels special.
Why You’ll Love This Recipe
The flavor is the headline here. The cedar adds a subtle smokiness that pairs beautifully with the bright, buttery herb topping, and because the fish cooks gently on the wood, it stays silky and flaky rather than drying out. Every bite tastes fresh and rich at the same time, thanks to the dill, parsley, thyme, garlic, and lemon zest folded into the butter.
It is also genuinely foolproof and hands-off. You simply set the salmon on the plank, close the lid, and let the grill work its magic for fifteen to twenty minutes. There is no delicate flipping to worry about, which makes this a great choice even if you feel nervous about cooking fish.
On top of all that, it is a showstopper for entertaining. Serving the salmon straight off the charred plank gives you a rustic, elegant presentation with zero extra effort, so you get all the wow factor without any of the stress. It feels fancy, but it fits right into a relaxed weeknight too.
Ingredients
For the salmon itself you will need one skin-on salmon fillet of about two pounds, one untreated cedar plank soaked in water for at least an hour, salt and black pepper to taste, and one small lemon thinly sliced to lay across the top. Soaking the plank is essential, since a dry board can catch fire on the grill, so make sure it is fully submerged while it soaks.
The herb butter is where the flavor really comes alive. You will mix half a cup of softened unsalted butter with one tablespoon of finely chopped fresh dill, one tablespoon of finely chopped fresh parsley, and one teaspoon of fresh thyme leaves, or half a teaspoon of dried thyme if that is what you have. To that add one minced garlic clove, the zest of one lemon, half a teaspoon of salt, and a quarter teaspoon of black pepper.
That short list is all it takes. The beauty of this compound butter is that you can make it up to a week in advance and keep it in the fridge, so the flavor is ready to melt into your hot salmon the moment it comes off the grill.
Step-by-Step Instructions
Begin by soaking the cedar plank in water for at least an hour. I usually set it in the kitchen sink and weigh it down with a bowl so it stays fully submerged. This step keeps the wood from flaring up and helps it release that signature smoke instead.
While the plank soaks, preheat your grill to medium-high, around 375 to 400 degrees Fahrenheit. If you are using a charcoal grill, build a two-zone fire with the coals banked on one side so you have both direct and indirect heat to work with. Then make the herb butter by stirring together the butter, dill, parsley, thyme, garlic, lemon zest, salt, and pepper in a small bowl, and set it aside.
Pat the salmon dry with paper towels, season it well with salt and black pepper, and lay the lemon slices across the top. Drying the fish first helps it take on color and flavor rather than steaming. Place the soaked plank over direct heat for about two to three minutes, just until it begins to smoke and char slightly at the edges.
Carefully move the plank to the indirect-heat side of the grill and lay the salmon on top with the lemon slices facing up. Close the lid and let it cook for fifteen to twenty minutes, until the salmon flakes easily with a fork and reaches 135 degrees Fahrenheit in the thickest part. The gentle, covered heat is what keeps it so moist.
As soon as the salmon comes off the grill, spread the herb butter generously over the hot fish so it melts down into every flake and crevice. For the full effect, serve it straight off the charred plank. A thin fish spatula makes lifting and plating easy if you prefer to portion it out.
Tips for the Best Cedar Plank Salmon
Never skip soaking the plank, as it is your best defense against flare-ups and the key to that mellow smoke. Use a thin fish spatula to lift the cooked salmon, since it turns wonderfully delicate once it is done. If you do not have a grill, you can bake this in the oven at 375 degrees Fahrenheit; you will miss the smoky note but still get tender, buttery fish.
Make it a full meal by grilling vegetables alongside the salmon, or round out the plate with a comforting side. Creamy mashed potatoes or bright prosciutto wrapped asparagus both make lovely partners. And if you fall for this salmon, my herb crusted salmon is another easy favorite to keep in your rotation.
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.
Frequently Asked Questions
Do I have to use a cedar plank?
No. You can grill the salmon directly on the grates or roast it in the oven, but the cedar adds a lovely smoky aroma and helps keep the fish especially moist.
Can I make this ahead of time?
You can prep the herb butter and soak the plank in advance, but the salmon itself is best cooked fresh and served right off the grill.
How long does leftover salmon last?
Store leftovers in an airtight container in the fridge for up to three days. It is delicious flaked over a salad or tucked into a sandwich the next day.
What kind of cedar plank should I use?
Always use an untreated cooking cedar plank sold for grilling. Avoid any lumber or treated wood, and soak it fully before it goes on the heat.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches 135 degrees Fahrenheit in the thickest part. It will continue to cook slightly as it rests.
If you love easy, impressive dinners like this, you will find even more inspiration in these healthy eating ideas. And when you fire up the grill for this one, snap a photo and tag @thekitchensaid on Instagram so I can see your beautiful cedar plank salmon. Happy grilling!
Cedar Plank Salmon with Herb Butter
American · Dinner
Smoky, tender cedar plank salmon topped with melting garlic herb butter, an easy and impressive grilled dinner.
Ingredients
- 1 salmon fillet (about 2 lbs), skin-on
- 1 untreated cedar plank, soaked in water at least 1 hour
- Salt and black pepper, to taste
- 1 small lemon, thinly sliced
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 garlic clove, minced
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Soak the cedar plank in water for at least 1 hour, keeping it fully submerged.
- Preheat the grill to medium-high, about 375 to 400 degrees F.
- Stir together butter, dill, parsley, thyme, garlic, lemon zest, salt, and pepper to make the herb butter.
- Pat salmon dry, season with salt and pepper, and top with lemon slices.
- Char the soaked plank over direct heat 2-3 minutes until it smokes, then move to indirect heat and place the salmon on top.
- Close the lid and cook 15-20 minutes until the salmon flakes easily and reaches 135 degrees F.
- Spread herb butter over the hot salmon and serve straight off the plank.
Nutrition: 390 calories
Made this? Rate it
