This cedar plank salmon with herb butter is one of those dishes that makes any night feel a little extra special—with hardly any extra work. The salmon gets all smoky and tender on the grill, while the rich, melty herb butter takes it over the top. Honestly? It tastes like you fussed (but you didn’t). Perfect for a summer dinner on the patio or even a chilly evening when you just need something cozy and delicious.
Why You’ll Love This Recipe
If you’ve never tried cooking salmon on a cedar plank, you are in for a treat! The wood adds a subtle smoky flavor that pairs dreamily with the buttery herb topping. Plus, it’s basically foolproof—and looks impressive too.
- Flavor-packed: The herb butter adds richness and freshness in one beautiful swipe.
- Show-stopping presentation: Served right on the plank—hello, rustic-chic vibes!
- No flipping needed: Just close the grill lid and let it do its thing.
- Perfect for entertaining: It feels fancy without the stress.
Ingredients Breakdown
Essentials
- 1 salmon fillet (about 2 lbs), skin-on
- 1 untreated cedar plank (12-inch or enough to fit the salmon), soaked in water for at least 1 hour
- Salt and black pepper, to taste
- 1 small lemon, thinly sliced
Herb Butter
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1 garlic clove, minced
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pro Tips
- Make sure the cedar plank is fully submerged when soaking so it doesn’t catch fire on the grill.
- You can prep the herb butter up to a week in advance—just keep it in the fridge until ready to use.
Step-by-Step Instructions
- Soak the cedar plank in water for at least an hour (I usually toss it in the kitchen sink and weigh it down with a bowl).
- Preheat your grill to medium-high (around 375°F to 400°F). If you’re using a charcoal grill, make a two-zone fire with heat on one side only.
- While the grill heats, make the herb butter: In a small bowl, stir together butter, dill, parsley, thyme, garlic, lemon zest, salt, and pepper. Set aside.
- Pat the salmon dry with paper towels, season with salt and black pepper, and layer with lemon slices across the top.
- Remove the plank from the water and place it on the grill over direct heat for about 2-3 minutes, just until it starts to smoke.
- Carefully move the plank to indirect heat, then lay the salmon on top (lemon slices face up).
- Close the grill lid and cook for 15–20 minutes, or until the salmon flakes easily with a fork and reaches 135°F in the thickest part.
- Remove from grill and immediately spread the herb butter over the hot salmon so it melts into all the nooks and crannies. Serve straight off the plank if you’re feeling fancy!
Chef’s Tips and Tricks
- Don’t skip soaking the plank—it helps prevent flare-ups.
- Use a thin fish spatula to lift and serve the salmon cleanly. It’s delicate once cooked!
- If you don’t have a grill, you can actually bake this in the oven at 375°F—it won’t have the same smoky flavor, but it’ll still be tasty.
- Try grilling some veggies alongside the salmon while it cooks, like zucchini or asparagus. One grill meal, done!
Recipe Variations and Serving Suggestions
- Add a drizzle of honey or a sprinkle of crushed red pepper flakes to the herb butter for a sweet and spicy twist.
- Swap in basil and chives for the fresh herbs if that’s what you’ve got on hand.
- Serve with grilled corn on the cob, a green salad, or roasted potatoes for a complete meal.
- Use individual salmon fillets instead of a whole side for quicker cooking and easy serving.
FAQs
Do I have to use a cedar plank?
Nope! You can grill salmon directly on the grates or even roast it in the oven, but the cedar adds a lovely smoky aroma and keeps the fish super moist.
Can I make this ahead of time?
You can prep the herb butter and soak the plank in advance, but I recommend cooking the salmon fresh—it’s best right off the grill.
How long does leftover salmon last?
Store leftovers in an airtight container in the fridge for up to 3 days. It’s great flaked over salads or in a salmon sandwich the next day.
Recipe Card
Serving Size: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (plus soaking time)
Ingredients:
- 1 salmon fillet (about 2 lbs), skin-on
- 1 untreated cedar plank, soaked
- Salt and black pepper
- 1 lemon, sliced
- 1/2 cup unsalted butter, softened
- 1 tbsp dill, 1 tbsp parsley, 1 tsp thyme
- 1 garlic clove, minced
- Zest of 1 lemon
- 1/2 tsp salt + 1/4 tsp pepper
Instructions:
- Soak cedar plank in water for 1 hour.
- Preheat grill to medium-high.
- Mix herb butter ingredients and set aside.
- Pat salmon dry, season, and top with lemon slices.
- Place plank on grill to char slightly, then move to indirect heat.
- Lay salmon on plank, close lid, and cook 15–20 minutes until flaky.
- Top with herb butter and serve.
Craving more cozy, low-effort deliciousness like this? Leave a comment below and let me know how your salmon turned out—or snap a pic and tag me on Instagram @thekitchensaid. Let’s keep making weeknight magic, one flavorful dish at a time!
