Perfect Grilled Cedar Plank Salmon with Garlic Dill Butter Recipe for Easy Summer BBQs

“You’ve got to try this on the cedar plank,” my neighbor said over the fence one sunny afternoon, holding up a slab of salmon with a knowing grin. I was skeptical — grilling fish on wood? Seemed like a trick for the pros. But honestly, that evening changed how I think about grilled salmon forever. The gentle smoky aroma mingled with the fresh garlic dill butter was one of those rare moments where cooking felt both effortless and special, like a little secret tucked away in the simplest backyard BBQ.

That day, with the grill warming up and the sun dipping low, I found myself repeating this recipe over and over that week — mostly because it felt like cheating to get such rich flavor with minimal fuss. The cedar plank acts like a cozy little stage, keeping the salmon moist while infusing it with a delicate woodsy note that pairs perfectly with the bright, herby butter. It’s not just food; it’s an experience that makes you slow down and savor each bite.

And here’s the thing: you don’t need to be a grilling wizard or have fancy tools to pull this off. It’s approachable, forgiving, and just downright delicious. Plus, it’s a recipe that’s won over a crowd or two — friends who usually lean toward steak have been known to ask for seconds. I’m sharing it here because this grilled cedar plank salmon with garlic dill butter feels like the kind of meal that quietly becomes a favorite — the one you reach for when you want something easy but still impressive.

So yeah, it’s a little smoky, a little buttery, and all kinds of good. And if you ever wondered how to get that perfect grilled salmon that’s juicy, flaky, and full of flavor — well, this might just be it.

Why You’ll Love This Recipe

Having tested this grilled cedar plank salmon recipe countless times, I can vouch for its ease and flavor combo. It’s the kind of dish you’ll want to make again and again, especially when summer rolls around and the grill calls your name.

• Quick & Easy: From prep to plate in under 30 minutes, making it ideal for busy weeknights or spontaneous BBQs.
• Simple Ingredients: No need for fancy or hard-to-find items — just fresh salmon, a cedar plank, and a handful of herbs and spices.
• Perfect for Summer Gatherings: Whether it’s a backyard cookout or a casual dinner, this recipe shines on warm evenings.
• Crowd-Pleaser: It wins over even those who say they don’t love fish, thanks to the mild smoky flavor and luscious garlic dill butter.
• Unbelievably Delicious: The salmon stays incredibly moist with a slightly crisped exterior, while the butter melts into every flaky bite.

This isn’t just any grilled salmon. The magic lies in the cedar plank — it acts like a natural flavor enhancer and moisture lock. Plus, the garlic dill butter is whipped up with fresh herbs and just the right touch of tang, turning a simple piece of fish into something that feels like a celebration on a plate.

Honestly, after trying other grilled salmon recipes, this one’s the recipe I reach for when I want a fuss-free, flavorful meal that still impresses. It’s comforting without being heavy, fresh without being plain, and trust me — it’s the type of dish that’ll have friends texting you for the recipe.

What Ingredients You Will Need

This recipe calls for a short list of fresh, wholesome ingredients that come together to create big flavor without complication. Most of these are pantry or fridge staples, so you’re likely already stocked up, and substitutions are straightforward if needed.

• Salmon Fillets: 4 skin-on fillets, about 6 ounces (170 g) each. Look for wild-caught if possible for the best flavor and sustainability.
• Cedar Plank: One large plank (about 12 x 7 inches) soaked in water for at least 1 hour to prevent burning.
• Unsalted Butter: 4 tablespoons, softened (I prefer Plugrá for its creamy texture).
• Fresh Dill: 2 tablespoons, finely chopped (adds that bright herbal note).
• Garlic: 2 cloves, minced (fresh is key here for punchy flavor).
• Lemon Juice: 1 tablespoon freshly squeezed (balances richness).
• Salt and Pepper: To taste. Use kosher salt for better control and freshly ground black pepper.
• Olive Oil: 1 tablespoon, for brushing the salmon and plank (helps prevent sticking).

Substitution Tips: If you can’t find fresh dill, dried dill works but use about 1 teaspoon instead of 2 tablespoons. For a dairy-free version, swap butter with a good-quality vegan margarine or coconut oil (though the flavor will change a bit). If cedar planks aren’t available, alder or maple planks are fine alternatives. And if you prefer skinless salmon, that works too, but skin-on helps keep the fish moist during grilling.

Equipment Needed

• Grill: Gas or charcoal grill works great. I prefer charcoal for that extra smoky touch, but gas is super convenient.
• Cedar Plank: Essential for this recipe. Make sure it’s food-grade and has been soaked in water for at least an hour to avoid flare-ups.
• Small Mixing Bowl: For the garlic dill butter.
• Spatula or Tongs: To transfer the salmon to and from the grill carefully.
• Brush: For applying olive oil to the plank and salmon.
• Instant-Read Thermometer (Optional): Handy if you want to be precise — salmon is perfectly cooked at 125°F (52°C).

If you don’t have a cedar plank, you can use a grill-safe roasting pan or foil tray, but you’ll miss out on that signature smoky essence. For budget-friendly plank options, some stores sell thinner planks or pre-soaked ones, which work just fine for this recipe.

Preparation Method

1. Soak the Cedar Plank: Submerge the cedar plank in water for at least 1 hour before grilling. This prevents the wood from catching fire and allows it to steam the salmon gently. (Tip: weigh it down with something heavy to keep it submerged.)
2. Make the Garlic Dill Butter: In a small bowl, combine the softened butter, minced garlic, chopped fresh dill, and lemon juice. Mix until smooth. Season with a pinch of salt and pepper. Set aside while prepping the salmon.
3. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper. This step helps create that beautiful crust on the grill.
4. Preheat the Grill: Heat your grill to medium-high, about 375°F to 400°F (190°C to 204°C). If using charcoal, let the coals burn down to a steady medium heat.
5. Place the Cedar Plank on the Grill: Position the soaked plank directly over the heat. Let it warm for about 3-5 minutes until it starts to crackle and smoke lightly. This preheating wakes up the wood’s flavor.
6. Grill the Salmon: Arrange the salmon fillets skin-side down on the cedar plank. Dollop half of the garlic dill butter over each fillet. Close the grill lid and cook for about 12-15 minutes, depending on thickness. Avoid flipping — the plank helps cook the fish evenly.
7. Check for Doneness: The salmon should flake easily with a fork and reach an internal temperature around 125°F (52°C) for medium doneness. If you don’t have a thermometer, look for opaque flesh and slight pulling away from the skin.
8. Serve: Carefully transfer the cedar plank with salmon to a heat-safe surface. Add remaining garlic dill butter on top while still hot. Garnish with extra fresh dill or lemon slices if you like.

Pro Tip: To avoid flare-ups, keep a spray bottle of water handy to tame any sudden flames from the plank. Also, resting the salmon for a few minutes after grilling lets the juices redistribute, making every bite juicy.

Cooking Tips & Techniques

Grilling salmon on a cedar plank isn’t complicated, but a few tricks come from hard-earned experience. For starters, soaking the plank is non-negotiable. I learned the hard way when a dry plank burst into flames mid-cook — not fun!

Also, don’t rush the preheating of the plank. Allowing it to warm up gently releases those subtle smoky aromas that really lift the salmon’s flavor. And when it comes to butter, use it generously. The garlic dill butter isn’t just a topping; it seeps into the fish, making it tender and fragrant.

Watch the heat carefully. Too hot and the salmon might cook unevenly or burn; too cool and you’ll lose that delicate char. A medium-high fire gives you that golden crust without drying out the fish. If you’re juggling sides on the grill, try placing veggies or potatoes on cooler parts while the salmon cooks on the plank.

One time, I flipped the salmon halfway (don’t do this!) and ended up with flaky mess. The plank does the heavy lifting here — trust it. Let the salmon rest on the wood, and it’ll come off the grill tender and juicy every time.

Variations & Adaptations

Playing with flavors and tweaks keeps this grilled cedar plank salmon recipe fresh and exciting. Here are some of my favorite twists:

• Spicy Kick: Add a pinch of smoked paprika or cayenne pepper to the garlic dill butter for a subtle heat that pairs beautifully with the smoky plank.
• Herb Swap: Replace dill with fresh tarragon or basil for a different herbal profile. Tarragon adds a slightly anise-like flavor, while basil brings a sweet freshness.
• Citrus Variation: Use lime juice instead of lemon, and add zest for a zingier, tropical vibe. You can even scatter thin orange slices on the plank under the fish for a fragrant twist.
• Allergen-Friendly: For those avoiding dairy, try whipping coconut oil with garlic and dill. The texture won’t be quite the same but the flavor still shines.
• Cooking Method: If you don’t have a grill, you can bake the salmon on the cedar plank in a 400°F (200°C) oven for about 15-20 minutes. The wood still infuses flavor, just a little less smoky.

Once, I swapped out the salmon for steelhead trout on a whim, and the recipe worked beautifully — a bit fattier and just as delicious. Feel free to experiment with whatever fresh fish you find locally!

Serving & Storage Suggestions

This grilled cedar plank salmon is best served hot off the grill, with that melting garlic dill butter glossing every bite. For presentation, I like to serve it right on the plank — it makes for a stunning centerpiece and keeps the fish warm longer.

Pair it with simple sides like grilled asparagus, a light cucumber salad, or even some crispy smashed potatoes (like the ones in my crispy smashed potatoes recipe) for a balanced meal. A chilled glass of Sauvignon Blanc or a bright sparkling water with lemon complements the flavors beautifully.

Store leftovers tightly wrapped in foil or in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven (around 275°F or 135°C) to avoid drying it out. The garlic dill butter might firm up but will soften again with warmth.

Interestingly, the flavors tend to deepen after resting overnight, so if you’re okay with cold salmon, it makes a fantastic addition to salads or sandwiches the next day.

Nutritional Information & Benefits

Salmon is a powerhouse of nutrition — rich in omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. This recipe keeps it wholesome and light, with most calories coming from the healthy fats in both the fish and the butter.

A serving (about 6 ounces or 170 g) of grilled salmon with garlic dill butter contains approximately:

Nutrient	Amount
Calories	380 kcal
Protein	34 g
Fat	26 g (mostly healthy fats)
Carbohydrates	1 g

This recipe is naturally gluten-free and low-carb, making it suitable for a range of dietary preferences. Just be mindful if you’re sensitive to dairy or garlic, though the amounts here are generally mild.

From a wellness perspective, the omega-3s support heart health and brain function, while the fresh dill offers trace antioxidants and digestive benefits. It’s a dish that tastes indulgent but leaves you feeling good.

Conclusion

The perfect grilled cedar plank salmon with garlic dill butter recipe is one of those meals that feels special without demanding all your attention — ideal when you want to enjoy summer evenings with friends or family without the stress. The combination of smoky wood, tender salmon, and fragrant herb butter is a winning flavor formula I keep coming back to.

Feel free to customize the herbs, spice it up, or try different citrus notes to make it your own. Personally, this recipe reminds me of those easy-going nights where good food and good company are all that really matter.

If you decide to make it, I’d love to hear how it turns out or what tweaks you tried. Sharing food stories is part of the fun, after all. Here’s to many more grilled dinners that bring a little magic to your table!

Frequently Asked Questions

Can I use other types of fish on the cedar plank?

Absolutely! Steelhead trout, arctic char, or even thicker white fish like halibut can work well. Just adjust cooking times based on thickness.

How long should I soak the cedar plank before grilling?

At least 1 hour is best to prevent the plank from catching fire and to get that subtle smoky flavor. You can soak it longer or even overnight in the fridge.

What if I don’t have a grill? Can I bake the salmon on a cedar plank?

Yes, baking at 400°F (200°C) for about 15-20 minutes on the soaked plank works well and still imparts great flavor.

How do I know when the salmon is perfectly cooked?

It should flake easily with a fork and be opaque all the way through. An internal temperature of 125°F (52°C) is ideal for moist salmon.

Can I prepare the garlic dill butter ahead of time?

Definitely! Make the butter up to a day in advance and keep it chilled. It makes the cooking process even quicker and lets the flavors meld nicely.

For a different but equally flavorful seafood experience, you might enjoy the easy sheet pan harissa chicken thighs or the garlic butter shrimp scampi recipes, both of which bring bold flavors with minimal fuss.

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