Cedar-Plank Grilled Salmon with Lemon Butter
Salmon fillets grilled on a soaked cedar plank over charcoal, brushed with lemon butter until just flaky and smoky.
By Steak House Diaries Kitchen Desk | Published | Updated
About this recipe
Salmon fillets grilled on a soaked cedar plank over charcoal, brushed with lemon butter until just flaky and smoky.
It falls under our Seafood collection and is tagged Salmon, Cedar Plank, Charcoal. Read the tips and substitutions below the recipe card before you start, and scan the ingredients first so nothing surprises you mid-cook.
Cedar-Plank Grilled Salmon with Lemon Butter
https://www.steakhousediaries.com/recipes/cedar-plank-grilled-salmon-with-lemon-butter
- Prep
- 20 min
- Cook
- 15 min
- Total
- 38 min
- Servings
- Serves 4
- Difficulty
- Medium
Ingredients
Salmon and Plank
- 1 untreated cedar plank
- 4 salmon fillets, about 170 g each, skin on
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Lemon Butter
- 3 tbsp butter
- 1 garlic clove, minced
- Zest and juice of 1 lemon
- 1 tbsp chopped dill
Equipment
- Charcoal grill
- Cedar plank
- Instant-read thermometer
- Tongs
- Spray bottle
Instructions
Step 1: Soak the plank
Submerge the untreated cedar plank in water for 1 to 2 hours, weighing it down so it stays under. A soaked plank smokes instead of catching fire.
Step 2: Build a medium fire
You want steady medium heat, not a fierce blaze. Too much heat will scorch the plank before the salmon cooks.
Step 3: Heat the plank until it smokes
Place the soaked plank on the grate for 3 to 5 minutes until it starts to smoke and crackle lightly.
Step 4: Place the salmon skin-side down
Brush the fillets with oil, season with salt and pepper, and set them skin-side down on the hot plank. The skin protects the flesh from the heat.
Step 5: Cover and cook
Close the grill lid, or tent with a large metal bowl, and cook for 12 to 15 minutes. Brush with the lemon butter halfway through.
Step 6: Check for doneness
The salmon is done when it flakes easily with a fork and a thermometer reads 145°F (63°C) in the thickest part.
Step 7: Rest and serve
Rest for 3 minutes, then lift the fillets off the plank, spoon over the remaining lemon butter and dill, and serve.
Cooking tips
- Never leave a plank unattended. Keep a spray bottle of water handy for flare-ups at the plank edges.
- Do not flip the salmon on the plank. It cooks gently from below and from the smoke above.
- The skin will stick to the plank. That is fine — slide a spatula between skin and flesh to serve.
- Melt the lemon butter just before brushing so the garlic does not burn.
Storage and reheating
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Warm gently in a low oven, or serve cold flaked into a salad. Overheating dries salmon out fast.
Ingredient substitutions
- Trout fillets work the same way and cook a few minutes faster.
- If you have no plank, a foil packet with a few wood chips gives a similar smoky result.
- Parsley can replace the dill.
Nutrition information
Approximate values per serving, estimated from typical ingredient data. Results vary with brands and portions; this is not medical or dietary advice.
| Calories | 410 |
|---|---|
| Total fat | 24 g |
| Saturated fat | 7 g |
| Carbohydrates | 1 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Protein | 38 g |
| Sodium | 420 mg |
Frequently asked questions
Why soak the cedar plank?
A soaked plank smokes instead of catching fire, and the moisture helps protect the salmon.
Can I use trout instead of salmon?
Yes. Trout fillets work the same way and cook a few minutes faster.
How do I know the salmon is done?
It flakes easily with a fork and a thermometer reads 145°F (63°C) in the thickest part.
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