Cedar Plank BBQ Salmon with Lemon Herb Butter

I still remember the first time my backyard filled with the sweet, smoky scent of cedar. A plank cracked softly on the grill and a whole salmon sizzled, bubbling with butter and citrus. People gathered around the picnic table with plates half-full, laughing between bites and wiping flaky, lemon-splashed fingers on napkins. Food like that does more than fill bellies; it stitches together evenings—neighbors sharing stories, kids passing bowls of roasted potatoes, a couple stealing a quiet moment to toast to the day. Cedar plank salmon brings warmth and a little ceremony to ordinary nights, turning a simple fish into a centerpiece that feels like home.

I test this recipe the DishGrub way: make it repeatedly until it works every time, then trim steps down to what matters. I build practical shortcuts without trading off flavor. That approach means you get a salmon that tastes like it spent hours over an open fire, while you actually spend minutes prepping. We tuck the lemon-herb butter into the fish’s surface so it melts into the flesh, and we rely on the cedar plank to carry gentle smoke instead of forcing high heat. If you like buttery, garlicky salmon with bright lemon and fresh herbs, you’ll find this one fast to pull together and reliably impressive. For another easy salmon idea that leans into garlic and butter, see our garlic butter salmon for two for a quick pan-seared version when the grill isn’t an option.

Why this recipe works

Cedar plank barbecue takes a shortcut to deep flavor. The wood releases aromatic smoke that infuses the salmon gently, so the flesh keeps its moisture while the surface picks up a subtle smokiness. Lemon herb butter plays two roles: the butter bastes the fish as it melts, keeping the interior tender, and the lemon and herbs brighten the profile so the dish never feels heavy. Garlic adds savory depth without overpowering the fish.

Using a single large fillet simplifies timing. The plank creates a buffer between direct flames and delicate flesh, reducing flare-ups and uneven cooking. Grilling skin-side down protects the fillet from drying and lets the skin crisp slightly without sticking. The recipe’s steps focus on preparing the butter, seasoning efficiently, and trusting the plank-and-grill combo to do the rest. While this method produces an impressive result, it stays approachable: minimal hands-on time, pantry-friendly ingredients, and forgiving timings make it easy for cooks of any level.

How to prepare Cedar Plank BBQ Salmon with Lemon Herb Butter

Ingredients

• 1 large salmon fillet
• 1 cedar plank
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lemon (zested and juiced)
• 1/4 cup unsalted butter (softened)
• 2 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh dill (chopped)
• 2 cloves garlic (minced)

Instructions

1. Soak the cedar plank in water for at least 1 hour.
2. Preheat your grill to medium-high heat.
3. In a bowl, mix together the softened butter, lemon zest, lemon juice, parsley, dill, and garlic until combined.
4. Place the soaked cedar plank on the grill and heat for about 5 minutes.
5. Season the salmon fillet with olive oil, salt, and pepper.
6. Spread a layer of the lemon herb butter mixture over the salmon.
7. Place the salmon skin-side down on the cedar plank.
8. Close the grill lid and cook for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
9. Serve the salmon with additional lemon herb butter on top.

Serving ideas

Keep plating simple so the salmon remains the star. Serve the fillet straight from the plank for a rustic touch and let guests scoop portions themselves. Pair the salmon with a crisp green salad dressed with a lemon vinaigrette to echo the citrus in the butter. Roasted baby potatoes or a buttery rice pilaf soak up any extra herb butter and round the meal.

For bright summer dinners, add grilled asparagus or charred corn tossed with a little lime and cotija. In cooler months, braised greens or a warm farro salad with roasted root vegetables complements the salmon’s richness. If you want a lighter, weeknight-friendly plate, serve the salmon over a bed of mixed greens or steamed jasmine rice and drizzle reserved lemon-herb butter on top. For another easy salmon idea that cooks quickly and sings with garlic and butter, try our garlic butter salmon for two recipe to pair with simple sides when time runs short.

Storage tips

Cool leftovers to room temperature for no more than two hours, then refrigerate in an airtight container for up to three days. Slice the salmon into serving portions before storing to make reheating faster and more even. To freeze, wrap portions tightly in plastic wrap and then place them in a freezer bag; freeze for up to two months. Thaw overnight in the refrigerator before reheating.

Reheat gently to preserve the texture. Warm in a low oven (about 275°F) on a foil-lined sheet for 8–12 minutes depending on portion size, or use a covered skillet over low heat for a few minutes until warmed through. Avoid microwaving at high power, which can overcook the fish and make it gummy. If you have extra lemon-herb butter, stir it into warm rice or steamed vegetables to refresh the meal.

DishGrub Kitchen Tips

Soak the plank long enough. A dry plank can catch fire, so give it at least an hour submerged, weighted down if needed. Bring the plank to room temperature before placing it on the grill; heating a cold, soaked plank straight from the water risks warping.

Preheat well. Heat the grill to medium-high so you get immediate sizzle when the plank hits the grates. Look for a steady medium heat rather than roaring flames to avoid charred edges.

Work from room-temperature fish. Take the salmon out of the fridge 20 minutes before cooking so it cooks evenly. Pat it dry to remove excess moisture, then oil and season to promote a light sear and even browning.

Place butter under a thin top layer. Spreading the lemon herb butter across the surface gives it a chance to melt into the flesh. Consider making a few shallow slits in the top of thicker fillets to help the butter penetrate without spilling off the sides.

Watch the lid. Cedar plank cooking benefits from a closed lid to capture smoke, but peek at the last few minutes to avoid overcooking. Use an instant-read thermometer; remove the fish at about 125–130°F for medium-rare, or 140°F if you prefer it fully cooked.

Recipe variations

Swap the herbs. Replace dill and parsley with basil and tarragon for a sweeter, more anise note, or use cilantro and chopped green onions with lime for a fresher, Latin-inspired edge.

Try a glaze. Brush a maple-soy glaze over the salmon during the last five minutes of cooking for a sticky, caramelized finish. Reduce soy and maple with a touch of Dijon until thick, then apply in thin layers.

Make it spicy. Add a teaspoon of smoked paprika and a pinch of cayenne to the butter mixture, or top the cooked salmon with a quick chili-lime dressing for heat and brightness.

Go miso. Mix a tablespoon of white miso into the butter for an umami-rich spread that pairs beautifully with cedar smoke.

Indoor alternative. If you don’t have a grill, use a broiler-safe plank and broil on high, watching closely for flare-ups, or skip the plank and bake at 400°F on a foil-lined sheet for about 12–15 minutes, finishing under the broiler for a minute to develop color.

Common questions

What size cedar plank should I buy for a large fillet?
Choose a plank that exceeds the length and width of your fillet by an inch or two on each side so the fish sits fully on wood. A 12- to 16-inch cedar plank suits most large fillets and provides space to handle the fish without it sliding off. If the plank seems too small, trim the fillet or use two smaller planks placed side by side, but avoid letting the fish hang over open flames.

Can I reuse a cedar plank?
You can reuse a cedar plank once if it stays intact, but reuse depends on how much it charred and absorbed flavors. Clean it lightly with a brush, avoid soaking again, and inspect for split or cracked wood. For best food safety and consistent flavor, many home cooks use a fresh plank each time and recommend discarding heavily charred or split wood after one use.

How do I know when the salmon is done?
Check doneness two ways: use an instant-read thermometer and remove the salmon at about 125–130°F for medium and 140°F for well done. You can also test by gently flaking the thickest part with a fork—cooked salmon will flake easily but still look moist. Remember that the fish will carryover cook a few degrees after you remove it from heat.

Can I prepare the lemon-herb butter ahead of time?
Yes. Make the lemon-herb butter up to two days ahead and keep it chilled in an airtight container. Let it soften a bit before spreading on the salmon, or pipe it onto the fish from a chilled bag for neat presentation. You can even freeze small portions of the butter for longer storage and thaw as needed.

Is cedar plank safe for gas grills and charcoal grills?
Yes. Cedar plank cooking works well on both gas and charcoal grills. Keep flames moderate, and place the plank over indirect heat when you use very high flames. On charcoal, bank coals to one side and position the plank above the coals for gentle smoke. On gas, light only one side of the grill for a similar indirect effect if you want less direct flame exposure.

Conclusion

For a clear how-to on cedar plank salmon techniques and more inspiration, see this guide to Cedar Plank Salmon (Lemon, Garlic & Herb) on Momsdish, which highlights similar flavor pairings and helpful tips.