Cedar-Plank Grilled Salmon with Lemon-Dill Butter

Name: Cedar-Plank Grilled Salmon with Lemon-Dill Butter
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: BBQ and grilling
Ingredients: 700 g skin-on salmon fillet; 0,5 cup unsalted butter, softened; 3 tbsp fresh dill, chopped; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp Dijon mustard; 2 cloves garlic cloves, minced; 1 tbsp extra-virgin olive oil; 0,5 tsp smoked paprika; 1 tsp kosher salt; 0,5 tsp cracked black pepper; 1 cedar grilling plank

Silky salmon fillet smoked gently on a cedar plank, crowned with a melting compound butter of fresh dill, lemon zest, and a hint of Dijon.

Time: 33 min
Servings: 4
Level: Easy

Plan it Plan it

Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 12

4servings

Tick what you already have: only the rest gets copied.

Automatic grocery list

In the app, these ingredients join your list, sorted by aisle.

Try it Try it

Instructions

9 steps · tick them off as you cook

Submerge a food-grade cedar plank in cold water and weigh it down with a can; soak for at least 1 hour to prevent flare-ups.
1 hour
In a small bowl, mash together softened butter, chopped dill, lemon zest, Dijon mustard, minced garlic, and a pinch of salt until smooth and evenly speckled green.
Scrape the compound butter onto plastic wrap, roll into a log, and chill in the freezer for 15 minutes to firm up.
15 minutes
Preheat the grill to medium-high, around 400°F (200°C), keeping one side slightly cooler for indirect heat.
Pat the salmon fillet completely dry, then rub with 1 tbsp olive oil and season generously with salt, pepper, and a pinch of smoked paprika.
Place the soaked plank directly over the flames for 3-4 minutes, until it begins to crackle and release fragrant smoke, then flip it charred-side up.
3-4 minutes
Lay the salmon skin-side down onto the hot plank, close the grill lid, and cook for 12-15 minutes, until the flesh flakes gently with a fork and reaches 125°F (52°C) internally.
12-15 minutes
Slice the compound butter into coins and lay them across the hot salmon so they melt into glossy, herby pools.
Squeeze fresh lemon juice over top, garnish with extra dill fronds, and serve directly on the plank for a dramatic presentation.

Chef's tip

Pull the salmon off the grill when it hits 125°F (52°C) — carryover cooking will bring it to a perfect 130°F (54°C) buttery finish, avoiding the dry, chalky texture of overcooked fish.