Infused with smoky wood flavor and topped with a bright, herby finish

Nothing says summer like grilling, and this cedar-plank salmon is a showstopper. It’s easy to prepare, packed with flavor, and makes a beautiful centerpiece for any backyard gathering  whether you’re celebrating a new home or just enjoying the season.

Ingredients

For the salmon:

• 1 large cedar plank (soaked in water for at least 1 hour)
• 1 side of salmon (about 2 lbs), skin-on
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 lemon, thinly sliced

For the lemon-dill butter:

• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh dill, finely chopped
• Zest of 1 lemon
• 1 teaspoon lemon juice
• Pinch of salt

Instructions

1. Prep the grill
   Preheat your grill to medium heat (about 375°F). If using charcoal, set up for indirect grilling.
2. Make the lemon-dill butter
   In a small bowl, mix the softened butter with dill, lemon zest, lemon juice, and a pinch of salt. Set aside or refrigerate until ready to use.
3. Prepare the salmon
   Pat the salmon dry and place it skin-side down on the soaked cedar plank. Drizzle with olive oil, season with salt and pepper, and top with lemon slices.
4. Grill the salmon
   Place the plank directly on the grill grates. Close the lid and cook for 15–20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F for medium.
5. Finish and serve
   Remove the plank from the grill carefully. Top the hot salmon with dollops of lemon-dill butter and let it melt over the fish. Serve directly from the plank for a rustic, crowd-pleasing presentation.