Say ‘hello’ to your new favorite seafood recipe! This lemon herb encrusted cedar plank salmon is perfect for warm summer evenings! The salmon is super juicy, flaky and smoky from the cedar plank. I love to serve it with a side of zesty and crunchy asparagus.
Watch my video recipe for step-by-step instructions! Want new recipe updates? Make sure you’re subscribed to my YouTube channel!
The Lemon Herb Topping:
What makes this salmon recipe so incredible is the flavored butter topping! To make the topping, I combined melted butter with loads of fresh lemon zest, fresh dill, and capers. The lemon zest adds so much flavor! After mixing all the topping ingredients together, I place the melted butter into the fridge for 10 to 15 minutes, to allow it to thicken. It’s much easier to spread the thickened butter over the salmon, and it will stay in place! Just use a small spatula or spoon to spread the butter onto the salmon.
I used a fairly large salmon fillet – 2 1/2 pounds, which will make 6 to 7 servings. You can cut this recipe in half for less servings.
Tips for using cedar planks:
If you’ve never tried using a cedar plank for your seafood, you’re seriously missing out! I fell in love with cedar plank grilling many years ago and it’s still my favorite way to prepare salmon. It enfuses the fish with an incredible smoky flavor that you just can’t get from a pan or regular grill. I also used my Traeger wood-pellet grill for this recipe with Hickory wood pellets to add even more flavor. More about my grill below!
- Make sure to soak the boards before using on the grill! This is important to avoid catching the plank on fire.
- Soak the boards for at least 30 minutes, but preferably 4 hours. Just fill up your sink and place a heavy tray on top to keep the boards submerged. Or, do the same in a large pan if you don’t want to occupy your sink.
Skin on or off??
The eternal question for salmon lovers! I personally don’t like salmon skin or any fish skin for that matter but don’t let that stop you from preparing salmon the way you like it! I use a sharp knife to remove the skin and kitchen tweezers to remove any pin bones. Watch my video recipe to see how I do this – it’s super easy! If you like salmon skin, just leave it on and prepare the recipe the same.
I always add veggies to my grill whenever I’m making anything! I love this cedar plank salmon with zesty lemon asparagus. Just season the asparagus with olive oil, salt and lemon zest. This recipe will work great with other veggies, such as portobello mushrooms, zucchini, corn or even bell peppers.
HUGE thank you to Traeger Grills for sending me one your wood pellet grills. I’m over the moon with the grill and have been using it and testing recipes from day one. If you haven’t heard of Traeger, they make wood pellet grills – it’s like a smoker and grill in one. There’s an option to ‘smoke’ your food, or to ‘grill’ it, without the risk of flare ups. The flavor you get from the wood pellets is beyond amazing!! Check the grill that I have HERE.
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Love to grill? Check out some of my other grilling recipes, like this ‘Chimichurri Grilled Chicken’ https://tatyanaseverydayfood.com/recipe-items/grilled-chimichurri-chicken/
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love my classic Wusthof Ikon chef’s knife! Get a small set or just the knife.
These Epicurean cutting boards are amazing! Plus, you can wash them in the dishwasher.
Get a bundle of cedar planks to last you all summer.
And I love this sturdy lemon zester.