Perfect Weber Grill Cedar Plank Salmon Recipe with Creamy Dill Butter for Easy Delicious Meals

Introduction

“You seriously have to try this salmon,” my neighbor said over the fence one summer evening, holding up a cedar plank like it was a secret weapon. I was skeptical—grilling fish on a plank? Honestly, it sounded like too much fuss for something I figured I could just pan-sear. But that night, curiosity won over. The smoky, tender salmon, kissed with a luscious creamy dill butter, completely changed my mind about grilling fish. The aroma alone was hypnotic—the cedar smoke mingling with fresh dill and butter, wrapping the salmon in layers of flavor.

Since that accidental discovery, I found myself making this perfect Weber grill cedar plank salmon with creamy dill butter multiple times a week. It’s become my go-to for those evenings when I want a quick yet impressive meal without standing over the stove. There’s something about how the plank gently steams the fish while it grills, keeping it moist and flaky, that just feels right.

Plus, this recipe isn’t just about fancy flavors—it’s about comfort, ease, and that quiet satisfaction of serving up something fresh and delicious with minimal stress. It’s the kind of meal that quietly impresses guests and makes weeknights feel special. Honestly, it’s stuck with me because it’s simple, reliable, and tastes like summer in every bite.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, perfect for busy evenings or spontaneous cookouts.
• Simple Ingredients: Uses pantry staples and fresh herbs you likely already have on hand.
• Perfect for Outdoor Grilling: Ideal for Weber grills, turning your backyard into a gourmet spot.
• Crowd-Pleaser: Kids and adults alike can’t get enough of the smoky, buttery flavor combo.
• Unbelievably Delicious: The creamy dill butter adds a fresh, tangy twist that makes this salmon stand apart from the usual grilled fish.

This isn’t just any cedar plank salmon recipe. The secret lies in the balance—the gentle smoke from the plank, the tender, flaky texture of perfectly grilled salmon, and that rich, herbaceous dill butter melting on top at just the right moment. I’ve tweaked this recipe over many summer evenings, adjusting the butter seasoning and grilling times to nail the ideal texture without drying out the fish.

You know that feeling when you take a bite and you want to close your eyes to savor it? That’s what happens here. It’s the kind of recipe that turns casual dinners into moments worth remembering. Whether you’re impressing friends or treating yourself after a long day, this cedar plank salmon hits the spot every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most of these are pantry staples, with fresh dill bringing a bright, herbaceous note that pairs beautifully with the smoky cedar plank grilling.

• Salmon fillets (skin-on, about 6 ounces / 170 grams each) – fresh, wild-caught if possible for best flavor and texture
• Cedar planks (pre-soaked for at least 1 hour in water) – available at most grocery or outdoor stores
• Unsalted butter (4 tablespoons / 60 grams, softened) – I prefer Kerrygold for its creamy richness
• Fresh dill (2 tablespoons, finely chopped) – adds fresh, tangy brightness
• Garlic (1 clove, minced) – for a subtle savory kick
• Lemon juice (1 tablespoon, freshly squeezed) – balances the richness
• Olive oil (1 tablespoon) – to brush salmon for a crisp skin finish
• Salt (to taste) – sea salt or kosher salt preferred
• Black pepper (freshly ground, to taste)

Optional: A sprinkle of smoked paprika or cayenne for those who like a hint of warmth. If fresh dill isn’t available, dried dill weed can work but use sparingly—it’s more concentrated.

For a gluten-free twist, this recipe is naturally gluten-free, and swapping the butter for a dairy-free spread works well if needed. In summer, I like to serve this salmon alongside a fresh salad or grilled veggies, but it also pairs wonderfully with simple sides like creamy mashed potatoes or a crisp cucumber salad.

Equipment Needed

• Weber grill or any charcoal/gas grill with a lid – the key to that signature smoky flavor and even cooking
• Cedar planks – make sure they are food-grade and designed for grilling
• Small mixing bowl – for combining the dill butter
• Sharp knife and cutting board – for prepping salmon and herbs
• Brush or small spatula – to spread olive oil on salmon skin
• Tongs or fish spatula – for safely handling the salmon on the grill
• Meat thermometer (optional but recommended) – ensures perfectly cooked salmon every time

If you don’t have a meat thermometer, no worries—I’ve included sensory cues in the preparation steps that help you know when your salmon is done. For soaking cedar planks, a shallow pan or tray works well. Budget-wise, cedar planks are affordable and reusable a few times if cleaned properly. Just soak them well to avoid flare-ups and cracking during grilling.

Preparation Method

1. Soak the cedar plank: Place the cedar plank in water and weigh it down with a heavy pan or plate to keep it submerged. Let it soak for at least 1 hour (or up to 4 hours) to prevent burning on the grill.
2. Prepare the creamy dill butter: In a small bowl, combine softened unsalted butter, chopped fresh dill, minced garlic, and lemon juice. Mix until evenly blended. Season with a pinch of salt and pepper. Set aside in the fridge while you prep the salmon.
3. Prep the salmon fillets: Pat the salmon dry with paper towels to help the olive oil stick. Brush the skin side of each fillet lightly with olive oil and season both sides generously with salt and freshly ground black pepper. If you like, add a light sprinkle of smoked paprika for extra color and flavor.
4. Preheat the grill: Light your Weber grill for direct medium heat (around 350°F / 175°C). Make sure the grates are clean and oiled to prevent sticking.
5. Place the cedar plank on the grill: Lay the soaked cedar plank directly on the hot grill grates. Close the lid and let it heat for about 3-5 minutes until it starts to smoke lightly and crackle.
6. Add the salmon: Place the salmon fillets skin-side down on the cedar plank. Spoon dollops of the creamy dill butter over each fillet, letting it slowly melt as the salmon cooks.
7. Grill with lid closed: Close the grill lid and cook the salmon for 12-15 minutes. Check around the 10-minute mark to see if the butter is melting nicely and the salmon is turning opaque.
8. Check doneness: Salmon should flake easily with a fork but still be moist and tender inside. If you’re using a meat thermometer, the internal temperature should register around 125°F (52°C) for medium-rare, or 140°F (60°C) if you prefer it fully cooked.
9. Remove and rest: Carefully lift the cedar plank off the grill using tongs or an oven mitt (it will be hot!). Let the salmon rest for 2-3 minutes before serving to let flavors settle.
10. Serve and enjoy: Plate the salmon with extra creamy dill butter spooned over the top or on the side. Garnish with fresh lemon wedges if you like a citrusy pop.

Pro tip: Keep the grill lid closed as much as possible to maintain steady heat and maximize smoke infusion from the cedar plank. If flare-ups occur, move the plank to a cooler spot on the grill. And don’t rush the resting time—it really makes a difference in juicy tenderness.

Cooking Tips & Techniques

Grilling salmon on a cedar plank is a technique that can feel a bit intimidating at first, but once you get the hang of it, it’s incredibly rewarding. Here are some tips I picked up after a few trial runs (and a couple of tiny disasters):

• Soaking the plank: Don’t skimp on soaking the cedar plank. If it’s dry, it’ll catch fire and ruin the fish (trust me, I learned that the hard way!). An hour is the minimum, but 4 hours is ideal if you have the time.
• Heat management: Medium heat is your friend here. Too hot and the plank chars too quickly; too low and the salmon cooks unevenly. My Weber grill’s built-in thermometer really helps dial this in.
• Butter placement: Spoon the creamy dill butter on top of the salmon early so it melts into the fish during cooking—this keeps it moist and infuses flavor.
• Don’t overcook: Salmon can dry out fast. If you’re unsure, pull it off the grill a little early and let it rest. It’ll keep cooking a bit with residual heat.
• Flipping isn’t necessary: Let the salmon cook skin-side down on the plank. The plank steams the fish gently and flipping risks breaking it apart.
• Cleaning your plank: After grilling, scrub the plank gently with a grill brush and soak it to extend its lifespan. I got about 3 uses before it needed replacing.

Another thing—don’t rush the prep. Patting the salmon dry and seasoning well sets the foundation for success. And if you’re curious about other easy weeknight dinners, my creamy lemon chicken piccata recipe offers a similarly fuss-free but impressive dinner option.

Variations & Adaptations

This cedar plank salmon recipe is versatile and easy to tweak based on what you have or prefer:

• Herb swaps: Try swapping dill for fresh tarragon or basil in the butter for a different herbal note.
• Spicy twist: Add a pinch of cayenne or crushed red pepper flakes to the butter for a subtle heat that contrasts nicely with the smoky cedar.
• Dairy-free option: Use a vegan butter or olive oil-based spread instead of butter to make this recipe dairy-free without sacrificing creaminess.
• Alternative fish: Steelhead trout or arctic char work beautifully on cedar planks with this method if you want to mix things up.
• Cooking method: If you don’t have a grill, you can bake the plank and salmon in a 375°F (190°C) oven for about 20 minutes, though you’ll miss some of that signature smoky flavor.

Personally, I like to add a small spoonful of my homemade honey sriracha glaze on the side for dipping—it adds a sweet-spicy contrast that’s irresistible.

Serving & Storage Suggestions

Serve the salmon warm, straight from the cedar plank or transferred to a platter. The creamy dill butter will still be melty and luscious, making every bite a delight. I like to garnish with extra fresh dill and lemon wedges for a bright finish.

This salmon pairs wonderfully with light sides like grilled asparagus, a crisp cucumber salad, or even simple roasted potatoes. For a truly fresh summer meal, serve alongside a fresh apple pecan salad tossed in maple vinaigrette for a sweet-savory balance.

Leftovers store well in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 275°F / 135°C) wrapped in foil to avoid drying out. The flavors actually deepen after a day, making for an excellent next-day lunch or light dinner.

Nutritional Information & Benefits

Salmon is well known for its omega-3 fatty acids, which support heart health and brain function. This cedar plank salmon recipe is rich in high-quality protein and features fresh herbs and lemon juice for added antioxidants and vitamins.

Each 6-ounce fillet with butter contains approximately:

Calories	400-450
Protein	35 grams
Fat	28 grams (mostly healthy fats from salmon and butter)
Carbohydrates	0-2 grams

This recipe is naturally gluten-free and can be adapted for dairy-free diets. It’s a nutrient-dense option that balances indulgence with wellness, making it a smart choice for those who want delicious meals without compromise.

Conclusion

The perfect Weber grill cedar plank salmon with creamy dill butter is more than just a recipe—it’s a reliable way to turn an ordinary evening into something special with minimal effort. Its smoky, buttery, herb-infused flavors have earned a permanent spot in my grilling rotation. I love how adaptable it is, whether I’m cooking solo or feeding a crowd.

Give this recipe a try, and don’t hesitate to put your own spin on it. Maybe you’ll find a new favorite version or pair it with your go-to side like the creamy Parmesan creamed spinach I adore.

When you do make it, I’d love to hear how it turns out or what variations you tried. Sharing those little tweaks is what keeps recipes alive and exciting!

Here’s to good food, easy cooking, and plenty of smoky, buttery salmon moments ahead.

Frequently Asked Questions

Can I reuse cedar planks for grilling salmon?

Yes, you can reuse cedar planks 2-3 times if they are cleaned well and soaked before each use. However, after a few uses, they tend to crack or lose their aroma.

What if I don’t have a Weber grill? Can I still make this recipe?

Absolutely! Any gas or charcoal grill will work. If you don’t have a grill, you can bake the salmon on a soaked cedar plank in the oven at 375°F (190°C) for about 20 minutes, though it won’t have the same smoky flavor.

How do I know when the salmon is perfectly cooked?

Look for salmon that flakes easily with a fork but still feels moist inside. Using a meat thermometer, aim for 125°F (52°C) for medium-rare or 140°F (60°C) for fully cooked.

Can I prepare the creamy dill butter ahead of time?

Yes, the dill butter can be mixed a day in advance and stored in the fridge. Bring it to room temperature before spreading on the salmon for easier melting.

What sides pair well with cedar plank salmon?

Light, fresh sides work best—think grilled veggies, salads like my fresh apple pecan salad, or simple roasted potatoes. Avoid heavy sides that compete with the delicate smoky salmon flavor.

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