Cedar-Plank Grilled Salmon: Smoky Summer Recipe for Outdoor BBQ

Last Updated April 25th, 2024 at 02:55 pm by Lisa

Grill this beautiful cedar salmon for a healthy, flavorful dinner. The recipe cooks salmon with asparagus and zucchini ribbons, and finishing slices of lemon-dill butter melt into a bright, buttery sauce.

How To Make Grilled Cedar Salmon

4 cedar wraps or 4 cedar planks (soak wraps and string ties or planks)

4 pieces of fresh salmon

20 asparagus spears (6–8”), trimmed

1 zucchini, peeled into ribbons

1 tablespoon dry rub

1 tablespoon olive oil

1 fresh lemon, sliced into ¼” half-rounds

Lemon-Dill Butter slices (directions below)

Cedar wraps and planks are widely available at hardware stores, grocery stores, and online.

1. Soak cedar wraps or cedar planks (and any butcher string) in cool water for 20 minutes to reduce the chance of burning.
2. Slice the lemon into ¼” half-rounds. Peel the zucchini into long ribbons using a vegetable peeler.
3. Drizzle cleaned asparagus with a little olive oil and microwave 15–30 seconds to slightly soften and pre-cook.
4. If using cedar wraps: Place a salmon piece diagonally, skin-side down. Sprinkle with the dry rub, then layer asparagus, zucchini ribbons, and lemon slices. Fold and tie with soaked butcher string.
5. If using a cedar plank: Place the plank on the grill, set the salmon skin-side down on the plank, sprinkle the rub, and top with asparagus, zucchini, and lemon slices.
6. Preheat the grill to medium, aiming for about 450°F (230°C) on a gas grill.
7. Grill 7–8 minutes or until the salmon turns opaque and reaches 145°F (63°C) internal temperature. Salmon cooks quickly, so watch closely. Add wood chips to the grill for extra smoke if desired.
8. Remove from the grill, rest a few minutes, and serve warm with slices of lemon-dill butter.

PRO TIP: Use skin-on or skinless fillets—cedar wraps keep the fish moist and prevent sticking.

Salmon Spice Rub

• ¼ cup brown sugar
• ¼ cup paprika
• 3 tablespoons cracked black pepper
• 3 tablespoons sea salt
• 2 tablespoons lemon pepper
• 2 teaspoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne pepper

1. Combine all ingredients in a bowl and whisk until blended.
2. Store extra rub in an airtight jar away from light and heat; it keeps for at least three months and works well on chicken, burgers, or pork.

Lemon Dill Salmon Butter

Slice the lemon-dill butter into coins and let it melt over the hot fish and vegetables for a bright, buttery finishing sauce.

You can substitute other fresh herbs—parsley, thyme, or sage—but dill is a classic with salmon. If you prefer garlic, mix softened butter with a little crushed garlic, salt, and lemon zest for a garlicky compound butter.

• ½ cup butter, softened (salted or unsalted)
• 2 tablespoons fresh dill, chopped
• ½ teaspoon salt (kosher or sea salt)
• Zest and juice of 1 fresh lemon

Extra lemon butter is great on roasted vegetables, mashed potatoes, pasta, or corn. It keeps well in the freezer for up to two months when wrapped tightly.

1. Combine softened butter, lemon zest, a squeeze of lemon juice, chopped dill, and a pinch of salt in a small bowl.
2. Mix until smooth, place the butter on plastic wrap or parchment, and shape into a log about 1″ wide. Twist the ends closed and chill until firm.
3. Slice into coins to serve over grilled fish, potatoes, or vegetables.
4. Store tightly wrapped in the freezer for up to two months.

Cedar Salmon FAQ

More Seafood Recipes

Try other seafood favorites like lobster ravioli in a lemon-butter cream sauce, an award-winning lobster BLT, classic shrimp cocktail, or a sheet-pan Low Country shrimp boil for family dinners and entertaining.