Cedar-Planked Salmon with Lemon-Dill Butter Sauce

There's something almost ceremonial about cedar-planked salmon. The moment that soaked plank hits a hot grill, the smoke curls up, the kitchen smell drifts across the backyard, and everyone within 50 feet suddenly wants to know what's for dinner. It's one of those recipes that looks like you spent all day on it – but with the right setup, you're plating in under 30 minutes.

Why Cedar Planking Works

Cedar planking isn't just a presentation trick. When an untreated cedar plank is soaked in water and placed over direct heat, it slowly smolders rather than burns – releasing aromatic smoke that infuses the salmon from below and around. The plank also acts as a buffer, protecting the fish from direct flame and creating a gentler, more even cook.

The result: salmon that's moist and flaky on the inside, with a subtle woodsy depth you simply can't get from a grill grate alone.

The Equipment That Makes the Difference

Delta Heat | Dometic Gas Grill

Cedar planking demands precise, consistent heat – and that's exactly where the Delta Heat gas grill earns its place. Delta Heat's stainless steel burners deliver even heat distribution across the entire cooking surface, so your plank smolders uniformly rather than scorching on one end. The grill's heavy-gauge construction retains heat without wild temperature swings, giving you the steady 375–400°F zone that cedar planking requires.

The side burner is equally important here – it's where your lemon-dill butter sauce comes together while the salmon finishes on the main grate.

Made In Cookware Stainless Steel Saucier

A butter sauce is only as good as the pan it's made in. The Made In Cookware 2-quart stainless steel saucier is purpose-built for exactly this kind of work. Its curved walls make whisking and swirling effortless, and the 5-ply stainless-clad construction ensures heat distributes evenly from base to rim – so your butter emulsifies smoothly instead of breaking or scorching.

Made In's professional-grade build means you get the same pan performance used in Michelin-starred kitchens, right on your backyard grill's side burner.

Choosing Your Salmon

Wild-caught Pacific salmon – king (Chinook), sockeye, or coho – is the ideal choice. The higher fat content of king salmon makes it particularly forgiving on the plank; the fat bastes the fish from within as it cooks. Sockeye is leaner with a deeper, more pronounced flavor. Either works beautifully.

Look for a center-cut fillet, skin-on, approximately 2 inches thick at its thickest point. A 2 to 2½ lb fillet feeds four comfortably. Ask your fishmonger to pin-bone it for you.

The Plank

Use untreated Western red cedar planks, available at most kitchen stores or online. Soak the plank in water for a minimum of 1 hour – 2 hours is better. A fully saturated plank smolders slowly and evenly; a dry plank risks catching fire. Weigh it down with a heavy pot or bottle to keep it submerged.

You can reuse planks once or twice if they haven't charred through. After that, retire them to the compost.

The Recipe

Serves 4

Ingredients

For the Salmon:

• 1 large cedar grilling plank (untreated, 7" x 14" or similar)
• 1½ – 2 lbs. center-cut salmon fillet, skin-on
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon garlic powder
• Zest of 1 lemon
• Fresh dill sprigs, for garnish
• Lemon slices, for serving

For the Lemon-Dill Butter Sauce:

• 4 tablespoons unsalted butter, cut into cubes and kept cold
• 2 tablespoons dry white wine (such as Sauvignon Blanc)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 small shallot, finely minced
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon capers, roughly chopped (optional, but recommended)
• Kosher salt and white pepper, to taste

Instructions

Step 1: Soak the Plank

At least 1 hour before grilling – and up to 2 hours for best results – submerge your cedar plank fully in water. Use a heavy bowl or pot to keep it submerged. A well-soaked plank smolders slowly and evenly, producing more aromatic smoke with less risk of flare-up.

Pro tip: Add a splash of white wine or a few lemon slices to the soaking water for a subtle flavor boost.

Step 2: Prep the Salmon

Pat the salmon fillet dry with paper towels – this step matters. Moisture on the surface of the fish prevents the seasoning from adhering properly and can create steam instead of that beautiful, caramelized top.

Brush both sides lightly with olive oil. Season the flesh side generously with kosher salt, black pepper, garlic powder, and lemon zest. Let the seasoned fillet rest at room temperature for 15 minutes while your grill preheats.

Step 3: Preheat the Delta Heat Grill

Preheat your Delta Heat gas grill to medium-high heat – targeting 400–425°F with the lid closed. You want the grill hot enough to get the plank smoking quickly, but not so hot that it ignites.

Once at temperature, place the soaked cedar plank directly on the grill grates over direct heat. Close the lid and let the plank heat for 3–5 minutes, until it begins to crackle and lightly smoke.

Step 4: Grill the Salmon

Place the salmon fillet skin-side down on the smoking plank. Close the lid and cook over direct heat for 12–15 minutes, depending on thickness. You're looking for an internal temperature of 125–130°F for medium (slightly translucent in the center) or 140–145°F for fully cooked through.

Do not flip the salmon. Cedar-planked salmon cooks entirely on one side – the plank conducts heat from below while the closed lid circulates smoke and heat from above.

Watch for flare-ups: if the plank edges catch flame, use a spray bottle of water to tame them, or briefly move the plank to an indirect heat zone on the Delta Heat grill.

Step 5: Make the Lemon-Dill Butter Sauce

While the salmon grills, fire up the Delta Heat side burner and set your Made In Cookware saucier over medium heat.

Add the minced shallot and white wine to the pan. Let it reduce by half – about 2 minutes – stirring occasionally. Add the fresh lemon juice and reduce for another 30 seconds.

Now, reduce the heat to low. Add the cold butter cubes one at a time, whisking constantly after each addition. This technique – called monter au beurre – creates a silky, emulsified sauce rather than a greasy, broken one. The Made In saucier's even heat distribution is critical here: too much heat and the butter separates; the 5-ply construction keeps the temperature stable and forgiving.

Once all the butter is incorporated, stir in the fresh dill and capers. Season with kosher salt and white pepper. Keep warm on the lowest setting – do not let it boil.

Step 6: Plate and Serve

Remove the cedar plank from the grill using heat-resistant gloves or tongs. Let the salmon rest for 2–3 minutes on the plank – it will continue cooking slightly from residual heat.

Garnish with fresh dill sprigs and lemon slices. Drizzle the lemon-dill butter sauce generously over the top, and serve the remainder on the side.

Serving Suggestions

Cedar-planked salmon pairs beautifully with:

• Grilled asparagus or broccolini – cook directly on the Delta Heat grates alongside the plank
• Herbed couscous or wild rice – the nutty, earthy notes complement the smoky salmon
• A crisp Sauvignon Blanc or unoaked Chardonnay – the same wine you used in the sauce works perfectly in the glass

Tips for Success

• Don't skip the soak. A dry plank will ignite rather than smolder. One hour minimum; two hours is better.
• Buy center-cut salmon. It has uniform thickness, which means even cooking from edge to edge. Avoid tail pieces for this recipe.
• Keep the butter cold. Cold butter emulsifies into the sauce gradually – warm or room-temperature butter will cause the sauce to break.
• Use the lid. The Delta Heat grill's lid traps smoke and circulates heat evenly around the fish. Resist the urge to peek too often.
• Reuse the plank (once). If the plank isn't fully charred, you can reuse it one more time after a thorough soak.

Why This Recipe Works Every Time

Cedar-planked salmon is forgiving by nature – the plank insulates the fish from direct heat, making it nearly impossible to overcook if you're watching your grill temperature. Pair that with the Delta Heat grill's consistent BTU output and the Made In saucier's precision heat control for the butter sauce, and you've got a recipe with a very high floor and a very high ceiling.

Whether you're cooking for two on a Tuesday or feeding a backyard full of guests on a Saturday, this is the kind of dish that makes people think you trained in a professional kitchen.

You don't have to tell them how easy it actually was.