Cedar-Planked Salmon with Lemon-Dill Butter Sauce

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.

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.

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.

SERVES 4

Ingredients

• 1 center-cut salmon fillet, skin-on, 2 to 2½ lb, pin-boned
• 1 untreated Western red cedar plank, soaked 1–2 hours
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon light brown sugar
• 2 cloves garlic, thinly sliced
• 1 lemon, half sliced into thin rounds, half juiced
• 2 sprigs fresh dill, plus more for serving
• ½ cup dry white wine (Sauvignon Blanc or unoaked Chardonnay)
• 1 small shallot, finely minced
• 6 tablespoons cold unsalted butter, cut into cubes
• 1 tablespoon chopped fresh chives

Method

1. 1Soak the plank in water for at least 1 hour, weighted down so it stays submerged. Pull it out and pat the top dry just before cooking.
2. 2Preheat the grill to 375–400°F with the lid closed. Set up for indirect heat if your fillet is thicker than 2 inches.
3. 3Pat the salmon dry, rub it with olive oil, and season with the salt, pepper, and brown sugar. Scatter the garlic over the top and lay the lemon rounds and dill sprigs across the fillet.
4. 4Place the fillet skin-side down on the soaked plank and set the plank directly on the grates. Close the lid.
5. 5Cook 18–24 minutes, until the thickest part reads 125–130°F for medium and the fish flakes with gentle pressure. Do not flip it. If the plank flares, mist it with water and close the lid.
6. 6While the salmon cooks, make the sauce on the side burner: simmer the wine, lemon juice, and shallot in a stainless saucepan until reduced by half, about 4 minutes.
7. 7Lower the heat and whisk in the cold butter one cube at a time, adding the next only after the last has melted. The sauce should be glossy and just thick enough to coat a spoon. Season with a pinch of salt and stir in the chives.
8. 8Carry the plank straight to the table on a heatproof board, spoon the sauce over the salmon, and finish with fresh dill.

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

• 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.

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.

Prep Time: 15 minutes (plus 1–2 hours plank soaking)

Cook Time: 15–18 minutes

Serves: 4

Difficulty: Easy – Intermediate

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