Perfect Cedar Plank Grilled Salmon Recipe with Creamy Dill Sauce Easy and Delicious

“Hey, you’ve got to try this salmon on cedar planks!” My neighbor’s words echoed in my mind as I pulled the slick, pink fillets from the fridge. I was skeptical — grilling fish is tricky, and cedar planks? That seemed like a fussy extra step. But honestly, after one bite, I was hooked. The smoky aroma mingled with the creamy dill sauce in a way that felt like a tiny vacation right in my backyard. It wasn’t just a recipe; it was a moment of calm after an unexpectedly chaotic day.

I’d never thought much about cedar plank grilling until that afternoon, standing by the grill with the sun warming my shoulders and the faint scent of pine teasing my senses. The fish practically melted in my mouth, juicy and tender, with just a hint of woodsy smoke. And that creamy dill sauce? It was like the perfect cool-down, balancing the charred edges with fresh, tangy brightness. I found myself making this recipe over and over that week — not because I had to, but because it felt like the best kind of comfort food, simple yet impressive.

No fancy gadgets, no complicated marinades — just fresh salmon, a cedar plank, and a sauce that somehow turns ordinary into unforgettable. It’s funny how such a straightforward meal became my go-to for unwinding, impressing guests, or just treating myself. Honestly, if you love salmon but haven’t tried cedar plank grilling, you’re in for a treat. This recipe stuck with me for its ease and that subtle smoky flavor that’s impossible to fake.

Whether you’re a seasoned griller or just someone who enjoys a good, fuss-free meal, this cedar plank grilled salmon with creamy dill sauce has a way of making everything feel a little more special. And trust me, once you taste it, you’ll understand why it’s become a staple in my rotation — a quiet reminder that sometimes the best meals come from the simplest ideas.

Why You’ll Love This Recipe

Cooking salmon on a cedar plank isn’t just a neat trick — it’s a game-changer, and here’s why this recipe deserves a spot in your kitchen lineup:

• Quick & Easy: You can have this on the table in about 30 minutes — perfect for busy weeknights or those last-minute dinner plans.
• Simple Ingredients: No need for fancy or hard-to-find items. Most of the ingredients are pantry staples, and the cedar plank adds that unique touch without extra effort.
• Perfect for Outdoor Gatherings: Whether it’s a weekend BBQ or a casual get-together, this salmon always impresses without stressing you out.
• Crowd-Pleaser: Kids and adults alike love the tender, smoky flavor paired with the creamy, herbaceous dill sauce — it’s a hit every time.
• Unbelievably Delicious: The cedar plank infuses a subtle smokiness that complements the rich salmon, while the creamy dill sauce adds a refreshing contrast that keeps you coming back for more.

What sets this recipe apart is the balance — the salmon stays moist and flaky, thanks to the gentle steam from the cedar plank, while the grill adds just enough char. And the creamy dill sauce? It’s not your average topping. I like to blend fresh dill with a touch of lemon and a bit of tangy yogurt, creating a sauce that’s bright but not overpowering.

Honestly, this isn’t just another grilled salmon recipe. It’s the kind that makes you pause and savor each bite, feeling like you’ve treated yourself without spending hours in the kitchen. Plus, it pairs beautifully with sides like a fresh-loaded strawberry poppyseed salad or a cast iron loaded squash casserole for a full meal that feels both cozy and elegant.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are easy to find, and many are likely already in your kitchen.

• Salmon Fillets: About 1.5 to 2 pounds (680 to 900 grams) — skin-on, preferably wild-caught for best flavor and texture.
• Cedar Plank: A 1/2-inch thick plank, soaked in water for at least an hour before grilling (this prevents burning and adds subtle smoky flavor).
• Olive Oil: 2 tablespoons (use a good-quality extra virgin for flavor and moisture).
• Salt and Pepper: To taste — coarse sea salt and freshly ground black pepper work best.
• Lemon: 1 medium, thinly sliced (adds freshness and a bright citrusy note).
• For the Creamy Dill Sauce:
  • 1/2 cup plain Greek yogurt (I prefer Fage for its thickness and tang)
  • 2 tablespoons mayonnaise (adds creaminess)
  • 2 tablespoons fresh dill, finely chopped (look for vibrant green fronds)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard (balances the creaminess)
  • Salt and pepper to taste

Substitution tips: If you prefer dairy-free, swap Greek yogurt with coconut yogurt and mayonnaise with vegan mayo. For a gluten-free meal, ensure mustard and other condiments are certified gluten-free. In summer, fresh dill is fantastic, but dried can be used sparingly if needed.

Equipment Needed

• Grill: Gas or charcoal grill works fine; just ensure it can maintain medium heat (~350°F/175°C).
• Cedar Plank: Buy food-safe cedar planks designed for grilling. Avoid untreated wood that may have chemicals.
• Tongs and Spatula: For flipping and handling the salmon carefully.
• Mixing Bowl: For whisking the creamy dill sauce.
• Brush: To oil the salmon and cedar plank lightly — a silicone brush is handy.

If you don’t have a grill, a grill pan on the stove can work, but you’ll miss the cedar plank’s smoky essence (though you might want to try the cedar plank in the oven). I keep a stash of cedar planks in my freezer, which helps them last longer and be ready whenever I crave this dish.

Preparation Method

1. Soak the Cedar Plank: Place the cedar plank in a shallow pan and cover it with water. Let it soak for at least 1 hour. This prevents burning and allows the plank to steam the salmon gently.
2. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Rub the olive oil evenly over the skin and flesh. Season generously with salt and pepper on both sides. Set aside.
3. Make the Creamy Dill Sauce: In a small bowl, combine Greek yogurt, mayonnaise, chopped dill, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth and refrigerate until ready to serve. This step takes about 5 minutes.
4. Preheat the Grill: Light your grill and set it to medium heat (around 350°F/175°C). Oil the grill grates lightly to prevent sticking.
5. Prepare the Cedar Plank on the Grill: Remove the plank from water and pat dry. Place it on the grill over direct heat for about 3-5 minutes until it starts to smoke and crackle.
6. Grill the Salmon: Place the salmon fillets skin-side down on the hot cedar plank. Lay lemon slices on top of the salmon. Close the grill lid and cook for 12-15 minutes, depending on thickness (about 1 inch/2.5 cm thick). Fish is done when it flakes easily and the internal temperature reaches 145°F (63°C).
7. Check and Serve: Carefully remove the cedar plank from the grill using tongs or a spatula (it will be hot!). Let the salmon rest for a couple of minutes. Serve with a generous dollop of creamy dill sauce on the side.

Pro tip: If you notice the cedar plank beginning to flame up excessively, move it to a cooler part of the grill or spray lightly with water. The gentle smoke is what imparts the flavor, so patience is key. I once rushed this step and ended with a bitter, charred plank — lesson learned!

Cooking Tips & Techniques

Grilling salmon on cedar planks can seem intimidating, but a few tricks make it foolproof:

• Soaking the Plank is Non-Negotiable: Don’t skip this step. It’s what keeps the fish moist and the plank from catching fire too quickly.
• Keep the Grill at Medium Heat: Too hot and the plank will burn before the fish cooks through; too low and you won’t get that nice char.
• Skin-On Fillets Work Best: The skin acts like a natural barrier, holding the flesh together and keeping it juicy.
• Use a Thermometer: Fish can go from perfect to overcooked in seconds. Aim for 145°F (63°C) internal temperature for flaky, tender results.
• Don’t Overdo the Sauce: The creamy dill sauce should complement, not overpower. A few tablespoons per serving is plenty.

I remember the first time I forgot to oil the cedar plank — the fish stuck badly and fell apart trying to serve. Since then, that little brush of olive oil is a must for smooth grilling and serving. Also, multitasking helps: while the plank soaks, whip up the sauce and prep your sides like a fresh-loaded strawberry poppyseed salad or maybe a cheesy squash casserole for a complete meal.

Variations & Adaptations

This cedar plank grilled salmon recipe is flexible and lends itself to tweaks depending on your mood or dietary needs:

• Herb Variations: Swap dill for tarragon, parsley, or chives in the creamy sauce for a different herbal punch.
• Spice it Up: Add a touch of smoked paprika or cayenne to the salmon rub for a smoky, spicy kick.
• Gluten-Free & Dairy-Free: Use coconut yogurt and vegan mayo for the sauce, and make sure your mustard is gluten-free.
• Oven Version: If grilling isn’t an option, roast the salmon on a soaked cedar plank in a 375°F (190°C) oven for 15-20 minutes.
• Personal Twist: I once added thinly sliced fennel under the salmon on the plank. It steamed beautifully, adding a subtle anise flavor that was unexpected but delicious.

Serving & Storage Suggestions

Serve this cedar plank grilled salmon warm, right off the plank for that rustic vibe. The creamy dill sauce should be spooned generously over the top or served on the side for dipping.

Pair it with light, fresh sides like a crisp cucumber salad, roasted asparagus, or even a warm skillet of loaded cornbread from my cast iron cornbread skillet. A chilled white wine or sparkling water with lemon rounds out the meal perfectly.

Leftovers keep well in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 275°F (135°C) covered with foil to avoid drying out. Flavors actually deepen overnight, so don’t be shy about making this a meal prep favorite.

Nutritional Information & Benefits

This cedar plank grilled salmon is not just tasty but packs a nutritional punch. A typical serving (about 6 ounces/170 grams) contains approximately:

Calories	350-400
Protein	34 grams
Fat	22 grams (mostly healthy fats)
Carbohydrates	2 grams

Salmon is rich in omega-3 fatty acids, which support heart and brain health. The fresh dill adds antioxidants, and the yogurt-based sauce provides probiotics and protein. This recipe fits well into paleo, gluten-free, and low-carb diets, though always double-check sauces for specific dietary needs.

Conclusion

The perfect cedar plank grilled salmon with creamy dill sauce is a simple recipe that feels special every time. It’s easy enough for weeknights but impressive enough for guests, combining smoky, tender salmon with a bright, tangy sauce that sings fresh herbs and citrus. I love how it turns an ordinary meal into something memorable without fuss or stress.

Feel free to tweak the herbs, spice levels, or sides to fit your tastes — this recipe is a solid foundation for your own grilled salmon adventures. And if you’re curious about pairing it with great desserts, you might enjoy the Loaded Peach Cobbler I often make on warm summer evenings.

Give this recipe a try and let me know how it becomes your new favorite. There’s something about the mix of smoky cedar and creamy dill that just feels like home on a plate.

Frequently Asked Questions

Can I reuse cedar planks for grilling?

Cedar planks can be reused once or twice if cleaned well and stored dry, but the smoky flavor will be less intense with each use. Soaking before each use is still important.

What if I don’t have a grill? Can I bake the salmon on a cedar plank?

Absolutely! Preheat your oven to 375°F (190°C) and bake the salmon on the soaked plank for 15-20 minutes until cooked through.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). The flesh will turn opaque and slightly firm.

Can I prepare the creamy dill sauce in advance?

Yes, the sauce can be made a day ahead and kept refrigerated. The flavors actually meld nicely over time.

Is cedar plank grilling safe for all types of fish?

Most firm, skin-on fish like salmon, trout, or steelhead work well on cedar planks. Delicate fish may fall apart or overcook quickly.

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