🐟 Cedar Plank Salmon Recipe | Smoky Lemon & Dill BBQ Salmon

🐟 Cedar Plank Salmon with Lemon & Dill Butter on a Kamado BBQ

Cooking salmon on a cedar plank is one of the simplest ways to create a restaurant-quality dish on the barbecue. As the cedar gently heats, it releases aromatic wood smoke that infuses the fish with delicate flavour while protecting it from direct heat, resulting in perfectly moist, flaky salmon every time.

Finished with a homemade lemon and dill butter, this recipe is fresh, elegant and surprisingly easy to prepare. It's perfect for summer entertaining, relaxed family dinners or when you're looking for something a little different from the usual burgers and sausages.

Using a Kamado BBQ gives you excellent temperature control, allowing the salmon to cook gently while the cedar plank slowly smokes beneath it.

📝 Recipe Overview

Prep Time: 20 minutes (plus 1 hour soaking the cedar plank)

Cook Time: 20–25 minutes

Total Time: Around 1 hour 45 minutes

Serves: 4

Difficulty: Easy

🛒 Ingredients

For the Salmon

  • 1 whole side of salmon (approximately 1kg), skin on
  • 1 untreated cedar cooking plank
  • 1 tbsp olive oil
  • Sea salt and freshly ground black pepper

Lemon & Dill Butter

  • 75g unsalted butter, softened
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 2 tbsp fresh dill, finely chopped
  • 1 garlic clove, finely grated
  • ½ tsp sea salt

To Serve

  • Lemon wedges
  • Fresh dill
  • Baby potatoes
  • Grilled asparagus
  • Mixed leaf salad

🔥 Equipment Needed

  • Kamado BBQ
  • Cedar cooking plank
  • Meat thermometer (recommended)
  • BBQ spatula
  • Small mixing bowl

👨🍳 Method

Step 1 – Soak the cedar plank

Submerge the cedar plank in cold water for at least 1 hour before cooking.

This prevents it from burning too quickly and encourages gentle smoking.

Step 2 – Prepare the butter

Mix together the softened butter, lemon zest, lemon juice, dill, garlic and salt until smooth.

Refrigerate until ready to serve.

Step 3 – Prepare the salmon

Pat the salmon dry with kitchen paper.

Brush lightly with olive oil and season generously with salt and black pepper.

Step 4 – Prepare the Kamado BBQ

Preheat the Kamado BBQ to approximately 180°C for indirect cooking.

Place the soaked cedar plank onto the grill for around 3 minutes until it begins to gently smoke.

Carefully turn the plank over.

Step 5 – Cook the salmon

Place the salmon skin-side down onto the hot cedar plank.

Close the lid and cook for 20–25 minutes, depending on the thickness of the fish.

The salmon is ready when it flakes easily with a fork or reaches an internal temperature of 63°C.

Step 6 – Finish with the butter

Remove the salmon from the barbecue and immediately spoon over the lemon and dill butter.

Allow it to melt naturally over the warm fish.

Step 7 – Serve

Garnish with fresh dill and lemon wedges before serving alongside baby potatoes, grilled asparagus and a crisp green salad.

💡 Cooking Tips

  • Always soak the cedar plank before cooking.
  • Avoid flipping the salmon—the plank supports it throughout cooking.
  • Keep the BBQ lid closed to maintain a steady temperature.
  • Use the thickest part of the salmon when checking the temperature.
  • Fresh dill gives the best flavour and aroma.

🌟 Delicious Variations

Honey Mustard Salmon

Brush the salmon with honey and wholegrain mustard before cooking.

Maple & Soy Salmon

Glaze with maple syrup, soy sauce and ginger during the final few minutes.

Mediterranean Salmon

Top with sliced olives, cherry tomatoes and capers before serving.

Garlic Herb Salmon

Replace the dill with parsley, basil and chives for a fresh herb finish.

Chilli Lime Salmon

Add chilli flakes and lime zest to the butter for a gentle kick.

🍽️ What to Serve with Cedar Plank Salmon

This salmon pairs beautifully with:

  • Buttered new potatoes
  • Grilled asparagus
  • Tenderstem broccoli
  • Wild rice
  • Caesar salad
  • Charred courgettes
  • Garlic green beans
  • Crusty bread

It also works wonderfully as part of a larger summer barbecue spread with grilled vegetables and fresh salads.

🥡 Storage & Leftovers

Store leftover salmon in an airtight container in the refrigerator for up to 2 days.

Enjoy it cold in salads, pasta dishes or sandwiches, or gently reheat until warmed through.

Freezing cooked salmon is possible for up to 2 months, although it's best enjoyed fresh for the best texture.

❓ Frequently Asked Questions

Do I have to use a cedar plank?

Yes, for this recipe. The cedar plank adds a subtle smoky flavour while helping the salmon cook gently and evenly.

Can I cook this on another BBQ?

Absolutely. A charcoal BBQ or gas BBQ with indirect heat also works well, provided you use a soaked cedar plank.

How do I know when the salmon is cooked?

The salmon should flake easily with a fork and reach an internal temperature of 63°C.

Can I prepare the butter in advance?

Yes. The lemon and dill butter can be made up to three days ahead and stored in the refrigerator.

Where can I buy cedar cooking planks?

Many BBQ retailers and specialist outdoor cooking stores stock untreated cedar planks designed specifically for cooking.

🛍️ Shop the Equipment at Sal's Place

Cooking on a cedar plank is a fantastic way to add subtle smoky flavour while keeping salmon wonderfully moist. If you're planning your next outdoor meal, you can explore our barbecue range below.

🔗 Explore Kamado BBQs at Sal's Place

🔗 Explore BBQ Accessories at Sal's Place

🔗 Explore All BBQs at Sal's Place

Whether you're hosting friends or enjoying a quiet family meal outdoors, this cedar plank salmon is a simple yet impressive recipe that's sure to become a favourite.