Cedar Plank Salmon with Dill Butter

By Ben · cooked up in Sprig

Brown sugar and salt create a simple brine that transforms salmon into something silky and deeply flavored. The cedar plank infuses the fish with woodsy smoke while keeping every bite impossibly moist, and cold dill butter melts into golden pools across the flaky surface. This is the kind of centerpiece dish that makes summer gatherings feel special.

Ingredients

• 8 cups water
• 1/2 cup brown sugar
• 1/4 cup kosher salt

• 1 whole salmon fillet (3-4 pounds), skin-on, pin bones removed
• 2 cedar planks, soaked in water for at least 2 hours
• 2 tablespoons olive oil
• 1 teaspoon freshly ground black pepper

• 1 cup unsalted butter, softened
• 1/3 cup fresh dill, finely chopped
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon salt

Instructions

1. Dissolve brown sugar and kosher salt in water to create the brine. Submerge salmon fillet completely and refrigerate for 30 minutes.
2. Meanwhile, prepare dill butter by mixing softened butter, chopped dill, lemon juice, lemon zest, and salt until well combined. Transfer to parchment paper, roll into a log, and refrigerate until firm.
3. Remove salmon from brine and pat completely dry with paper towels. Let rest at room temperature for 15 minutes. Rub with olive oil and season with black pepper.

1. Preheat grill or smoker to 275°F. Remove cedar planks from water and pat dry. Place planks on grill grates and heat for 3-4 minutes until they begin to smoke lightly.
2. Carefully place salmon skin-side down on the heated cedar planks. Close grill lid and cook for 25-35 minutes, until internal temperature reaches 135°F at the thickest part.
3. Remove salmon and planks from grill. Let rest for 5 minutes before serving.

1. Slice cold dill butter into 1/4-inch rounds. Place butter rounds across the surface of the warm salmon, allowing them to melt into the fish.
2. Serve immediately on the cedar plank for dramatic presentation, or transfer to a large serving platter.

Chef's tips

Nutrition (per serving, estimated)

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