Cedar plank salmon is one of my favorite ways to enjoy fresh salmon, and this Cedar Plank Salmon and Grilled Corn with Serrano Butter is a simple way to take that classic dish up a notch. The cedar plank lends a subtle smoky, woodsy aroma to the fish while the serrano-infused compound butter adds bright, herbal heat that complements the natural richness of the salmon. This is an easy, family-friendly summer meal that comes together quickly on the grill and looks beautiful served straight from the plank.
If you’re new to cooking on cedar planks, it’s straightforward: soak the planks, build a medium-high grill fire, and let the wood steam and infuse the fish while it cooks. Soaking prevents the planks from burning and helps produce that gentle smoky steam that flavors the salmon. The corn grills alongside for a slightly charred sweetness that pairs perfectly with the serrano butter.
This recipe is designed to please a crowd: for kids or anyone who prefers mild flavors, simply serve with plain butter on the corn and salmon. For adults or anyone who wants a little more personality, spoon the serrano butter over the hot corn and salmon right before serving. I often pair this dinner with a crisp simple oil-and-vinegar side salad and a wedge of lime for squeezing over the fish. It’s fresh, bright, and satisfying without a lot of fuss.
Cedar Plank Salmon + Grilled Corn with Serrano Butter
Servings: 4
Ingredients
- 2 small cedar planks or 1 large cedar plank
- 4 center-cut salmon filets (about 6–8 ounces each)
- Salt and pepper, to taste
- 4 ears corn, shucked
For the Serrano Butter
- 6 tablespoons salted butter, softened
- 4 cloves garlic, minced
- 1 serrano pepper, seeds removed and minced (adjust amount to taste)
- Zest of ½ lime
- Juice of 1 lime
- 1 tablespoon fresh oregano leaves, finely chopped
Instructions
- At least 2 hours before grilling, fully submerge the cedar planks in water to soak. This prevents the wood from catching fire and creates the gentle steaming and smoky flavor during cooking.
- Preheat the grill to medium-high, aiming for an internal grate temperature around 400°F (about medium-high heat). Clean and oil the grates so the planks and corn don’t stick.
- Remove the cedar planks from the water, shake off excess moisture, and place them on the hot grill long enough to warm them and release steam—this also helps prevent sticking when you add the fish.
- Season the flesh side of each salmon filet lightly with salt and pepper. Place the salmon, skin side down if applicable, on the cedar plank.
- Arrange the planks on the grill grates and close the lid. Grill the salmon for about 15–20 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork. Keep an eye on flare-ups and move planks if needed to avoid burning.
- While the salmon cooks, place the shucked corn directly on the opposite side of the grill or on a separate grilling area. Turn the ears frequently until they are evenly charred and cooked through, about 8–12 minutes total depending on heat and size.
- Make the serrano butter while the corn and salmon cook: in a small bowl, combine the softened butter, minced garlic, minced serrano, lime zest, lime juice, and chopped oregano. Mix until smooth and well combined. Taste and adjust heat or acidity as desired.
- When the corn is done, transfer it to a platter and spread a generous amount of serrano butter over the hot ears, finishing with a sprinkle of salt.
- Dot the top of the salmon with small spoonfuls of serrano butter during the last minute or two of grilling or immediately after removing the planks, so the butter melts into the fish.
- Serve the cedar plank salmon and grilled corn immediately, garnished with extra lime wedges or chopped herbs if you like.
Tips and Serving Suggestions
- Soak cedar planks for at least 2 hours; for very dry planks soak up to 4 hours. Pat them dry on top before placing the fish.
- If you prefer less heat, substitute a milder chili or reduce the serrano amount. You can also strain seeds but know seeds contain much of the heat.
- Serve with a crisp salad, steamed vegetables, or roasted potatoes for a complete meal. Fresh lime wedges brighten the dish when squeezed over the salmon just before eating.
- Leftover salmon keeps well in the refrigerator for up to two days; reheat gently or flake it into salads or grain bowls.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
More cedar plank recipe ideas
- Simple cedar plank salmon
- Cedar plank lobster and shrimp with garlic-herb butter
- Cedar plank salmon with deconstructed guacamole