Cedar-Plank Salmon with Lemon-Dill Butter

by Cindy Poole | Aug 30, 2025 | Recipes

Infused with smoky wood flavor and topped with a bright, herby finish

Nothing says summer like grilling, and this cedar-plank salmon is a showstopper. It’s easy to prepare, packed with flavor, and makes a beautiful centerpiece for any backyard gathering  whether you’re celebrating a new home or just enjoying the season.

Ingredients

For the salmon:

• 1 large cedar plank (soaked in water for at least 1 hour)
• 1 side of salmon (about 2 lbs), skin-on
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 lemon, thinly sliced

For the lemon-dill butter:

• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh dill, finely chopped
• Zest of 1 lemon
• 1 teaspoon lemon juice
• Pinch of salt

Instructions

1. Prep the grill
   Preheat your grill to medium heat (about 375°F). If using charcoal, set up for indirect grilling.
2. Make the lemon-dill butter
   In a small bowl, mix the softened butter with dill, lemon zest, lemon juice, and a pinch of salt. Set aside or refrigerate until ready to use.
3. Prepare the salmon
   Pat the salmon dry and place it skin-side down on the soaked cedar plank. Drizzle with olive oil, season with salt and pepper, and top with lemon slices.
4. Grill the salmon
   Place the plank directly on the grill grates. Close the lid and cook for 15–20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F for medium.
5. Finish and serve
   Remove the plank from the grill carefully. Top the hot salmon with dollops of lemon-dill butter and let it melt over the fish. Serve directly from the plank for a rustic, crowd-pleasing presentation.

A Fresh Summer Favorite: Easy Pasta Salad for Backyard Hangouts & Weeknight Dinners

by Cindy Poole | Jul 29, 2025 | Recipes

One of the best parts of moving into a new home — or just enjoying summer in your current one — is finally having a kitchen and patio that beg for casual meals with family and friends. If you’re looking for a go-to dish that’s crowd-pleasing, colorful, and comes together in no time, this easy pasta salad is your new best friend.

It’s flexible, full of flavor, and perfect for BBQs, picnics, potlucks — or just a cozy Tuesday night dinner on your back deck.

Why We Love It

This pasta salad takes just 20 minutes from start to finish and is built for versatility. Got leftover veggies in the fridge? Toss them in. Hosting vegetarian friends? This one’s a winner. It’s hearty enough to be a main dish but works beautifully as a side, too.

Pro tip: Use pasta shapes with plenty of “nooks and crannies” — think rotini, penne, fusilli, or farfalle — so all that delicious dressing gets trapped inside every bite.

What You’ll Need (Makes About 10 Servings)

For the Salad:

• 1 lb dried pasta (rotini, penne, fusilli — your call)
• 1 cup sliced bell pepper (any color!)
• 1 cup thinly sliced zucchini (about half a medium)
• 1 cup halved cherry tomatoes
• 1/3 cup sliced green onions (5–6 stalks)
• 1/4 cup sliced pepperoncini or banana peppers (optional, but adds a kick)
• 1 cup halved mixed olives
• 1 cup grated parmesan (or any hard cheese you like)
• 1 cup chopped fresh mozzarella balls
• 1/3 cup chopped fresh parsley or basil (totally optional, but lovely)

For the Dressing:

• 1/3 cup red wine vinegar (or white wine or champagne vinegar)
• 1/2 tsp fine sea salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2–3 tbsp pepperoncini juice (optional, but brings zesty magic)
• 1/2 cup extra virgin olive oil

Let’s Make It!

1. Boil the pasta in well-salted water according to package directions (usually 6–10 minutes). Drain and rinse with cold water to cool things down fast.
2. In a big mixing bowl, whisk together the dressing ingredients: vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil.
3. Add the cooled pasta to the bowl with the dressing and toss to coat.
4. Stir in all your colorful veggies, cheese, olives, and herbs. Give it a taste — add a pinch more salt or pepper if needed.
5. Serve right away, or — even better — cover and chill for 30 minutes to let the flavors really come together. It keeps in the fridge for up to 5 days.

Homeowner Hosting Tip:

Make this pasta salad a day in advance and store a bit of the dressing separately. Right before serving, toss it with the extra dressing to freshen everything up. It’s the kind of dish that gets better with time — just like your new kitchen.

Ready for Summer Living?

Whether you’re hosting your first BBQ in your new backyard or just want an easy dinner that doesn’t heat up the kitchen, this pasta salad is a guaranteed win. It’s quick, it’s customizable, and it tastes like summer.