Cedar Plank Grilled Oysters with Garlic-Herb Butter

The Pacific Northwest is one of the world's premier oyster-growing regions, with Willapa Bay, Hood Canal, and Netarts Bay producing briny, plump bivalves year-round. Grilling oysters on a soaked cedar plank gives them a gentle smokiness without losing their fresh ocean liquor.

Serves: 4 (as an appetizer)

Ingredients

• 24 fresh Pacific oysters in the shell, scrubbed
• 1–2 untreated cedar grilling planks, soaked in water 1 hour

Garlic-Herb Butter

• 115g (1/2 cup / 1 stick) unsalted butter, softened
• 3 cloves garlic, finely minced or grated
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh tarragon, finely chopped
• 1 tsp fresh lemon juice
• 1/4 tsp red pepper flakes
• Pinch of flaky sea salt

To Serve

• Lemon wedges
• Crusty grilled bread
• Hot sauce (optional)

Instructions

1. Combine all garlic-herb butter ingredients in a small bowl and mash together until fully mixed. Roll into a log in plastic wrap and refrigerate until ready to use. Can be made up to 3 days ahead.
2. Prepare a gas or charcoal grill for medium-high heat (200°C / 400°F). Place the soaked cedar plank(s) on the grill and heat with the lid closed 3–4 minutes until they begin to smoke.
3. Meanwhile, shuck the oysters over a bowl to catch their liquor, discarding the flat top shells and leaving each oyster in its deep cup shell. Arrange oysters cup-side up on the smoking plank.
4. Place a small slice (about 1 tsp) of the herb butter on each oyster.
5. Close the grill lid and cook 4–6 minutes, until the butter is melted and bubbling and the oyster edges just begin to curl. The oysters should be plump and barely cooked through — do not overcook.
6. Use tongs to carefully transfer the plank to a heatproof surface. Serve immediately with lemon wedges and crusty grilled bread.

Cook's Notes: If you prefer not to shuck, simply place whole scrubbed oysters on the grill directly — they will pop open in 5–7 minutes. Discard any that do not open. Look for Willapa Bay, Kumamoto, or Olympia oysters from local fish markets for the most authentic PNW experience. The herb butter is also excellent on clams or grilled salmon.