Cedar Plank Salmon Lemon Dill (Printable Version)

Salmon grilled on cedar plank with lemon and dill delivers a fresh, smoky summer flavor.

# What You'll Need:

→ Fish & Marinade

01 - 4 skin-on salmon fillets, 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 tablespoons fresh dill, chopped
06 - 1 garlic clove, minced
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper

→ For Grilling

09 - 1 untreated cedar plank (12 x 6 inches), soaked for 1 hour minimum
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish, optional

# How to Make It:

01 - Soak the cedar plank in cold water for at least 1 hour, placing a weight on top if necessary to keep it fully submerged.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper. Whisk until well blended.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with the marinade mixture. Allow to rest at room temperature for 15 minutes.
04 - Preheat the grill to medium-high heat, approximately 400°F (200°C).
05 - Place the soaked cedar plank directly on the grill grate. Close the lid and heat for 3 minutes until the plank begins to crackle and produce smoke.
06 - Carefully arrange lemon slices on the heated plank, then position salmon fillets skin-side down directly on top of the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes until the salmon is cooked through and flakes easily with a fork.
08 - Remove the plank carefully from the grill using tongs. Allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Tips:

01 -
  • The cedar plank does almost all the work while infusing your salmon with a subtle smokiness that tastes like you've been grilling for years.
  • You get restaurant-quality results in under an hour with ingredients you probably already have, which means less stress and more time enjoying company.
02 -
  • Never use a treated or chemically sealed cedar plank; look for untreated wood or you'll be flavoring your food with finishes instead of cedar.
  • Don't skip the soaking time trying to save a few minutes—a dry plank ignites almost immediately and you'll end up with charred wood and undercooked salmon.
03 -
  • If your grill flares up when the plank first hits the heat, don't panic—just close the lid and it will settle down within seconds as the moisture in the wood creates steam.
  • The secret to moist salmon every time is resting it those final 2 minutes before serving, which allows the residual heat to finish cooking the center while the exterior stays tender.
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