Cedar Plank Salmon Lemon Dill (Printable)

Salmon grilled on cedar plank with lemon and dill, offering fresh and smoky flavors.

# What You Need:

→ Fish & Marinade

01 - 4 (6-ounce) skin-on salmon fillets
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 tablespoons chopped fresh dill
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 in water for at least 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish (optional)

# How To Make:

01 - Soak the cedar plank in cold water for at least 1 hour, placing a weight on top to keep it fully submerged.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper until well combined.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with the marinade and let 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 grates. Close the lid and allow to heat for 3 minutes until it begins to crackle and produce aromatic smoke.
06 - Carefully arrange lemon slices in a single layer 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 when tested with a fork.
08 - Carefully remove the cedar plank from the grill using tongs. Allow salmon to rest for 2 minutes, garnish with fresh dill sprigs, and serve immediately.

# Expert Advice:

01 -
  • The cedar plank does most of the work, infusing your salmon with a subtle smokiness that feels way more impressive than the effort required.
  • Your guests will think you're a grilling expert, even though you're really just letting the wood do the talking.
  • Cleanup is refreshingly simple since the fish never touches the grates directly.
02 -
  • Soaking the plank is absolutely critical, not optional. I learned this the hard way by almost setting my plank on fire, and the smell of burnt wood is absolutely not the same as the pleasant cedar aroma you're going for.
  • Don't move the salmon around once it hits the plank. The skin side needs to stay in contact with those lemon slices and develop that beautiful contact with the heat.
03 -
  • Buy untreated cedar planks specifically labeled for grilling, not just any cedar. Treated wood releases chemicals you absolutely don't want near your food.
  • If your salmon fillets are thicker than an inch, you might need to add a few extra minutes to your cooking time, so adjust based on thickness not just the timer.
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