Cedar Plank Salmon Lemon Dill (Print Version)

Smoky salmon grilled on cedar plank with fresh lemon and dill, offering bright, aromatic flavors.

# What You'll 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 (approximately 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 It:

01 - Submerge the cedar plank in cold water for at least 1 hour, placing a weight on top if needed to maintain full submersion.
02 - Combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper in a small bowl and mix thoroughly.
03 - Pat salmon fillets dry with paper towels. Brush both sides evenly with the prepared marinade and allow to rest at room temperature for 15 minutes.
04 - Preheat the grill to medium-high temperature, approximately 400°F.
05 - Position the soaked cedar plank on the grill. Close the lid and heat for 3 minutes until the plank begins to crackle and produce smoke.
06 - Arrange lemon slices on the heated plank, then carefully place salmon fillets skin side down directly on top of the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes, or until salmon is opaque throughout and flakes easily when tested with a fork.
08 - Remove the plank from the grill and allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Additional Tips::

01 -
  • The cedar plank does almost all the work while you sip a drink and watch the magic happen.
  • Your kitchen will smell like a high-end restaurant without any of the pretension or stress.
  • It's impossible to dry out the salmon when it's nestled on lemon slices and steaming in its own aromatics.
02 -
  • A dry cedar plank will flame up; your soaking time isn't optional, and neither is keeping that weight on top to ensure full saturation.
  • The lemon slices under the salmon prevent sticking while infusing flavor, and removing the skin from the grill is infinitely easier when it's not fused to the wood.
03 -
  • Buy extra cedar planks and keep them on hand; they're reusable if you're careful, and having options makes weeknight grilling feel less precious.
  • If your lemon slices start to char too much, you can slide them to the cooler edge of the plank or cover that section loosely with foil.
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