Cedar Plank Salmon Lemon Dill (Printable)

Smoky grilled salmon flavored with lemon and dill on a cedar plank for a vibrant, fresh taste.

# 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 - ½ teaspoon freshly ground black pepper

→ For Grilling

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

# Directions:

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, combine olive oil, fresh lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper 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 your grill to medium-high heat, approximately 400°F.
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 smoke.
06 - Carefully arrange lemon slices across the heated plank. 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 - 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 the heavy lifting, keeping the salmon impossibly moist while adding a subtle smokiness that makes people think you've been grilling all day.
  • Lemon and dill work like a quiet conversation between bright and herbal, never drowning each other out.
  • It looks restaurant-worthy the moment you pull it off the grill, making weeknight dinners feel a little bit special.
  • The whole thing comes together faster than most people expect, leaving you time to actually enjoy your guests instead of being stuck at the grill.
02 -
  • Only use untreated cedar planks from cooking sections, never lumber store planks; treated wood contains chemicals that become toxic when heated and will ruin your dinner in the worst way possible.
  • That fifteen-minute room temperature rest before grilling isn't just nice; it ensures the salmon cooks evenly instead of the outside racing ahead while the center stays cold.
  • Cedar planks burn quickly if you're not watching, so medium-high heat with the lid down is essential; raging fire will turn your plank into a fire hazard instead of a cooking tool.
03 -
  • Slice your lemon pieces thinner than you think necessary; they'll soften and release moisture more efficiently, creating a perfect base that prevents sticking.
  • Room temperature salmon cooks more evenly than cold salmon straight from the refrigerator, so pull your fillets out about twenty minutes before grilling begins.
  • The skin should be completely intact and scaled; ask your fishmonger to check this before you leave the counter because a compromised skin changes everything about how the fish cooks.
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