Cedar Plank Salmon Lemon Dill (Printable Version)

Salmon grilled on cedar with lemon and dill for a fresh, smoky 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 - 1/2 teaspoon freshly ground black pepper

→ For Grilling

09 - 1 untreated cedar plank, 12 x 6 inches, soaked in water for 1 hour
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 to keep it fully submerged.
02 - Combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper in a small bowl.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with the marinade. Allow to rest at room temperature for 15 minutes.
04 - Preheat the grill to medium-high heat, approximately 400°F.
05 - Place the soaked cedar plank directly on the grill grates. Close the lid and heat for 3 minutes until the plank begins to crackle and smoke noticeably.
06 - Carefully arrange lemon slices across the plank surface. Place salmon fillets skin side down directly over 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 plank from the grill carefully. Allow the salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Advice:

01 -
  • Simple preparation with impressive, gourmet results that look and taste restaurant-quality
  • The cedar plank infuses the salmon with a subtle smoky flavor without overpowering the delicate fish
  • Fresh lemon and dill create a bright, herbaceous marinade that complements the rich salmon perfectly
  • Naturally pescatarian and gluten-free, making it suitable for various dietary preferences
  • Ready in just 40 minutes from start to finish, ideal for weeknight dinners or entertaining
02 -
  • Soak the cedar plank for at least an hour, or even overnight, to maximize moisture and smoke production
  • Pat the salmon completely dry before applying the marinade to help it adhere better and create a beautiful finish
  • Don't skip the step of heating the plank before adding the fish—this creates the signature crackle and aromatic smoke
  • Use skin-on fillets to help hold the fish together and make it easier to remove from the plank
  • Cedar planks can be reused if they're not too charred—simply scrub them clean and store in a dry place
  • Check the salmon at 15 minutes; thicker fillets may need the full 20 minutes, while thinner ones cook faster
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