Cedar Plank Salmon Lemon Dill (Print Version)

Salmon fillets infused with lemon and dill, grilled on a cedar plank for smoky aroma.

# Ingredients List:

→ 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 chopped fresh dill
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 by 6 inches, soaked 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, positioning a weight on top to maintain full submersion.
02 - Combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper in a small bowl.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with prepared marinade and allow to rest at room temperature for 15 minutes.
04 - Preheat grill to medium-high temperature, approximately 400°F.
05 - Position soaked cedar plank on grill grate. Close grill lid and heat for 3 minutes until plank begins to crackle and smoke.
06 - Arrange lemon slices across the heated plank surface. Carefully place salmon fillets skin side down directly onto lemon slices.
07 - Close grill lid and cook for 15 to 20 minutes until salmon is cooked through and flakes easily when tested with a fork.
08 - Remove plank from grill. Allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Tips:

01 -
  • Ready in just 40 minutes from start to finish
  • Naturally gluten-free and pescatarian-friendly
  • Creates an impressive presentation with minimal effort
  • Cedar plank keeps salmon incredibly moist and flavorful
  • Fresh lemon and dill offer a light, summery taste
02 -
  • Pat salmon completely dry before marinating for better seasoning adhesion
  • Let salmon sit at room temperature before grilling for even cooking
  • Listen for the plank to crackle—that's when it's ready for the fish
  • Don't flip the salmon; cook it entirely on one side for best results
  • Cedar planks can be reused if not heavily charred; scrub and store dry
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