Cedar Plank Salmon Lemon Dill (Printable Copy)

Salmon grilled on cedar plank infused with lemon and dill, offering a fresh smoky taste.

# What You 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 at least 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish

# How to Make:

01 - Place the untreated cedar plank in cold water for at least 1 hour, using a weight to keep it fully submerged if necessary.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper until well mixed.
03 - Pat salmon fillets dry with paper towels. Brush both sides evenly with the marinade mixture. Allow to rest at room temperature for 15 minutes.
04 - Preheat the grill to medium-high heat, reaching approximately 400°F.
05 - Position the soaked cedar plank directly on the grill grates. Close the grill lid and heat for 3 minutes until the plank begins to crackle and smoke noticeably.
06 - Carefully arrange lemon slices across the heated plank surface. Place salmon fillets skin-side down directly on the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes until the salmon is just cooked through and flakes easily when tested with a fork.
08 - Remove the plank from the grill using heat-safe tongs. Allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Advice:

01 -
  • Simple preparation with just 20 minutes of hands-on time
  • No flipping required—the cedar plank does all the work
  • Naturally gluten-free and pescatarian-friendly
  • Beautiful presentation that impresses guests every time
  • The smoky cedar aroma transforms your backyard into a gourmet restaurant
02 -
  • Check your salmon for doneness at 15 minutes—it should be opaque and flake easily but still be moist in the center
  • Cedar planks can be reused if not too charred; simply scrub clean and store in a dry place
  • Let the salmon rest for 2 minutes after grilling to allow juices to redistribute
  • If your plank starts to char too much, move it to a cooler part of the grill
  • Fresh dill makes a significant difference—avoid dried dill for this recipe
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