Cedar Plank Salmon Lemon Dill (Printable)

Tender salmon infused with lemon and dill, grilled atop a cedar plank for a smoky, fresh taste.

# Components:

→ 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 - 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

# Directions:

01 - Soak the cedar plank in cold water for at least 1 hour, placing a weight on top to keep it submerged.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with the marinade and let 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. Close the lid and heat for 3 minutes until it begins to crackle and smoke.
06 - Carefully arrange lemon slices on the plank, then position salmon fillets skin side down on top of the lemons.
07 - Close the grill lid and cook for 15 to 20 minutes, or until salmon is just cooked through and flakes easily with a fork.
08 - Remove the plank from the grill. 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, infusing your salmon with a subtle smokiness that tastes expensive but takes zero effort.
  • Fresh dill and lemon transform what could be a plain dinner into something bright enough to make people ask for the recipe before they even taste it.
  • Twenty minutes of actual cooking time means you can pull this off on a weeknight without losing your mind.
02 -
  • If your plank starts flaming aggressively, don't panic, just close the grill lid and it'll smother itself, but buy untreated planks specifically or this becomes a fire hazard.
  • The salmon is done when it flakes at the thickest part and looks opaque all the way through, overcooked salmon turns mealy and sad, so check it at fifteen minutes.
03 -
  • An untreated cedar plank beats anything labeled as a grill mat because the wood actually contributes flavor rather than just conducting heat.
  • Pat your salmon fillets bone-dry before seasoning or the moisture will steam everything and you'll lose that beautiful skin crisping.
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