Cedar Plank Salmon Lemon Dill (Printable)

Salmon grilled on cedar plank with lemon, dill, and smoky aroma for a fresh, summery 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 chopped fresh dill
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 by 6 inches, soaked in water for at least 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 if needed to keep it fully submerged.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper until well incorporated.
03 - Pat the salmon fillets dry with paper towels. Brush both sides with the marinade mixture. Allow to rest at room temperature for 15 minutes.
04 - Preheat the grill to medium-high heat, approximately 400 degrees Fahrenheit.
05 - Place the soaked cedar plank on the grill grate. Close the lid and heat for 3 minutes until the plank begins to crackle and produce smoke.
06 - Carefully arrange lemon slices on the heated plank, then place 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 cooked through and flakes easily with a fork.
08 - Remove the plank from the grill. Rest the salmon for 2 minutes, garnish with fresh dill sprigs, and serve immediately.

# Expert Hints:

01 -
  • The cedar plank does most of the work for you, infusing the fish with smoky flavor while keeping it impossibly moist and tender.
  • It looks restaurant-worthy when you bring it to the table, but takes less than 20 minutes of actual cooking time.
  • Fresh lemon and dill taste like summer itself, and the aroma will have everyone asking what you're making.
02 -
  • Cedar planks are reusable, but only if you don't let them char black. A light brown color is perfect, charred means it's done for good.
  • The salmon will continue cooking slightly after you remove it from heat, so pulling it off at barely opaque makes the final bite perfect instead of dried out.
  • Buy untreated cedar specifically for grilling. Treated lumber releases chemicals you definitely don't want in your food.
03 -
  • If your cedar plank isn't soaking in advance, submerge it in a bathtub or large pot instead of a bowl. Full coverage matters.
  • You can add a drizzle of honey or a pinch of smoked paprika to the marinade for unexpected depth without overpowering the salmon's natural flavor.
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