Cedar Plank Salmon Lemon Dill (Printable)

Tender salmon grilled on cedar plank with lemon and dill, blending smoky and fresh summer notes.

# What You’ll Need:

→ 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 (optional)

# Steps:

01 - Soak the cedar plank in cold water for at least 1 hour, placing a weight on top if needed 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 the salmon fillets dry with paper towels. Brush both sides with the marinade and let sit at room temperature for 15 minutes.
04 - Preheat the grill to medium-high heat, approximately 400°F.
05 - Place the soaked cedar plank 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 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 just cooked through and flakes easily with a fork.
08 - Remove the plank from the grill. Rest salmon for 2 minutes, garnish with fresh dill, and serve.

# Expert Advice:

01 -
  • The cedar plank handles all the fussy parts so the fish never sticks and stays impossibly moist inside.
  • Twenty minutes from heat to plate beats restaurant wait times and delivery delays by miles.
  • Fresh dill and lemon taste like summer, even when you're cooking in your backyard on a random Tuesday.
02 -
  • An unsoaked plank ignites like kindling and ruins the dinner, so commit to soaking it all the way, even if you're impatient.
  • The skin side must face down on the plank or the skin sticks and tears, leaving half your fillet behind when you plate it.
  • Overcooking salmon by even two minutes transforms it from silky to dry, so set a timer and trust it rather than cooking by instinct.
03 -
  • Let the plank smoke for those full three minutes before adding the fish, it guarantees even cooking and that distinctive cedar aroma without the risk of burning.
  • Bring salmon to room temperature for fifteen minutes before it touches the hot plank, it cooks more evenly and stays more tender throughout.
  • Have all your tools and garnishes ready before the fish goes on the grill, there's no time for gathering once the timer starts.
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