Cedar Plank Salmon Lemon Dill (Printer View)

Smoky salmon grilled over cedar, brightened with lemon and fresh dill for a savory, fresh taste.

# What you'll 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 - 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

# Method:

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. Mix until well blended.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with the marinade. Allow to rest at room temperature for 15 minutes.
04 - Preheat the outdoor grill to medium-high heat, approximately 400 degrees Fahrenheit.
05 - Place 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 produce aromatic smoke.
06 - Carefully arrange lemon slices on the heated 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 cooked through and flakes easily when tested with a fork.
08 - Remove the plank from the grill using tongs. Allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Advice:

01 -
  • The cedar plank does almost all the work while you relax with a cold drink, and the salmon emerges impossibly moist and flaky.
  • Fresh dill and lemon create a bright, summery flavor that tastes like you spent hours fussing when you really just mixed a few things together.
  • It looks fancy enough to impress guests but honest enough that you won't stress about getting it perfect.
02 -
  • Untreated cedar is absolutely essential, because treated wood releases toxins when heated, and you're definitely not doing all this to poison your guests.
  • The plank will char and smoke more if it's not properly soaked, so that hour of soaking time is actually the most important step, even though it feels passive.
03 -
  • Buy your cedar plank a day or two before you plan to cook so you can soak it on your own timeline instead of rushing it.
  • Let your salmon sit out of the fridge for 10 minutes before cooking so it comes to closer to room temperature and cooks more evenly.
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