Cedar Plank Salmon Lemon Dill (Printable)

Salmon fillets grilled on cedar plank with lemon and dill for a fresh, smoky taste.

# What You'll Need:

→ Fish & Marinade

01 - 4 salmon fillets, 6 ounces each, skin-on
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 It:

01 - Soak the cedar plank in cold water for at least 1 hour, using a weight to keep it submerged if necessary.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper.
03 - Pat salmon fillets dry with paper towels. Brush both sides evenly with the marinade mixture 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 grate. Close the lid and heat for 3 minutes until the plank begins to crackle and produce smoke.
06 - Arrange lemon slices on the heated plank, then carefully place salmon fillets skin-side down on top of the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes until the salmon is cooked through and flakes easily with a fork.
08 - Remove the plank from the grill and allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Tips:

01 -
  • Effortlessly combines smoky and fresh flavors with minimal ingredients.
  • Perfectly juicy salmon fillets cooked right on a cedar plank for slight char and aroma.
  • Simple marinade enhances but never overpowers the natural fish flavor.
  • Gluten-free, pescatarian-friendly, and suitable for various dietary needs.
02 -
  • Soak cedar plank for at least an hour to avoid flare-ups and achieve steady smoke infusion.
  • Preheat the grill with the plank on it to jump-start the smoky aroma before adding salmon.
  • Keep the skin side down to help hold the fillets together and protect the flesh during grilling.
  • Use a grill-safe spatula to gently flip or lift the fish if needed to avoid breaking the fillets.
  • Re-use cedar planks by scrubbing off residue and drying completely, unless charred.
Go Back