Cedar Plank Salmon Lemon Dill (Print Version)

Grilled salmon on cedar plank with fresh lemon and dill, offering a smoky and vibrant taste.

# Ingredient List:

→ 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 x 6 inches, soaked 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, fresh lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and freshly ground black pepper until well blended.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with the marinade. Allow to 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 grates. Close the lid and heat for 3 minutes until the plank begins to crackle and smoke.
06 - Carefully arrange lemon slices across the heated plank, then position salmon fillets skin side down directly on top of the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes until salmon is cooked through and flakes easily with a fork.
08 - Remove the cedar plank from the grill using tongs. Allow salmon to rest for 2 minutes, then garnish with fresh dill sprigs and serve immediately.

# Helpful Hints:

01 -
  • The cedar plank does almost all the work for you, infusing the salmon with smoky richness while you literally just watch it cook.
  • Those lemon slices underneath the fish create their own steamed sauce that pools with the salmon's oils, turning simple into restaurant-worthy.
  • Your whole outdoor space smells absolutely incredible for hours afterward, which might be the real secret ingredient.
02 -
  • An untreated cedar plank is not a suggestion, it's a safety requirement, so check that packaging label or you'll be serving your fish with a chemical aftertaste that no amount of lemon can mask.
  • The plank needs to stay wet before grilling, but your salmon needs to stay dry before cooking, because that contrast is what creates the magic of steam inside and slight browning on the skin.
  • Salmon continues cooking for a minute after you remove it from heat, so pull it off when it's barely done rather than waiting until it looks perfect, because it will keep cooking on the plank as it rests.
03 -
  • Cedar planks are genuinely reusable if you treat them right, so scrub yours clean after each use, dry it completely, and store it flat in a cool place where it won't crack from humidity shifts.
  • If your plank does start to char slightly on the underside, that's actually fine and adds character, but if it's actively flaming, you let it get too hot or didn't soak it long enough the last time.
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