Cedar Plank Salmon Lemon Dill (Print version)

Aromatic grilled salmon with lemon and dill, cooked on cedar plank for tender, flavorful results.

# 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 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 x 6 inches, soaked 1 hour minimum
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish, optional

# Steps:

01 - Submerge cedar plank in cold water for at least 1 hour, using a weight to keep fully submerged
02 - In 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 and brush both sides with marinade. Allow to sit at room temperature for 15 minutes
04 - Heat grill to medium-high temperature, approximately 400°F
05 - Place soaked cedar plank on grill, close lid, and heat for 3 minutes until crackling and smoking begins
06 - Carefully layer lemon slices on plank, then position salmon fillets skin-side down on top of lemon slices
07 - Close grill lid and cook for 15 to 20 minutes until salmon flakes easily with fork and is cooked through
08 - Remove plank from grill and let salmon rest 2 minutes. Garnish with fresh dill and serve immediately

# Cooking tips:

01 -
  • The cedar plank does most of the work while you barely lift a finger, just stand there watching the magic happen.
  • Your guests will think you spent hours in the kitchen when really you spent twenty minutes being clever.
  • That smoky, lemony aroma fills your entire yard and makes everyone suddenly very interested in dinner.
02 -
  • If your plank catches fire, don't panic—close the lid and move it to a cooler zone because a little char on the plank is fine but flames mean your heat is too high.
  • Cedar planks are actually reusable if they don't completely char, so scrub them clean, let them dry completely, and store them flat in a cool spot for next time.
03 -
  • Pat your salmon absolutely dry before marinating because any moisture on the surface will steam rather than sear, and steaming is the opposite of what you want here.
  • If you're nervous about the plank catching fire, soak it in water with a little bit of white wine vinegar instead of just water—the vinegar helps prevent charring without affecting the flavor.
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