Cedar Plank Salmon Lemon Dill (Printable)

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

# What You 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

→ Grilling

09 - 1 untreated cedar plank, 12 by 6 inches, soaked 1 hour minimum
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish, optional

# Directions:

01 - Submerge cedar plank in cold water for at least 1 hour, using a weight to maintain full submersion if necessary.
02 - Combine olive oil, fresh lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and freshly ground black pepper in a small bowl.
03 - Pat salmon fillets dry with paper towels and brush both sides evenly with marinade. Allow to rest at room temperature for 15 minutes.
04 - Heat grill to medium-high temperature, approximately 400 degrees Fahrenheit.
05 - Position soaked cedar plank on grill grate. Close grill lid and allow to heat for 3 minutes until plank crackles and produces aromatic smoke.
06 - Arrange lemon slices across heated plank surface. Place salmon fillets skin-side down directly on lemon slices.
07 - Close grill lid and cook for 15 to 20 minutes until salmon is cooked through and flakes easily when tested with fork.
08 - Carefully remove plank from grill. Allow salmon to rest 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Suggestions:

01 -
  • The cedar plank does most of the work while you relax with a drink in hand.
  • Your kitchen won't smell fishy for days because everything stays contained and aromatic.
  • You'll look like you spent hours in the kitchen when it's genuinely just 40 minutes start to finish.
02 -
  • If your plank starts actively flaming, it wasn't soaked long enough or the heat is too high, so adjust immediately.
  • Overcooked salmon becomes dry and disappointing, so pull it when it still has a tiny bit of translucence in the thickest part.
03 -
  • Invest in untreated cedar planks from a cooking supply store, never use lumber yard cedar that's been chemically treated.
  • The moment your plank stops smoking is often when the salmon is perfectly done, so use your nose as much as your timer.
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