Cedar plank salmon lemon dill (Print)

Grilled salmon on cedar plank with lemon and dill, delivering fresh, smoky flavors in every bite.

# What you'll need:

→ Fish & Marinade

01 - 4 (6-ounce) skin-on salmon fillets
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 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, placing a weight on top if needed to keep it submerged.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper.
03 - Pat the salmon fillets dry with paper towels. Brush both sides with the marinade. Let 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. Close the lid and heat for 3 minutes until it begins to crackle and smoke.
06 - Carefully arrange lemon slices on the plank, then place 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 just cooked through and flakes easily with a fork.
08 - Remove the plank from the grill. Rest salmon for 2 minutes, garnish with fresh dill, and serve.

# Expert Tips:

01 -
  • The cedar plank adds a subtle smoky flavor without overpowering the delicate salmon
  • Fresh lemon and dill create a bright, summery taste that complements the fish perfectly
  • It's surprisingly easy to make, with minimal prep and hands-off cooking time
  • Naturally gluten-free and pescatarian-friendly
  • The presentation is absolutely stunning and perfect for entertaining
02 -
  • Always use untreated cedar planks to avoid harmful chemicals in your food
  • Keep a spray bottle of water nearby to manage any flare-ups on the plank
  • Don't overcook the salmon—it should be just opaque in the center and reach 145°F internal temperature
  • Cedar planks can be reused if not too charred; simply scrub clean and store dry
  • Let the salmon rest for a couple minutes after grilling to allow juices to redistribute
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