Cedar Plank Salmon Lemon Dill (View Print Version)

Grilled salmon flavored with lemon and dill, smoked gently on a cedar plank for a fresh, summery taste.

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

# Method:

01 - Soak the cedar plank in cold water for at least 1 hour, placing a weight on top if needed to keep it fully submerged.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper until well combined.
03 - Pat the 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 it begins to crackle and smoke visibly.
06 - Carefully arrange lemon slices on the heated plank, then place salmon fillets skin side down directly on the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes, or until salmon is just cooked through and flakes easily when tested with a fork.
08 - Remove the plank carefully from the grill using tongs. Allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Advice:

01 -
  • The cedar plank does all the heavy lifting, keeping the salmon impossibly moist while infusing it with a subtle smoky character that feels restaurant-worthy.
  • Everything happens in under 40 minutes, so you can impress people without spending your whole afternoon in the kitchen.
02 -
  • Overcooked salmon becomes dry and sad, so pull it off the heat when it's still slightly translucent in the very center, it will continue cooking as it rests.
  • If your plank starts charring heavily, tent it loosely with foil to slow down the direct heat while keeping the smoke flowing.
03 -
  • If your cedar plank is brand new and smells aggressively woody, soak it briefly the day before and leave it out to air, which mellows that intensity.
  • The skin side down method keeps the delicate flesh from sticking to the plank while the skin acts as its own little insulator.
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