Cedar Plank Salmon Lemon Dill (Printable)

Grilled salmon infused with lemon, dill, and smoky cedar plank aroma for a fresh, light main dish.

# 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 - 1/2 teaspoon freshly ground black pepper

→ For Grilling

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

# Directions:

01 - Submerge the cedar plank in cold water for at least 1 hour, weighing it down if necessary to keep fully submerged.
02 - Combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper in a small bowl.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with marinade. Allow to rest at room temperature for 15 minutes.
04 - Heat grill to medium-high temperature, approximately 400°F.
05 - Place soaked cedar plank directly on grill grates. Close lid and heat for 3 minutes until plank begins to crackle and produce smoke.
06 - Arrange lemon slices across the plank surface. Position 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 with a fork.
08 - Remove cedar plank from grill and allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Helpful Hints:

01 -
  • The cedar plank does almost all the work while you're free to hang out with guests instead of hovering over the grill.
  • That subtle woodsmoke flavor makes ordinary salmon taste like you've been perfecting this for years, not just 40 minutes.
  • It's naturally gluten-free and feels elegant enough for company but easy enough for a Wednesday night.
02 -
  • An untreated cedar plank is non-negotiable—treated wood releases chemicals when heated, and nobody wants that on their dinner plate.
  • Don't skip the soaking step; I learned this the hard way when a dry plank became kindling in three minutes flat.
  • The moment the salmon flakes easily is the moment to pull it; even 2 minutes too long and the outside dries out while the center stays cool.
03 -
  • If you're nervous about the plank catching fire, place a drip pan directly below it on the grill to catch any oils and minimize flare-ups.
  • A light sprinkle of smoked paprika mixed into the marinade adds depth without announcing itself, and a drizzle of honey over the cooked salmon brings out subtle sweetness that makes people wonder what your secret is.
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