Cedar Plank Salmon Lemon Dill (Print View)

Grilled salmon on cedar plank with fresh lemon and dill, delivering a smoky and vibrant taste.

# Components:

→ 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 in water for at least 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish, optional

# Directions:

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 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 directly on the grill grates. Close the lid and heat for 3 minutes until the plank begins to crackle and produce aromatic smoke.
06 - Carefully arrange lemon slices across the heated cedar plank. Place salmon fillets skin side down directly on the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes until salmon is cooked through and flakes easily with a fork.
08 - Remove the plank from the grill and allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Advice:

01 -
  • The cedar plank does most of the work for you, keeping the salmon impossibly moist while adding a subtle smoky depth that feels fancy but requires zero actual skill.
  • Fresh dill and lemon create a brightness that tastes like summer on a plate, even when youre cooking on a random Tuesday.
  • Your guests will think you spent hours planning this, when really you soaked a plank and mixed five ingredients.
02 -
  • Cedar planks must soak for the full hour or they'll catch fire instead of slowly releasing their flavor, turning your dinner into a rescue mission.
  • Skin-side down is non-negotiable because the skin crisps beautifully and protects the delicate top of the fillet from drying out.
03 -
  • Pat your salmon completely dry before marinating, otherwise the moisture keeps the seasoning from sticking properly and you lose half your flavor work.
  • Don't flip the salmon once it's on the plank; the skin side down position is doing all the protecting you need, and flipping just risks tearing the delicate flesh.
Return