Cedar Plank Salmon Garlic Dill

# What You'll Need:

→ Salmon

01 - 4 skin-on salmon fillets, each 6 ounces

→ Marinade & Seasoning

02 - 2 tablespoons olive oil

03 - 3 cloves garlic, minced

04 - 2 tablespoons fresh dill, chopped

05 - 1 lemon, zested and juiced

06 - 1 teaspoon sea salt

07 - 1/2 teaspoon freshly ground black pepper

→ For Grilling

08 - 2 untreated food-safe cedar planks, approximately 12 by 6 inches

09 - Lemon slices, for garnish

# Directions:

01 - Fully submerge cedar planks in cold water for at least 1 hour and up to 2 hours, weighting them to prevent floating.

02 - In a mixing bowl, combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and black pepper.

03 - Pat salmon fillets dry with paper towels. Brush both sides with marinade, reserving a portion for later basting.

04 - Preheat grill to medium-high (400°F). Place soaked cedar planks directly onto grill grates, close lid, and heat for 2 minutes until fragrant and slightly smoking.

05 - Arrange salmon fillets, skin-side down, on heated planks. Close lid and grill for 12 to 15 minutes, basting once with reserved marinade, until salmon is opaque and flakes easily.

06 - Transfer salmon from grill. Garnish with additional fresh dill and lemon slices before serving.

# Expert Advice:

01 -

Your salmon stays juicy and absorbs that gentle smoky flavor, like a secret only cedar can give.
It’s the kind of easy summer dish you pull out when you want something special without fuss, letting you enjoy the patio instead of hovering over the stove.

02 -

If you skip soaking the planks, they’ll burn fast and leave your fish bitter—trust me, I learned the smoky way.
Basting mid-cook adds another layer of brightness and stops the fillets from drying; I didn’t realize how much it helped until I finally tasted the difference.

03 -