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, plus additional for garnish

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, about 12 x 6 inches

09 - Lemon slices, for garnish

# How-To:

01 - Immerse cedar planks in cold water for a minimum of 1 hour and up to 2 hours, using a weight to ensure they are fully submerged.

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

03 - Pat the salmon fillets dry with paper towels. Brush both sides evenly with marinade, reserving some for basting during grilling.

04 - Set outdoor grill to medium-high heat (400°F). Place soaked cedar planks onto the grates, close the lid, and allow them to heat for 2 minutes until smoking and crackling.

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

06 - Remove planks from the grill. Garnish salmon with extra dill and lemon slices. Serve promptly.

# Expert Tips:

01 -

The cedar plank adds a smoky depth that makes the salmon taste as if it came straight from a mountain campfire.
It’s easy enough for a weekday dinner, yet impressive enough to turn grilling into a backyard celebration.

02 -

If your planks aren’t fully soaked, they’ll catch fire—I learned this with a dramatic flare-up once.
Using reserved marinade for basting near the end keeps the salmon moist and makes the flavors pop — don't skip it.

03 -