Cedar Plank Salmon Lemon Dill (Printable)

Tender salmon grilled on cedar plank enhanced with fresh lemon and dill for a smoky, bright taste.

# What You'll Need:

→ Fish & Marinade

01 - 4 salmon fillets, 6 ounces each, skin-on
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 at least 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish

# How to Make It:

01 - Soak the cedar plank in cold water for at least 1 hour, placing a weight on top if needed to keep it submerged.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper.
03 - Pat the salmon fillets dry with paper towels. Brush both sides evenly with the marinade and let 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. Close the lid and heat for 3 minutes until it begins to crackle and produce smoke.
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 cooked through and flakes easily with a fork.
08 - Remove the plank from the grill carefully. 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, infusing salmon with smoke while keeping it impossibly moist inside.
  • Twenty minutes from plank to plate, making weeknight entertaining feel effortless.
  • Fresh dill and lemon brighten everything without overshadowing the delicate fish.
02 -
  • That first three minutes when the plank is alone on the grill is crucial because if it doesn't smell smoky and sound like it's crackling, your salmon won't get that cedar flavor.
  • Don't skip the lemon slices underneath the fish because they're not just garnish, they're a moisture barrier that prevents sticking and adds flavor from below.
  • Resist opening the grill lid repeatedly; every crack lets out heat and smoke, and you'll end up cooking longer than intended.
03 -
  • Buy untreated cedar planks and soak them generously because the moisture is what creates that gentle steaming environment that keeps salmon tender.
  • Arrange lemon slices in overlapping rows so they create a complete cushion between fish and plank, preventing sticking and adding subtle flavor.
  • If your grill has hot and cool zones, position the plank on the cooler side to avoid aggressive charring while still capturing that cedar smoke.
Return