Cedar Plank Salmon Lemon Dill (Printable)

Tender salmon grilled on cedar plank with lemon and dill, delivering a fresh, smoky flavor.

# Ingredient List:

→ 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

# Steps:

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 salmon fillets dry with paper towels. Brush both sides generously with the marinade mixture. Allow to sit at room temperature for 15 minutes.
04 - Preheat the outdoor 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 smoke.
06 - Carefully arrange lemon slices across the plank surface. Position salmon fillets skin-side down directly on top of the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes until the salmon is cooked through and flakes easily when tested with a fork.
08 - Remove the plank from the grill using tongs. Allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Tips from the Pros:

01 -
  • The cedar plank imparts a subtle smoky aroma that perfectly complements the fresh lemon and dill.
  • Quick and easy to prepare, making it ideal for weeknight meals or entertaining guests.
  • A healthy, pescatarian, and gluten-free main dish packed with protein and bright flavors.
  • The grilled lemon slices add brightness and visual appeal to the presentation.
02 -
  • Make sure the cedar plank is soaked for at least 1 hour to prevent burning and to maximize smoke flavor.
  • Preheat the plank on the grill before adding the salmon to bring out a smoky aroma and start cooking evenly.
  • Use skin-on salmon fillets to keep the fish moist and easier to handle on the grill.
  • Rest the salmon briefly after grilling to retain juiciness and improve texture.
  • Scrub and dry cedar planks after use for reuse, provided they are not overly charred.
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