Cedar Plank Salmon Lemon Dill

There's something magical about the moment a cedar plank hits the grill—the gentle crackling, the aromatic smoke curling upward, the promise of tender, flaky salmon infused with woodsy warmth. Cedar Plank Salmon with Lemon Dill is more than a recipe; it's an experience that transforms your backyard into a Pacific Northwest retreat. This dish brings together the delicate richness of salmon with the bright, herbaceous notes of fresh lemon and dill, all while the cedar plank works its smoky magic from below. Perfect for summer cookouts or elegant weeknight dinners, this pescatarian and gluten-free main dish delivers restaurant-quality results with surprisingly simple technique.

Save

The beauty of cedar plank grilling lies in its dual action: the moist heat from the soaked wood gently steams the salmon from below while the grill heat cooks it from above, creating perfectly tender, never-dried-out fish. As the plank heats, it releases fragrant oils that infuse every bite with subtle woodsy undertones. Meanwhile, the lemon slices positioned beneath each fillet caramelize slightly, adding both visual appeal and a whisper of citrus sweetness. With just a handful of fresh ingredients and your outdoor grill, you'll create a main dish worthy of your finest dinner parties or casual family gatherings alike.

Ingredients

• Fish & Marinade: 4 (6-ounce) skin-on salmon fillets, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped fresh dill, 1 garlic clove (minced), 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
• For Grilling: 1 untreated cedar plank (about 12 x 6 inches, soaked in water for at least 1 hour), 1 lemon (thinly sliced), fresh dill sprigs for garnish (optional)

Instructions

• Step 1: Prepare the Cedar Plank: Soak the cedar plank in cold water for at least 1 hour, placing a weight on top if needed to keep it submerged.
• Step 2: Make the Marinade: In a small bowl, mix olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper.
• Step 3: Season the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides with the marinade. Let sit at room temperature for 15 minutes.
• Step 4: Preheat the Grill: Preheat the grill to medium-high (about 400°F / 200°C).
• Step 5: Heat the Cedar Plank: Place the soaked cedar plank on the grill. Close the lid and heat for 3 minutes, until it begins to crackle and smoke.
• Step 6: Arrange Salmon on Plank: Carefully arrange lemon slices on the plank, then place salmon fillets (skin side down) on top of the lemons.
• Step 7: Grill the Salmon: Close the grill lid and cook for 15–20 minutes, or until salmon is just cooked through and flakes easily with a fork.
• Step 8: Rest and Serve: Remove the plank from the grill. Rest salmon for 2 minutes, garnish with fresh dill, and serve.

Additional Preparation Tips

Soaking the cedar plank is non-negotiable—it prevents burning and ensures the plank smolders rather than flames. If you notice the plank edges starting to char during cooking, keep a spray bottle of water nearby for a quick mist. Always use untreated cedar planks specifically sold for grilling; treated wood can release harmful chemicals. Pat the salmon completely dry before applying the marinade to help it adhere better and promote even cooking. For the best texture, remove salmon from the refrigerator 15 minutes before grilling to allow it to come to room temperature, ensuring more even cooking throughout.

Variations and Substitutions

Add a sprinkle of smoked paprika to the marinade for deeper smoky notes, or drizzle with honey before grilling for a sweet-savory glaze. Swap dill for fresh tarragon or basil to change the herbaceous profile. For a spicier kick, add a pinch of red pepper flakes or a touch of Dijon mustard to the marinade. If you prefer a richer finish, top the cooked salmon with a pat of herb butter. You can also use this same technique with trout, arctic char, or even firm white fish like halibut, adjusting cooking time as needed for thickness.

Serving Suggestions

This elegant salmon pairs beautifully with roasted asparagus, grilled vegetables, or a crisp arugula salad dressed lightly with lemon vinaigrette. For a heartier meal, serve alongside wild rice pilaf, quinoa, or herb-roasted baby potatoes. The dish's bright, fresh flavors complement a chilled Sauvignon Blanc or a light Pinot Noir perfectly. For extra zest, serve with additional lemon wedges on the side. Consider setting out the entire cedar plank as a rustic serving vessel—it makes a stunning centerpiece that brings the outdoors to your table.

Save

Recipe FAQs

→ Why soak the cedar plank before grilling?

Soaking the plank prevents it from burning too quickly, allowing it to smolder and infuse the salmon with a subtle smoky flavor during cooking.

→ Can I use other fish for this method?

Yes, firm-fleshed fish like trout or steelhead also work well when grilled on a cedar plank using similar seasoning and cooking times.

→ How do lemon and dill enhance the flavor?

Lemon adds a bright, citrusy note while fresh dill contributes a delicate herbal aroma, balancing the smokiness from the cedar.

→ What internal temperature should the salmon reach?

Salmon is properly cooked at an internal temperature of 145°F (63°C), resulting in flaky and moist flesh.

→ Are there alternatives to a cedar plank for grilling?

Other soaked hardwood planks like alder or maple can be used to impart different smoky flavors while supporting even cooking.