Cedar Plank Salmon Lemon Dill (Printable version)

Salmon grilled on a cedar plank, brightened with lemon juice and fresh dill for a smoky finish.

# Needed ingredients:

→ Fish & Marinade

01 - 4 salmon fillets with skin, 6 ounces each
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 by 6 inches, soaked in water for at least 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish, optional

# 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 fully submerged.
02 - Combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper in a small bowl.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with the marinade and let rest at room temperature for 15 minutes.
04 - Preheat the grill to medium-high heat, approximately 400°F.
05 - Place the soaked cedar plank on the grill. Close the lid and heat for 3 minutes until it begins to crackle and smoke.
06 - Carefully arrange lemon slices on the plank, then place salmon fillets skin side down on top of the lemons.
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 and allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Suggestions:

01 -
  • Impressive presentation with minimal effort—the cedar plank does half the work
  • Naturally gluten-free and pescatarian, fitting seamlessly into healthy eating plans
  • Smoky, aromatic flavor without the need for specialty equipment or wood chips
  • Ready in just 40 minutes from start to finish, with only 20 minutes of active prep
  • The lemon-dill marinade brightens the rich salmon with fresh, summery notes
02 -
  • Cedar planks can be reused if not heavily charred—simply scrub clean and store in a dry place
  • Test salmon doneness by gently pressing the center; it should feel firm but still give slightly
  • Keep the grill lid closed as much as possible to maintain consistent temperature and smoke
  • If your plank starts to flame up, move it to a cooler part of the grill or spritz with water
  • For deeper cedar flavor, soak the plank in a mixture of water and white wine or apple cider
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