Cedar Plank Salmon Garlic Dill

# What you need:

→ Salmon

01 - 4 salmon fillets, skin-on, 6 ounces each

→ Marinade & Seasoning

02 - 2 tablespoons olive oil

03 - 3 cloves garlic, minced

04 - 2 tablespoons fresh dill, chopped, plus extra for garnish

05 - 1 lemon, zested and juiced

06 - 1 teaspoon sea salt

07 - 1/2 teaspoon freshly ground black pepper

→ Grilling

08 - 2 untreated cedar planks, food-safe, approximately 12 x 6 inches

09 - Lemon slices, for garnish

# How to Make It:

01 - Immerse cedar planks in cold water for at least 1 hour, up to 2 hours, using a weight to ensure full submersion.

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

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

04 - Preheat the grill to medium-high heat (400°F). Place soaked cedar planks on the grill grates, close the lid, and heat for 2 minutes until they begin to smoke and crackle.

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

06 - Remove salmon from the grill. Garnish with fresh dill and lemon slices. Serve immediately.

# Expert Advice:

01 -

The cedar plank infuses the salmon with a delicate, aromatic smoke that tastes unforgettable.
This dish is quick to prepare yet feels like something you’d order at a coastal restaurant.

02 -

If you don’t soak the cedar long enough, the planks will catch fire and ruin your dinner—speaking from smoky experience.
Using extra dill as a garnish adds not just flavor but a burst of color that makes the dish look restaurant-worthy.

03 -