Cedar Plank Salmon Lemon Dill (Printable)

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

# What You Need:

→ 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 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, optional

# How-To 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 the salmon fillets dry with paper towels. Brush both sides 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 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 just cooked through and flakes easily with a fork.
08 - Remove the plank from the grill. Rest salmon for 2 minutes, garnish with fresh dill, and serve immediately.

# Expert Advice:

01 -
  • The cedar plank does most of the work for you, infusing the fish with smoky flavor while keeping it impossibly moist.
  • Fresh lemon and dill transform something simple into a restaurant-quality dish that tastes like summer on a plate.
  • It feels like you're doing something impressive when really you're just managing one very cooperative plank.
02 -
  • If your plank ignites or chars heavily, it's still okay to use it again as long as you scrub it well and store it completely dry, and I've gotten a lot of mileage out of planks that looked roughed up.
  • The biggest lesson I learned was that salmon doesn't need as long as you think, and overcooked salmon makes you question everything, so start checking at the fifteen minute mark and don't walk away.
03 -
  • Bring your salmon to room temperature before cooking so it cooks evenly throughout without the outside drying out before the inside finishes.
  • The lemon slices do double duty as flavor and as a protective cushion, so don't skip them even though they seem like garnish.
Go Back