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 garlic cloves, 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

→ For Grilling

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

09 - Lemon slices, for garnish

# Step-by-step guide:

01 - Submerge the cedar planks in cold water for at least 1 hour (up to 2 hours), weighting them to keep fully submerged.

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

03 - Pat salmon fillets dry with paper towels and brush both sides generously with the marinade, reserving some for basting during grilling.

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

05 - Arrange salmon fillets, skin-side down, on the preheated cedar planks. Close grill lid and cook for 12–15 minutes, basting once with reserved marinade. The salmon is ready once opaque and flakes easily.

06 - Remove salmon from grill, garnish with additional dill and lemon slices. Serve immediately.

# Expert Tips:

01 -

The cedar planks transform ordinary salmon into something smoky and irresistible, almost like a backyard secret.
Quick prep and easy cleanup make this dish a lifesaver for laid-back summer gatherings.

02 -

Never skip soaking the planks or you risk charring instead of infusing—my panicked dash for the hose taught me that.
Lemon zest in the marinade made the flavor pop; the first time I forgot, the salmon tasted flat no matter how smoky.

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