Cedar Plank Salmon Lemon Dill (Printable)

Salmon grilled on cedar plank with lemon and dill for a fresh, smoky flavor.

# What You'll Need:

→ Fish & Marinade

01 - 4 salmon fillets, 6 ounces each, skin-on
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 for at least 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish

# How to Make It:

01 - Soak the cedar plank in cold water for at least 1 hour, placing a weight on top to keep it fully submerged.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper. Mix thoroughly.
03 - Pat salmon fillets dry with paper towels. Brush both sides evenly with the marinade. Allow to rest at room temperature for 15 minutes.
04 - Preheat 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 produce smoke.
06 - Carefully arrange lemon slices on the plank, then place salmon fillets skin-side down directly on the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes until salmon is cooked through and flakes easily with a fork.
08 - Remove the plank from the grill. Allow salmon to rest for 2 minutes, garnish with fresh dill sprigs, and serve immediately.

# Expert Suggestions:

01 -
  • The cedar plank does all the heavy lifting, infusing your salmon with a subtle smokiness that feels fancy but requires zero skill.
  • Your kitchen stays clean and cool because everything happens outdoors on the grill.
  • You can have dinner ready in under an hour, making it perfect for weeknight entertaining or last-minute gatherings.
02 -
  • Cedar planks are reusable if they don't char too badly, but only if you scrub them clean immediately and store them completely dry in a cool place.
  • Your salmon will keep cooking slightly after you pull it off the grill, so remove it when it still looks barely opaque in the center rather than waiting until it looks fully cooked.
03 -
  • A sprinkle of smoked paprika added to your marinade gives the dish subtle depth without announcing itself loudly.
  • Serving with extra lemon wedges and a drizzle of honey creates unexpected complexity that makes people ask what that flavor is.
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