Cedar Plank Salmon Lemon Dill (Printable)

Smoky salmon grilled over cedar plank infused with lemon and fresh dill for vibrant taste.

# What You’ll 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, approximately 12 x 6 inches, soaked in water for minimum 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish, optional

# How to Prepare:

01 - Submerge the untreated cedar plank in cold water for at least 1 hour, using a weight if necessary to maintain complete submersion.
02 - In a small bowl, combine olive oil, fresh lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper until well incorporated.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with the prepared marinade. Allow to rest at room temperature for 15 minutes.
04 - Preheat the grill to medium-high heat, reaching approximately 400°F.
05 - Position the soaked cedar plank directly on the grill grate. Close the grill lid and allow to heat for 3 minutes until it begins to crackle and emit smoke.
06 - Carefully layer thin lemon slices across the heated plank, then place salmon fillets skin-side down directly atop the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes until salmon is completely cooked through and flakes effortlessly when tested with a fork.
08 - Remove the cedar plank from the grill and allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Suggestions:

01 -
  • The cedar plank does most of the work for you, creating that restaurant-quality smoky flavor without fussing.
  • It's fancy enough to impress guests but so simple you can pull it together on a Tuesday night without stress.
  • Everything cooks in one place, which means minimal cleanup and maximum relaxation time by the grill.
02 -
  • The cedar plank must be untreated and food-safe—this isn't where you cut corners, as treated wood releases chemicals when heated.
  • Don't open the grill lid constantly to check on things; you'll lose heat and smoke, and the fish will take longer to cook.
03 -
  • Cedar planks are reusable—after cooking, let it cool completely, scrub off any debris with a stiff brush, and store it dry in a cool place where it won't absorb moisture.
  • If your plank ever does catch fire slightly, don't panic; close the lid and the flames usually self-extinguish, and a little char actually adds more flavor.
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