Cedar Plank Salmon Lemon Dill (Printable)

Grilled salmon on cedar plank flavored with lemon juice, zest, fresh dill, and garlic for a smoky finish.

# Required Ingredients:

→ Fish & Marinade

01 - 4 (6-ounce) skin-on salmon fillets
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 tablespoons chopped fresh dill
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 at least 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish (optional)

# Preparation Steps:

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 until well blended.
03 - Pat salmon fillets dry with paper towels. Brush both sides thoroughly with the marinade mixture. Allow to rest at room temperature for 15 minutes.
04 - Preheat your grill to medium-high heat, approximately 400°F (200°C).
05 - Place the soaked cedar plank directly on the grill grates. Close the grill lid and heat for 3 minutes until the plank begins to crackle and produce aromatic smoke.
06 - Carefully arrange lemon slices in a single layer on the heated plank. Position 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 opaque throughout and flakes easily when tested with a fork.
08 - Carefully remove the plank from the grill using tongs. Allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Suggestions:

01 -
  • The cedar plank creates a natural smoky flavor without needing wood chips or special equipment
  • Healthy and impressive—perfect for entertaining guests or a special family meal
  • Minimal prep and cleanup, with the plank serving as both cooking surface and serving platter
  • Naturally gluten-free and pescatarian-friendly with high-quality protein and omega-3s
  • The lemon-dill marinade enhances the salmon without overpowering its natural flavor
02 -
  • Soak the cedar plank for a full hour or even longer—this prevents burning and maximizes smoke flavor
  • Don't flip the salmon; the plank method cooks it perfectly from below while the lid traps heat from above
  • Use skin-on fillets to hold the delicate fish together during cooking and removal
  • Let the salmon rest for 2 minutes after grilling to allow juices to redistribute for maximum moistness
  • Check for doneness by gently pressing the thickest part—it should feel firm but still slightly yielding
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