Cedar Plank Salmon Garlic Dill

# Components:

→ Salmon

01 - 4 skin-on salmon fillets, each weighing 6 ounces

→ Marinade & Seasoning

02 - 2 tablespoons olive oil

03 - 3 cloves garlic, finely minced

04 - 2 tablespoons fresh dill, chopped

05 - 1 lemon, zested and juiced

06 - 1 teaspoon sea salt

07 - 0.5 teaspoon freshly ground black pepper

→ For Grilling

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

09 - Lemon slices, for garnish

10 - Additional fresh dill, for garnish

# Directions:

01 - Immerse cedar planks in cold water for 60 to 120 minutes, weighting them to ensure full submersion.

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

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

04 - Heat grill to medium-high (400°F). Place soaked cedar planks onto grill grates, close lid, and heat for 2 minutes until aromatic and lightly smoking.

05 - Arrange salmon fillets, skin-side down, on cedar planks. Close grill lid and cook for 12 to 15 minutes, basting once with reserved marinade. Fish is done when just opaque and easily flakes with a fork.

06 - Remove salmon from the grill. Garnish with additional fresh dill and lemon slices. Serve immediately while hot.

# Expert Advice:

01 -

The smoky cedar aroma turns salmon into an unforgettable centerpiece every time.
Fresh dill and lemon brighten the fish, making it perfect for sunny gatherings or quick weeknight meals.

02 -

If you forget to soak the planks, they burn up fast and leave your salmon dry—a mistake I made once, much to my embarrassment.
Letting the planks preheat before adding the fish creates deeper woodsy flavor and prevents sticking.

03 -