Cedar Plank Garlic Dill Salmon

# What You Need:

→ Salmon Fillets

01 - 4 skin-on salmon fillets (6 ounces each)

→ Marinade and Seasonings

02 - 2 tablespoons olive oil

03 - 3 cloves garlic, minced

04 - 2 tablespoons fresh dill, finely 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 (each about 12 x 6 inches)

09 - Lemon slices, for garnish

# How-To:

01 - Submerge cedar planks in cold water for at least 1 hour, up to 2 hours. Place a weight on top to keep them fully immersed.

02 - Combine olive oil, minced garlic, chopped fresh dill, lemon zest, lemon juice, sea salt, and 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 - Preheat outdoor grill to medium-high (400°F). Place soaked cedar planks on the grill grates, close lid, and heat for 2 minutes until planks begin to smoke.

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

06 - Transfer salmon from planks. Garnish with extra fresh dill and lemon slices. Serve immediately.

# Expert Tips:

01 -

The smoky aroma from the cedar planks feels like a secret weapon for summer grilling.
It’s quick to prepare and always tastes special enough for both weeknights and weekend celebrations.

02 -

Once, I forgot to soak the planks long enough and ended up fighting unexpected flames—never skip this step!
Basting the salmon halfway through makes the difference between a glossy, flavorful crust and dull drizzle.

03 -