Tender salmon grilled on cedar planks with garlic, dill, and lemon, creating fresh, smoky summer flavors.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets (6 ounces each)
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh dill, finely chopped
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 (approximately 12 x 6 inches each)
09 - Lemon slices, for garnish
10 - Extra fresh dill, for garnish
# Preparation Steps:
01 - Place the cedar planks in cold water for at least 1 hour, weighing them down to ensure full submersion. Extend soaking up to 2 hours for optimal moisture.
02 - Combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and black pepper in a mixing bowl. Blend thoroughly to integrate flavors.
03 - Pat salmon fillets dry with paper towels. Coat each fillet on both sides with marinade, reserving a portion for basting during grilling.
04 - Preheat the grill to medium-high heat (400°F). Arrange soaked cedar planks on grill grates, close the lid, and heat for 2 minutes. Remove lid when planks begin to smoke and crackle.
05 - Position salmon fillets, skin-side down, on the cedar planks. Close the grill lid and cook for 12–15 minutes, basting once with reserved marinade, until fish is opaque and easily flakes with a fork.
06 - Remove salmon from the grill. Garnish fillets with additional fresh dill and lemon slices. Serve immediately while hot.
