Cedar Plank Salmon Garlic Dill

# What You'll Need:

→ Salmon

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

→ Marinade and Seasoning

02 - 2 tablespoons olive oil

03 - 3 cloves garlic, minced

04 - 2 tablespoons fresh dill, chopped, plus more 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 cedar planks, food-safe, about 12 by 6 inches

09 - Lemon slices, for garnish

# How to Make It:

01 - Submerge cedar planks in cold water for at least 1 hour and up to 2 hours, placing a weight on top to ensure they remain submerged.

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

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

04 - Preheat outdoor grill to medium-high heat (400°F). Place soaked cedar planks directly on the grill grates, close the lid, and heat for 2 minutes until the planks begin to smoke and crackle.

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

06 - Remove salmon from grill, garnish with fresh chopped dill and lemon slices, and serve at once.

# Additional Tips::

01 -

You get gorgeously tender salmon with a smoky depth that feels straight from a coastal campfire.
The herby marinade is a secret weapon for getting fancy, restaurant-level flavor with almost no effort.

02 -

Once I forgot to soak the cedar planks long enough and ended up with burning wood instead of gentle smoke—always soak for at least an hour.
Adding lemon slices directly onto the cedar under the fillets unexpectedly turbocharged the flavor and moisture—never skipping this now.

03 -