Cedar Plank Garlic Dill Salmon

# What You'll Need:

→ Salmon Fillets

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

→ Marinade and Seasoning

02 - 2 tablespoons olive oil

03 - 3 cloves garlic, 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

→ Grilling Essentials

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

09 - Lemon slices, for garnish

10 - Fresh dill, for garnish

# How to Make It:

01 - Submerge cedar planks in cold water for a minimum of 1 hour and up to 2 hours, ensuring they remain underwater with a weight placed on top.

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

03 - Gently pat salmon fillets dry with paper towels. Coat both sides with marinade, reserving a portion for basting during grilling.

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

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

06 - Remove salmon from the grill. Garnish with additional chopped dill and lemon slices before serving immediately.

# Expert Tips:

01 -

The cedar plank brings a subtle smoky aroma that's impossible to resist and feels a bit like grilling magic.
The combination of fresh dill, garlic, and lemon keeps the salmon bright and lively as a warm-weather centerpiece.

02 -

If you skimp on soaking the cedar planks, they might catch fire instead of smoking—I've learned this the smoky way.
Basting halfway with leftover marinade keeps the salmon juicy, and skipping this step makes the flesh drier and less flavorful.

03 -