Cedar Plank Salmon Garlic Dill (Printable)

Salmon fillets grilled on cedar planks, infused with garlic, dill, and lemon. Smoky, tender, summery main.

# What You'll Need:

→ Salmon

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

→ Marinade & 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

→ For Grilling

08 - 2 untreated, food-safe cedar planks (each approximately 12 x 6 inches)
09 - Lemon slices, for garnish
10 - Extra fresh dill, for garnish

# How To Make It:

01 - Submerge cedar planks in cold water for a minimum of 1 hour, weighing them down to ensure complete saturation.
02 - Blend olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and black pepper in a mixing bowl until evenly combined.
03 - Dry salmon fillets with paper towels. Coat both sides with prepared marinade, reserving a portion for basting during grilling.
04 - Heat grill to medium-high (400°F). Position soaked cedar planks on the grill and close the lid for 2 minutes until aromatic smoke is released.
05 - Arrange salmon fillets, skin-side down, atop the planks. With the lid closed, grill for 12–15 minutes, basting once with reserved marinade, until flesh is opaque and flakes effortlessly.
06 - Lift salmon from the grill, garnish with fresh dill and lemon slices, and serve promptly.

# Expert Tips:

01 -
  • The salmon picks up a smoky, herby flavor that’s only possible with cedar planks—no special skills required.
  • It feels like a celebration but takes just half an hour, making even weeknights taste like summer gatherings.
02 -
  • If you skip soaking the planks, they’ll catch fire and ruin your dinner—trust me, smoke alarms are no fun at a barbecue.
  • Basting halfway through grilling keeps the salmon moist and amps up the flavor; don’t let the marinade go to waste.
03 -
  • Always check your grill temperature—too hot and the planks scorch, too cool and the salmon won’t cook through.
  • Pre-soaked planks add a layer of fragrance that transforms simple salmon into something unforgettable.
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