Cedar Plank Garlic Dill Salmon

# What You Need:

→ Salmon

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

→ 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 - 1/2 teaspoon freshly ground black pepper

→ For Grilling

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

09 - Lemon slices, for garnish

# Directions:

01 - Submerge cedar planks in cold water for a minimum of 1 hour and up to 2 hours. Place a weight atop to keep the planks fully immersed.

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

03 - Pat salmon fillets dry using paper towels. Brush both sides of each fillet with the prepared marinade, reserving a portion for later basting.

04 - Heat grill to medium-high, approximately 400°F. Position soaked cedar planks on the grill grates, close the lid, and grill for 2 minutes until aromatic smoke develops.

05 - Arrange salmon fillets, skin-side down, atop the cedar planks. Close the grill lid and cook for 12 to 15 minutes, basting once with reserved marinade. Salmon should be opaque and flake easily with a fork.

06 - Remove salmon from the grill. Garnish with fresh dill and lemon slices. Serve promptly.

# Expert Hints:

01 -

The cedar planks bring a smoky depth that makes salmon taste like it's from a fancy restaurant—but with half the effort.
It's the kind of showstopper dish that lets you linger outside, soaking up cheerful conversation while dinner sizzles.

02 -

If you skip soaking the cedar planks, you'll be dealing with burnt wood and a smoky mess—not the flavor you want.
Leaving the skin on as it cooks helps keep the fillets tender and prevents them from sticking to the plank.

03 -