Cedar Plank Garlic Dill Salmon

# What You'll Need:

→ Salmon

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

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

09 - Lemon slices, for garnish

10 - Extra fresh dill, for garnish

# How To Make It:

01 - Immerse cedar planks in cold water for a minimum of 1 hour and up to 2 hours, placing a weight atop each plank to keep them fully submerged.

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

03 - Pat salmon fillets dry. Brush both sides generously with the marinade, reserving a portion for basting during grilling.

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

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

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

# Expert Advice:

01 -

The cedar plank transforms salmon into something rich and nuanced, as if you've secretly leveled up your grill game.
This dish is as impressive as it is easy—no fancy tools, just wholesome flavor and a hit of summer with every mouthful.

02 -

Skipping the plank soak can cause the wood to scorch and ruin both fish and grill—the patience is worth it.
Basting halfway through dramatically heightens the herby flavor and keeps the salmon juicy.

03 -