Grilled salmon fillets on cedar planks with garlic, dill, and lemon offer smoky, herby freshness for summer meals.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets (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, 12 x 6 inches)
09 - Lemon slices, for garnish
10 - Extra fresh dill, for garnish
# How-To Steps:
01 - Submerge the cedar planks in cold water for at least 1 hour, ensuring they remain fully immersed with a weight.
02 - Combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and black pepper in a mixing bowl. Stir until evenly blended.
03 - Pat salmon fillets dry. Brush both sides with the marinade, reserving some for basting during grilling.
04 - Heat the outdoor grill to medium-high (400°F). Place soaked planks onto the grill, close the lid, and allow to heat for 2 minutes until aromatic and slightly smoking.
05 - Arrange salmon fillets, skin-side down, on the heated cedar planks. Close the grill lid and cook for 12–15 minutes, basting once with reserved marinade, until the flesh is opaque and flakes easily.
06 - Remove salmon from the grill. Garnish with additional fresh dill and lemon slices. Serve immediately.
