Cedar Plank Salmon Lemon Dill (Printable)

Salmon grilled on cedar planks with lemon and dill, delivering a bright smoky flavor and tender texture.

# What You’ll Need:

→ Fish & Marinade

01 - 4 (6-ounce) skin-on salmon fillets
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 tablespoons chopped fresh dill
06 - 1 garlic clove, minced
07 - 1 teaspoon kosher salt
08 - 0.5 teaspoon freshly ground black pepper

→ For Grilling

09 - 1 untreated cedar plank (12 x 6 inches), soaked 1 hour minimum
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish (optional)

# Directions:

01 - Submerge untreated cedar plank in cold water for at least 1 hour, using a weight to maintain submersion if necessary.
02 - Combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper in a small bowl.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with marinade. Allow to rest at room temperature for 15 minutes.
04 - Preheat outdoor grill to medium-high temperature (400°F / 200°C).
05 - Position soaked cedar plank on grill grates. Close lid and heat for 3 minutes until plank begins to crackle and produce smoke.
06 - Carefully arrange lemon slices on heated plank. Place salmon fillets skin-side down directly on lemon slices.
07 - Close grill lid and cook for 15-20 minutes until salmon reaches desired doneness and flakes easily when tested with a fork.
08 - Remove cedar plank from grill using tongs. Allow salmon to rest 2 minutes. Garnish with fresh dill sprigs and serve immediately.

# Expert Tips:

01 -
  • The cedar plank does the heavy lifting, infusing smoke that tastes nothing like charcoal and everything like you know what you're doing.
  • Fresh dill and lemon transform plain salmon into something that feels restaurant-quality but takes less than an hour from start to finish.
  • It's forgiving enough for a weeknight but impressive enough to serve when people you want to impress are coming over.
02 -
  • If your cedar plank starts charring aggressively, move it to a cooler part of the grill or lower the heat slightly, because a little smoke is perfect but burnt wood tastes bitter and ruins everything.
  • The skin side down matters because it acts as a buffer and those lemon slices underneath prevent sticking while flavoring the fish from below, which I learned only after placing salmon skin-side up the first time.
03 -
  • Buy your cedar plank from a store you trust and always double-check that it's untreated, because treated wood releases chemicals when heated that you absolutely do not want near your food.
  • If your plank is new, it'll have a fresher, more aromatic smoke, but reused planks still work beautifully and develop their own character after a few cookings.
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