Grilled salmon on cedar planks with garlic, dill, and lemon creates a smoky, vibrant summer main.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets (6 ounces each)
→ Marinade and 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 food-safe cedar planks (about 12 x 6 inches each)
09 - Lemon slices for garnish
10 - Extra chopped dill for garnish
# Directions:
01 - Submerge cedar planks in cold water for at least 1 hour (up to 2 hours), weighting them down so they remain fully immersed.
02 - Combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and ground black pepper in a mixing bowl to create the marinade.
03 - Pat salmon fillets dry using paper towels. Brush both sides of each fillet with marinade, reserving a portion for later basting.
04 - Set the grill to medium-high heat (400°F). Place soaked cedar planks directly on the grill grates, close the lid, and heat for 2 minutes until the planks begin to smoke and crackle.
05 - Arrange salmon fillets, skin-side down, on the cedar planks. Close the lid and grill for 12 to 15 minutes, basting once with reserved marinade, until the salmon is opaque and flakes easily with a fork.
06 - Remove salmon from the grill. Garnish fillets with fresh chopped dill and lemon slices. Serve immediately.
