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

09 - Lemon slices, for garnish

# Method:

01 - Submerge cedar planks in cold water for at least 1 hour and up to 2 hours, using a weight to ensure full immersion.

02 - In a mixing bowl, combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and black pepper. Stir thoroughly.

03 - Pat the salmon fillets dry with paper towels. Brush both sides with the marinade, reserving some for basting during grilling.

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

05 - Place salmon fillets, skin-side down, onto the cedar planks. Close the lid and grill for 12 to 15 minutes, basting once with reserved marinade, until salmon is opaque and easily flakes with a fork.

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

# Expert Hints:

01 -

The cedar planks do half the work for you, infusing the salmon with a smoky, fragrant flavor.
The garlic and dill marinade is impossibly easy, yet tastes like a summer herb garden in every bite.

02 -

Forgetting to soak the planks long enough can lead to unwanted flare-ups and burnt edges.
A glimpse of pale smoke—never billowing clouds—is your cue that the cedar is perfectly primed.

03 -