Cedar Plank Garlic Dill Salmon

# What You'll Need:

→ Salmon

01 - 4 skin-on salmon fillets (6 ounces each)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil

03 - 3 garlic cloves, minced

04 - 2 tablespoons fresh dill, chopped (plus extra for garnish)

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, about 12 x 6 inches)

09 - Lemon slices, for garnish

# How to Make:

01 - Immerse cedar planks in cold water for at least 1 hour and up to 2 hours, using a weight to keep them fully submerged.

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

03 - Pat salmon fillets dry with paper towels. Brush both sides with the prepared marinade, reserving a portion for later basting.

04 - Set the outdoor grill to medium-high heat (400°F). Place soaked cedar planks on the grill grates, close the lid, and preheat for 2 minutes until lightly smoking.

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

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

# Expert Tips:

01 -

The cedar plank subtly perfumes the salmon so every bite is layered with flavor, truly a chef’s secret.
This recipe is easy enough for a weeknight but impressive enough for a backyard celebration.

02 -

If you don’t soak the cedar planks thoroughly, they’ll catch fire and ruin the meal–trust me, I learned by nearly losing a batch to flames.
Basting midway through grilling keeps the salmon juicy and prevents the marinade from drying out.

03 -