Smoky salmon fillets grilled on cedar planks with garlic, dill, and lemon for a bright, herby flavor.
# What You Need:
→ Salmon
01 - 4 skin-on salmon fillets (6 ounces each)
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, finely minced
04 - 2 tablespoons fresh dill, chopped (plus additional for serving)
05 - 1 medium 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 (each approximately 12 x 6 inches)
09 - Lemon slices, for garnish
# How-To Steps:
01 - Submerge cedar planks in cold water for a minimum of 1 hour and up to 2 hours, weighing them down to ensure they remain fully immersed.
02 - In a mixing bowl, combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and black pepper.
03 - Pat salmon fillets dry with paper towels. Brush both sides of each fillet evenly with the prepared marinade, reserving extra marinade for later basting.
04 - Preheat the grill to medium-high heat (400°F). Place soaked cedar planks onto grill grates, close the lid, and allow to heat for approximately 2 minutes, until planks begin to smoke and crackle.
05 - Arrange seasoned salmon fillets skin-side down on the heated planks. Close the grill lid and cook for 12 to 15 minutes, basting fillets once during cooking with reserved marinade, until fish is just opaque and flakes easily when tested with a fork.
06 - Carefully remove planks with salmon from the grill. Garnish fillets with additional fresh dill and lemon slices. Serve promptly while hot.
