Cedar Plank Salmon Garlic Dill (Printable)

Salmon fillets grilled on cedar planks with garlic, dill, and lemon for smoky, 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, 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, 12 x 6 inches)
09 - Lemon slices, for garnish

# How to Make It:

01 - Immerse cedar planks in cold water for at least 1 hour, placing a weight on top to ensure full submersion.
02 - Combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and ground black pepper in a mixing bowl.
03 - Pat salmon fillets dry with paper towels. Brush both sides with the marinade, reserving some for basting during grilling.
04 - Preheat grill to medium-high heat (400°F). Place soaked cedar planks on grill grates, close the lid, and heat for 2 minutes until planks begin to smoke.
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 salmon is opaque and flakes easily.
06 - Remove salmon from grill. Garnish with fresh dill and lemon slices. Serve immediately.

# Expert Advice:

01 -
  • You get to play with fire and wood, and the results feel restaurant-level.
  • The marinade is so vibrant, even the leftovers taste like sunshine.
02 -
  • Forgetting to soak the planks makes the grill flare—learned after a smoky, half-charred dinner.
  • Using fresh garlic and dill rather than dried transforms the flavor and keeps things bright.
03 -
  • Letting the planks soak for two hours instead of one gives a gentler smoke and prevents burning.
  • Basting halfway through grilling keeps the salmon succulent and bursting with flavor.
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