Salmon fillets cook on cedar planks with garlic, dill, and lemon for a fresh, smoky summer meal.
# What You'll 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 food-safe cedar planks (12 x 6 inches each)
09 - Lemon slices, for garnish
# How To Make It:
01 - Submerge cedar planks in cold water for at least 1 hour, up to 2 hours, ensuring they remain fully submerged with a weight.
02 - In a mixing bowl, combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and freshly ground black pepper.
03 - Pat salmon fillets dry with paper towels. Brush both sides with the prepared marinade, reserving a portion for basting.
04 - Preheat outdoor grill to medium-high heat (400°F). Place soaked cedar planks on grill grates, close lid, and heat for 2 minutes until planks begin to smoke and crackle.
05 - Arrange salmon fillets, skin-side down, on cedar planks. Close grill lid and cook for 12 to 15 minutes, basting once with reserved marinade, until salmon is opaque and flakes easily with a fork.
06 - Remove salmon from grill. Garnish with fresh dill and lemon slices. Serve immediately.
