Cedar Plank Garlic Dill Salmon

# What You Need:

→ Salmon

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

→ Marinade and Seasoning

02 - 2 tablespoons olive oil

03 - 3 garlic cloves, minced

04 - 2 tablespoons fresh dill, chopped

05 - 1 lemon, zested and juiced

06 - 1 teaspoon sea salt

07 - 0.5 teaspoon freshly ground black pepper

→ For Grilling

08 - 2 untreated food-safe cedar planks (approximately 12 x 6 inches)

09 - Lemon slices for garnish

# How To Make It:

01 - Submerge cedar planks in cold water for 1 to 2 hours, placing a weight on top to ensure full immersion.

02 - Combine olive oil, minced garlic, chopped 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 marinade, reserving some for basting.

04 - Preheat outdoor grill to medium-high heat (400°F). Place soaked cedar planks directly on grill grates, close the lid, and heat for 2 minutes until aromatic and slightly 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 salmon from the grill. Garnish with fresh dill and lemon slices. Serve immediately.

# Expert Advice:

01 -

Salmon becomes melt-in-your-mouth tender and picks up a subtle woodsy flavor that's hard to replicate in the oven.
The garlic-dill marinade works its magic in just minutes, so you can impress people on a whim.

02 -

If you don't soak the planks long enough, they'll catch fire and the salmon cooks unevenly—that mistake taught me fast!
Basting halfway through grilling keeps the top layer juicy and packs extra flavor, so don&39;t skip it.

03 -