Salmon fillets grilled on cedar planks, infused with garlic, dill, and lemon for a vibrant, smoky summer main.
# 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
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 (approximately 12 by 6 inches)
09 - Lemon slices, for garnish
10 - Additional fresh dill, for garnish
# How to Make It:
01 - Immerse cedar planks in cold water for at least 1 hour and up to 2 hours. Use a weight to ensure complete submersion.
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 prepared marinade, reserving a portion for later basting.
04 - Preheat grill to medium-high (about 400°F). Position soaked cedar planks on the grill grates, close the lid, and heat for 2 minutes until planks start smoking and crackling.
05 - Arrange marinated salmon fillets, skin-side down, on the heated 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 additional dill and lemon slices. Serve immediately.
