Grilled Cedar Plank Salmon
Grilling salmon on a soaked cedar plank infuses the fish with a gentle woodsy aroma while protecting it from direct flames for perfectly moist results. The lemon dill glaze brightens every bite and creates a stunning presentation straight from the grill.
Moist and flavorful salmon grilled on a cedar plank with a bright lemon dill glaze.
Nutrition per serving
Ingredients
Main
Glaze
Equipment
Instructions
Soak the Plank and Prep the Glaze
Submerge the cedar plank in water for at least 1 hour before grilling to prevent it from catching fire. Whisk together olive oil, fresh dill, lemon zest, lemon juice, and minced garlic to make the glaze. Pat the salmon fillets dry with paper towels.
Preheat the Grill
Preheat your grill to medium heat, around 375 degrees Fahrenheit. Place the soaked cedar plank directly on the grill grates and close the lid for 3 minutes until it begins to lightly crackle and smoke.
Grill the Salmon on the Plank
Arrange the salmon fillets skin side down on the hot cedar plank. Brush each fillet generously with the lemon dill glaze. Close the lid and grill for 15 to 20 minutes without flipping until the salmon flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit.
Serve Directly from the Plank
Slide a spatula between the flesh and skin to lift each fillet cleanly off the plank. Serve immediately with extra lemon wedges on the side. The salmon does not need to rest long as it holds moisture well from the plank cooking method.
Substitutions
Common mistakes
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