Cedar Plank Salmon Lemon Dill

Experience the perfect harmony of smoky aroma and fresh citrus flavors with this Cedar Plank Salmon with Lemon Dill. Grilled over a cedar plank, the salmon is infused with bright lemon and fragrant dill, creating a summery main dish that is both tender and full of character. This easy American pescatarian recipe is ideal for a delightful outdoor meal that serves four.

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This recipe not only invites outdoor cooking but also brings a lovely visual presentation with the salmon resting on citrus slices atop the cedar plank. The subtle smoke and herb infusion make each bite memorable, pairing beautifully with light wines or fresh salads.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh dill
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 untreated cedar plank (about 12 x 6 inches), soaked in water for at least 1 hour
• 1 lemon, thinly sliced
• Fresh dill sprigs, for garnish (optional)

Instructions

1.

Soak the cedar plank in cold water for at least 1 hour, placing a weight on top if needed to keep it submerged.

2.

In a small bowl, mix olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper.

3.

Pat the salmon fillets dry with paper towels. Brush both sides with the marinade. Let sit at room temperature for 15 minutes.

4.

Preheat the grill to medium-high (about 400°F / 200°C).

5.

Place the soaked cedar plank on the grill. Close the lid and heat for 3 minutes, until it begins to crackle and smoke.

6.

Carefully arrange lemon slices on the plank, then place salmon fillets (skin side down) on top of the lemons.

7.

Close the grill lid and cook for 15–20 minutes, or until salmon is just cooked through and flakes easily with a fork.

8.

Remove the plank from the grill. Rest salmon for 2 minutes, garnish with fresh dill, and serve.

Zusatztipps für die Zubereitung

Try adding a sprinkle of smoked paprika or a drizzle of honey for extra flavor. Cedar planks can be reused if not heavily charred—simply scrub and store dry to preserve them.

Varianten und Anpassungen

For added zest, serve with additional lemon wedges. You can experiment with fresh herbs like thyme or parsley in place of dill to customize flavor profiles without losing the recipe’s essence.

Serviervorschläge

Pair this flavorful salmon with chilled Sauvignon Blanc or a light Pinot Noir. Serve alongside fresh green salads, grilled vegetables, or wild rice for a complete summery meal.

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With its wonderful infusion of fresh lemon and dill, grilled on aromatic cedar, this salmon recipe elevates summer dining into a fragrant, satisfying occasion. Embrace the outdoors and bring a smoky, tender centerpiece to your next gathering.

Recipe Questions & Answers

→ Why soak the cedar plank before grilling?

Soaking the cedar plank prevents it from catching fire too quickly and allows it to release smoke gradually, infusing the salmon with a delicate smoky flavor.

→ How do lemon and dill enhance the salmon?

Lemon adds brightness and a subtle acidity, while dill provides a fresh, herbaceous aroma that complements the smoky notes from the cedar plank.

→ What is the ideal cooking temperature for this method?

Medium-high heat around 400°F (200°C) ensures the salmon cooks evenly while allowing the cedar plank to smoke and flavor the fish.

→ Can the cedar plank be reused?

Yes, as long as it isn’t overly charred, the cedar plank can be scrubbed clean and stored dry for future grilling sessions.

→ What are good serving suggestions with the grilled salmon?

Pair with light white wines like Sauvignon Blanc or a Pinot Noir and consider adding a sprinkle of smoked paprika or a honey drizzle for extra depth.