Save Cedar plank salmon with lemon dill is a delightful way to bring the fresh flavors of summer to your grill. This beautifully aromatic salmon fillet is infused with bright citrus and fragrant dill, smoked gently atop a soaked cedar plank for an unforgettable outdoor dining experience. The subtle smokiness from the cedar melds with the light zest and herbal notes, creating a juicy and flaky fish that’s as easy to prepare as it is delicious.
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This recipe takes just 40 minutes from start to finish, but the impressive presentation and flavor make it feel like a special occasion. Whether you’re cooking for family or entertaining guests, cedar plank salmon with lemon dill offers a simple, flavorful way to enjoy the outdoors and the taste of perfectly grilled fish.
Ingredients
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- 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
Make sure to soak the cedar plank thoroughly to prevent it from catching fire on the grill. Allowing the marinated salmon to rest at room temperature helps it cook evenly and enhances flavor absorption. Keep your grill lid closed during cooking to maintain consistent heat and infuse the salmon with smoky aroma.
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Varianten und Anpassungen
For a sweeter twist, try drizzling honey over the salmon before grilling. Add a pinch of smoked paprika to the marinade for a subtle smoky spice. You can also swap fresh dill for fresh tarragon or parsley to vary the herbal note. If you prefer, use lime instead of lemon for a different citrus flavor profile.
Serviervorschläge
Serve the cedar plank salmon alongside grilled asparagus or a crisp green salad. It pairs beautifully with chilled Sauvignon Blanc or a light Pinot Noir. Garnish with extra lemon wedges for bursts of fresh acidity to complement the smoky, tender fish.
Save With these tips in hand, your cedar plank salmon with lemon dill will be a standout dish perfect for any summer gathering or a special weeknight meal. The combination of fresh herbs, citrus, and subtle smoke creates a memorable flavor that keeps everyone coming back for more.
Recipe FAQs
- → Why soak the cedar plank before grilling?
Soaking helps prevent the plank from burning quickly and creates aromatic smoke that infuses the salmon with a subtle cedar flavor.
- → How can I tell when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and has a slightly opaque center. Cooking usually takes 15–20 minutes on medium-high heat.
- → Can I use other herbs instead of dill?
Yes, fresh herbs like tarragon, parsley, or thyme can provide different but complementary flavors to the citrus marinade.
- → Is it necessary to use skin-on salmon fillets?
Skin-on fillets help hold the fish together during grilling and contribute to added moisture and flavor.
- → What side dishes pair well with this grilled salmon?
Light side dishes like grilled vegetables, a fresh salad, or rice pilaf complement the smoky and citrus notes of the salmon.
