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Cedar Plank Grilled Salmon with Lemon and Dill

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner
Cedar Plank Grilled Salmon with Lemon and Dill
Ingredients
  • 1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
  • 6 tablespoons extra-virgin olive oil
  • 4 large garlic cloves, minced
  • 1/4 cup minced fresh dill
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon lemon zest, plus lemon wedges for serving
Instructions
1
Immerse a cedar plank, of suitable size to accommodate a side of salmon (approximately 5-7 inches wide and 16-20 inches long), in water, securing it with a substantial weight to keep it submerged for 30 minutes to 24 hours.
2
When prepared to grill, either construct a charcoal fire in half the grill or activate high heat from the burners for 10 minutes. In the meantime, combine oil, garlic, dill, salt, pepper, and lemon zest; apply this mixture evenly to the salmon, covering any scored areas as well.
3
Submerge the cedar plank in the hot grill grate and seal it with a lid, observing until the wood begins to emit smoke after approximately 5 minutes. Transfer the salmon to the hot plank, relocating it away from direct charcoal heat or adjusting the burners to low heat, and cook covered until the salmon reaches an internal temperature of 130 degrees Fahrenheit (the thickest section), taking around 20-25 minutes or longer, depending on the salmon's thickness and grill temperature.
4
Once cooked, allow the salmon to rest for 5 minutes before serving with lemon wedges.