Grilled salmon fillets with garlic, dill, and lemon on smoky cedar planks for a vibrant summer meal.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets, each weighing 6 ounces
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh dill, finely chopped, plus extra for garnish
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
# Cooking Steps:
01 - Submerge cedar planks in cold water for a minimum of 1 hour, up to 2 hours, weighing them down to ensure complete saturation.
02 - Combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and ground black pepper in a mixing bowl.
03 - Dry salmon fillets thoroughly using paper towels. Generously brush both sides with the prepared marinade, reserving a portion for basting during grilling.
04 - Heat grill to medium-high, targeting 400°F. Place soaked cedar planks on preheated grill grates, close the lid, and let them smoke and crackle for approximately 2 minutes.
05 - Position salmon fillets, skin-side down, on cedar planks. Close lid and grill for 12 to 15 minutes, basting once with reserved marinade, until flesh turns opaque and flakes easily with a fork.
06 - Remove salmon from grill. Top each fillet with fresh dill and lemon slices. Serve promptly.
