Grilled salmon fillets infused with smoky cedar, garlic, dill, and lemon for fresh summer flavor.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets, 6 ounces each
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh dill, chopped
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 x 6 inches
09 - Lemon slices, for garnish
10 - Additional fresh dill, for garnish
# How to Make It:
01 - Immerse cedar planks in cold water for at least 1 hour and up to 2 hours, ensuring they remain fully submerged with a weight.
02 - Combine olive oil, minced garlic, chopped dill, lemon zest, lemon juice, sea salt, and black pepper in a mixing bowl.
03 - Pat salmon fillets dry with paper towels. Brush both sides with marinade, reserving some for basting during grilling.
04 - Preheat the outdoor grill to medium-high heat, approximately 400°F. Place soaked cedar planks on grill grates, close lid, and let planks heat for 2 minutes until they begin to emit smoke and crackling sounds.
05 - Arrange the salmon fillets, skin-side down, on the heated cedar planks. Close grill lid and cook for 12 to 15 minutes, basting fillets once with reserved marinade, until salmon is opaque and flakes easily with a fork.
06 - Carefully remove salmon from grill. Garnish fillets with additional fresh dill and lemon slices. Serve immediately.
