Cedar Plank Garlic Dill Salmon

Cedar Plank Salmon with Garlic Dill is the epitome of vibrant summer dining — tender salmon fillets grilled atop aromatic cedar planks, where fresh garlic, dill, and lemon merge with smoky woodsy essence. This easy American classic delivers a beautifully herby flavor that’s perfect for warm days and effortless entertaining.

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This dish not only tastes exquisite but creates a sensory experience—the sizzling cedar plank, fragrant herbs, and fresh citrus entice all your senses before the first bite. Whether you’re a seasoned griller or a newcomer, the process and outcome are both rewarding.

Ingredients

• Salmon: 4 (6-ounce) skin-on salmon fillets
• Marinade & Seasoning: 2 tablespoons olive oil, 3 cloves garlic (minced), 2 tablespoons fresh dill (chopped plus extra for garnish), 1 lemon (zested and juiced), 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper
• For Grilling: 2 untreated cedar planks (food-safe, about 12 x 6 inches), lemon slices for garnish

Instructions

1. Soak the cedar planks

in cold water for at least 1 hour (up to 2 hours), placing a weight on top to keep them submerged.

2. Prepare the marinade

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

3. Prepare the salmon

Pat the salmon fillets dry with paper towels. Brush both sides with the marinade, reserving some for basting.

4. Preheat the grill

to medium-high (400°F/200°C). Place soaked cedar planks on the grill grates, close the lid, and heat for 2 minutes until they begin to smoke and crackle.

5. Grill the salmon

Arrange the salmon fillets, skin-side down, on the planks. Close the lid and grill for 12–15 minutes, basting once with reserved marinade, until the salmon is just opaque and flakes easily with a fork.

6. Serve

Remove from the grill. Garnish with fresh dill and lemon slices. Serve immediately.

Zusatztipps für die Zubereitung

Für zusätzlichen Geschmack kannst du ein paar frische Dillzweige oder Zitronenscheiben direkt auf die Planken legen, bevor du den Lachs darauf gibst. Das verleiht dem Fisch ein noch intensiveres Aroma.

Varianten und Anpassungen

Als Alternative zum Lachs eignen sich auch Forelle oder Saibling hervorragend für das Grillen auf der Zederplanke. So kannst du den Geschmack variieren und neue Lieblingsgerichte entdecken.

Serviervorschläge

Dieser Lachs passt wunderbar zu einem knusprigen Sauvignon Blanc oder einem zitronigen Weizenbier. Beilagen wie gegrilltes Gemüse oder ein frischer Sommersalat runden das Gericht perfekt ab.

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With these simple steps, your Cedar Plank Salmon with Garlic Dill will become a go-to recipe for summer, combining ease, elegance, and unforgettable flavor every time you grill.

Recipe Questions

→ Why soak cedar planks before grilling salmon?

Soaking prevents the wood from catching fire and helps create aromatic steam, infusing the fish with smoky flavor.

→ How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and appears just opaque in the thickest part.

→ Can I use another fish instead of salmon?

Yes, trout or Arctic char are excellent alternatives that also absorb the cedar and herb flavors well.

→ What sides go well with cedar plank salmon?

Pair with grilled vegetables, crisp salads, or rice pilaf to complement the bright, herby salmon.

→ Is it necessary to use fresh dill?

Fresh dill imparts the best aroma and flavor, but dried dill can be used in a pinch—use about half the quantity.