Cook to impress at your next barbecue with this no-fuss grilling technique that delivers big on flavor and presentation. The cedar grilling plank infuses the salmon with a smoky, sumptuous flavor. For a milder aroma, try alder or maple wood. Serves 4
2 Tbsp extra-virgin olive oil
2 cloves garlic, minced
2 Tbsp minced fresh dill, plus whole sprigs for grilling
½ tsp kosher salt
¼ tsp freshly ground pepper
4 5-6 ounce skin-on salmon fillets
2 lemons, one cut into 8 thin slices, one cut into wedges
1 cedar-wood plank, large enough to hold salmon fillets, or two smaller planks, soaked in water. (Cedar planks are available at most cookware stores, hardware stores, and specialty grocers.)
Mix the olive oil, garlic, minced dill, salt and pepper in a small bowl. Rub all over the salmon to coat.
Preheat grill to medium-high. Remove cedar plank from water and pat dry. Place several sprigs of dill on the plank and then four slices of lemon. Arrange the salmon pieces on top so they sit entirely on the cedar plank without hanging over the edges. Top with the remaining lemon slices.
Reduce grill burners to low and place cedar plank directly on the grates. Cook with grill top covered until salmon is opaque throughout, about 20-25 minutes, depending on the thickness of the fillets and the grill temperature. Check the grill periodically to ensure temperature remains low, and turn off a burner if necessary.
With the help of an oven mitt and tongs, remove plank to a baking tray and let sit for 5 minutes. Serve directly from plank or transfer to a platter. Serve with lemon wedges.
Prep your plank
Soak the cedar plank in water for 1-2 hours before grilling, weighing it down to stay submerged. It’s the key to unlocking its smoky, lush aroma.