Cedar Plank-Grilled Salmon with
Garlic, Lemon and Dill
- 1 whole salmon fillet, about 3 pounds, skin on, scored (up to but not through the skin) into serving pieces
- 6 tablespoons extra-virgin olive oil
- 4 large cloves garlic, minced
- 1/4 cup minced fresh dill
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon lemon zest, plus lemon wedges for serving
- Soak untreated cedar plank large enough to hold a side of salmon (5 to 7 inches wide x 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged for 30 minutes to 24 hours.
- When ready to grill, either build charcoal fire in half the grill or turn grill burners on high for 10 minutes.
- Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
- Place soaked cedar on hot grill grate, close lid and watch until wood starts to smoke, about 5 minutes.
- Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered 'til salmon is just opaque throughout (130 degrees F on meat thermometer inserted in thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature.
- Let sit for 5 minutes; serve with lemon wedges.