The Best Cedar Plank Salmon with Dill: Smoky, Tender Perfection
Unlock incredible flavor with this simple yet sophisticated recipe for cedar plank salmon with dill. Grilling salmon on a cedar plank infuses the fish with a subtle, earthy smokiness that perfectly complements its rich, flaky texture. This method is surprisingly easy and guarantees a show-stopping main course for any gathering or weeknight dinner.
Why You Will Love This Recipe
This cedar plank salmon with dill recipe elevates simple ingredients into something truly gourmet. The cedar plank acts as a natural diffuser, imparting a signature smoky flavor that you cannot achieve with standard grilling methods. Furthermore, the plank prevents the delicate salmon from sticking to the grates and helps keep the fish incredibly moist. The brightness from the fresh dill and citrus cuts through the richness of the salmon beautifully, creating a balanced and unforgettable dish that looks impressive but requires minimal hands-on time.
Ingredients
- One 1.5 to 2-pound center-cut salmon fillet, skin on or off
- Two 6-inch untreated cedar grilling planks
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon, thinly sliced (for topping)
Step-by-Step Instructions
- Soak the cedar planks: Submerge the cedar planks completely in water for at least two hours, preferably four hours, to prevent them from catching fire during grilling. This step is crucial for achieving the desired smoke.
- Prepare the salmon: While the planks soak, pat the salmon fillet completely dry using paper towels. This helps seasonings adhere better.
- Season the fish: In a small bowl, mix together the olive oil, lemon zest, chopped fresh dill, kosher salt, and black pepper. Rub this mixture evenly over the top and sides of the salmon fillet.
- Preheat the grill: Prepare your gas or charcoal grill for medium-high heat, aiming for temperatures around 400°F (200°C). If using charcoal, push the coals to one side for indirect heat, or ensure the burner under the plank is off if using gas.
- Prepare the plank for heat: Remove the soaked cedar plank from the water and pat the top side dry. Place the plank directly on the preheated grill grates over medium heat for about 5 to 10 minutes until it begins to smoke lightly and releases a distinct woody aroma. Flip the plank over so the smoking side is facing up.
- Grill the salmon: Place the seasoned salmon fillet directly onto the pre-heated, smoking side of the cedar plank. Arrange the thin lemon slices haphazardly on top of the fish.
- Cook: Close the grill lid and cook for 12 to 20 minutes. The cooking time will vary significantly depending on the thickness of the salmon and the grill temperature. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Rest and serve: Carefully remove the plank and salmon from the grill. Let the cedar plank salmon with dill rest for about 5 minutes before carefully sliding the fillet off the plank onto a serving platter. Serve immediately.
Expert Tips / Pro Tips
To ensure your cedar plank salmon with dill is perfect every time, keep these professional suggestions in mind. Always use untreated, food-grade cedar planks; never use treated wood. If your plank starts smoking too aggressively or bursts into flames, close the grill lid momentarily to starve the fire of oxygen, or move the plank to a cooler section of the grill (indirect heat). Resting the fish on the plank after taking it off the heat helps it absorb even more smoky essence as it finishes cooking internally.
Variations & Substitutions
While the combination of lemon and dill is classic, feel free to customize your marinade. Substitute the dill with fresh parsley or chives for a different herbal note. For a touch of sweetness, add 1 tablespoon of maple syrup to the olive oil mixture. If you don’t have fresh lemon zest, use 1 teaspoon of bottled lemon juice, though fresh is always recommended. For a lighter sear flavor, you can finish the cooking process in a 400°F (200°C) oven after giving the plank a few minutes of direct heat on the grill.
Serving Suggestions
This rich and smoky cedar plank salmon with dill pairs wonderfully with lighter, fresh side dishes. Consider serving it alongside roasted asparagus, a vibrant quinoa salad, or creamy mashed potatoes. A simple green salad tossed with a light vinaigrette complements the smoky flavor profile without overpowering the fish. For a complete barbecue experience, grilled green beans or corn on the cob also work well.
Storage, Freezing & Reheating
Leftover cedar plank salmon with dill stores well in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is low and slow to maintain moisture; place the salmon in a baking dish covered tightly with foil and bake at 300°F (150°C) until warmed through. Freezing is possible, but the texture may suffer slightly upon thawing. If freezing, wrap the cooled salmon tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
The nutritional content of cedar plank salmon with dill will vary based on the exact size of the fillet and the amount of olive oil used. Below is a general estimate for a standard 4-ounce serving, not including side dishes.
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 280 kcal |
| Protein | 28g |
| Fat | 18g |
| Saturated Fat | 3g |
| Carbohydrates | 1g |
| Fiber | 0g |
FAQ
Do I have to soak the cedar plank?
Yes, soaking the cedar plank is non-negotiable. Soaking ensures that the wood smolders and smokes rather than ignites into a full flame, which would char your fish instead of infusing it with the signature smoky flavor.
Can I use pre-soaked planks?
If you purchase planks that specify they are pre-soaked, you can use them immediately, but it is always safer to soak them for at least an hour yourself just to ensure they are fully saturated.
What temperature should the grill be for cedar plank cooking?
Aim for a medium heat, generally between 375°F and 425°F (190°C to 220°C). You want enough heat to create smoke, but not so much that the plank burns up before the salmon is cooked through.
Can I use frozen salmon for this recipe?
It is highly recommended to use fresh or completely thawed salmon. Cooking frozen salmon on a plank will drastically increase the cooking time and often results in unevenly cooked fish.
Cedar Plank Salmon with Dill
Ingredients
Method
- If using a cedar plank, prepare it according to packaging instructions. For a typical plank, soak it completely in water for at least 1 hour (or up to 4 hours) beforehand. Preheat your grill to medium heat (about 350°F – 400°F).
- While the grill heats, prepare the dill glaze. In a small bowl, whisk together the chopped dill, lemon juice, Dijon mustard, maple syrup, and minced garlic. Set aside.
- Pat the salmon fillets dry with paper towels. Brush all sides lightly with olive oil, then season generously with kosher salt and black pepper.
- Place the soaked cedar plank directly onto the grill grates over medium heat. Close the lid and grill the plank for 3 to 5 minutes until smoke starts to gently rise from the wood. This ‘toasts’ the plank.
- Place the salmon fillets skin-side down directly onto the hot cedar plank. Close the lid and cook for 8 to 12 minutes, depending on the thickness of the fillet. Avoid moving the fish as it cooks.
- During the last 3 minutes of cooking, brush the tops of the salmon fillets generously with the prepared dill glaze. Close the lid just until the glaze is slightly sticky and the salmon reaches an internal temperature of 145°F.
- Carefully remove the plank and salmon from the grill. Serve immediately, allowing the diners to enjoy the strong cedar aroma directly from the plank.