Cedar Plank Grilled Salmon with Garlic, Lemon and Dill
- 1 (3.0 pound) whole fillet of salmon, skin on, scored (up to but not through the skin) and cut into serving pieces
- 6 (tablespoon) extra-virgin olive oil
- 4 garlic cloves, minced
- 1/4 (cup) fresh dill, minced
- 2 (teaspoon) salt
- 1 (teaspoon) black pepper
- 1 (teaspoon) lemon zest
- 1 lemon, cut into wedges for garnish
- Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water. Keep it submerged in the water with a heavy item (such as a brick) for 30 minutes.
- Preheat a grill to medium high heat. 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, turn burners to low, and cook covered until salmon is just opaque throughout (130 degrees on a meat thermometer), about 20 to 25 minutes. Let sit 5 minutes; serve with lemon wedges.
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
- Total Fat
- Saturated Fat
- Dietary Fiber
- Vitamin A
- Vitamin C