Cedar Plank Grilled Salmon

Incredibly good; modified a lit from Allrecipes
Prep Time1 d
Cook Time30 mins
Total Time1 d 30 mins
Course: Main
Cuisine: Fish
Servings: 8
Author: Amy Garrett


  • 1 (3 pound) whole filet of salmon, skin on, scored slightly into the flesh
  • 6 tablespoons extra-virgin olive oil
  • 4 large garlic cloves , minced
  • 2 Tablespoons dried dill weed
  • 1 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried or fresh lemon peel/zest


  • 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, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
  • When ready to grill, either build a 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 until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
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