Ingredients:

  • 1.5 lb salmon fillet (center-cut, skin-on)
  • 1 (12 x 6) cedar grilling plank (untreated)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tbsp fresh dill, finely chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder

Instructions:

  1. Submerge the cedar plank in room-temperature water for at least 2 hours to prevent combustion and create steam. Pat the top surface dry before adding fish.
  2. Whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, sea salt, and black pepper in a small bowl.
  3. Coat the salmon fillet generously with the garlic lemon and dill marinade. Let it sit at room temperature for 15 minutes to tenderize.
  4. Combine smoked paprika, onion powder, and garlic powder; dust the top of the salmon fillet with this rub.
  5. Preheat the grill to medium-high (approx. 375°F / 190°C). Place the soaked plank directly on the grates for 2–3 minutes until it begins to crackle and release smoke.
  6. Carefully place the salmon on the plank, close the grill lid, and cook for 12–15 minutes.
  7. Use an instant-read thermometer to pull the fish when the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  8. Remove the plank from the grill and let the fish rest for 5 minutes before serving.