Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill

Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill

USA WEEKEND Pam Anderson 0

"Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!"

Ingredients 1 h 5 m {{adjustedServings}} servings 366 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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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  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 141

  1. 180 Ratings

Veggie Girl

I made this recipe for guests last night and it turned out great. I am not even a seafood lover, and I liked it. The lemon, garlic, and dill was the perfect flavoring for the salmon. I had never heard of using a cedar plank to grill meat, but I absolutely recommend it especially if you have a gas grill (which does not give the meat as much flavor as a charcoal grill. The cedar plank gave it a slightly smoky flavor. The salmon was wonderful and I will definitely make it again. Just a few things I learned--I would recommend getting the "wild" salmon from Whole Foods--especially for people that typically do not like seafood. It is a little more expensive, but it is worth it. The salmon was very fresh and not "fishy" smelling, and in addition Whole Foods have quality meat there without additives or growth hormone. The plank was very easy to work with(thanks to the reviewer who said they got an untreated cedar plank at Home Depot). I soaked it in water for about 4 hours (make sure to get a brick to hold the plank down--I used a pot and the plank kept going up to the surface.) It took a little bit longer to cook than the recipe said--about 35 minutes. It is hard to tell by the color that the salmon is done, so the meat thermometer is essential. When the salmon got to 130 F it was perfect (medium). Hope this helps, you won't be disappointed with the results!


Absolutely, no doubt-about-it, 5-star recipe all the way! Finally found my untreated cedar plank at Home Depot. Soaked it in water for about 4 hours, laid it on the gas grill for 10 minutes at high heat, placed a beautiful Alaskan Copper River sockeye salmon filet on the plank, with the sauce, on the grill at low heat for 25-30 minutes, and it came out utterly moist and SO tender and delicious! Definitely company-worthy. (I would reduce the salt just EVER so slightly, in the future.) Thanks for the great recipe & clear, simple instructions, Pam!


This recipe is the best salmon I've ever had or made. So easy too! We thought it was too saltly so the next time I used about half of what was called for. I purchased my planks and salmon at Costco. Their frozen skinless fillets were great. I would use 6 fillets for this recipe. My husband loved this!