Grilled salmon makes a quick and delicious dinner. We eat salmon frequently in our house because its healthy and even my little picky preschoolers love it. I am always trying to create new recipes for salmon and this is one of our favorites. This grilled salmon is easy to assemble and it takes just twenty minutes to grill. The salmon stays moist while grilling thanks to the lemon slices and the lemon zest and dill add a bright flavor that pairs well with the garlic salt seasoning.
Lemon Dill Cedar Plank Salmon
- 1 (1 lb to 1.5 lb) salmon fillet
- 1 cedar plank you can usually find them near your seafood counter at the grocery store
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/2 teaspoon fresh lemon zest
- 1 teaspoon fresh dill sprigs torn into small pieces
- 2 to 3 lemon slices
First, soak your cedar plank in water for 1 to 2 hours following the instructions for the brand of plank you have. Preheat your grill on high heat. Then in a small bowl or cup mix together your garlic powder, salt and pepper. Then put your salmon on a plate so you can add your seasonings and get it prepared for the grill. When I am shopping for salmon at the store I try to get a center cut that has an even thickness all the way through. This will allow your fish to cook evenly.
Place your fish skin side down on a large dinner plate or dish. Then take your seasoning mix and sprinkle it evenly on top of your fish. You might have a little extra. It depends on how big your fillet fish is. Then sprinkle on your lemon juice and the lemon zest and dill. Finally, place your lemon slices on top.
Take your cedar plank out to the grill and turn your grill down just a bit to a medium high setting. You want a hot grill, but you don’t want flames that might set your plank on fire. Place just the plank on the grill and grill it for 5 minutes.
Then flip your plank over and bring your salmon out to the grill and place it skin side down on the now slightly charred plank. Cooking the plank first will enhance the smokey cedar flavor. Close your grill lid and allow your fish to cook for 15 to 25 minutes. Salmon can come in a variety of thicknesses so I have a wider cooking time.
The key to getting your fish just right is to use a meat thermometer. We have a digital one made by Redi Fork that we really like. These grilling thermometers are inexpensive and they take all the guess work out of grilling. I generally check my fish at 15 minutes. You want an internal temperature between 125 to 140 degrees.
I like to cook mine in the range of 132 to 135 degrees which is medium well. This thinner salmon fillet took 18 minutes to grill to an internal temperature of 135 degrees. Don’t let all this talk about temperatures scare you off from trying this fish. You can also use the less high tech method of cutting a small vent to check the color and doneness.
I like to serve my salmon with oven roasted potatoes or wild rice and a simple salad.
