# What You'll Need:
→ Fish & Marinade
01 - 4 skin-on salmon fillets (6 ounces each)
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon finely grated lemon zest
05 - 2 tablespoons chopped fresh dill
06 - 1 garlic clove, minced
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
→ For Grilling
09 - 1 untreated cedar plank (12 x 6 inches), soaked in water for at least 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs, for garnish (optional)
# Directions:
01 - Submerge the cedar plank in cold water for a minimum of 1 hour, using a weight to keep it underwater.
02 - Combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and black pepper in a small mixing bowl.
03 - Pat salmon fillets dry with paper towels. Brush both sides of the fillets evenly with the marinade. Allow to rest at room temperature for 15 minutes.
04 - Set the outdoor grill to medium-high heat, approximately 400°F.
05 - Place the soaked cedar plank onto the preheated grill. Close the lid and heat for 3 minutes, until the plank begins to crackle and emit smoke.
06 - Carefully layer lemon slices over the heated plank. Position salmon fillets, skin side down, on top of the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes, until the salmon is just cooked through and flakes easily with a fork.
08 - Remove the cedar plank from the grill. Allow the salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.
