Print

Perfect Cedar Plank Grilled Salmon Recipe with Creamy Dill Sauce

cedar plank grilled salmon - featured image
Print Recipe

A simple and delicious cedar plank grilled salmon recipe paired with a bright and creamy dill sauce, perfect for quick weeknight dinners or impressive outdoor gatherings.

Ingredients

Scale
  • 1.5 to 2 pounds skin-on salmon fillets (preferably wild-caught)
  • 1 cedar plank, 1/2-inch thick, soaked in water for at least 1 hour
  • 2 tablespoons extra virgin olive oil
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium lemon, thinly sliced
  • For the Creamy Dill Sauce:
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Soak the cedar plank in water for at least 1 hour to prevent burning and allow gentle steaming.
  2. Pat the salmon fillets dry with paper towels. Rub olive oil evenly over the skin and flesh. Season generously with salt and pepper on both sides. Set aside.
  3. In a small bowl, whisk together Greek yogurt, mayonnaise, chopped dill, lemon juice, Dijon mustard, salt, and pepper until smooth. Refrigerate until ready to serve.
  4. Preheat the grill to medium heat (about 350°F/175°C). Lightly oil the grill grates to prevent sticking.
  5. Remove the cedar plank from water and pat dry. Place it on the grill over direct heat for 3-5 minutes until it starts to smoke and crackle.
  6. Place the salmon fillets skin-side down on the hot cedar plank. Lay lemon slices on top of the salmon. Close the grill lid and cook for 12-15 minutes, depending on thickness, until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
  7. Carefully remove the cedar plank from the grill using tongs or a spatula. Let the salmon rest for a couple of minutes.
  8. Serve the salmon warm with a generous dollop of creamy dill sauce on the side.

Notes

Soaking the cedar plank for at least one hour is essential to prevent burning and to impart a subtle smoky flavor. Keep the grill at medium heat to avoid charring the plank excessively. Use a thermometer to ensure salmon reaches 145°F internal temperature for perfect doneness. If the plank flames up, move it to a cooler part of the grill or spray lightly with water. The creamy dill sauce can be made a day ahead and refrigerated to meld flavors.

Nutrition

Keywords: cedar plank salmon, grilled salmon, creamy dill sauce, easy salmon recipe, outdoor grilling, healthy salmon, quick dinner

Find it online: https://tastytuck.com/perfect-cedar-plank-grilled-salmon-recipe-with-creamy-dill-sauce-easy-and-delicious/