Cedar Plank-Grilled Salmon With Garlic, Lemon

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cedar Plank-Grilled Salmon With Garlic, Lemon to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cedar Plank-Grilled Salmon With Garlic, Lemon, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• and Dill
• 1 (3 pound) whole filet of salmon,
• skin on, scored (up to but not
• through the skin) into serving
• pieces
• 6 tablespoons extra-virgin olive oil
• 4 large garlic cloves, minced
• 1/4 cup minced fresh dill
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon lemon zest, plus
• lemon wedges for serving
• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours

Step 2: Technique & Execution

When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes

Step 3: Technique & Execution

Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat

Step 4: Technique & Execution

Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes

Step 5: Technique & Execution

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

Step 6: Technique & Execution

Let sit 5 minutes; serve with lemon wedges.