# 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 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 for at least 1 hour
10 - 1 lemon, thinly sliced
11 - Fresh dill sprigs for garnish
# Directions:
01 - Soak the cedar plank in cold water for at least 1 hour, placing a weight on top if needed to keep it submerged.
02 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper.
03 - Pat salmon fillets dry with paper towels. Brush both sides generously with marinade. Let rest at room temperature for 15 minutes.
04 - Preheat the grill to medium-high heat, approximately 400°F.
05 - Place the soaked cedar plank directly on the grill grate. Close the lid and heat for 3 minutes until the plank begins to crackle and smoke.
06 - Carefully arrange lemon slices across the heated plank, then position salmon fillets skin-side down directly on the lemon slices.
07 - Close the grill lid and cook for 15 to 20 minutes until salmon is cooked through and flakes easily when tested with a fork.
08 - Remove the plank from the grill using tongs. Allow salmon to rest for 2 minutes. Garnish with fresh dill sprigs and serve immediately.
