Ingredients:

  • 1.5 lbs salmon fillet, center-cut, skin-on
  • 2 tbsp extra virgin olive oil
  • 1 large organic lemon, thinly sliced into rounds
  • 1 tbsp kosher salt
  • 2 tsp coarsely cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried dill

Instructions:

  1. Submerge untreated food-grade cedar planks in water for at least 1 hour, using a weight to keep them fully underwater.
  2. Pat the salmon fillet dry with paper towels. Brush the flesh side generously with olive oil.
  3. In a small bowl, combine kosher salt, cracked black pepper, garlic powder, and dried dill. Evenly coat the salmon with the rub, pressing it gently into the flesh.
  4. Preheat gas grill to medium-high (approximately 400°F). Place wet planks on the grates for 2–3 minutes until they start to crackle and smoke. Flip the planks over.
  5. Place the salmon skin-side down on the charred side of the planks. Layer lemon slices across the top of the fish.
  6. Close the grill lid and cook for 15–20 minutes at 375°F to 400°F until the internal temperature reaches 145°F.