Anti Inflammatory Cedar Plank Salmon with Dill
Total time1 hr 35 min
Prep time15 min
Cook time20 min
4.7(27)
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Learn more →Ingredients
4 servings
- 1 cedar grilling plank (about 12 x 7 inches)
- 4 salmon fillets (6 oz each), skin-on, pin bones removed
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
For the dill topping
- 3 tbsp fresh dill, finely chopped
- 2 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
For serving
- lemon wedges, for serving
Instructions
- 1
Submerge the cedar plank in water for at least 1 hour, weighing it down with a heavy object to keep it fully submerged. A longer soak (up to 2 hours) is fine.
- 2
In a small bowl, combine the dill, softened butter, lemon zest, lemon juice, and minced garlic. Stir until evenly mixed and set aside.
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