Candida Diet Friendly Garlic-Herb Cedar Plank Salmon with Dill
Cedar plank grilling is one of those techniques that looks impressive but is genuinely straightforward, and the results are absolutely worth firing up the grill. The salmon cooks low and slow over fragrant, smoky wood, staying incredibly moist and flaky while picking up that subtle cedar character you just can't replicate any other way. A bright herb oil made with fresh dill, lemon juice, lemon zest, and garlic powder gets spooned right over the top before serving, adding a clean, herby punch that feels restaurant-worthy. Every ingredient here is simple and whole — olive oil, fresh herbs, real lemon, quality fish — which is exactly what makes this dish such a natural fit when you're being mindful about what goes on your plate. No hidden sugars, no processed sauces, nothing that would raise a red flag for anyone following a strict anti-candida approach. It serves four, so it's just as easy to pull together for a weeknight family dinner as it is for a casual backyard gathering. Finish it straight off the plank with a few extra dill sprigs and lemon wedges, and it looks like you spent far more effort than you actually did.
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Learn more →Ingredients
4 servings
- 1 cedar plank (about 12 x 7 inches), soaked in water for at least 1 hour
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the herb oil
- ¼ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
For serving
- lemon wedges, for serving (optional)
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Submerge the cedar plank in water and weight it down so it stays fully submerged for at least 1 hour before grilling.
- 2
In a small bowl, stir together the 2 tbsp olive oil for the herb oil, the fresh dill, lemon juice, lemon zest, and garlic powder until combined. Set aside.
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