Servings/Yield:  Makes 8 6-ounce servings


1 whole fillet of salmon, about 3 pounds, skin on, scored (up to but not through the skin) into serving pieces

6 tablespoons extra-virgin olive oil

4 large garlic cloves, minced (generous 1 Tb.)

¼ cup minced fresh dill

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

When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.

Place soaked cedar on hot grill grate, close lid and watch until wood starts to smoke, about 5 minutes. 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 degrees on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

© Barbara Deitch 2020