This barbecue season eat healthier with this easy-to-make cedar planked salmon bursting with a smoky flavor and a hint of lemon and fresh dill.

  • 2 lbs of salmon filet quartered
  • 3 large lemons
  • 4 sprigs of fresh dill
  • 1 tablespoon of lemon pepper seasoning
  • 4 cedar planks

Infuse the cedar planks with lemon and dill for extra flavor with this trick. Take a lemon, quarter it and put in a glass, add dill and use a wooden spoon or a muddler to crush together (Mojito style). Add the mixture to warm water in a shallow dish and soak your cedar planks for 1 hour.

​Season your salmon with lemon pepper and place on the cedar planks skin side down. Top salmon with sliced lemon and a sprig of dill. Set your grill up for direct cooking, but try to push the charcoal over to one side more than the other. Place the planked salmon on the cooler side of the grill grate. Cook for about 10 minutes or until the internal temperature of fish reaches 145 degrees. Remove from the grill, plate, rest and serve.

Cedar planks are a quick and easy way to infuse food with a wonderful smoky flavor. When cooking on planks, keep a water bottle on hand should the plank catch on fire. Did you know you can reuse cedar planks? If you still have wood left (charred is still okay), clean the cedar plank with soap and water, pat dry and store in a cool, dry area. When it is time to grill again, re-soak the plank in dill-lemon water solution and start cooking.

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