Cedar-Planked Smoked Salmon with Lemon and Dill
Delicate salmon fillets smoked on cedar planks, infused with bright lemon and fresh dill for a fragrant, flavorful dish. This bbq & smoked-inspired seafood ready in about 105 minutes pairs salmon fillets, kosher salt, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs salmon fillets
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 6 sprigs fresh dill sprigs
- 1 lemon, thinly sliced lemon slices
- 2 tbsp olive oil
- 1 tsp black pepper
- 2 planks, soaked in water for 1 hour cedar planks
- 2 cups wood chips (alder or fruitwood)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, combine 1 tbsp kosher salt and 1 tbsp brown sugar, then rub evenly over 2 lbs salmon fillets.
- Step 2: Drizzle 2 tbsp olive oil over the salmon and season with 1 tsp black pepper.
- Step 3: Place the soaked cedar planks on the smoker grate preheated to 225°F with 2 cups alder or fruitwood chips added.
- Step 4: Arrange the salmon fillets skin side down on the cedar planks and top each with 3 sprigs fresh dill and lemon slices from 1 thinly sliced lemon.
- Step 5: Smoke the salmon for 1.5 hours until the internal temperature reaches 140°F and the flesh flakes easily with a fork.
- Step 6: Remove the planks from the smoker and let the salmon rest for 10 minutes before serving directly from the plank or transferring to a platter.
Frequently asked questions
How long does Cedar-Planked Smoked Salmon with Lemon and Dill take to make?
Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cedar-Planked Smoked Salmon with Lemon and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.
Can I substitute ingredients in Cedar-Planked Smoked Salmon with Lemon and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cedar-Planked Smoked Salmon with Lemon and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cedar-Planked Smoked Salmon with Lemon and Dill?
BBQ & Smoked seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
