Cedar-Planked Smoked Salmon with Lemon and Dill

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Delicate salmon fillets smoked on cedar planks, infused with bright lemon and fresh dill for a fragrant, flavorful dish. This seafood recipe, 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 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)

The instant-read thermometer we’d check this salmon with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, combine 1 tbsp kosher salt and 1 tbsp brown sugar, then rub evenly over 2 lbs salmon fillets.
2. Step 2: Drizzle 2 tbsp olive oil over the salmon and season with 1 tsp black pepper.
3. Step 3: Place the soaked cedar planks on the smoker grate preheated to 225°F with 2 cups alder or fruitwood chips added.
4. 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.
5. Step 5: Smoke the salmon for 1.5 hours until the internal temperature reaches 140°F and the flesh flakes easily with a fork.
6. 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.