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| Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill |
"Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!"
Ingredients :
- 1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
- 6 tablespoons extra-virgin olive oil
- 4 large garlic cloves, minced
- 1/4 cup minced fresh dill
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon zest, plus lemon wedges for serving
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H5M |
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- 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 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.
Notes :
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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