Description
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
- ΒΌ cup minced fresh dill
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon zest, plus lemon wedges for serving
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 8