Recipe by Abby Girl
This is, by far, one of the best Salmon recipes I have. Don't let the 10 garlic cloves scare you off, with cooking they become quite mellow. This is my DH favorite Cucumber Dill sauce....and he always asks for it!
Top Review by Scrivener1
I had to modify this because I didn't have everything on hand. It turned out amazing! I used cedar papers, no shallots, 2 small garlic cloves, 1/2 tsp. dried dill & thyme, 1 T. fresh cilantro, 1/4 tsp. lime zest, 1 T. lime juice, 2 green onions, 1 tsp. olive oil, 1 3 oz. coho salmon filet, fresh ground pepper, and kosher salt. Also, I cooked this for 3 min. on the George Foreman. I would love to try it as written next time, but I the way I made it was awesome.
- 1 untreated cedar plank
- 2 shallots, diced
- 10 garlic, minced
- 3 tablespoons fresh dill
- 3 tablespoons fresh thyme
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lemon zest, grated
- 3 tablespoons fresh lemon juice
- 2 green onions, chopped
- 1 teaspoon olive oil
- 3 -4 lbs salmon fillets
- salt and pepper
- 1⁄4 English cucumber
- 1⁄4 teaspoon salt
- 1 cup plain yogurt
- 1⁄2 cup sour cream
- 1 teaspoon lemon juice
- 3 green onions, chopped
- 2 teaspoons fresh dill or 2 teaspoons dried dill
Directions See How It's Made
- Soak cedar plank in water for several hours.
- In small bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest, lemon juice, green onion and olive oil. Cover and place in fridge for at least 1 hours.
- Place salmon on cedar plank and sprinkle with salt and pepper Cover with herb mixture. Set plank on barbecue. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
- Cucumber Dill Sauce: Finely chop cucumber, toss with salt and let stand for 15 minutes.
- Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
- Drain water from cucumber and add to yogurt mixture. (Sauce can be made ahead of time).
- Note: The recipe can be cut in half.