Recipe by TOOLBELT DIVA
My passion is to master the art of cooking sea food. I read about sea life and try to develop recipes worthy of the richness of inhabitants of the seas. This particular recipe is a supermarket "freebie" from the seafood department, generously provided by Heritage Salmon. Serve with new, baby red potatoes, asparagus spears and a salad of mixed greens.
Top Review by Mom 4 2
Absolutely delicious! Didn't have fresh dill so used the "tube" variety and subbed some red onion for the shallots but was truly wonderful. Can't wait to mix the leftovers with some cream cheese for my bagel tommorrow.
- 8 (6 ounce) salmon fillets, skinless
- 2 cedar planks, soaked in water for 4 to 6 hours
- 1 tablespoon dry barbecue spice
- sea salt
- 1 large lemon
- 1 cup fresh dill, chopped
- 1⁄2 cup shallot, chopped
- 2 garlic cloves, chopped
- 2 green onions, chopped
- 3 tablespoons cracked black pepper
- 2 tablespoons olive oil
- 1 lemon, juice of
Directions See How It's Made
- Preheat grill to high.
- Sprinkle BBQ seasoning on salmon fillets.
- Combine ingredients for crust mixture and spread generously over the flesh side (not skin side) of each fillet.
- Season soaked cedar planks with sea salt, and place on grill.
- Close lid and heat for 3 to 5 minutes, until they start to crackle and smoke.
- Lift lid carefully and place salmon fillets on hot planks, skinned side down.
- Close lid and bake planked salmon for 12 to 15 minutes for medium doneness.
- Squeeze lemon over fillets.
- Check periodically to ensure the planks are not on fire.
- Use spray bottle to extinguish any flames.
- Carefully remove planks from grill and transfer salmon to serving platter.