Recipe by Leslie in Texas
This came from the magazine section of the Denver Post. I've made it several times, usually in the sunmmer. Start soaking the untreated plank (or planks)you'll use early in the day- about an 8 hour soak is usually good, but you can let it soak longer if you wish.I set a brick on top of the plank to keep it submerged.The recipe calls for a whole salmon fillet, but I usually do two meal-sized fillets for just DH and myself and cut the marinade/rub ingredients in half.
Top Review by LUv 2 BaKE
This is a fantastic salmon recipe. It's the 1st time i've used a cedar plank. I used a bit less oil to make it lower in fat. The directions were great and created a perfectly bbq'd, flavourful salmon. The seasonings were fantastic - they accented the flavour of salmon and the slightly smokey cedar flavour. Delicious! Will definitely be making agian.
- 1 (3 lb) whole salmon fillets
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced (generous 1 T.)
- 1⁄4 cup fresh dill, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon zest
- lemon wedge, for serving
Directions See How It's Made
- Soak an untreated cedar plank (or planks) in water,weighting it down so it stays submerged, for about 8 hours.
- When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes.
- Score the salmon (skin side) up to, but not through, the skin into 8 serving pieces.
- 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 plank starts to smoke, about 5 minutes.
- Transfer salmon to hot plank, remove salmon and plank off direct heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 degrees on a meat thermometer inserted in the thickest section), 20 to 25 minutes or longer, depending on thickness of fish and grill temperature.
- Let sit 5 minutes, transfer to plates and garnish with a lemon wedge.