Cedar Planked Salmon With Garlic,lemon and Dill

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READY IN: 50mins
SERVES: 8
YIELD: 6 oz.
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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