Provided by Carrie Stradley for the August 2017 issue of BurlesonNOW Magazine.
Soak cedar plank for 2 hours in water before using.
- 1 fresh salmon fillet
- 1 Tbsp. olive oil
- 1/4 to 1/2 tsp. salt
- 1/4 to 1/2 tsp. black pepper
- 1/2 to 1 tsp. garlic powder
- 1 to 2 Tbsp. fresh dill, chopped
- Clean salmon fillet, if needed. Coat with a small amount of olive oil.
- Sprinkle fillet with salt, pepper and garlic powder, to taste. Sprinkle liberally with dill, using more for larger fillets.
- Cover and let sit for 1-2 hours.
- Heat grill to medium high. Place salmon onto cedar plank, skin side down. Cook on medium to medium high for 15-20 minutes. If plank catches on fire, sprinkle with water or beer. (You want it to smoke.)
- When done, insert spatula between skin and flesh and transfer to serving plate. The skin should stick to the plank.
- This is delicious served with wild rice and grilled vegetables
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