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Cedar-Planked Salmon on the Grill


 

The absolute best way to celebrate the pure salmon flavors of this dish is with a crisp brut or extra dry Champagne.

 
Simple is divine. This very old method of cooking fish celebrates the pure, clean taste of fresh salmon.



1 whole salmon fillet (with skin), 2-1/2 to 3 pounds, about 16 inches long and 3/4 inch thick
Finely grated zest of 1 lemon
3 sprigs fresh dill, snipped
Salt and pepper
1 untreated cedar plank (about 16 inches by 8 inches and at least 3/4 inch thick), submerged in water for at least 1 hour
Lemon wedges


Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the lemon zest, dill, and salt and pepper to taste.

Place the soaked plank over Direct High heat until the edges start to smoke and char, 5 to 10 minutes. Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Transfer the plank and salmon to a heatproof surface. Serve warm with lemon wedges.

Makes 8 to 10 servings.