Cedar Plank Grilled Salmon with Garlic, Lemon and DillAdd to Cookbook user submitted recipe
- 1 (3.0 pound) whole fillet of salmon, skin on, scored (up to but not through the skin) and cut into serving pieces
- 6 (tablespoon) extra-virgin olive oil
- 4 garlic cloves, minced
- 1/4 (cup) fresh dill, minced
- 2 (teaspoon) salt
- 1 (teaspoon) black pepper
- 1 (teaspoon) lemon zest
- 1 lemon, cut into wedges for garnish
- Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water. Keep it submerged in the water with a heavy item (such as a brick) for 30 minutes.
- Preheat a grill to medium high heat. Meanwhile, 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 wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, turn burners to low, and cook covered until salmon is just opaque throughout (130 degrees on a meat thermometer), about 20 to 25 minutes. Let sit 5 minutes; serve with lemon wedges.
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- Total Fat
- Saturated Fat
- Dietary Fiber
- Vitamin A
- Vitamin C