1 (3 lb.) whole filet of salmon, skin on, scored (only to the skin) evenly into serving pieces
6 Tbsp. olive oil
4 large garlic cloves, minced
¼ cup minced fresh dill
1 tsp. salt (ok to vary this, original recipe called for 2 tsp.!)
1 tsp. pepper
1 tsp. lemon zest, plus lemon wedges for serving
Soak a cedar plank large enough to hold your filet (5-7 inches wide and 16-20 inches long) in water. Weigh down the plank so that it’s completely submerged. Soak 1 hour to 24 hours. (My last filet was so wide that I had to use two planks)
When ready to grill, build a charcoal grill fire in half the grill or turn grill burners on high for 10 minutes. 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, close lid, and watch until wood starts to smoke, about 5 minutes. Keep a squirt bottle of water nearby! These planks, even if soaked, can start fire quickly. Transfer filet to hot plank, move salmon off direct charcoal 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) 20-25 minutes or longer. It can sometimes take up to 10 minutes extra, so watch out! Let sit 5 minutes after cooking; serve with lemon wedges. Great with asparagus, baked potatoes, crusty bread and angel food cake with berries for dessert!
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