1-1/2 pound piece of center-cut wild Alaskan salmon fillet
1 tablespoon olive oil
Salt and black pepper, freshly ground
1 cedar plank (about 6-by-12 inches), soaked in water to cover for 2 hours and drained
1/2 cup mayonnaise
1/3 cup grainy French mustard
2 tablespoons fresh dill, chopped
1/2 teaspoon lemon zest, finely grated
How to Make It
Generously brush the skin side of the fish with olive oil. Generously season both sides with salt and pepper. Place the salmon, skin side down, on the cedar plank.
Make the glaze, in a bowl, mix the mayonnaise with the mustard, dill, sugar and lemon zest. Season with the salt and pepper to taste.
Set up your grill for indirect grilling and preheat to medium-high.
Spread the glaze evenly over the salmon. Place the plank on the grill away from the heat. Cover the grill and indirect grill the salmon until cooked, 15 to 20 minutes.
To test for doneness, use an instant-read meat thermometer inserted through the side of the fillet: the temperature should be about 135°. Or insert a metal skewer in the side of the fishit should come out piping hot to the touch. The glaze will be a deep golden brown. Transfer to a platter and serve the salmon right off the plank.
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