Cedar Plank Salmon Recipe With Creamy Dill Sauce

CEDAR PLANK SALMON RECIPE WITH CREAMY DILL SAUCE

Steps:

• Soak cedar planks in water for at least 2 hours. This will prevent any burning of the wood.
• To make the sauce, add together the sour cream, yogurt, garlic, Dijon, lemon zest and juice, dill and season with salt and pepper. Mix well and adjust seasoning.
• When planks are done soaking, place salmon filets on top, skin side down and season with salt and pepper.
• Reserve about 1/2 cup of yogurt sauce and spoon the rest of the sauce over salmon. Top with additional lemon slices and extra fresh dill.
• Place planked salmon on heated grill over medium heat and cook for about 10-12 minutes, depending how thick salmon is. The edges of the planks will slightly char and salmon should be tender in the middle.

CEDAR PLANKED SALMON WITH DILL

Steps:

• Soak cedar plank in water for at least 1 hour.
• Preheat grill for indirect cooking over medium heat.
• Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl.
• Arrange salmon on soaked cedar plank and spread mustard mixture over salmon.
• Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.

CEDAR PLANK SALMON WITH CUCUMBER DILL SAUCE

Steps:

• Soak cedar plank in water for several hours.
• In small bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest, lemon juice, green onion and olive oil. Cover and place in fridge for at least 1 hours.
• Place salmon on cedar plank and sprinkle with salt and pepper Cover with herb mixture. Set plank on barbecue. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
• Cucumber Dill Sauce: Finely chop cucumber, toss with salt and let stand for 15 minutes.
• Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
• Drain water from cucumber and add to yogurt mixture. (Sauce can be made ahead of time).
• Note: The recipe can be cut in half.

CEDAR PLANK-GRILLED SALMON WITH GARLIC, LEMON AND DILL

Steps:

• 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, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
• When ready to grill, either build a charcoal 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 grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

CEDAR PLANK SALMON WITH HOLLANDAISE DILL SAUCE

Steps:

• Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
• Preheat grill to high.
• Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
• Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillets for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
• Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
• Remove cooking planks from grill and squeeze lemon juice over salmon fillets and top off with your favorite Hollandaise recipe or mix (I use Knorr and add dill weed).