Cedar Planked Salmon With Dill Recipes

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 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-PLANKED SALMON WITH SOFT CORN PUDDING

Steps:

• Mix together salt, pepper and mustard. Brush tops of fillets with a little butter and sprinkle both sides with dry mustard mixture.
• Preheat the broiler. Soak the shingles in cold water for 5 to 10 minutes, then put them under the hot broiler 4 to 5 inches from the heat source for 2 to 3 minutes until browned on one side. Carefully take the shingles from the broiler.
• Immediately, so that the shingles do not cool, lay two fillets on the browned side of each shingle. Return the shingles to the broiler and cook the fish for about five minutes. Take the shingles from the broiler and lift the salmon from them.
• Place three to four tablespoons of soft corn pudding on a plate. Top with salmon fillet and spoon vinaigrette over the top.

CEDAR PLANKED SALMON WITH GARLIC,LEMON AND DILL

Steps:

• Soak an untreated cedar plank (or planks) in water,weighting it down so it stays submerged, for about 8 hours.
• When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes.
• Score the salmon (skin side) up to, but not through, the skin into 8 serving pieces.
• 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 plank starts to smoke, about 5 minutes.
• Transfer salmon to hot plank, remove salmon and plank off direct 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 to 25 minutes or longer, depending on thickness of fish and grill temperature.
• Let sit 5 minutes, transfer to plates and garnish with a lemon wedge.

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.