Cedar Planked Salmon with Dill

Ingredients

• 1 cedar plank, grilling size (soaked in water for at least 1 hour)
• 2 lb salmon fillet, skin on (one large piece or two fillets)
• 2 tbsp olive oil
• 2 tbsp fresh dill, chopped (or 2 tsp dried)
• 2 garlic cloves, minced
• 1 tbsp whole grain mustard
• 1 tbsp honey
• 1 lemon, zested and sliced
• kosher salt and black pepper

Instructions

1. 1

   Soak your cedar plank in water for at least one hour. Weigh it down — it will float. A longer soak (up to 2 hours) means less chance of it igniting on the grill.

2. 2

   Mix together the olive oil, dill, garlic, mustard, honey, and lemon zest. Season the salmon with salt and pepper, then spread the mixture over the flesh side of the fillet.

3. 3

   Build a medium-high fire. Once the grill is hot, place the wet cedar plank directly on the grate and close the lid. Heat the plank for 3 to 5 minutes until it starts to smoke and smell like cedar.

4. 4

   Place the salmon skin-side down on the hot plank. Close the lid. Cook for 15 to 20 minutes without flipping. The salmon is done when it flakes easily at the thickest part and the internal temperature reads 130 degrees for medium.

5. 5

   Serve directly from the plank with lemon slices. The wood is part of the presentation.