INGREDIENTS
2 salmon fillets each about 2” wide, skin on
2 cloves garlic, minced
1 thin lemon slice per fillet, cut in half
2 thin slices red onion, cut in half
¼ cup fresh dill
2 Tbsp dill, finely chopped
Freshly ground black pepper to taste
DIRECTIONS
1. Soak the cedar plank according to the instructions on the package. Just in case there aren’t any – thin planks need about 30 minutes or so to soak through and 1” planks will need at least 1 hour, longer is better for the smoke factor. Some packages say to soak overnight, but I’ve never found that to be necessary.
2. Preheat the grill for 15 minutes or so (I use a gas BBQ, so you’re on your own if you use charcoal). You want the heat at medium high. Place the planks on the grill and keep the temperature medium. Close the cover for another 15 minutes to really “smoke” them.
3. In the meantime prepare the salmon. Place the fillets skin side down on a platter or board ready to transfer to the cedar planks. Top with garlic, chopped dill, lemon & onion slices and pepper.
4. When the BBQ is smoking and the smell is awesome, it’s time to place the prepared salmon fillets on the plank skin side down. Cover and continue to cook for 20 minutes or so. The fish will be done when it flakes easily and warm in the center if you pierce it with the tip of a knife. You want it juicy, not dried out.
5. Slide the salmon off the skin and onto a platter or plate. As Jamie Oliver would say – “Easy Peasy!”
