Grilled Cedar Plank Salmon With Lemon Dill Topping Recipes

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 PLANK-GRILLED SALMON

Steps:

• Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
• Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

GRILLED CEDAR PLANK SALMON WITH LEMON-DILL TOPPING

Steps:

• Do this 9 hours or more ahead; place the cedar planks in water to completely cover them (use a heavy object to place on top of them to weigh down the planks).
• When ready to grill, for the topping; in a bowl combine the dill, parsley, lemon juice, oil and minced fresh garlic; set aside.
• Sprinkle the salmon with the seasoned salt and black pepper.
• Set grill to about 350 - 400°F.
• Remove the planks from water and place the planks on the cooking grate and grill covered for 2 minutes or until the planks begin to LIGHTLY smoke.
• Place 2 fillets on each of the cedar planks; cover with grill lid and cook for 15-18 minutes or until the fish flakes with a fork.
• Using a heat-proof spatula remove the fish from planks and transfer to serving plates.
• Carefully remove the planks from the grill using long tongs.
• Spoon the herb mixture over the fish and serve immediately.
• Delicious!

GRILLED CEDAR PLANK SALMON

Steps:

• Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
• Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
• Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
• While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.

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 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.

GRILLED CEDAR PLANK SALMON

Steps:

• 1. fill large pan with water. Add the cedar plank and pour in apple juice.
• Let sit for at least 1 hour to overnight. (I use a couple of soup cans to keep the plank submerged in the water.
• 2. Wash and pat dry fish.
• 3. rub the olive oil on both sides of fish.
• 4. rub the brown sugar on both sides of fish.
• 5. slice 1 1/2 lemons into circles about 1/2 inch thick.
• 6. place lemons on top of the plank.
• 7. place half of fresh rosemary and thyme on lemons.
• 8. place fish on top of this.
• 9. place remainder of rosemary and thyme on top of fish.
• 10. Salt and pepper to taste.
• 11. squish the last half of lemon on top of fish and herbs.
• 12. Sit on very hot grill, put cover on and let grill for 1/2 hour.
• 13. Take off any pieces of thyme and rosemary, then cut and serve.