Ingredients
- 1 untreated cedar grilling plank
- 1.5 pounds salmon fillet, skin on
- 1 tablespoons olive oil
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper, freshly ground
- 1 lemon, thinly sliced
- 4 fresh dill sprigs
Steps
- Soak the plank: Submerge 1 untreated cedar grilling plank in water and weigh it down with a heavy can or plate. Let it soak so it steams instead of burning on the grill.
- Heat the grill: Get your grill going for direct, medium heat, about 350-400°F. You want steady heat, not a blaze.
- Season the salmon: Pat 1.5 pounds salmon fillet, skin on dry. Rub with 1 tablespoons olive oil, then season all over with 1 teaspoons kosher salt and 0.5 teaspoons black pepper, freshly ground.
- Dress the plank: Lay the salmon skin-side down on the soaked plank. Shingle 1 lemon, thinly sliced over the top and tuck 4 fresh dill sprigs around it.
- Grill covered: Set the plank directly on the grill grates, close the lid, and cook until the salmon flakes easily and reaches about 125-130°F in the thickest part.
- Rest and serve: Slide the plank off the heat, let the salmon rest a couple minutes, then serve straight off the wood.
Notes
Keep a spray bottle of water handy in case the plank edges catch flame. Cedar is traditional, but alder or maple work too if that's what you've got.
Soak the plank for an hour, keep the heat moderate, and don't overcook it — pull the salmon at 125-130°F since it'll keep climbing as it rests. That's really all this dish needs.
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