Plank Salmon with Garlic Lemon Sauce
Wood grilling planks are easy to find as most large supermarkets carry them near the seafood department. The water-soaked, oiled plank prevents the fish from sticking and makes clean-up a breeze. Delicate fish remains juicy and tender since it is being cooked indirectly over the grill’s heat.
4 servings
Directions
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Fill a large bowl or sink with water. Soak the cedar plank(s) under the water for at least 1 hour.
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In a bowl, combine the olive oil, salt, pepper, lemon zest, dill, thyme, and garlic. Stir well. Add the salmon and dredge to coat evenly on both sides with the marinade. Cover and refrigerate for 30 minutes or up to 3 hours before grilling.
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Preheat the grill to medium-high heat (400°F).
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Pat the soaked plank dry, baste with the top side with oil. Place the plank(s) on the grill grates, arrange the salmon filets on top. Close the lid and cook for 8 minutes. No need to flip the fish. After 8 minutes, tent the fish with a piece of foil to help steam through and cook another 4 minutes or until salmon is done to your liking. Mist the plank(s) with a bit of water if it catches fire or warps. Serve the salmon directly off the plank(s) with lemon wedges.
From Shawnie's class “Summer Grilling: Plank Salmon & Grilled Vegetables with Chimichurri Sauce”
