Another shipment of Copper River Salmon arrived last week. And of course, it was incredible.
I’ve been feeling a little guilty that I didn’t post any pictures of the King Salmon we got last month. I don’t quite know if I have ever tasted salmon as flavorful as that salmon. It was the best of the best. Alas, there are no pictures because we cooked it and pretty much ate it as quickly as possible, burning our fingers, juices dripping down our chins.
So I wanted to make sure I took pictures of the Cedar Planked Salmon with Fresh Dill and Lemon. We bought a little charcoal grill just for the purpose of grilling Copper River Salmon on a cedar plank. This is something we’ve never done at home, so it was good fun getting things ready.
I snipped some fresh dill from my garden and put the plank to soak for about an hour. My husband started the charcoal. And we whetted our appetites.
Grilled Cedar Planked Salmon with Fresh Dill and Lemon
1 cedar plank (6 by 12-14″), soaked at least 30-60 minutes
2-3 lb. salmon fillet, skin on
1 large onion, sliced into 1/4-1/8″ rounds
Fresh dill fronds
1 lemon, thinly sliced
salt and pepper
Heat the grill and set it up for indirect grilling.
Season the salmon with salt and pepper and drizzle with a little olive oil, rubbing it over both sides of the fish. Let sit for a few minutes before placing it on the plank.
Layer the salmon, onion, lemon, and dill on top of the pre-soaked cedar plank. (I ended up layering it this way: onions, dill, lemon slices, and salmon fillet, skin facing up.) Place the plank on the grate and cover. Allow to cook for about 20-30 minutes, or until fish flakes easily, or reads 135 degrees F. on an instant-read thermometer.
Remove from the grill and transfer to a serving dish. Serve at once. Makes enough for 4 serving.