Cedar Plank Salmon with Mustard Dill Sauce
In addition to Scott’s delicious BBQ ribs on Sunday, he also grilled up a nice salmon filet. You know, you gotta balance out the health-factor! He decided to keep it fairly simple and light by grilling it with fresh lemon and dill, but also found a great sauce to serve it with in How to Grill, by Steven Raichlen. This book is a fabulous addition to any grill-owner’s library, as it very completely illustrates grilling and barbecue techniques from marinades and sides, to pork, fish and vegetarian options. Its Scott’s go-to compendium anytime we plan to cook out on the Weber.
For the Salmon
- 1 Cedar Plank
- 1 large filet of Salmon
- Small bunch of fresh dill
- 3 Lemons, sliced
Submerge the cedar plank in a pan of water and let soak for 45 minutes to an hour. Set up your grill for direct cooking in the meantime. Once the plank is soaked, put down a layer of lemon slices followed by sprigs of dill. Top with the salmon filet, another layer of dill, and lemon slices on the top. Cook on the hot grill for 20-25 minutes, until your fish is cooked through and flakes nicely with a fork. Be sure not to overcook as no one likes dry salmon!
As a side-note to that, Scott rarely believes in cooking salmon at all! A nice piece of raw salmon sashimi is just so melt-in-your-mouth delicious its hard to get behind it any other way. However, when preparing salmon at home (since most of us don’t have a sushi-grade fish supplier nearby), it’s good to just keep it simple and let the flavors shine through.
For the Mustard Dill Sauce
- 1 1/2 cups mayonnaise
- 3/4 cup sour cream (we used fat-free)
- 1/2 cup dijon mustard
- 1/2 cup chopped fresh dill
- 2 TBSP fresh lemon juice
- 1/2 tsp finely grated lemon zest (be sure to zest your lemons before you juice them!)
- 1/2 tsp coarse salt, or more to taste
- 1/2 tsp black pepper, or more to taste
Place all ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt and pepper as necessary. Serve over your grilled salmon, vegetables, or even use as a dip for crudités! This sauce is delish!
Happy grilling to all my lovely and hungry readers! I hope everyone has a wonderful Memorial Day weekend filled with meats, treats and lots more good eats. Stay tuned to see how I eat my way through the eventful weekend I have planned!