Grilling up a recipe that will surely make you fall in love with salmon (if you haven’t done so already).
I am absolutely obsessed with dill weed as an herb. It’s refreshing and adds a very delightful tang to savoury food. I did a bit of research into the herb and found some interesting facts. Did you know that dill has some medicinal qualities to it? It has bacteria-regulating effects similar to garlic and it can help neutralize the effects of some harmful carcinogens in your body. With all of those reasons, I can’t see why you wouldn’t want to put some in your herb collection.
The other important component of this recipe is to get yourself a cedar plank, which you can find in most large grocery stores or even sometimes your local hardware store. Using a cedar plank to cook the fish gives it this beautiful woodsy smoked flavour and because the heat setting is so low, it keeps the fish ridiculously tender and moist.
Basically you want to soak the plank in some sort of liquid for about 5-6 hours to prevent it from catching fire on the grill. We soaked ours in water but I have known recipes where they soak their planks in some sort of alcohol to add even more flavour to the fish.
- 1 Salmon Filet ~2 lbs
- 1 Lemon sliced in 2mm thick slices
- 3 tablespoons of olive oil
- 3 stalks of green onion sliced in 5-6cm sections
- 2 stalks of dill coarsely chopped
- Salt and pepper to taste
- Cedar planked soaked in water for at least 5 hrs
- 1 teaspoon garlic powder
- Lightly brush one side of the cedar plank with olive oil and line with 3 slices of lemon spaced evenly.
- Lay salmon filet on top of the lemon slices and pat surface dry if wet and brush with the remainder of the oil.
- Salt and Pepper the surface of the fish and sprinkle on the garlic powder.
- Layer on the dill, lemon slices and green onion stalks over the top of the salmon
- Heat up the BBQ grill to at least 600F and then turn the burners to slightly medium and maintain the temperature between 400-425F
- Place the plank onto the BBQ grill and cover and allow to cook for at least 12 minutes before checking the doneness
- Salmon should be done by 16-18 minutes. Can be checked by opening up the thickest section and fish should be evenly pink all the way through, careful not to overcook as it will become dry and fibrous.
I hope you enjoyed this recipe, I definitely enjoyed eating it.
-The Piquey Eater
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