Have you tried your hand at cedar plank grilling? Charred Cedar Plank Salmon with Lemon and Dill is a great place to start. This is hand’s down my favorite way to grill salmon.
- 1 large Cedar Plank for grilling (the will fit your salmon fillet)
- 1 large Salmon Fillet (1 ¼ pounds)
- 2 Lemons , cut into slices
- 4 sprigs of fresh Dill , finely diced
- ½-3/4 cup Pinot Grigio wine
- An unused spray bottle
Charring the cedar plank:
Turn a gas grill to medium heat (250-300 degrees) or over medium heat charcoal, place the unsoaked plank on the grill. Leave the lid open and watch for the first wisps of smoke from the underside of the plank. Check the plank for singeing and char marks. Once they begin to appear (2-3 minutes), flip the plank over to do the same on the second side. Set aside.
Cooking the Salmon:
- For a gas grill: heat the gas grill to 300 degrees in an Indirect Method (for a 4 burner grill, leave the outer 2 burners on and turn the inner 2 burners off; or if having fewer burners, leave one side of the grill on and the other side off. For charcoal, build a medium fire and separate the coals on both sides of the grill leaving the middle section free of coals).
- Pour the Pinot Grigio wine into the new, unused spray bottle.
- Place the salmon fillet skin side down onto the charred plank. Sprinkle the top with the diced dill and cover with lemon slices. Place the plank on the grill over the unheated section of the grill. Spray 3-4 times with the wine (the wine landing on the plank will cause some steaming as well) and close the lid.
- Check the internal temperature of the salmon at 20 minutes and every 5 minutes until the internal temperature registers 135-140 degrees. Remove and allow to rest for 5 minutes. Cut into 4 portions by cutting across the fillet.