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Categories:Viewed: 38 - Published at: 8 years ago
Ingredients
- 1-1/2 pound piece of center-cut wild Alaskan salmon fillet
- 1 tablespoon olive oil
- Salt and black pepper, freshly ground
- 1 cedar plank (about 6-by-12 inches), soaked in water to cover for 2 hours and drained
- 1/2 cup mayonnaise
- 1/3 cup grainy French mustard
- 2 tablespoons fresh dill, chopped
- Sugar
- 1/2 teaspoon lemon zest, finely grated
Method
- Generously brush the skin side of the fish with olive oil.
- Generously season both sides with salt and pepper.
- Place the salmon, skin side down, on the cedar plank.
- Make the glaze, in a bowl, mix the mayonnaise with the mustard, dill, sugar and lemon zest.
- Season with the salt and pepper to taste.
- Set up your grill for indirect grilling and preheat to medium-high.
- Spread the glaze evenly over the salmon.
- Place the plank on the grill away from the heat.
- Cover the grill and indirect grill the salmon until cooked, 15 to 20 minutes.
- To test for doneness, use an instant-read meat thermometer inserted through the side of the fillet: the temperature should be about 135.
- Or insert a metal skewer in the side of the fishit should come out piping hot to the touch.
- The glaze will be a deep golden brown.
- Transfer to a platter and serve the salmon right off the plank.
