My children love fish. If we go out to eat chances are good that half of them will order the fish of the day. When we were in Seattle some years back, we happened to be there during Copper River Salmon season. We were at Pike Place Market over by the fish counter where they throw fish across the giant display cases at one another. It is quite a spectacle to watch; job requirement number one is that you can catch. Well as it turns out Copper River Salmon is an event. There are a limited number and they are only available for a short time. The guys at the fish counter told us all about the special salmon and we were hooked! (pun intended)
I was at the local market a week back and they were having their own little Copper River Salmon event. The line was all the way across the store. I could not resist, so I bought a couple. You want to be sure to ask that the butcher removes the pin bones from your fillet. Double check the fillet for any pin bones and remove before cooking.
Cedar Plank Salmon
Cedar Plank Salmon on the grill is absolutely some of the best tasting fish around. Soak the cedar plank in plain water or find something fun to soak it in for more flavor. I soaked the plank for this recipe in white wine for about an hour and a half. The salmon picks up the smoky flavor of the wood and the wine. It is really delicious!
Place the cedar plank on a baking sheet with sides that are higher than the plank. Pour enough wine to cover the plank and let sit for about an hour and a half. You can soak the plank in water if you prefer. If soaking the plank in the sink you will probably need to get something to weigh it down.
Mix olive oil and the juice of 4 lemons together in a small bowl
Chop up half the dill and mix into the olive oil and lemon juice, set aside
Put the salmon fillet in a large plastic bag and pour the olive oil mix over the fish. Be sure to coat the entire fillet. Open the fridge and place a towel on the shelf, take the plastic bag with the fish and lay it on top of the towel with the skin side facing up. Let the fish marinate for at least an hour.
Preheat the grill to 350º
Slice the 2 lemons into 1 inch slices and arrange on the cedar plank. Take sprigs of dill and arrange them in between the lemon slices
Lay the fish skin side down on top of the lemon and dill. Pour any marinade left in the bag on the fish
Sprinkle the fish with salt and fresh ground pepper
Place the cedar plank directly on the grill grates and close the lid. You will want to have a glass of water nearby and check often in case the plank ignites. If it does just pour a little water on the flame. The smoke is what gives the fish a wonderful flavor, so don't worry about that.
Remove skin before serving. Serve with a lemon dill sauce or lemon slices.
Lemon Dill Sauce
In a bowl mix 1/4 cup mayonnaise and 1/4 cup plain yogurt. Add the juice of half a lemon and some fresh chopped dill, season with a little salt and pepper
This Lemon-Dill Cedar Plank Salmon recipe is gluten free and dairy free.