Cedar Plank SalmonPosted on: March 23, 2017
Cedar Plank Salmon
Serves 4 to 6
1 (1½- to 2-pound) salmon fillet, boned
1 (1½-foot-long) cedar plank board, soaked for 12
1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh dill
Lemon pepper, for seasoning
Salt and black pepper
Lay your salmon fillet across the cedar plank board.
In a medium-sized bowl, stir together the mayonnaise, lemon juice,
dill, and a few shakes of lemon pepper. Salt and pepper to your liking.
With a basting brush, apply a thick coat of lemon pepper mayonnaise
across the top of the salmon fillet. Make sure to cover the
entire surface so all the flavor cooks into the salmon.
This salmon is cooked over indirect heat. Turn the two outside burners
on a three-burner grill to high, leaving the middle burner off. Lay
the seasoned salmon in the middle where there is no direct heat.
The heat from the two outside burners with create a convection
effect, which in turn will cook the salmon more slowly but will help
maintain the juices.
Let cook for about 1 hour, but check frequently as each grill cooks at
different speeds and temperatures. Once the lemon pepper mayonnaise
browns and the fish reaches the 160ºF mark on a meat thermometer,
the dish is done and ready to serve.