Ingredients
- 4 salmon, fillets, (about 1 lb total)
- 2 tablespoons olive oil
- 1 teaspoon grated lemon, rind
- 2 tablespoons lemon, juice
- 1 tablespoon chopped fresh chives or 1 tbsp chopped green onion
- 2 teaspoons Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- For the Dill Sauce:
- 1 cup sour cream
- 2 tablespoons finely chopped cucumber
- 1 tablespoon chopped fresh dill or ½ tsp dried dill, weed
- 2 teaspoons minced fresh chives or 2 tsp minced green onion
- 2 teaspoons Dijon mustard
- 1 pinch salt
- 1 pinch pepper
Make it step by step
- Soak two 12- x 7-inch (30 x 18 cm) untreated cedar planks in water for at least 30 minutes or for up to 24 hours.
- Place salmon fillets on top of each plank.
- In small bowl, whisk together oil, lemon rind and juice, chives, mustard, salt and pepper; brush some over salmon.
- Place planks on grill over medium-high heat; close lid and cook, brushing with remaining lemon mixture for about 20 minutes or until fish flakes easily when tested with fork.
- Dill Sauce:Meanwhile, in small bowl, combine sour cream, cucumber, dill, chives, salt and pepper.
- Serve planks on platter with dill sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.