Ingredients
4 pieces Fresh Salmon
1/4 bunches Fresh Dill
1 whole Lemon
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Citrus-shaped keeper — store cut lemons and limes without drying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Long oval pan with rack — poach whole salmon, trout
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Citrus-shaped keeper — store cut lemons and limes without drying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Long oval pan with rack — poach whole salmon, trout
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
soak the cedar plank for at least 6 hours. the soaking prevents the plank from burning too quickly. combine all ingredients (except salmon, dill and lemon) for the marinade. heat your grill on high, then lower the temperature to 350 degrees f. marinate the salmon for 20 minutes in the meantime. place the plank on the grill, sprinkle some salt, then place the salmon fillets on top. liberally cover with dill and lemon slices and close the lid for 10 minutes. baste with leftover marinade and cover for another 10 minutes or until cooked.