"Charring the cedar and then cooking the salmon on the charred side along with these seasonings gives the fish incredibly flavor". And, don't forget you can make a delish salmon salad with the leftovers!
(serves 4-6)
1 cedar grilling plank
2-4 lb. filet of wild caught salmon - preferably with skin on
1 T. freshly squeezed* lemon juice
1 T. Montreal steak seasoning
1&1/2 t. garlic powder or Johnny's garlic seasoning*
1&1/2 t. dried dill weed
Fresh dill sprigs and lemon wheels for garnishes
Soak cedar plank in water for at least 30 mins. Wet the non-skin side of the filet with the lemon juice. Season same side with Montreal, garlic powder, and dill. Even coverage is more important than using the full amount of seasonings. Place the soaked cedar plank onto pre-heated grill, and leave until the fire exposed side begins to smoke. Flip the plank over and place the filet - skin side down - onto the plank; close lid to the grill or cover with foil*. Cooking time will vary between 10-20 mins. depending on the heat level of your grill and the thickness of the salmon. Look for a bit of white residue to form on the surface of the fish - usually near the natural 'seams' in the meat. When you see this, the fish is cooked. The skin of the fish will stick to the plank, so - using a spatula - slide it the full length of the filet between the flesh and the skin to separate the meat from the skin/plank. Transfer to a serving platter and garnish with a line of lemon wheels top with dill sprigs. Bon appetite!!
"Disappointments are just God's way of saying 'I've got something better in store', so be patient and have faith."
And, have FUN today!!!!!!!!
Love,
MM
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