Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill
Servings Per Recipe: 8 Calories: 366.2
% Daily Value *
protein: 29.2g 58 %
dietary fiber: 0.2g 1 %
fat: 26.4g 41 %
saturated fat: 4.7g 24 %
cholesterol: 82.6mg 28 %
vitamin a iu: 139.1IU 3 %
niacin equivalents: 16mg 123 %
vitamin b6: 0.9mg 55 %
vitamin c: 6.8mg 11 %
folate: 46.1mcg 12 %
calcium: 28mg 3 %
iron: 0.6mg 4 %
magnesium: 41mg 15 %
potassium: 524.3mg 15 %
sodium: 662.5mg 27 %
thiamin: 0.5mg 45 %
calories from fat: 237.2
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this recipe for guests last night and it turned out great. I am not even a seafood lover, and I liked it. The lemon, garlic, and dill was the perfect flavoring for the salmon. I had never heard of using a cedar plank to grill meat, but I absolutely recommend it especially if you have a gas grill (which does not give the meat as much flavor as a charcoal grill. The cedar plank gave it a slightly smoky flavor. The salmon was wonderful and I will definitely make it again. Just a few things I learned--I would recommend getting the "wild" salmon from Whole Foods--especially for people that typically do not like seafood. It is a little more expensive, but it is worth it. The salmon was very fresh and not "fishy" smelling, and in addition Whole Foods have quality meat there without additives or growth hormone. The plank was very easy to work with(thanks to the reviewer who said they got an untreated cedar plank at Home Depot). I soaked it in water for about 4 hours (make sure to get a brick to hold the plank down--I used a pot and the plank kept going up to the surface.) It took a little bit longer to cook than the recipe said--about 35 minutes. It is hard to tell by the color that the salmon is done, so the meat thermometer is essential. When the salmon got to 130 F it was perfect (medium). Hope this helps, you won't be disappointed with the results!
Absolutely, no doubt-about-it, 5-star recipe all the way! Finally found my untreated cedar plank at Home Depot. Soaked it in water for about 4 hours, laid it on the gas grill for 10 minutes at high heat, placed a beautiful Alaskan Copper River sockeye salmon filet on the plank, with the sauce, on the grill at low heat for 25-30 minutes, and it came out utterly moist and SO tender and delicious! Definitely company-worthy. (I would reduce the salt just EVER so slightly, in the future.) Thanks for the great recipe & clear, simple instructions, Pam!
This recipe is the best salmon I've ever had or made. So easy too! We thought it was too saltly so the next time I used about half of what was called for. I purchased my planks and salmon at Costco. Their frozen skinless fillets were great. I would use 6 fillets for this recipe. My husband loved this!
This can only be described as excellent. My husband who is not the biggest fan of salmon said that it was the best he'd ever had. I love salmon and thought the same thing. I am so happy to have found a recipe that we both love...now we can have salmon more often! THANKS!!
This was my first time planking but did we love it. Soaked the plank fro about 6 hours. Substituted the dill for rosemary (chopped up). Cooking time was 18 minutes. (I only peeked once and had to spray a bit of water on the plank to make sure it wouldn't flare up) As I needed to serve 4 (2 adults and 2 kids) I only had 1.5Lbs of salmon but I could just as well bought 3lbs. When I brought the fish in the house my wife said it smelled like a real restaurant. The kids asked if I could make it again tomorrow and the day after and the day after.
This was fantastic! The topping was delicious along with the smoke from the cedar plank. I soaked mine for 2 hours and didn't have any problems with it catching fire. It did buckle a little and the bottom got charred but the salmon cooked beautifully. The lemon zest is much more flavorful than simply using lemon juice. Delicious!