Top simple cedar-grilled fillets with a bright combination of lemon, dill, and parsley, then pair with a green salad for a meal that's pure summer on a plate.
2 (15- x 6-inch) cedar grilling planks
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
4 (6-oz.) salmon fillets
How to Make It
Weigh down cedar planks with a heavier object in a large container. Add water to cover, and soak at least 8 hours.
Combine dill and next 5 ingredients; set aside.
Sprinkle salt and pepper evenly on salmon.
Remove cedar planks from water, and place planks on cooking grate on grill.
Grill soaked planks, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes or until the planks begin to lightly smoke. Place 2 fillets on each cedar plank, and grill, covered with grill lid, 15 to 18 minutes or until fish flakes with a fork. Remove fish from planks to individual serving plates using a spatula. (Carefully remove planks from grill using tongs.) Spoon herb mixture over fish, and serve immediately.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.