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.

Recipe by Southern Living June 2006

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Recipe Summary

prep:
15 mins
cook:
20 mins
soak:
8 hrs
total:
8 hrs 35 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh down cedar planks with a heavier object in a large container. Add water to cover, and soak at least 8 hours.

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  • 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.

Nutrition Facts

310 calories; calories from fat 47%; fat 15.7g; saturated fat 2.4g; mono fat 6.6g; poly fat 5.3g; protein 38.7g; carbohydrates 1.4g; fiber 0.3g; cholesterol 107mg; iron 1.8mg; sodium 378mg; calcium 31mg.
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