This is an interesting and old method of grilling salmon. It does impart an interesting flavor. You can buy a fancy cedar plank (from Sea Bear via the above hyperlink) or use almost any untreated piece of cedar…just make sure it doesn’t have any kind of chemicals infused or finish. Soak your cedar plank in water for at least two hours completely immersed before placing on the grill…you’re not trying for the flavor of cedar ash. Serves two.
1 1 lb salmon filet (skin on or off)
1 Tsp dill seed
1 Tsp dill weed
1/2 Tsp garlic salt
1 Tsp ground pepper (or lemon pepper)
Preheat your covered BBQ. Sprinkle dill weed, dill seed, and pepper (both sides if skinned). Cooking time depends on the heat of your fire. But as with all fish, you just want to cook until the translucence is gone, which will vary between 8 and 20 minutes. Just watch it carefully.
I usually serve salmon with cold creme fraiche, with a little dill weed and MSG mixed to make a sauce, but it’s wonderful with lots of different kinds of reductions, or merely with a squeeze of lemon.