When it comes to BBQing, I am so far behind most of my friends that it is really quite embarrassing. But I have vowed to catch up, or at least become semi-proficient with a long handled spatula and welding gloves! (Actually I would consider myself blessed if I could just became less intimidated by that scary black covered appliance that lives on my deck.) But I’ll tell you, with this recipe now in my repertoire, I am well on my way to becoming at least a passable griller. (It also doesn’t hurt that Mr. C. bought me a beautiful new Webber for my birthday. At least now I have a BBQ with automatic starters for the burners and internal workings that aren’t half rusted away! Ah the joys of living near salt water.)
So if you too are even slightly intimidated by your BBQ, this recipe is ideal. First of all the salmon tastes amazing. And by using a cedar plank, you don’t even have to set the fish directly on the grate. Is that great or what?
No mess to clean up, unless of course you forget to soak your cedar plank before placing it on the BBQ. Then you and the fire department might have a huge mess to clean up. But forewarned is forearmed as the saying goes.
So get that BBQ out of mothballs, shoo any resident critters out and away, and get ready for one of the best ways to enjoy salmon ever invented by someone other than me. (I got this recipe from my dear friend Linda, who got it from her cousin (I think) Lynn, who found it somewhere…………) I modified the recipe slightly, but to whomever it was who gave birth to this recipe originally, I salute you. It is the best grilled salmon recipe I have ever found.
- 2 T. extra virgin olive oil
- 1 T. unsalted butter
- 3 garlic cloves, finely minced
- 1½ T. fresh lemon juice
- 1 T. Dijon mustard
- 2 tsp. capers or rough chopped green olives
- ¼ tsp. kosher salt
- freshly ground black pepper
- 1 tsp. dried basil
- 1 tsp. dried dill weed
- 1/8 tsp. cayenne
- 3 lb. salmon fillet
- cedar plank(s) – soaked for 1-2 hours
Sauté the olive oil, butter, garlic, lemon juice, mustard, capers, salt, pepper, basil, dill, and cayenne together for 5 minutes over medium-low heat. Set aside.
Heat grill to 350 degrees. Set salmon skin side down on soaked cedar plank. Slather the olive oil mixture all over the top of the salmon.
Place plank(s) on BBQ. Shut lid and depending on thickness, BBQ for 20-30 minutes or until the internal temperature in the thickest part of the fish reaches 135 degrees. Serve hot, warm, or at room temperature. No sauce or aioli required.
Please Note: Do not use cedar from Home Depot, Lowes, or any lumber yard. The cedar sold for building purposes is treated. Use cedar planks that you either cut yourself or buy from a grocery or kitchen store specifically packaged for the purpose of using with food. Thanks Jim for this very valuable bit of information.