GRILL • SUMMER
Fire-Roasted Salmon with Dill & Lemon
SERVES 10–12
TIME 40 MIN
LEVEL MEDIUM
Whole side of salmon on a cedar plank over the fire. Lemon, fresh dill, sea salt. The SummerIsle crowd favorite.
Notes
The plank adds incredible smoky flavor. Don’t flip the fish — let it cook skin-side down on the wood. Leftovers are excellent cold the next morning.
INGREDIENTS
- 1 whole side of salmon (skin-on, ~4–5 lbs)
- 2 lemons, thinly sliced
- 1 large bunch fresh dill
- ¼ cup olive oil
- 3 Tbsp sea salt
- Fresh cracked black pepper
- Cedar plank (soaked 1 hour)
METHOD
- 1. Soak the cedar plank in water for at least 1 hour (or overnight).
- 2. Pat the salmon dry. Rub all over with olive oil, then season generously with salt and pepper.
- 3. Lay lemon slices and lots of fresh dill across the top of the salmon.
- 4. Place the salmon on the soaked plank. Set the plank over a medium-hot fire (not direct roaring flames).
- 5. Turn the plank occasionally until the salmon is just opaque and flakes easily. The plank will smoke and char — that’s the point.
- 6. Carry the whole plank to the table. Let people serve themselves. Bread and butter works.