Cedar-Planked Salmon with Dill Sauce for Six

Soak two 7- x 12-inch (18 x 30 cm) untreated cedar planks in water for at least 30 minutes or for up to 24 hours. Place 3 salmon fillets on top of each plank.

In small bowl, whisk together oil, lemon rind and juice, chives, mustard, salt and pepper; brush half over salmon.

Place planks on grill over medium-high heat; close lid and cook, turning fish once and brushing with remaining lemon mixture, for 10 minutes. Cook for about 10 minutes longer or until fish flakes easily when tested with fork.

Dill Sauce: Meanwhile, combine sour cream, cucumber, dill, chives, salt and pepper. Serve with salmon.

Additional information :

Tip: You can opt to roast the salmon planks in a 425°F (220°C) oven for about 12 minutes or until fish flakes easily when tested with fork.

Quarterdeck Planked Salmon
At the Quarterdeck Grill near Liverpool, Nova Scotia, a side of salmon is laced to a cedar plank and smoke-cooked over an outdoor fire. For your home barbecue, skip the plank and brush salmon skin with vegetable oil. Place one 4-lb (2 kg) salmon fillet, skin side down, on greased grill over medium heat. Brush with a blend of 1/4 cup (50 mL) each butter and rum and pinch each salt and pepper. Reduce heat to low; close lid and cook, brushing on rum mixture, for about 20 minutes or until fish flakes easily when tested with fork.
Makes 12 servings.