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Source: Cookbook Sampler

Cedar-Planked Salmon

If you are able to grill during the holidays, fire it up for this impressive and gorgeous salmon dish grilled on a cedar plank for a depth of flavor that cannot be beat. If not, save this recipe for a few months when the weather cooperates. In either case, you won't be sorry!

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Serves: 8 to 10
Prep Time: 90 minutes
Cook Time: 30 to 40 minutes
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1 whole (2-3 pounds, about 16 inches long) salmon fillet
1/4 cup white wine
1/3 cup finely chopped fresh dill
1 tablespoon salt, (kosher salt is recommended)
1 1/2 teaspoons freshly ground pepper




Immerse the untreated cedar plank (about 16 inches by 8 inches)in water for 1 hour or longer(you may need to weigh it down) and then rinse.


Put the salmon fillet, skin side down, on a rimmed baking sheet. In a small bowl, mix together the rest of the ingredients and pour the mixture over the fish, spreading it evenly. Cover the salmon with plastic wrap and refrigerate for at least 30 minutes and no longer than 1 hour.


Prepare a gas or charcoal grill for indirect grilling.


Uncover the salmon and put it, skin side down, on the plank. Grill the salmon (on the plank) over indirect high heat until opaque at the thickest part, 30 to 40 minutes. The internal temperature should be about 125 degrees. 


Note: Cedar planks marketed for grilling are sold at hardware stores, gourmet food markets, and even some supermarkets. You can also buy them at building supply stores, where they may be sold as fencing material. Make sure they are untreated.






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