Source:
Raichlen on Ribs
by Steven Raichlen
(Workman Publishing, 2006)
Method: grilling on a plank
Serves: 4
For the salmon:
- 1 salmon fillet, preferably wild, with or
without skin (about 1-1/2 pounds, ideally
cut from the end closest to the head)
- About 1 tablespoon olive oil
- Coarse salt (kosher or sea) and freshly ground black pepper
For the glaze:
- 1/2 cup mayonnaise (preferably Hellmann’s)
- 1/3 cup Meaux (grainy French) mustard
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon finely grated lemon zest
- Coarse salt (kosher or sea) and freshly ground black pepper
You’ll also need:
- 1 cedar plank, about 6 by 12 inches, soaked for 2 hours in water to cover (a rimmed
baking sheet or large roasting pan works
well), then drained.
(NOTE: Cedar planks are available at cookware shops. If purchased
from a lumberyard or hardware store, make sure they are
untreated.)
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1. Run your fingers over the salmon fillet, feeling for bones. Using
needle-nose pliers or tweezers, pull out any you find. Rinse the salmon
under cold water, then blot dry with paper towels. If using salmon
with skin, generously brush the skin with olive oil. If using skinless
salmon, brush one side of the fish with olive oil. Season both sides
with salt and pepper. Place the salmon on the plank, skin side down,
if it has one; oiled side down, if not.
2. Make the glaze: Place the mayonnaise, mustard, dill, and lemon zest
in a nonreactive mixing bowl and whisk
to mix. Season with salt and pepper to taste.
3. Set up the grill for indirect grilling and preheat to medium-high.
4. When ready to cook, spread the glaze mixture evenly over the top
and sides of the salmon. Place the salmon on its plank in the center of
the hot grate, away from the heat, and cover the grill. Cook the salmon
until cooked through and the glaze is a deep golden brown, 20 to 30 minutes.
To test for doneness, insert an instant-read
meat thermometer through the side of the salmon: The internal temperature should
be about 135 degrees F. Another test is to insert a slender metal skewer in the
side of the fillet for 20 seconds; it should come out
very hot to the touch. Transfer the plank and fish to
a heatproof platter and slice the fish crosswise into
serving portions. Serve the salmon right off the plank.
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