Slow Roasted Salmon that won't dry out on the grill.
Servings: 4People
Calories: 250kcal
Author: Tony Bailey
Ingredients
1Cedar Planksized to hold all of the salmon
6-8ozFresh Salmon per person
2TablespoonsUnsalted Butter
1TeaspoonOlive Oil
2TablespoonsFresh Dillchopped and divided
1Lemonoptional
Instructions
Rinse the salmon and pat it dry. Season with salt and pepper, preferably at least an hour before cooking and refrigerate. Submerse the cedar plank for at least 1 hour as well to prevent burning on the grill
Melt the butter gently in a microwave. Add the olive oil and about 1 Tablespoon of the fresh chives. Baste the salmon before putting it on the grill and reserve enough to do so again halfway through.
On a grill preheated to 275 degrees, place the cedar plank over an inactive burner and cook using indirect heat for about 20 minutes (medium rare) to about 30 minutes (for medium to medium well). Cooking times will vary based on the thickness and variation in your grill's temperature.
Optional: cut a lemon in half and cook it over the active burners to develop a charred surface. Move them to the cedar plank after they have charred to your liking.
Optional: remove the salmon from the grill 3-5 minutes early and finish it under a broiler if you would like a crispier texture.