Prep Time: 10 minutes•
1112 lbs. (675g) salmon
fillets, skin on
2 tbsp. (30ml) olive oil
2 tbsp. (30ml} brown
sugar
2 garlic cloves, minced
2 tsp. (10ml} dried dill,
divided
Cook Time: 20 minutes
1 medium cucumber,
peeled, seeded, thinly
sliced
2 tbsp. (30ml} plain
yogurt or sour cream
2 tsp. ( 10ml) white
wine vinegar
1. Submerge cedar planks in cold water at least 1 hour or
overnight.
2. Brush skin side of fillets with oil and place in a large
dish. In a small bowl combine brown sugar, garlic and
1 teaspoon (5 millilitres) of the dill. Spread sugar
mixture over salmon, pressing to coat. Cover and
refrigerate at least 1 hour or overnight.
3. Preheat grill to medium-low (275°F to 300°F/135°C to
150°C). Place cedar plank on grill. Heat planks until
they begin to smoke, about 5 minutes.
4. Season salmon with salt and pepper to taste. Place
salmon, skin srde down, on planks. Grill, covered,
20 to 25 minutes. Salmon is done when instant-read
thermometer registers 135°F/60°C and fish flakes
easity with a fon<.
5 Meanwhile, f°’ sauce, in a small bowl combine
remarning dill plus cucumber, yogurt, vinegar, and salt
and pepper to taste; stir. Serve salmon with sauce.