Planked Salmon With Mustard and Dill Sauce

From “BBQ USA” by Steven Raichlen

Salmon preparation:

1 salmon fillet, with or without skin (about 1-1/2 pounds, ideally cut from the end closest to the head)

Glaze preparation:

1/2 cup mayonnaise

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 for soaking), then drained (see Note)

Run your fingers over the salmon fillet, feeling for bones. Using needle-nose pliers or tweezers, pull out any bones 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 skin, or oiled side down if not.

Make the glaze by placing the mayonnaise, mustard, dill and lemon zest in a nonreactive mixing bowl, and whisk to mix. Season with salt and pepper to taste.

Set up the grill for indirect grilling and preheat to medium-high.

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. 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. It’s perfect with a fresh salad and/or grilled vegetables.

Serves 4.

Note: Cedar planks are available at grill and cookware shops or through www.grilling4all.com.

Per serving: 522 calories; 40 g fat (6 g saturated fat; 69 percent calories from fat); 2 g carbohydrates; 127 mg cholesterol; 632 mg sodium; 36 g protein; 0.2 g fiber.