Fish for Dinner: Cedar-Planked Salmon with Mustard Dill Sauce

Cedar-planked salmon with mustard dill sauce -- oh yeah, smoky goodness!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

It’s Copper River salmon season, friends! This tasty wild-caught salmon from the cold Alaskan waters has a short season – mid May through late June – so connoisseurs of this prized fish know to get ready and cook ‘em if you got ‘em. This fish with its bright red flesh has a strong flavor – not for everyone, but if you like it you love it.

The Occasion: Casual dinner party for friends and family. Because the salmon is special, why not elevate the meal just a bit and make it a party?!

The recipe is quick and easy enough for a weeknight family dinner (remember to soak the planks early in the day!) and works well with any type of salmon, although the Copper River variety is extra special. 

Why This Recipe? Three reasons which allow the special characteristics of the fish to shine through:

1) Cedar planks on the grill;
2) Simple treatment for the fish itself;
​3) Sauce on the side.

Serve With: The salmon should be the star of the show so stick with simple veg and grains on the side. And we won't say no to a nice glass of cold, crisp white wine. Some folks prefer a light red with salmon - pick one that's more earthy than fruity to help cut the richness of the fish/sauce combo.

The Verdict: Using cedar planks on the grill imparts a nice smokiness to the fish. The fish itself packs a lot of intense flavor. Creamy dill sauce offers a rich, decadent complement to the fish - each diner may use as much or as little as they please. The original recipe from Foodista calls for mustard in the dill sauce. I’m a huge mustard fan, but couldn’t taste it at all in this dish, so either increase the quantity or leave it out entirely.

Even though the Copper River salmon season will soon be coming to an end, this recipe works nicely with all types of salmon and/or other meaty fishes like swordfish. The sauce is fantastic with baked potatoes and grilled veggies. Click on the photos to enlarge them and read the captions.

Print The Recipe- Cedar-Planked Salmon with Mustard Dill Sauce
File Size:	547 kb
File Type:	pdf

Download File

---

Cedar-Planked Salmon with Mustard Dill Sauce
Recipe source: Foodista
 
INGREDIENTS:

• 4 salmon fillets (about 1 lb total)
• 2 tablespoons olive oil
• 1 teaspoon grated lemon rind
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh chives or chopped green onion
• 2 teaspoons Dijon mustard (or more!)
• 1 pinch salt
• 1 pinch pepper

​For the Dill Sauce:

• 1 cup sour cream
• 2 tablespoons finely chopped cucumber
• 1 tablespoon chopped fresh dill or ½ tsp dried dill weed
• 2 teaspoons minced fresh chives or minced green onion
• 2 teaspoons Dijon mustard
• 1 pinch salt
• 1 pinch pepper

 
DIRECTIONS:

• Soak two 12- x 7-inch (30 x 18 cm) untreated cedar planks in water for at least 1 hour or for up to 24 hours.
• Place salmon fillets on top of each plank.
• In small bowl, whisk together oil, lemon rind and juice, chives, mustard, salt and pepper; brush some over salmon.
• Place planks on grill over medium-high heat; close lid and cook, brushing with remaining lemon mixture for about 20 minutes or until fish flakes easily when tested with fork.
• Dill Sauce: Meanwhile, in small bowl, combine sour cream, cucumber, dill, chives, salt and pepper.
• Serve fish fillets with dill sauce.

What's your favorite fish for summer grilling? Tell us in the Comments