Mold Detox Friendly Cedar Plank Salmon with Dill
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Learn more →Ingredients
4 servings
- 1 cedar grilling plank (about 12 x 7 inches)
- 4 salmon fillets (6 oz each), skin-on, pin bones removed
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the dill topping
- 3 tbsp fresh dill, finely chopped
- 2 tbsp unsalted butter, softened
- 1 tbsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
For serving
- lemon wedges, for serving
Instructions
- 1
Submerge the cedar plank in water for at least 1 hour, weighing it down with a heavy object to keep it fully submerged. A longer soak (up to 2 hours) is fine.
- 2
In a small bowl, combine the dill, softened butter, lemon zest, lemon juice, and minced garlic. Stir until evenly mixed and set aside.
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