Mold Detox Friendly Garlic-Herb Cedar Plank Salmon with Dill
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Learn more →Ingredients
4 servings
- 1 cedar plank (about 12 x 7 inches), soaked in water for at least 1 hour
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
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 herb oil
- ¼ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
For serving
- lemon wedges, for serving (optional)
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Submerge the cedar plank in water and weight it down so it stays fully submerged for at least 1 hour before grilling.
- 2
In a small bowl, stir together the 2 tbsp olive oil for the herb oil, the fresh dill, lemon juice, lemon zest, and garlic powder until combined. Set aside.
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