![]() ![]() Or portion and place onto individual plates. ![]() Serve the salmon on the plank(s) with the charred lemon halves. Spoon the reserved lemon-dill caper sauce over the salmon.Let salmon rest for about 3 to 5 minutes before serving. Remove the charred lemon halves from the grill. When salmon is done, use tongs and/or large, sturdy heatproof spatulas to carefully remove the plank(s) from the grill and place them onto a heatproof work surface or rimmed baking sheet.At the 10-minute mark, quickly open the lid and place the lemon halves, cut side down, onto the grill to char.Place the salmon steak on top of the cedar plank. With a paper towel, rub the sides of the soaked cedar plank with some olive oil. That side will be slightly charred and the moisture from soaking will have evaporated leaving a woodier-smokier taste. The salmon will continue to cook when it comes off the grill. When ready to grill, take the salmon steak out of the refrigerator and let sit for approximately 30 minutes to come to room temperature before grilling. When the barbecue is up to temperature, place the food onto the side of the plank that was facing the lit burner. The internal temperature of the salmon should be between 125–135☏. Close the lid and grill until salmon is just cooked through and flakes easily when the thickest part is tested with a fork 15 to 20 minutes.Lay lemon slices and additional fresh dill over the salmon. Flip the plank(s) over and place the room-temperature salmon, skin side down, onto the charred side of the plank.Place the soaked cedar plank(s) onto the grill and close the lid 5 to 10 minutes or until the plank(s) begins to smoke and gets slightly charred.If salmon is hard to the touch and doesnt flake when testing it with a utensil or finger, it needs to cook a little longer. Maintain a temperature between 400–450☏ range. Use a salad fork or the tip of a paring knife to test whether the top of the fish flakes apart easily. Preheat grill to medium-high heat (350–450☏). Prepare the grill for two-zone cooking at medium heat, 350 to 450 F: For a charcoal grill: Light the coals and once they ash over, place them on one half of.Remove dish from fridge about 30 minutes before grilling to allow salmon to come to room temperature. ![]()
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