Red pepper flakes and garlic give these simple turkey burgers their flavor. My family begs me to prepare them for every gathering because they are so delectable.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 (6-ounce) servings |
Ingredients
- 1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
- 6 tablespoons extra-virgin olive oil
- 4 large garlic cloves, minced
- ¼ cup minced fresh dill
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon zest, plus lemon wedges for serving
Instructions
- Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
- When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
- Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Reviews
Delicious.
I think the recipe is a pretty basic cedar plank salmon recipe. However I only used 3/4 the salt it called for and it was still WAY too salty as other reviewers have said as well. Cut the salt in half! We used skinless salmon and the flavor from the plank did make it into the salmon quite nicely. But I still only ate half because of all the salt
Made this for my sister-in-laws 50th Covid small dinner party! Guests absolutely loved it! Thanks for the recipe.
This was the BEST salmon we have made or eaten in a restaurant. The oil mixture was delicious. As others mentioned this was super easy. Definitely try this as you won’t be disappointed. We made fillets without the skin and weighed approx. 6ozs. I was disappointed I couldn’t finish the whole fillet.
This is my FAVORITE Salmon recipe! Before this recipe I thought I only like Salmon in sushi! This is the best and I will always use this recipe to cook my Salmon!
I loved this recipe! I used a little less salt like others had suggested and I am glad I did. I used about a 1/3 of the amount on every ingredient since I had only 1 lb of salmon to cook. But will definitely make this recipe again. It turned out very moist and not super fishy tasting.
This was delicious. I added a little fresh lemon juice and reduced the salt to about 1/2 teaspoon. This is a keeper and will become one of my preferred ways to prepare salmon.
Delicious. Added some fresh lemon juice (about a tablespoon) Made a little extra marinade and used it on asparagus (without the lemon zest) before grilling.
Wonderful, made as described, except with a little over a tablespoon of dried dill instead of fresh. Will absolutely make again!
Easy and so yummy! Best salmon I’ve ever made.
Super Delicious!! Definitely a repeat!
Used dry dill and bottled lemon juice with fresh garlic and crushed peppercorn and it was still great.
I’ve made this recipe twice already. It is a very good option for Salmon when you don’t feel like having a soy ginger glaze. I do put more lemon zest (entire lemon) and squeeze the lemon juice into the mix.
Great oil rub. Fresh ingredients make it amazing.
So many flavors. It’s absolutely delicious!!
Very good – too much salt though. Reduce to 1 tbs, and then season to taste at the table.
Way too salty. I will definitely redo with less salt next time.
This was a favorite of many salmon recipes I have made. All of my guests loved it and it was easy to make. I served it with the “Dill Sauce” recipe from this site using plain yogurt rather than sour cream as the recipe called for.
This was a favorite of many salmon recipes I have made. All of my guests loved it and it was easy to make. I served it with the “Dill Sauce” recipe from this site using plain yogurt rather than sour cream as the recipe called for.
This was the best salmon I have ever eaten!
Best salmon I’ve ever had. The dill and lemon are refreshing in comparison to the smokey cedar. Definitely a keeper!