Cedar-Plank Salmon with Dill Aioli
A cedar plank gives salmon that unmistakable fireside perfume, while a lemony dill aioli makes the whole plate feel steakhouse-special without being fussy. It is a beautiful, fresh way to make a weeknight fish dinner feel like the main event.
Ingredients
Method
- Heat a grill to medium heat, about 375°F. Stir together the mayonnaise, dill, lemon zest, Champagne Balsamic, and 1 teaspoon Lemon Zest Garlic. Chill the aioli while the grill heats.
- Brush the salmon and asparagus with Basil Olive Oil. Season the salmon with the remaining Lemon Zest Garlic, salt, and pepper.
- Set the soaked plank over direct heat for 3 minutes, until it begins to smoke. Move it to indirect heat, place the salmon on top, close the lid, and grill for 18 to 22 minutes until flaky and just cooked through.
- Grill the asparagus and lemon halves alongside the plank. Spoon dill aioli over the salmon just before serving and finish with the charred lemon.
Notes
Time: 45 min
Kitchen tip: Keep the salmon skin on for the grill—it protects the fillet and makes it much easier to lift from the plank in one beautiful piece.
