Planked salmon with dill and lemon

Prep: 20 minutes Cook: 10-15 minutes Makes: 6 servings Cedar planks are widely available and usually can be reused at least once. Use them smooth-side up; despite a lot of advice on the internet, there’s no need to oil them. Soaking the planks helps them release their oils in an aromatic steam as the fish cooks.

1 cedar plank, 15 inches long 1 large bunch fresh dill 1 lemon 1⁄4 cup olive oil Kosher salt 1 side of salmon (about 2 pounds), pin bones removed

1 Put the cedar plank in water to soak while you prepare the grill. Make sure it’s fully submerged.

2 Mince half the dill. Zest the lemon, then squeeze its juice into a small bowl. Add chopped dill, olive oil and salt to taste; stir to blend. Set aside. 3 At cooking time, place the plank on the grill rough side up for about 3 minutes to heat the smooth side. Turn the board over, and lay the side of salmon skin side down on the plank over direct heat. Season with salt; lay remaining dill atop salmon. Cover the grill.

4 Cook 10 to 15 minutes, or until a thermometer inserted into the thickest part of the salmon reads 120 degrees (for wild salmon) or 125 degrees (for farmed salmon). Remove plank to a platter. Discard dill from atop salmon. Brush salmon with dill-lemon mixture, reserving some to pass at the table. Let rest, covered, 10 minutes before serving.

Nutrition information per serving: 327 calories, 20 g fat, 3 g saturated fat, 96 mg cholesterol, 1 g carbohydrates, 0 g sugar, 34 g protein, 76 mg sodium, 0 g fiber