- 1 salmon fillet with the skin on (2-4 lbs.)
- 1 wooden plank cut to fit the length of the fish fillet (I used a hickory plank)
- 1 generous bunch fresh dill, divided
- 2 T. lemon juice
- 1/2 c. salted butter, softened
- 2 T. olive oil
- 1-2 tsp. Ruth Ann's Muskego Ave Chicken/Fish Seasoning or similar seasoned salt
If needed, trim the plank to fit the length of your salmon fillet. Soak the plank in water, cider, beer, or wine (or any combination desired) for 20 minutes.
While the plank is soaking, trim about 1 T. of the fresh dill from the feathery ends and chop. Combine the chopped dill, lemon juice, butter, and olive oil to form a strongly-flavored compound butter. Set aside and prepare the grill for medium heat cooking.
Place the remainder of the fresh dill on the plank after your 20 minute soaking period is up. Place the salmon, skin side down, on top of the dill. Sprinkle the fish generously with the seasoned salt of your choice.
Place the plank in the center of the grill and close the lid. After 8 minutes of grilling, lift the lid and check the fish. If the fish is cooking too quickly, turn off burners and/or leave the lid open to cool the grill. At this point, brush the fish generously with the compound butter and continue grilling until it reaches your desired level of doneness — 5-10 minutes more.
Serve the fish directly off the plank, peeling the flesh away from the skin if desired. Serve alongside the remaining dill butter.
- Yields: 3-6 servings, depending on the size of the fish
- Preparation Time: 45 minutes, including soaking time