Cedar Planked Salmon with Dill

I was pleasantly surprised by this! It's a great cooking method, and the cedar plank adds a ton of flavor when cooked slowly. The cook time was spot on, which I find is rare with fish recipes - people tend to overcook it, but this was a nice medium-well. My filet was just over 1" thick, for reference. I did season the bare filet with salt and pepper first, and glad I did, otherwise it would have been bland, even given the bold flavors of the dijon and lemon. Salt really brings out the flavors. The dill was very mild, so I'd double it in the future. The one complaint is the amount of sauce. There is way too much. I didn't even use half, so that was a bit of a waste. FYI, for those looking for cedar planks, go to your home improvement store and ask for an untreated cedar fence picket - it's super cheap and they will even cut it into small pieces for you!

Loved the flavor! And yes, I had to tweak a bit, but only used jar lemon juice instead of fresh and using dried dill instead of fresh. And finally, the grill was not gonna happen in that weather. I covered a baking sheet with foil, placed the soaked cedar planks on it and added the salmon then covered with sauce. Baked at 400 degrees for 25 minutes. Garnished with a little lemon zest and dried dill. Yes, I came up with too much sauce also (at least the ingredients are easy to adjust!) but loved it, ummmm maybe reserve some for dipping. Cannot wait to try this using the grill! Thanks Gay for a great recipe. I served this with rice and Garlic Spinach.