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2
- In a small bowl, whisk together the sour cream, cucumber, dill, lemon juice, garlic, and remaining 1/4 tsp. salt. Taste and adjust seasoning, if necessary. Cover with plastic wrap and refigerate until ready to use or up to 4 hours.
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3
- Brush the salmon with the olive oil and season with the additional salt and pepper. Place 3 fillets on each plank. Transfer to the grill. Close the cover, reduce heat to medium-low and cook until the surface fat on salmon begins to turn white, 15-20 min. Serve topped with sour cream and cucumber sauce.
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