Soak cedar planks in a large pan of water for 1 hour.Remove from water and rub each plank with 1/2 tsp. of the salt. Preheat grill to high heat.
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.
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.
Originally Submitted
4/18/2012
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