Marinate salmon for 1 hour with freshly
squeezed lemon juice, extra virgin olive oil,
coarse grain Dijon mustard, honey, salt,
freshly ground black pepper, garlic, and a
pinch of chipotle powder.
Meanwhile, soak cedar plank in water.
After 1 hour, place plank on hot grill for a
few minutes and flip it to the other side.
Place salmon on plank and top with lemon zest
and lemon slices. Grill until flaky. Top with
fresh dill and serve up.
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