Cedar-Planked Salmon with Cucumber Dill Sauce
from Better Homes and Gardens Grill It! Cookbook
4 salmon fillets, 1" thick
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped cucumber
3 tablespoons plain yogurt
2 tablespoons mayonnaise
2 teaspoons fresh snipped dill
2 teaspoons prepared horseradish (optional)
In a small bowl, combine the cucumber, yogurt, mayo, dill, and horseradish. Cover and chill until serving time up to 4 hours.
In a small bowl, make rub by combining brown sugar, salt, and pepper. Pat salmon fillets dry. Place fish skin side down in a shallow dish. Sprinkle rub evenly over fish and rub in using your fingers. Cover and marinate in the fridge for 8-24 hours. (Or substitute your own rub or herb blend)
For a gas grill, preheat grill, then reduce to medium. Adjust heat for indirect cooking. Place a pre-soaked cedar plank on the grill rack over the burner that is turned off. Place salmon, skin side down, on plank. Cover and grill for ~20 minutes or until fish begins to flake when tested with a fork (time will depend on thickness of fillets. Ours took 30 minutes). Slide a spatula between fish and skin to release fish from plank. Serve with the Cucumber-Dill sauce.