Plank-Grilled Salmon With Lemon and Fennel

Plank-Grilled Salmon With Lemon and Fennel
Charles Masters
Sliced fennel and fresh fronds add a licorice-like sweetness while the lemon lends a citrusy brightness.

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Serves 8
preparation
10
minutes
cooking
70
minutes

Ingredients

1
large or 2 small cedar planks
1
fennel bulb, very thinly sliced, plus 1⁄2 cup of the fronds
1
lemon, very thinly sliced
1
tablespoon
olive oil
1
2 3⁄4- to 3-pound piece salmon fillet (skin on)
kosher salt and black pepper

Directions

  1. Soak the cedar plank(s) in water for at least 30 minutes. Heat grill to medium. In a medium bowl, toss the fennel and lemon with the oil. Place the salmon on the plank, season with 1½ teaspoons salt and ½ teaspoon pepper, and top with the sliced lemon and fennel mixture.
  2. Place the plank on grill, cover, and cook until the fish is cooked through, 35 to 40 minutes. Sprinkle with the fennel fronds before serving.
Charlyne Mattox
May 2011

Nutritional Information

  • Per Serving
  • Calories 280
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 99 mg
  • Sodium 456 mg
  • Protein 36 g
  • Carbohydrate 3 g
  • Sugar 0 g
  • Fiber 1 g
  • Iron 2 mg
  • Calcium 41 mg
What does this mean? See Nutrition 101.

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