Planked Salmon Platter

Served hot off the grill with assorted accompaniments, salmon is a crowd-pleasing appetizer.

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( 8 Ratings)

8 Ratings

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Prep Time 50 min
Total Time 1 hr 50 min
Servings 16

Ingredients

Salmon

1: untreated cedar plank, 12x6 inches

1: salmon fillet, about 1 inch thick (1 lb)

2: tablespoons mayonnaise or salad dressing

2: teaspoons Dijon mustard

1: teaspoon grated lemon peel

Accompaniments

1/2: cup sour cream

1: teaspoon chopped fresh or 1/2 teaspoon dried dill weed

1: jar (3 1/2 oz) small capers, drained

1/4: cup spicy brown mustard

2: hard-cooked eggs, finely chopped

1: cup thinly sliced cucumber

32: slices cocktail rye bread

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Directions

1 Soak cedar plank in water 1 to 2 hours.
2 Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. Place salmon, skin side down, on plank. In small bowl, mix mayonnaise, mustard and lemon peel. Brush generously over salmon.
3 Place plank with salmon on grill for indirect cooking. Cover grill; cook over medium heat 25 to 30 minutes or until salmon flakes easily with fork.
4 Remove salmon from plank to platter, using large spatula, or leave salmon on plank and place on large wood cutting board or platter.
5 In small bowl, mix sour cream and dill weed. Place remaining accompaniments except bread in individual small bowls. Place sour cream mixture and remaining accompaniments around salmon. Serve salmon and accompaniments with bread.

EXPERT TIPS

Expert Tips

Cedar planks can be purchased at home improvement stores. A 6-inch-wide, 6-foot-long untreated plank will give you 6 (1-foot) reusable planks for grilling.

Experiment by serving with different breads. Cocktail bread, for instance, is also sold in pumpernickel flavor.

Got questions? Our experts have the answers. Ask Betty now.