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Back-pocket salmon grilled on a plank

1
Points® value
Total Time
1 hr 50 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
This delicious grilled salmon is a great protein-rich entree and is incredibly easy to make. Don't be discouraged by the total time on this recipe (it's accounting for the plank soak time)—the actual cook time is quite quick at about 20 minutes. For a simple cleanup, pair the salmon with a sturdy vegetable that's easy to grill, like asparagus, halved squash, or eggplant slices—that way, no dishes are used. If you don't have a grill, you can still make this recipe. Simply eliminate the plank and instead follow all of the same instructions, but with a sheet pan and your oven set to broil.

Ingredients

Dill

1 Tbsp, fresh, chopped

Garlic

1 tsp, minced, chopped

Fresh ginger

1 tsp, peeled, chopped

Soy sauce

1 Tbsp

Dijon mustard

1 Tbsp

Extra virgin olive oil

1 Tbsp, plus 1 Tbsp extra for brushing on plank

Uncooked wild pink salmon fillet

2 pound(s), or other type, with skin on

Kosher salt

1 pinch(es), or to taste

Instructions

  1. Soak the wood in a pot of water for 1 hour so it won’t catch fire when it goes onto the grill.
  2. Preheat a gas grill to medium.
  3. Stir the dill, garlic, ginger, soy sauce, mustard, and 1 tablespoon olive oil together. Rub this mix all over the salmon. Brush the wood on one side with the remaining 1 tablespoon olive oil and sprinkle it with salt. Place the fish skin side down on the oiled side of the plank, then wrap loosely with heavy-duty aluminum foil, leaving the back of the plank exposed.
  4. Lay the plank directly on the grate and grill the fish for 15 minutes. Let it rest for 15 minutes before unwrapping and serving.
  5. Serving size: 6 oz salmon

Notes

“BACK-POCKET” SALMON GRILLED ON A PLANK is excerpted from MARCUS OFF DUTY © 2014 by Marcus Samuelsson. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. Edited by Weight Watchers. All rights reserved.

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