Grilled Cedar Salmon and Kim’s Special Sauce


Cedar plank large enough to hold 2 filets of salmon, soaked in water for 3 hours
Salmon fillets (Two 6 ounce pieces)
2 tablespoons olive oil
Salt and freshly ground pepper

1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
1 shallot, chopped
1 tablespoon dill weed
2 teaspoons honey
1 tablespoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper


Preheat grill. Remove the planks from the water and place on the grill until hot. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Remove the planks with tongs and place salmon fillets on plank and wrap in aluminum foil, making a pouch. Return to the grill and cook for approximately 10-15 minutes or to medium well doneness. Remove each fillet from the plank and drizzle with the sauce.

Chop garlic and shallot, combine with the remaining ingredients and whisk. Season to taste with salt and pepper. Then, drizzle over cooked salmon and can be used to flavor your sides as well. As pictured below, I served with grilled corn and asparagus and drizzled this sauce over it all! Super easy, minimal time required, and delicious!