Mike’s Pesto Planked Salmon
Mike's Pesto Planked Salmon
Author: Mike Theobald Panama City, Florida
Ingredients
- 1 18" cedar plank, soaked in water 24 hours
- 1 - 2½ to 3lb Salmon Fillet, rinsed and patted dry. Place on wet cedar
- plank, flesh side up.
- 6 oz Contadina fresh pesto (in grocer's fresh refrigerated pasta section)
- ½ cp softened butter or margarine
- 1 t. lemon juice
- 1 T. Dehydrated onion flakes
- Rough ground black pepper to taste
Instructions
- Combine pesto, butter, and lemon juice until well blended. Generously
- spread pesto-butter on fillet. Sprinkle generously with rough ground black
- pepper and dash of dehydrated onion. Place planked fillet on Weber kettle
- grill over very hot charcoal briquettes (450 degrees) and cover. Close
- vents ½ way and don't open for 15 minutes. Check for doneness in middle
- of fillet...pink and flaky. Butter will melt away and leave a beautiful
- pesto crust over fish. This also makes a terrific appetizer served chilled on
- crackers with "shmear" of cream cheese. Mmmm.