1 1/4 pounds
wild Alaskan salmon fillet
1/2 teaspoon plus a pinch of
low-fat plain Greek yogurt
extra-virgin olive oil, divided
fresh tarragon, chopped
- Soak a cedar grilling plank in water for 2 to 4 hours.
- About 20 minutes before you’re ready to grill, preheat grill to medium. Season salmon with 1/2 teaspoon salt and let stand while the grill preheats.
- Meanwhile, combine yogurt with 1 tablespoon oil, orange juice, tarragon and the remaining pinch of salt in a medium bowl. Whisk vigorously until all the oil has been incorporated into the yogurt.
- When ready to grill, brush the salmon with the remaining 1 tablespoon oil. Place the soaked cedar plank directly over the fire for about 1 minute. Using tongs, turn the plank over to expose the slightly charred side. Place the salmon fillet skin-side down on the plank. Cover the grill and cook until the salmon is easily flaked with a fork, 7 to 10 minutes. Remove the entire plank from the grill and serve from it or transfer the salmon to a serving platter. Serve the salmon with the sauce.
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