Labor Day BBQ and Music Playlist Ideas - Planked Salmon


The Recipe


The Wine


The Dinner Music



1 salmon fillet, with or without skin (about 1-1/2 pounds, and ideally Wild Caught)

About 1 tablespoon olive oil

Coarse salt (kosher or sea) and freshly ground black pepper



1/2 cup mayonnaise (preferably Hellmann’s)

1/3 cup Meaux (grainy French) mustard

2 tablespoons chopped fresh dill

1/2 teaspoon finely grated lemon zest

Coarse salt (kosher or sea) and freshly ground black pepper



Domaine Jean Luc Dubois 2007 Chorey les Beaune Clos Margot - Pinot Noir Red Wine
Red Wine by Dom. Jean Luc Dubois from Burgundy, France - regions. Ginger blends with roses on the precise nose, with the classic depth and concentration we've come to expect from Dubois' wonderful old-vine fruit. Ribbons of bright cherry fruit run through, keeping each mouthful fresh and perfectly balanced. Aged 1/3 in new wood.



Blue Sky - Allman Brothers Band



Axis Bold as Love - Jimi Hendrix



Too Much - Elvis Presley



Snow - Red Hot Chili Peppers



Jacking the Ball - The Sea and Cake



Chicago x 12 - Rogue Wave



Loving Cup - The Rolling Stones



My Doorbell - The White Stripes



Dune Buggy - Presidents of the USA



Gold Soundz - Pavement



Silent in the Morning - Phish



Best of What's Around - Dave Matthews Band



Blueside - Rooney





    Also Needed:



    1 cedar plank, about 6 by 12 inches, soaked for 2 hours in water to cover (a rimmed baking sheet or large roasting pan works well for soaking), then drained (see NOTE)


    1. Check Salmon filet for bones by running your fingers along the meat.  Rinse the salmon under cold water, then blot dry with paper towels. If using salmon with skin, generously brush the skin with olive oil. If using skinless salmon, brush one side of the fish with olive oil. Season both sides with salt and pepper. Place the salmon on the plank, skin side down, if it has one; oiled side down if not.

    2. MAKE THE GLAZE: Place the mayonnaise, mustard, dill, and lemon zest in a nonreactive mixing bowl and whisk to mix. Season with salt and pepper to taste.

    3. Set up the grill for indirect grilling and preheat to medium-high.

    4. When ready to cook, spread the glaze mixture evenly over the top and sides of the salmon. Place the salmon on its plank in the center of the hot grate, away from the heat, and cover the grill. Cook the salmon until cooked through and the glaze is a deep golden brown, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side of the salmon: The internal temperature should be about 135 degrees F.

    Another test is to insert a slender metal skewer in the side of the fillet for 20 seconds; it should come out very hot to the touch. Transfer the plank and fish to a heatproof platter and slice the fish crosswise into serving portions. Serve the salmon right off the plank.

    NOTE: Cedar planks are available at grill and cookware shops. If you purchase them from a lumberyard or hardware store, make sure they are untreated.

    Recipe adapted from BBQ U