Salmon recipe

TIME

Total Time: 25 mins, plus plank-soaking time


INGREDIENTS

1 (14- to 16-inch-wide, 7-inch-long) cedar plank

3 medium lemons, cut in half horizontally

2 teaspoons olive oil

3/4 cup whole-milk plain Greek yogurt (7 ounces)

1/2 cup fresh chives, finely chopped

1/3 cup fresh tarragon leaves, finely chopped

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 salmon side (about 2 1/2 pounds), skin-on and pin bones removed

INSTRUCTIONS


1. Place the plank in a large, shallow baking dish or roasting pan, cover with water, and weigh down with a heavy can or plate to completely submerge. Squeeze lemon halves into the water, then drop in squeezed halves. Soak the plank for at least 1 1/2 hours or up to 12 hours.
2. Heat the broiler to high and arrange a rack in the middle. Remove the plank from the water, pat dry with paper towels, and place on a baking sheet. Drizzle olive oil on the top side of the plank and set aside.
3. Combine all remaining ingredients except salmon in a medium bowl and stir until evenly mixed. Rinse salmon, pat dry with paper towels, and lay fish skin side down on the plank. Season well with salt. Evenly coat salmon with 1/2 cup of the yogurt mixture.
4. Place salmon in the oven and broil until the flesh springs back when touched but is not hard and the yogurt is starting to brown, about 16 minutes. Serve immediately, with remaining yogurt mixture passed on the side.