Harissa Cedar Plank Salmon with Herb Yogurt Sauce
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Harissa Cedar Plank Salmon with Herb Yogurt Sauce

Prep: 15 minutes plus soaking
Grill: 20 minutes • Serves: 4

2 cedar plank plain farm-raised salmon, thawed (1-1/4 pounds)
4 tablespoons unsalted butter, melted
2 tablespoons harissa hot sauce
1/2cup plain Greek yogurt
1/4cup chopped fresh cilantro, green onion and/or parsley plus additional for serving
1/4teaspoon kosher salt
1/4teaspoon ground black pepper
1/2lemon, thinly sliced, slices cut in half

1.Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from planks; soak planks in warm water 30 minutes.

2.In small bowl, whisk butter and harissa; reserve half in separate small bowl. Makes about 1/3 cup.

3.In medium bowl, stir yogurt, herbs and/or onion, salt and pepper. Makes about 2/3 cup.

4.Place salmon, skin side down, on planks; brush with half the butter mixture. Place planks with salmon on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 145°, brushing with remaining butter mixture after 8 minutes. About 3 minutes before salmon is done, top with lemon slices.

5.Serve salmon with Herb Yogurt Sauce sprinkled with additional herbs and/or onion, if desired.


Approximate nutritional values per serving (5 ounces salmon, 2½ tablespoons sauce):
368 Calories, 24g Fat (10g Saturated), 124mg Cholesterol, 236mg Sodium,
2g Carbohydrates, 0g Fiber, 2g Sugars, 0g Added Sugars, 35g Protein