Plank-Grilled Salmon with Creamy Tarragon Sauce

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Grilling salmon on a cedar plank imparts a deliciously smoky flavor to the fish. The tarragon cream sauce uses low-in-saturated-fat Greek-style yogurt. Look for cedar planks with other grilling supplies in supermarkets or hardware stores.

Plank-Grilled Salmon with Creamy Tarragon Sauce
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1 1/4 pounds wild Alaskan salmon fillet

  • 1/2 teaspoon plus a pinch of salt, divided

  • 1/4 cup low-fat plain Greek yogurt

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 tablespoon orange juice

  • 1 tablespoon fresh tarragon, chopped

Directions
  1. Cover and refrigerate the sauce (Step 3) for up to 1 day. Equipment: Cedar grilling plank

  2. 4 servings

  3. Soak a cedar grilling plank in water for 2 to 4 hours.

  4. 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.

  5. 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.

  6. 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.


Nutritional Facts

Servings
4
Per serving
Calories
242
Carbohydrates
1g
Fat
12g
Saturated Fat
2g
Monounsaturated Fat
7g
Protein
30g
Cholesterol
67mg
Dietary Fiber
0g
Potassium
537mg
Sodium
402mg
Added Sugars
0g
Exchanges
4 lean meat
1 1/2 fat
Carbohydrate Servings
0
Potassium (15% daily value)
omega-3s.

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