This heavy, flavorful fish is named for the Chinook Indians – master traders and fishermen who are now almost gone from the face of the earth, but once enjoyed a peaceful existence along the Columbia River and Northwest Coast.
This recipe is easily adapted for any style of grill.
2 – 6lb Chinook salmon fillets, Salt to taste
1/2 C butter, melted
1/4 C fresh lemon juice
2 Tbs dried dill weed
1 Tbs garlic salt
Black pepper to taste
2 c. plain yogurt
4 cedar planks
Soak cedar plank in salted water for 2 hours, then drain. Rinse the salmon under cold running water and pat dry with paper towels.
Place salmon, skin down, on a cedar plank, making sure there is at least an inch of cedar showing on all sides . Mix the butter and 1/2 lemon juice in a small bowl, and drizzle over the salmon. Season with salt & pepper.
Combine yogurt, dill, garlic powder, sea salt, and pepper. Spread sauce evenly over salmon.
Add 10 lbs. of charcoal for Model #1, Model #2, or Semi Pro Box (5lbs for Model #3) and light it up. Once lit (20-25 minutes) spread the charcoal over the charcoal grid to create a 2-Zone fire.
Lightly oil La Caja China grill, and place the cedar plank on the “cool” side, away from the heat. Cover the salmon (an inverted disposable pan, or loosely tented foil, both work great) and cook until cooked through, around 20 to 30 minutes.
The internal temperature should read 135 degrees F, and the salmon should flake easily with a fork. Transfer the salmon and plank to a platter, spoon extra sauce over the top, and serve right off the plank.