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1 untreated cedar plank (14x7x1 inch)
1/2 cup Philadelphia Dill Cream Cheese Product
1/4 cup sour cream
3 Tbsp. milk
1 Tbsp. lemon juice
1 Tbsp. finely chopped red onions
1/2 cup Kraft Zesty Italian Dressing
2 Tbsp. brown sugar
1 skin-on salmon fillet (2 lb./900 g), 1 inch thick
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How do I make it ?
Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight.
Meanwhile, mix next 5 ingredients until well blended. Refrigerate dill sauce until ready to use.
Mix dressing and sugar; pour half over fish in shallow dish. Turn to evenly coat fish. Refrigerate 30 min.
Heat barbecue to medium heat. Remove fish from marinade; discard marinade. Place fish, skin-side down, on plank; place on barbecue grate.
Grill 20 min. or until fish flakes easily with fork, brushing occasionally with remaining dressing mixture. Serve with dill sauce.
Kraft Kitchen Tips!
Salmon can also be grilled on a piece of heavy-duty foil instead of the cedar plank.
Cooking Know How
Untreated cedar planks, which are sold for this purpose, can be found at most specialty food stores or in some grocery stores. Keep a spray bottle of water close at hand if needed for flare-ups.
Garnish with fresh dill sprigs and lemon wedges just before serving.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 4 g
Cholesterol 70 mg
Sodium 270 mg
Carbohydrate 6 g
Fibre 0 g
Sugars 5 g
Protein 23 g
8 servings, 1/8 recipe (159 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.