You will also need a Plancha, or a large, rectangular griddle<\/li>\n<\/ul>\nRemove the salmon from the refrigerator 30 minutes before grilling to bring it to room temperature. Pat dry with paper towels.<\/p>\n
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.<\/p>\n
In a small bowl, combine the olive oil, vodka, lemon zest, lemon juice, dill, salt, and pepper and mix well to form a marinade.<\/p>\n
Place the salmon, flesh-side down, on a large, rimmed baking sheet. Rub the skin generously with olive oil. Turn the salmon over, flesh-side up, and pour the marinade evenly over the top. Set aside while the grill heats.<\/p>\n
When ready to grill, place the plancha on the grill grate directly over the fire and cover the grill. After 10 minutes, the plancha should be smoking hot.<\/p>\n
(If your plancha is well seasoned, there is no need to oil the surface. If it is new, brush it with oil to be sure the skin of the fish won\u2019t stick.)<\/p>\n
Uncover the grill, transfer the salmon, skin-side down, to the plancha, and re-cover the grill. Grill the salmon, without turning it, until it is almost opaque throughout but still very moist, or an instant-read thermometer inserted into the center registers 115\u00b0 to 120\u00b0F [45\u00b0 to 49\u00b0C], 15 to 20 minutes, depending on the thickness of the fillet.<\/p>\n
Using two long spatulas, transfer the salmon to a warmed platter. Serve the whole side of salmon on the platter family style, or cut the salmon into individual portions and transfer to warmed dinner plates.<\/p>\n
(I let the plancha cool down in place, or use tongs, heatproof gloves, or the spatulas to move the plancha to a heatproof surface to cool.)<\/p>\n
<\/div>\n
Recipe courtesy of Chronicle Books.<\/p>\n
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