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6. Served drizzled with the basil oil, and pass the lemon wedges for squeezing.

Mustard-Glazed Planked Salmon with Horseradish-Dill Sauce

We like to grill salmon fillets on wood planks to enhance the woodsy aromas and to avoid problems with the skin sticking to the grill grate. Honey mustard creates a subtly sweet glaze on these light and summery fillets. A creamy dill sauce cools and balances the flavors. If you can, buy wild Alaskan salmon in season from May to September. It has a more complex flavor than most farmed salmon.

TIMING

Soak wood chips: 1 to 2 hours

Prep: 10 minutes

Grill: 10 to 15 minutes

GRILL TOOLS AND EQUIPMENT

• Wide, long-handled spatula or heat-resistant grill gloves

• 1 cedar or alder plank, about 6 by 12 by ¼ inches

TIPS

• Look for cedar planks in well-stocked supermarkets and gourmet kitchen shops. You could also use untreated cedar shingles from a home center or lumberyard. Just be sure that the wood is untreated.

• We like to use skin-on fillets for flavor, but skinless fillets work just fine. Oil the bottom of skinless fillets before laying them on the plank.

• Be sure all the bones are removed from the fillet before grilling. Run your fingers down the flesh in both directions, feeling for tiny bones and pulling them out with needle-nose pliers or tweezers.

• If using 1½ pounds of salmon steaks instead of a fillet, skip the cedar plank. Brush the steaks all over with the mustard glaze and grill on the oiled grill grate for 4 to 5 minutes per side.

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 3 inches above the fire

* * *

Photo: Mustard-Glazed Planked Salmon with Horseradish-Dill Sauce

INGREDIENTS (MAKES 4 SERVINGS)

1 salmon fillet (about 1½ pounds), bones removed

2 tablespoons honey mustard

1 tablespoon olive oil

2 tablespoons minced fresh dill

½ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup sour cream

½ cup plain yogurt

1 large scallion, roots trimmed, finely chopped

1 tablespoon prepared horseradish

4 lemon wedges

DIRECTIONS

1. Soak the wood plank in cold water for 1 to 2 hours.

2. Heat the grill as directed. Remove the wood plank from the water and lay the fillet on it, skin-side down.

3. In a small bowl, combine the mustard, olive oil, 1 tablespoon of the dill, ¼ teaspoon of the salt, and 1/4 teaspoon of the pepper. Brush over the top side of the salmon.

4. Put the planked fish on the grill, cover, and cook until the fish is just a bit filmy and moist in the center, 10 to 15 minutes. Lift the plank from the grill, using a wide spatula or grill gloves. Avoid overcooking, as the fish will continue to cook slightly once removed from the grill.

5. In a medium bowl, combine the sour cream, yogurt, scallion, horseradish, and the remaining 1 tablespoon dill, ¼ teaspoon salt, and 1/4 teaspoon pepper.

6. Cut the fish crosswise into 4 pieces and present the fish on the plank with the dill sauce on the side and lemon wedges for squeezing.

Cajun Pecan Catfish

With a sweet, mild flavor and juicy, flaky texture, catfish is among the five most popular fish fillets in American. They’re particularly beloved in the South. We like to flavor the fillets with spicy seasonings, grill them, and serve them with a spoonful of buttered pecans. A fish grilling basket allows you to easily flip these delicate fillets. Preheating the basket on the grill also helps to prevent sticking.

TIMING

Prep: 10 minutes (plus 5 minutes for rub)

Rest before grilling: 1 hour

Grill: 10 to 14 minutes

GRILL TOOLS AND EQUIPMENT

• Fish grilling basket

• Cast-iron or other heavy skillet

SHORTCUT

• Replace the Cajun Blackening Rub with your favorite commercial blackening rub or Cajun spice