-
1
Soak the plank for at least 1 hour and up to 24 hours.
-
2
First, prepare the salmon.
-
3
In a small bowl, combine the salt, pepper, thyme, garlic powder, onion powder, and celery seed.
-
4
Rub liberally onto the flesh side of the salmon.
-
5
Prepare the plank for grilling according to the instructions (see Notes).
-
6
Place the salmon, skin side down, on the toasted side of the plank.
-
7
Close the lid and grill for 10 to 15 minutes, or until the salmon is flaky around the edges but still opaque in the center.
-
8
Once it has coole slightly, remove the skin, gently break the salmon into small chunks and set aside.
-
9
Next, prepare the chowder.
-
10
Heat the milk in a medium saucepan over low heat until it is nearly simmering; do not let it boil.
-
11
Meanwhile, melt the butter in a 3- to 4-quart heavy saucepan over medium heat.
-
12
Add the onion, salt, and pepper and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
-
13
Stir in the flour and cook for 3 minutes, stirring often.
-
14
Whisk in the heated milk until the mixture is smooth, then add the potatoes.
-
15
Increase the heat to medium-high and cook until the potatoes are just tender, about 10 minutes.
-
16
Add the salmon chunks and dill and simmer just until heated through, about 2 minutes.
