Salmon Chowder

Directions

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