cedar plank grilled salmon

Incredibly flavorful, surprisingly healthful and great on the grill, salmon has gone from a Northwestern specialty food to one of America’s favorite meals. But to really bring out this seafood’s bold essences, as well as protect its delicate flesh from overcooking, grilling gurus know to cook cedar plank grilled salmon.

cedar plank grilled salmon recipe

what you’ll need

1 Cedar wood plank (look for them at your local grocery store)
2 ½ lb. fresh salmon fillet, with skin attached
sea salt and pepper to taste
¾ cup brown sugar
1 teaspoon cayenne pepper
1 teaspoon lemon juice
wine, beer, sake or cider for soaking your wood plank
lemon slices and fresh dill for garnish
charcoal or gas grill

let’s do it

soak cedar plank in wine, cider, etc. for a minimum of three hours—set a heavy pot atop of the plank to keep it submerged (not only will this prevent plank from burning, it will also infuse the salmon with steamy moistness as it cooks)
light your grill and set temperature to approximately 350 degrees
rub salt, pepper, brown sugar, and cayenne pepper onto the flesh side of your salmon
place fish, skin side down, on the wiped-dry plank
drizzle with lemon juice
place plank on grill grate and close cover
cook for 10–12 minutes
check for doneness by carefully piercing with a grill fork and looking for a uniformly pink center
remove salmon from grill and transfer to a cutting board
peel off skin and garnish with dill and lemon slices