How to grill salmon on a cedar plank

June 5, 12:47 PMTampa Ethnic Foods ExaminerDiane Watkins

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Ready to grill salmon on cedar plank.  Photo by Diane Watkins

It is definitely grilling season here in Tampa Bay.  Now if we could just get the weather to agree.  This recipe is delightful cooked outdoors on the grill.  The cedar plank keeps the fish from falling through the grate and gives it a rich smokey flavor. 

The Native Americans smoked their salmon on cedar or alder wood planks, or sometimes laced the fish onto branches to cook over the fire.  This method of cooking is common in the Pacific Northwest where salmon is plentiful.  
The smoking wood lends a subtle flavor to the salmon.  Chefs around the country have adopted this simple recipe, giving it an upscale feel.

You will need:

            untreated cedar plank large enough to accommodate your fish
            salmon filets, 4 ounces per diner
            extra virgin olive oil
            lemon or lime slices
            sprigs of rosemary

1. Soak the untreated cedar or alder plank in water for 8 to 24 hours.
2. Preheat your outdoor grill for high heat.  Place the plank on the grill and sprinkle with coarse salt.  Cover the grill and heat the plank for 2-3 minutes, until dry.
3. Remove the plank from the grill and adjust the grill settings for medium heat.
4. Place a sprig of  rosemary onto the plank and  place the salmon onto the rosemary.  Rub each filet with 1-2 tablespoon olive oil.  
5. Top the salmon with another sprig of rosemary and slices of lemon.  
6. Place the plank back on the grill at medium heat and cover the grill.  Cook until the salmon is opaque and flakes easily with a fork at the thickest point.  The exact cooking time will vary according to the thickness of your fillets.  
7. Do not overcook.  The salmon will continue to cook for a few minutes after you remove it from the heat, and can easily become dry and overdone.
8. Clean the plank and save it to use again.