What a great tasting recipe and you couldn’t get it any easier to make. What’s nice about this recipe is if you don’t have a cedar plank you can just use foil instead.
1 Cedar Plank
1.5 Lbs. Fresh Salmon Fillet
1 T. Olive Oil
To Taste Salt & Pepper
Submerge plank in water for 1 hour.
Brush both sides of the fresh salmon with the oil. Sprinkle with salt and pepper.
Prepare the grill, using a direct heat cooking method, arrange plank 4-5 inches over
medium high heat. Heat, covered until top of the plank is nearly dry approximately
6-8 minutes or until center of salmon reaches 145°F for 15 seconds. Carefully transfer salmon to serving platter.
Chef’s Tip: Keep a water spray bottle close to the grill just in case the plank catches fire.
Makes 4 Servings
Suggested Wine Pairing
Gnarly Head Pinot Noir
Pinot Noir is usually a very good choice for pairing with Salmon. Because the Salmon has the smoky and cedar notes from being grilled it pairs even better than usual with Pinot Noir.