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The number one tip about cooking salmon or any seafood, is avoid over cooking!  Seafood cooks very quickly and will become dry if overcooked.  Cook salmon only until almost opaque.  After removing from the heat source it will continue to cook a little, so strive to undercook!  

                    

                                                                                                         

Cedar Planked Salmon

Serves 6 to 8

1 untreated cedar plank

1 whole side of salmon (about 2.5 pounds)

Olive oil for brushing

Kosher or sea salt

Fresh ground pepper

4 sprigs fresh thyme

4 sprigs fresh rosemary

Juice of 1/2 lemon

 

Prepare a medium fire in a charcoal grill or preheat a gas grill to medium.  Rinse the cedar plank and soak in a pan or sink filled with water for 20 minutes.

Rub the salmon with olive oil and sprinkle with salt and pepper on both sides. Scatter leaves from the thyme and rosemary of the flesh and press the leaves into the flesh Set aside.

 
 

When ready to grill, place the soaked plank on the grill grate directly over the fire and close the lid.  When the plank begins to crackle and smoke, turn it over and heat the other side for about 2 minutes.  Uncover the grill, place the salmon skin side down on the plank and close the grill again.  Grill the salmon like this until it is almost opaque but still moist, about 15 to 25 minutes depending on thickness. Keep a spray bottle of water nearby in case the plane begins to flame. Transfer salmon to a platter using two long spatulas. Remove plank and set aside to cool.  Squeeze lemon juice over salmon and serve immediately.

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