On a recent trip to Home Depot, I purchased some planks of wood that are meant to be used on the grill, so Saturday I decided to do a test run and the results were amazing! Later in the week I had a leftover piece of salmon on a salad for lunch, and that was great as well.
The plank infuses a smokey flavor I don’t think you’d get on the grill alone. It was really simple and easy to do. Around lunchtime Saturday, I took a 13 x 9 pan, put some water and the plank in it. The package said it need to soak for at least 4 hours, mine probably soaked close to 6 hours.
I just popped a few piece of salmon, sprinkled with lemon pepper seasoning on the plank, made sure the coals were only on one side of the grill and put the plank on the side without coal, it cooks indirectly. While the salmon was cooking, I made a vinaigrette with some Dijon mustard, olive oil, lemon juice salt and pepper, and when it was done cooking, about 20 minutes on the grill, you just leave it on the grill and don’t move it, I drizzled the dressing over the salmon and the salad we were having for dinner.
Cedar Plank Grilled Salmon
1 lb. salmon (I use Walmart individually wrapped salmon pieces, so 4 pieces)
1 TBSP lemon pepper seasoning
1 cedar plank
1 TBSP. Dijon mustard
1 TBSP. olive oil
2 TBSP. lemon juice
salt and pepper
At least 4 hours before grill, put the plank in water. When ready to grill, if using gas, heat only one side of the grill or if using charcoal, lit coals and make sure they are on one side of the grill. When its medium to medium hot, sprinkle fillets with lemon pepper and put plank on grill, close the lid, checking occasionally it make sure nothing is burning. At the 15 minute mark see if the fish is flaking easily, if it is, it’s done, if not let it stay another 5 to 7 minutes and unless it’s really thick it should be done. In a mason jar or other jar combine the remaining ingredients and shake well. When fish is done serving with dressing drizzled over the fish.