This was a feature at one of our favorite restaurants that is now closed, so I decided to recreate it at home. It is such a satisfying and simple dinner – and really healthy. I try to buy wild-caught salmon if I have time to go to the good grocery store. It is really good served with Pesto Pasta with Squash & Tomatoes and a Wilted Lettuce Salad. The Cedar Planks are a new addition to my store, here. You can also use these in the oven, but the grill is best.
Cedar Plank Salmon
Salmon (individual filets or one large)
1 tablespoon of olive oil
2 tablespoons of brown sugar
2 tablespoons of soy sauce
1 teaspoon of dijon
1 clove of garlic, minced
1 teaspoon of sea salt
Soak the planks for at least an hour before putting the salmon on to make sure it doesn’t burn too easily on the grill. Mix all of the marinade ingredients together.
Preheat the grill. Place the salmon on the plank, then spread the marinade over. Place it on the grill and cook until temperature reaches 145-160 degrees. If the board is too dry and begins to burn too badly, you can move it indirectly over the flames.
