You can grill just about anything on a cedar plank. It lends this light smoky woodiness to the flavor profile of whatever you are grilling. What can be better than to add a bit of earth to the sea? You can also play around with other types of wood planks that are treated for grilling.
I am fairly conventional when it comes to grilling salmon…I love the taste and wish never to cover it up with a ton of seasoning. Easy enough…all you need is olive oil, kosher salt and pepper…and of course, a dusting of fresh chopped parsley as a garnish.
If you are local to Charlotte, grab the super fresh Scottish Salmon at The Carolina Meat & Fish Co. Not local? They will ship to you! For this recipe, I would definitely go with Scottish Salmon…the fat lines are much thicker and will make for a much tender and juicy finished dish!
Let’s talk cedar plank. If I were you, I would stock up on these babies. Try using them on the grill with other types of fish, shrimp or even scallops. Can you imagine? Let’s talk size…I used one like this. This size plank was perfect for just a little over a pound of salmon. If you are grilling a whole side, you will need a much large plank…click here!
You need to plan ahead when using a treated plank for grilling. It is crucial that the plank soak for at least an hour…it needs to be fully submerged in water. If you skip this step, the plank will catch on fire and so will the salmon…ugh! Place in a vessel large enough and deep enough to fit the plank. Place a heavy object on the top of the plank to allow for full submersion…soak for at least one hour.
Heat grill to medium-high. Place salmon, skin-side down, on plank. Coat with the olive oil, kosher salt and pepper. Place plank on grill and allow to grill on direct heat with lid closed for about 12 to 14 minutes. There is absolutely no need to flip. When finished…add a bit of fresh lemon juice and garnish with fresh chopped parsley…ENJOY!!!