Father’s Day provided me with some cedar wood grill planks. When I first saw these available in stores, I was skeptical. Were these really going to boost the flavor and make me the neighborhood grill lord?
I should be more trusting, due to all of the times I smoke (meat) and use flavored wood chips. They really affect the meat flavor, but it’s a process which can take from 14-18 hours. This grilled salmon was going to take 10 minutes…tops.
I eat my words. The cedar flavor wasn’t life-changing, but it was there and when the plank was on the heat, the smell was really there. First rule of thumb is to give the planks a really good soak, and the second rule would be not to leave it unattended. Sometimes this is easier said than done. The planks come in packs of two and the first plank I used became ash… poof, just like that! I was probably distracted by a certain three-year-old who
probably definitely was doing something illegal. By the time I returned to the grill, the plank was literally gone. This time using the second plank I didn’t leave the grill, and said three-year-old was taking a nap…score!
I used Alaskan Sockeye salmon because it’s in season, well-priced and super easy to cook. Its deep pink color and fresh taste make it a huge favorite in our house. The kids will eat huge fillets of salmon without any fuss, only needing some seasoning and fresh herbs. It cooks fast and can be added to pasta, salads, rice, grains…anything! It’s also high in omega-3 fatty acids. Acceptable catch amounts set by the State of Alaska ensures fish for our future…I can’t imagine buying salmon at $30 per pound just because we didn’t pay attention to over-fishing. To find out more check out Alaskaseafood.org and remember how easy it is to cook fish! I’m also excited to be visiting Alaska in a few weeks, so you can be sure I’ll be stuffing myself full of fresh, local seafood! Follow me on my journey through Instagram.
- 1 pound Alaskan Sockeye salmon fillets
- 1 1/2 tbsp olive oil
- 1 tbsp lemon thyme, finely chopped
- Seasoning of your choice
- 1 lemon, halved
- Make sure your grill plank has been soaked in water for at least 1 hour before.
- Preheat the grill to high and keep one side on a low heat.
- Place the salmon on the plank, drizzle with the olive oil.
- Season well, I used some lemon pepper seasoning.
- Sprinkle with the chopped thyme.
- Place the plank onto the grill on the indirect side of the heat.
- Grill for about 10 minutes and the salmon is slightly firm to the touch.
- Don't overcook it as it'll keep cooking after it comes off the grill.
- Squeeze the lemon over the salmon and serve at once.