Ingredients
Salmon fillets, with skin on (Wild Alaskan Salmon is my favorite)
Olive oil to coat
Salt & pepper
Fresh pressed garlic
Lemon juice and zest optional
Minced fresh dill optional
Water or white wine for soaking the planks
Cedar planks
Instructions
- Soak the Cedar Planks:One to two hours before grilling, soak the planks in water or white wine
- Heat the Grill: 350 degrees
- Lay the Planks on the Grill: Leave a little room between each so the air can circulate around them
- Place Salmon on Planks: Season the salmon with olive oil, lemon, garlic and dill and then place them on the planks skin side down
- Cook for 12 – 15 Minutes: Check after about 12 minutes, they should look nice and pink on the inside
- Remove the Skin: Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. The skin should stick to the boards and separate easily
- Cut into Portions and Serve: Use a sharp knife to cut the salmon into portions and serve immediately
