Father’s Day is fast approaching, and we can think of nothing sweeter to gift (other than a cooking class, of course), than a set of cedar planks AND a grilled salmon steak. Chef Jamie cooked this recipe up when we asked her for a series of easy and quick grilling tips. If you are lucky enough to have a lemon tree in your yard, use those leaves in place of the bay leaves in the recipe.
1.5lbFresh caught salmon fillets
3 to 4Fresh bay leavesor lemon leaves, if available
1 or 2Cedar plankslarge enough to hold the fish
25Turns of a pepper mill
Soak the plank for about 1-2 hours in fresh cold water. Turn your grill on.
Rinse the salmon. If you have fragrant leaves, line the cedar plank with the leaves, then put the salmon (skin side down) on top of the bed of leaves. Season with salt and pepper, then artfully place the thin slices of lemon on the fish.
When the grill has died down a little and isn’t too hot, place the plank towards the outer rim of the grill. Gently cover the grill to allow the smoke to penetrate. Fish is done when you can see some white protein coagulating on the lines of the fish. OR take a small knife and make sure the salmon is cooked through to your liking.
Remove from the grill, throw away the plank and the lemon slices and the leaves.