Grilled Salmon

By polloazul

Equipment:
A grill
Several cedar planks

Ingredients

• Salmon fillets, ideally with the skin on
• Olive oil to coat
• Salt
• Pepper
• Lemon juice and zest (optional)
• Minced fresh dill (optional)
• Wine, sake, or cider for soaking the planks

Preparation

Step 1

1. Soak the Cedar Planks: One to two hours before grilling, soak the planks in wine, sake, cider, or water.

2. Heat the Grill: Heat your gas or charcoal grill to about 350°F or a medium heat-setting.

3. Lay the Planks on the Grill: Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.

4. Lay the Salmon on Top: Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill.

5. Cook for 12 - 15 Minutes: Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center.

6. 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.

7. Cut into Portions and Serve: Use a sharp knife to cut the salmon into portions and serve immediately.