When you hear cedar plank salmon, especially when it’s followed with “herbed crust”, you think high end swanky restaurant, right? You think complicated dish that you surely can only eat out and not at home… right? Well think again because I am about to show you how ridiculously easy cedar plank salmon is make and enjoy at home right off your BBQ grill! And, as a lean and green recipe to boot, this is a great one to add to your collection for years to come. Ready?

First, soak your cedar plank in water, apple juice or wine for up to 2 hours. This is just to keep the plank wet and help it from burning and adds flavor but not really much else to the fish. I put mine in a cookie sheet and placed a coffee mug on top to keep it from floating.

Next, start with good quality wild-caught salmon. You’ll notice that the belly side is much thinner than the back side, so a good trick is to fold the thin side under so that the entire fish has the same thickness while cooking. After all, if it looks the same, it will cook the same!

Preheat your outdoor grill to 350 degrees. You’ll want to keep this temperature constant throughout the cooking. Don’t go hotter or the outside will cook faster than the inside & you’ll wind up with tough charred sushi. For best results, turn the outside burners on and leave the inside burners off so that you can place the plank over indirect flames. If you place it over direct flames, you risk the wood burning and it ruining your salmon.

Now it’s time to prepare your crust. Combine the oil and the spices thoroughly to make a paste. If you are following Lean and Green, use water instead of the oil to make the paste. Once made, smear the herb crust over the top of the salmon.

Sometimes, despite best efforts, the plank will still burn. You’ll notice, however, that the salmon itself is protected nicely. Don’t worry if you get some char on the wood, it’ll make the salmon taste great!

Happy Cooking!

Stacey