Hey Amy!

I discovered the heavenly flavor of a cedar plank last summer.  After spending some time in Seattle and falling in love with the taste of Copper River Salmon, we called the following year to purchase 12 lbs. of it from Pike Place Fish.  When the cooler arrived, I realized I had purchased too much for the two of us.  I immediately went to work freezing it so we could enjoy it all year.  More on that another time.

Back to the cedar plank.  We invited friends over to enjoy the salmon and they brought along the plank.  It makes cooking fish on the grill 1000 times easier and more flavorful.  I recommend cedar, maple, oak, or cherry.  Any will add a delicious flavor to your fish, chicken, beef or lamb.  You can pick up a plank at any cooking store, department store, or even the local hardware store.  (BTW–make sure the wood is not treated if you are buying from a hardware store).

Ingredients:

1 fillet Copper River salmon (or any salmon but this is truly the best)
3 cloves garlic, minced
1 cedar plank

Soak the plank overnight in the sink.  Make sure its completely immersed (I put a can on top to keep it underwater).

Coat salmon with garlic.  Heat grill to medium heat.  Brush one side of the plank with olive oil.  Place fish on plank with garlic side up.  Put plank in center of BBQ and close lid.  Grill until it’s done to your liking.  Check on plank occasionally, spraying it down with a water gun or bottle if necessary.  The wood will crack and spit so don’t be scared.

When finished, remove fish and turn off grill, allowing plank to cool on the grill.  Enjoy!

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