Cilantro Lime Cedar Plank Salmon

This is a super simple dish that makes an impressive presentation for entertaining when you don’t have a lot of prep time. Just marinate the fish, soak the planks ahead if time in the morning or night before and everything will be ready to throw on the grill when your guest arrive.

For the planks you will need “untreated” 6 x 10 by 1/2 to 1 inch thick. The dimensions do not have to be exact but you just need each plank to be able to hold a six to eight ounce fillet of salmon. If thinner than 1/2 inch you just need to reduce heat a little so they do not catch fire right away. Soak planks for a minimum of two hours up to 24 hours in salted water use stones or some kind of weight to keep planks submerged.

For Marinade add all ingredients in food processor. Pulse until all ingredients are pureed. Combine salmon with marinade in a plastic zip lock or covered dish. Marinade at least two hours preferably overnight.

To cook pre heat outdoor grill on high. Add salmon to planks skin side down and place on one side of grill. Turn down or off the burners directly under planks so you are cooking using indirect heat. Depending on how thick the fish is will determine how long to cook. It is important to leave the lid closed during cooking as the less you fuss with the salmon the better your end results. Check salmon after about 10-12 minutes it is ok if the planks burn on the edges just make sure it’s not a raging fire and burning the fish. If planks are burning too much just wipe edges with soaked cloth and this should be enough to control the flames.

To serve just remove fish and plate. Place planks in bucket of water and reserve for another time if not too charred. For a more dramatic presentation you can serve fish on planks (Just make sure planks are cool before you serve). Place hot planks with fish on top of an old soaked towel to extinguish any fire and serve on plate in center of tables and serve from there, or if eating outside just serve fish on planks directly on table with you sides on another plate. Serves four.

Ingredients:
4 6-8oz wild caught salmon fillets

Marinade:
1 cup extra-virgin olive oil
1 bunch cilantro leaves
4 cloves garlic
1 lime, juiced
Salt and pepper
Marinade should be enough for 4-6 fillets.