Cedar Grilling Plank Rosemary and Lemon Salmon
Guest Blog by Cheryl D Lee Check out more of her beautiful recipes at blackgirlchefswhites.com
Gas grills are for wusses. Oh all right, that’s not really true, but I have been a charcoal grill user since day one. Way back in the stone ages when I was a child, my father was the king of the Weber kettle in the backyard, cooking up burgers and hot dogs and chicken and hot links for all! Inside the house, mom would handle the baked beans and potato salad.
And where would little Cheryl be? Outside helping dad with the grilling, which meant being a go-fer girl when he needed something. I told you he was the king, and I was a mere servant girl. Although a servant girl would imply that I was being paid, and lord knows that was not the case! But I learned how to start the charcoal, how to spread the coals and how to grill.
Grilling over hardwood coals imparts the best flavor in my opinion, which you just don’t get with a gas grill. Of course, this is not to say I would never own a gas grill. I can imagine they come in handy, since you do not have to wait for the coals to be ready. In fact, I have been lusting over this Combination Gas-Charcoal Grill from Char-Broil. But I am happy still grilling on my father’s trusty Weber kettle grill. And I plan on teaching my daughter the proper way to BBQ, when she is old enough.
When you grill your foods on a wood plank, it stays moist and the wood imparts a subtle flavor.
The planks were soaked in water, although I bet you could soak them in other liquids to impart even more flavor. Of course anything highly flammable would probably not be a good idea. You know, something like 151 proof rum.
I like to buy my salmon in a whole fillet, which is one complete side of the fish. I then cut it into smaller pieces, and freeze them for future use. I had some wild salmon with the skin on to use, so I made a simple marinade of olive oil, Meyer lemon zest, salt and fresh ground pepper.
Salmon has such a strong flavor it can really stand up to other strong flavors. Many types of fish would just get overpowered if you paired it with fresh rosemary, but not salmon.
I laid some large, fresh rosemary sprigs onto the soaked cedar planks, then put my marinated salmon on top. That is three different sources of flavor: the simple marinade, the rosemary and the cedar. And then you add the hardwood smoke from the BBQ, and you have a really special salmon fillet.
When preparing your grill, set the coals up for indirect heat. That means put the pile on one side of the BBQ only, as you can see in the picture. The cedar grilling planks are then set on the side without the coals, so the wood does not get completely incinerated by the heat.
Once the salmon is on the grill, cover it up and let it go for about 15 minutes, until it is done to your liking.
My cedar grilling plank did not catch on fire, and the rosemary began to dry out a little, releasing its oils into the salmon.
The salmon was moist, tender and flaky with hints of lemon, rosemary and smoke throughout. If you are worried the salmon would taste like a cedar closet, have no fear. The cedar notes were very subtle and lent a distinct and lovely flavor to the salmon.
Cedar Grilling Plank Rosemary and Lemon Salmon by Cheryl D Lee - 2 large wild salmon fillets
- 1 tablespoon Meyer lemon zest
- 1 tablespoon olive oil
- to taste sea salt
- to taste fresh ground black pepper
- 6-8 fresh rosemary sprigs
- 2 cedar grilling planks, soaked per manufacturers instructions
Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Yield: 2 salmon fillets
New to Plank Grilling? Try our sampler pack. It includes one of each of our six flavors: Cedar, alder, oak, maple, hickory, and cherry.(5.25" x 8" net size) These make great gifts for someone who loves grilling.
Oh the robust taste of hickory! People have smoked fish and other meats with hickory chips for years. Try that in a grilling plank. (5.25"x11.75" net size)
Cedar planked grilled salmon on these personal sized grilling planks makes for a dramatic presentation right on your plate. (5.25" x 8" net size)
Personal sized cherry grilling planks make the best desserts. Cook some pineapple or peaches and serve with ice cream for some yum. (5.25"x8" net size)
When using Cedar Skewers make sure to cook the meat separate from the veggies as they cook at different rates!
These are our longer and wider cedar grilling planks. They are perfect for a large fillet of King Salmon.
This is a little wider grilling plank than our 5.25". They give you more room to add extras alongside your favorite grilled meat. They are seconds so they have minor flaws but they are still great for grilling.
Cedar wraps (also called cedar papers) are a healthy way to grill salmon, meat, veggies, and other seafood. They are great on the grill, in the oven and even in the microwave, where they add cedar steam to your snack.
These personal-sized alder grilling planks are the perfect for dinner parties. Try planking fish, scallops, or vegetables. (5.25" x 8" net size)
Choose alder grilling planks in our most popular size (5.25" 11.75" net size), for entrees like planked salmon, steelhead or halibut.
