Cedar Planked Salmon
When it comes to Shabbat, I’m more of a lunch/nap Jew than a pray/sermon Jew.I’m not anti-synagogue—some of my best friends are Jewish— but by the time Saturday rolls around, the place I most want to be is home. I spend my waking, working hours deep up the business of the Jewish community.
Ingredients
- 1 /3/4- 2 pound fresh wild salmon, cut into 4 portions
- 2 untreated cedar planks (available at Whole Foods or lumber yard)
- Lemon
- Salt, Pepper, olive oil
Instructions
- Heat gas grill to high, or make a hot fire. Soak planks in cold water at least ½ hour, preferably 1 or 2.
- Salt and pepper salmon fillets, brush with oil. Place on planks.
- Place planked salmon skin side down on grill. Reduce flame to low, or push coals to side of grill. Cover. Grill until just barely cooked through, about 7 minutes. No need to turn.
- Test for doneness. Let cool, the cover and refrigerate.
- Serve cold or room temperature with lemon slices.
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