Using a cedar plank makes cooking fish on the grill a snap. Remember to leave yourself enough time to soak the plank for best results.
- 1 2 lb salmon fillet
- 2 tbsp lemon pepper
- 1 lemon
- 1 clove garlic
- 1 cup parsley
- ¼ cup extra virgin olive oil
- Soak the plank in cold water to cover for 2 hours.
- Prepare the barbecue for indirect grilling: For a charcoal grill, slide the glowing coals to one side; for a gas grill, turn off one of the elements. Place the salmon on the soaked plank and sprinkle with salt (in moderation) and lemon pepper.
- Place the plank with the salmon on the cooler side of the side of the grill and close the lid. Grill for 20 min., or until fish flakes easily and the temperature in the thickest part of the fillet reaches 135°F using an instant read thermometer.
- While salmon is grilling, zest the lemon, slice the garlic and chop the parsley. Combine lemon zest, garlic and parsley in a small bowl with the extra virgin olive oil. Season with salt (in moderation) and pepper. Serve salmon with the lemon-herb sauce.
- May June 2016