Grilling with cedar is similar to smoking because the wood imparts its flavor into the fish as it cooks. Many grocery stores sell grilling planks in the fish section, but untreated cedar boards from the lumber yard work just as well--and may be cheaper.
Instructions
Indirect Grilling Method
1. Soak cedar plank, in salt water, for at least 2 hours.
2. Set up the grill for indirect grilling and heat to medium-high.
3. Blend the garlic and olive oil together in a food processor or with a hand blender.
4. Rinse the salmon in cold water, pat dry and season both sides with salt and pepper.
5. Lay the salmon, skin-side down on the cedar plank and brush the garlic mixture over the top and sides. Layer lemon slices on top of each piece of fish then place a rosemary sprig on top.
6. Place the cedar plank in the center of the hot grill grate, away from direct heat.
7. Cover the grill and cook for about 20 to 30 minutes, or until internal temperature of the fish reaches 135 degrees F.
Direct Grilling Method
8. Set up cedar plank and prepare the fish and seasoning as in steps 1 through 4 above.
9. Set the grill to medium and place the plank directly on the hot grate. Leave it on the grate for 3 to 4 minutes, or until it starts to smoke.
10. Season the fish as in Step 5 above and set aside while the plank heats.
11. Once the plank starts to smoke, turn the plank over and place the seasoned fish on top.
12. Cover the grill and cook until the fish reaches an internal temperature of 135 degrees F.
13. Check the plank continuously. If the edges start to burn, spritz with water or move the plank to a cooler part of the grill.
14. Move the entire plank to a serving dish and serve directly from the plank.
Tags: cedar plank, Cover grill, Cover grill cook, fish reaches, grill cook, Grilling Method, internal temperature