Salmon and Fresh Herbs Grilled on Cedar Plank
Apr 16, 2020
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Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon, and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette grilled asparagus served with fresh dill.
Fresh Coho Salmon, ¼ pound per person
1 tablespoon each: lemon thyme, tarragon and oregano
3 T molasses
1/3 c vegetable oil
1 T honey
1 Cedar Plank per piece of Salmon
1 small lemon per piece of salmon
Directions: Soak the cedar planks in water for 1 hour prior to beginning
Slice the lemons and set aside. Mix molasses, vegetable oil and honey together. Chop the herbs finely and add ½ to the mixture.
Place the salmon fillets in the molasses marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Place the lemons on each cedar plank, sprinkle remaining chopped herbs covering it, place salmon skin side down on one cedar plank
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.