Cedar Plank Salmon
All month I've been focusing on skin care, and I'm so happy I get to wrap the month up with this post.
As I shared earlier, Omega-3 fatty acids are absolutely crucial for the creation of collagen in the body, which leads to healthy, beautiful skin. Salmon and other cold water fish are an awesome source of Omega-3s.
I'm an incredibly spoiled woman for a few reasons: I love what I do. I have amazing family and friends. I live on Vancouver Island, in British Columbia, where salmon fishing is an insanely popular hobby.
And I just happen to have a hubby who spends the majority of his free time in the summer doing just that.
We eat fresh, wild salmon ALL. SUMMER. LONG. Because I needed another reason to love summer...
I've tried just about every recipe under the sun when it comes to salmon, and this is hands down my favourite way to do it. Whether you're fishing for it yourself or buying it from the grocery store, wild salmon cooked on a cedar plank is the most delicious skin care you're ever encounter. Guaranteed.
Grilled Cedar Plank Salmon Fillet
- 1 pound salmon fillet, skin on
- Cedar plank soaked in water for at least 1 hour
- 10 fresh sprigs of thyme
- 4 lemon slices
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ? teaspoon cinnamon
- ½ teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 tablespoon brown sugar
Place cedar plank in a sheet pan, cover with water and place a heavy bottle on top of the board to keep beneath the water. Soak the cedar plank in water for at least 1 hour.
Place the salmon fillet on cutting board. Cut the fillet into 4 individual portions, cutting right down to the skin but not through it. This will make serving easier after the salmon is cooked.
Combine herb spice mix ingredients and evenly coat the surface of the salmon with 5 to 6 teaspoons of the seasoning. Reserve any additional spice mix for later use or extra spice after cooking the salmon.
Heat the grill to medium high heat.
Remove the soaked plank from the water and place it on the cooking grate and close the lid. After 7 to 10 minutes, when the plank begins to smoke and char, turn the plank over.
Put the seasoned salmon on the plank, skin side down. Place the 10 sprigs of thyme on top of the salmon, and then the 4 slices of lemon. Cook the salmon with the lid closed, until the salmon is just opaque in the center and begins to brown slightly around the edges, about 15 minutes. Transfer the plank with the salmon to a heatproof surface. Remove the thyme leaves, keeping the roasted lemon on top of each salmon piece
Slide a spatula between the skin and flesh and transfer to serving plates. Enjoy!