I Can't Stop Making This Cedar-Plank Salmon

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I Can't Stop Making This Cedar-Plank Salmon
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Sounds like a gimmick, works like a charm.

. I chose just such a side of salmon for my first planking venture, because that's what my Gourmet recipe told me to do, and I'm a very good student.a good student when it came to leaving plenty of time to soak my plank, though. So please learn from my mistake and note that you need to get your plank submerged in water about two hours before you toss it on the grill.

Grilling the salmon on my well-soaked plank was one of the best fish-grilling experiences I've ever had. That plank of cedar protected the delicate fish from direct heat, and allowed it to slowly roast while being infused with the flavors of charred wood and summery smoke. And the whole process was hands-off—no flipping, no fussing. I just set my planked salmon over my medium-heat grill, covered it, and set my timer.

What emerged was a salmon that was meltingly soft and tender, just like that slow-roasted salmon I love so much. There was just enough chopped rosemary in the recipe to keep it sophisticated, and enough honey to give the salmon a nice caramelized crust that kept me coming back for more little bites. So now I've stocked my kitchen with a whole pack of cedar planks. Because summer and grilling season aren't over yet, and I'm not skeptical of cedar-plank salmon anymore.

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