When you think of cedar plank salmon, you probably imagine a fancy restaurant experience, right? You might think, "This is definitely a dish I only enjoy when dining out, not at home..." Well, think again! I'm about to show you how incredibly simple it is to make cedar plank salmon right on your BBQ grill at home. Plus, as a lean and green recipe, it's a fantastic addition to your meal repertoire for years to come. Ready?

First, soak your cedar plank in water, apple juice, or wine for up to 2 hours. This keeps the plank wet, preventing it from burning and adding a subtle flavor to the fish. I usually place mine in a cookie sheet and use a coffee mug to keep it submerged.

Next, start with high-quality wild-caught salmon. You'll notice the belly side is much thinner than the back side, so a good trick is to fold the thin side under to ensure even thickness throughout the fish. This way, it cooks evenly. Generously season both sides with Dash of Desperation Seasoning. With fish this good, sometimes that's all you need.

Preheat your outdoor grill to 350° F. Maintain this temperature throughout the cooking process. Avoid going hotter, as the outside will cook faster than the inside, leaving you with tough, charred sushi. For optimal results, turn on the outside burners and leave the inside burners off, placing the plank over indirect flames. Direct flames can burn the wood and ruin your salmon.

Sometimes, despite your best efforts, the plank may still burn. However, you'll find that the salmon itself is well-protected. Don't worry if the wood gets a bit charred—it'll add a great flavor to the salmon!

Happy Cooking!

Stacey