Plank-grilled salmon

Ingredients for 4 servings:

• 600 g salmon fillet(s)
• 1 lemon(s), untreated
• salt and pepper
• Oil for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

grilled on cedar wood – Indian style

Place two untreated cedar planks (each about 1 cm thick) in water for at least one hour. Weight them down to ensure they are fully submerged. Clean the salmon fillet and cut into 4 slices. Season with salt, pepper, and oil. Cut the lemon into thin slices and place them over the salmon. Heat a grill with a lid to maximum heat. Drain the planks and place them on the grill. Close the grill lid. After one minute, flip the planks, place the salmon slices on top, and reduce the heat to medium. Close the grill lid. The salmon will be lightly smoked and steamed simultaneously and will be cooked through in about 10-20 minutes (depending on the thickness). The planks should char slightly—and can be reused as long as there is still “plank” left. This cooking method is very common in the American Northwest. At Native American festivals, salmon is also tied to soaked planks and then “leaned” against a campfire. American cooking websites offer a variety of variations, for example, marinated with soy sauce and brown sugar (search for “planked salmon”). Alder and apple are also suitable woods.