Cedar Planked Salmon

Hello my Hy-Vee friends!

Now I’m sure you have all tried your hand at grilling salmon at one point or another. But have you planked salmon? This full proof and delicious method of cooking fish can be traced back to the Pacific Northwest at least 1,000 years ago.

Simply purchase a cedar plank (available at your West Lakes Hy-Vee, of course), purchase some beautiful salmon (wild or farm raised), soak the plank, throw on the salmon, season the fish, and throw it on your preheated grill! Serve with some tasty grilled asparagus and dinner is done!

Cedar Planked Salmon:

1 cedar plank (6 by 14 inches)

2 salmon filets (1 1/2 pounds total)

Cajun seasoning, lemon pepper, or BBQ seasoning

Soak cedar plank in water for 2 hours, then drain (if you have leftover beer or white wine, try the board in that). Rinse the salmon under cold running water and pat dry with paper towels. Lay the salmon (skin-side down) on the cedar plank and season it with whatever you please. Set the grill to medium-high. Place the cedar plank in the center of the hot grate. Cover the grill and cook until cooked through (around 12 minutes). The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Until next time my friends.

Praise the lard!

-Chef Alex