Cedar Plank Salmon and Veggies
- Isabel S.
- Jun 23, 2017
- 3 min read
Summers are HOT in Nashville. Not only is it scorching, there's also thick humidity that sets in for months at a time and makes me want to die. Don't get me wrong, I love the summer. Lake days, pool time, lazy afternoons...It's the best. It's just so darn hot. But, my favorite part is when the sun is almost all the way down and a little breeze starts to kick up with the backdrop of an orange sunset peaking though the trees. It's during this time of magic that I'm by the grill, savoring every drop of perfection. Todays grill recipe is cedar plank salmon. I think people get intimidated by cooking salmon because it tastes so good that people think it's hard to do! Well, guess what, it's not! When I bake salmon I season with lemon and garlic but, using a cedar plank and the grill you need nothing but salt, lemon pepper, and garlic powder. Another favorite in our house is grilled zucchini! If for some reason you don't like zucchini or aren't big on veggies, try grilled. You might change your mind! Ladies, I meet a lot of you that are scared to grill. "My husband does the grilling" is what I hear a lot. I think that's great that the men grill, but there's something super powerful about getting out there with the fire and doing it yourself. Another thing I'll point out is I think charcoal grills are the only way to go. I know people like the ease of gas and also there are some health concerns about cooking with charcoal too much, but there's just something about the flavor that comes from the coals that makes it worth it to me.
Get out there are fire up the grill!
Ingredients
Freshest salmon you can find (Don't bother buying frozen.)
Zucchini (Use full grown or baby-here I used both!)
Green beans
Pink sea salt
Lemon pepper
Garlic powder
Olive oil
Cedar Plank
Lemon (Optional)
Directions
Soak cedar plank in warm water for about 5 minutes.
Heat grill (I have a round Weber grill and use enough coals to cover the bottom in an even layer.)
Rub salmon, especially skin, with olive oil.
Season with a few grinds of salt and pepper and liberally with garlic powder.
Place skin side down on plank.
Season sliced zucchini (keep babies whole) with olive oil, salt, pepper, garlic powder and a little cayenne if desired.
Put everything on hot grill and cook covered for about 10 minutes.
I put lemon on the grill for some aromatics which is totally optional.
Uncover grill and turn veggies. Move more cooked pieces to outer edges if needed.
Cover grill and cook about 5-8 more minutes depending on thickness of salmon.
I also steamed some green beans because we can't getting enough vegetables over here!
Serve and enjoy!
Tip- Salmon skin is so good for you! I know it's gross to some people, but try to eat it. Omega 3's are our friends!!
Grilling tips- Place coals in a pyramid shape and light. Let the fire burn down until the coals are white hot. Spread the coals into an even layer on bottom of the grill and place upper grate over the heat. Let the grate heat for a minute or two before adding food. This is what makes those pretty grill marks and gets a good sear on the food.
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