I’m almost embarrassed to be writing this column right now. There is absolutely nothing difficult or skilled about this delicious dish. In fact, I’m typing away trying to think of ways to lengthen my sentences for this column knowing that if I truly explained to you how to prepare this dish, it would take all of three sentences. But, that’s the sign of a writer, a person who can make you hang on every word, and every sentence. One of the best advertising writers in the history of marketing, I can’t recall his name offhand, once stated that “the purpose of the first sentence in any long-form advertising or any story is simple. It’s to get you to read the next sentence. Then that second sentence has the same objective, to get you to read the third sentence, and so on.” So if you are still reading this column I suppose my sentences thus far have accomplished their objectives. Now onto the food.
Whether you own a gas grill such as my friend and neighbor Tex, or a charcoal grill, or better yet, both, go out and buy some cedar planks for grilling. Trust me, you will not regret this small investment in your culinary endeavors. One you have the cedar planks, go and purchase some salmon steaks or salmon filets. When you get home, place the planks in a cookie sheet with water, and place a pot on the planks to keep the planks submerged. Leave them submerged for one hour or so, more is better. You want the planks soaked deeply and thoroughly with water.
Start your grill. If gas, medium heat is fine. Allow your salmon to come a bit closer to room temperature and then season them with kosher salt, coarsely ground black pepper and granulated garlic. No fancy rubs as it is the cedar flavoring that makes this dish special. Place the salmon on the wet planks and then place them directly over the flame or the hot coals. Close the lid and allow the cedar to do it’s magic. I assume by now you know why the soaking is needed. It keeps the planks from going up in flames, and you are basically steaming the salmon with the aroma and taste of cedar. Once the salmon flakes with a fork, usually about 20 minutes or so, you are done. Give this method a try whether gas grill or charcoal. It works and you can’t mess it up. Enjoy!
Dave Lobeck is an Edward Jones financial adviser in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at email@example.com. You can also visit their YouTube channel at www.YouTube.com/BBQMyWay!