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Author Notes: My boyfriend, the grillmaster, absolutely loves grilling our salmon on a cedar plank. Because I'm not a huge fan of cooked salmon's fishy taste, each time we make it I try to come up with new ways to "hide the fishy" while still not overpowering the meal. A 2lb bag of mini sweet peppers inspired me to make this. I served it with a fellow Food52 chef's recipe for fried brussels sprouts. *Note, this recipe is gluten-free. However, if you use soy sauce instead of the tamari/Bragg liquid aminos, it will no longer be gluten-free, but taste pretty much the same. —Ashley Marie
- 1 large piece salmon fillet, skin in tact
- 2 tablespoons grapeseed oil
- 1 bunch fresh chives
- 3 mini sweet peppers, minced
- 1 clove garlic, minced
- 2 tablespoons tamari or Bragg liquid aminos
- 1 pinch fresh ground black pepper
- several pinches salt
- 1 dash ground ginger
- 1 dash chili powder
- 1 dash cardamom
- 1 dash onion powder
- 1 dash cumin
- 1 cedar plank
- Before you grill, submerse your cedar plank completely in water, soaking for at least thirty minutes.
- If using a simple charcoal grill, preheat the coals before preparing the salmon. If using a gas grill, you'll want your grill to be preheated between 350-400F.
- Rinse salmon and pat dry. Rub all over with grapeseed oil. Sprinkle with salt & pepper.
- Lay whole chives across the top of the salmon in a criss-cross pattern.
- Sprinkle all seasonings (ground ginger, chili powder, onion powder, cardamom and cumin) over fish and chives.
- Carefully cover with mini sweet peppers and then the minced garlic. Douse the top of the peppers/garlic with the tamari/Braggs/soy sauce.
- Carefully place salmon, skin side down, on the soaked cedar plank.
- Grill salmon, covered, until tender and easily flaking with a fork.