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
Ingredients
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1
large piece salmon fillet, skin in tact
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2 tablespoons
grapeseed oil
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1 bunch
fresh chives
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3
mini sweet peppers, minced
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1
clove garlic, minced
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2 tablespoons
tamari or Bragg liquid aminos
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1 pinch
fresh ground black pepper
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several pinches
salt
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1 dash
ground ginger
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1 dash
chili powder
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1 dash
cardamom
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1 dash
onion powder
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1 dash
cumin
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1
cedar plank
Directions
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Before you grill, submerse your cedar plank completely in water, soaking for at least thirty minutes.
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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.
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Rinse salmon and pat dry. Rub all over with grapeseed oil. Sprinkle with salt & pepper.
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Lay whole chives across the top of the salmon in a criss-cross pattern.
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Sprinkle all seasonings (ground ginger, chili powder, onion powder, cardamom and cumin) over fish and chives.
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Carefully cover with mini sweet peppers and then the minced garlic. Douse the top of the peppers/garlic with the tamari/Braggs/soy sauce.
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Carefully place salmon, skin side down, on the soaked cedar plank.
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Grill salmon, covered, until tender and easily flaking with a fork.
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