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
large piece salmon fillet, skin in tact
mini sweet peppers, minced
clove garlic, minced
tamari or Bragg liquid aminos
fresh ground black pepper
In This Recipe
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.