Grilled Mediterranean Cedar Plank Salmon
Savor the exquisite flavors of salmon grilled on a wild Mediterranean cedar plank, garnished with a delightful medley of tomatoes, kalamata olives, and red onion.
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Ingredients
- 1 untreated cedar plank
- 1 tsp dried oregano
- 1/8 tsp black pepper
- a few sprigs fresh oregano and thyme
- 1 cup grape tomatoes
- 1/4 cup sliced red onion
- 1/4 cup Kalamata olives
- 1 tsp olive oil
- 1 tsp red wine vinegar
- 1/8 tsp kosher salt
- black pepper
- fresh oregano for garnish
- 1 1 1/4-pound boneless wild salmon fillet
- 1 lemon
- 3/4 tsp kosher salt
Instructions
- 1
Immerse the cedar plank in water for 1 hour to ensure it absorbs moisture.
- 2
Cut half of the lemon into thin rounds. Drizzle the remaining juice from the other half over the salmon, then season with salt, oregano, and black pepper. Cover and refrigerate until it's time to grill.
- 3
In a medium-sized bowl, mix together the tomatoes, red onion, olives, olive oil, vinegar, salt, and pepper until well combined.
- 4
Arrange the fresh herbs and place the salmon, skin side facing down, on the cedar plank. Lay the lemon slices on top.
- 5
Preheat the grill to medium-high heat, ensuring that one side remains off for indirect cooking. Close the lid to allow the grill to reach the desired temperature.
- 6
Position the salmon plank over the direct heat area for 3 to 4 minutes, or until the plank begins to smoke and shows slight charring on the bottom and edges. Keep an eye on it to prevent the edges from catching fire; have a spray bottle filled with water nearby just in case.
- 7
Move the plank to the side of the grill with indirect heat, cover it, and cook for 12 to 15 minutes, adjusting the time based on the thickness of the salmon, or until it is fully cooked in the thickest part (you can use a fork to check for doneness).
- 8
Once the salmon is ready, spoon the tomato mixture over the top and serve immediately.