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Cedar-Planked Salmon

Chef Marty Lowry with Hy-Vee shows you how to fix cedar planked salmon on your grill.
Chef Marty Lowry with Hy-Vee shows you how to fix cedar plank salmon on your grill.


Cedar-Planked Salmon 

Salmon Filets, skin removed, 4-8 oz each

Cedar Boards intended for food service

Salt and Pepper

Lemon

Butter

1.     Cedar boards should be soaked in water. Some may be pre-soaked at the time of purchase.

2.     Pat the salmon dry, and place it on the cedar plank. Season with salt and pepper, and place the cedar plank directly over the high-heat area of the grill.

3.     Close the lid of the grill, and allow the salmon to roast. This should take around 15 minutes, depending on the size of the filet. This should cook the salmon through, and infuse it with the aromas from the cedar board.

4.     When the salmon reaches a temperature of about 140° between the filet and the board, remove from the heat. Dress the fish with a pat of butter and a squeeze of lemon. For a "rustic" look, you can serve the fish right on the cedar board, if you desire. Enjoy!

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