Delish!

Easy and tasty. Only soaked the cedar for two hours and it still turned out great!

Amazing, easy gourmet meal. The smoked flavor along with the peppercorn was delicious. For the cedar plank: I spoke with a lumber yard owner, and was told the following: cedar is untreated as a whole, since it is quite a dense wood and doesnt require chemical treatment for carpentry. My plank was not heartwood (center of tree), so it was not quite so dense (great for soaking water). Also, it was not planed (pretty rough), and I think that caused it to ignite more often. Totally controllable, just keep the lid on and it doesn't feed the wood with enough oxygen to create a blaze. Basically, a cheap plank from a lumber yard did the trick! I also found that the lemon slices on top of the salmon while it cooked caused it to absorb some heat, making the salmon less cooked under the areas. I would recommend squeezing the juice onto it for cooking, then adding slices for serving. Served with steamed spinach, rice, and wine. I prefer red wine entirely, so I paired the salmon with a sweet pinot noir. The smokey, peppercorn flavor along with the spinach really brought out the light, sweet flavors of the wine. This is one for the index cards!

My husband made this - it was OK but kinda bland. Maybe we needed more spice. Easy and simple recipe though, worth a try.

This a great basic recipe to use as a baseline, especially if you've been out fishing the majority of the day. I prefer to substitute the Olive Oil with a high quality garlicky vinaigrette containing all natural ingredients. I've found, depending on the size of the fillet (cooking time), that a plank (Red Cedar) soaked anywhere between two to four hours is suitable for the job. I also like to sprinkle some Kosher salt (or Hawaiian red salt) on a lightly oiled (Olive Oil) plank before topping it off with the fillet skin side down. This followed up with some small slices of onion (I prefer Sweet, but use what you like) and a few slices of lemon provides not only an exquisite taste but a very impressive presentation. The fresher the fish the better, the picture I've provided was of a Western Washington Coho caught, filleted, put on ice in a container (stored in the refrigerator, drain the water as the ice melts occasionally to avoid letting the fillet to soak up water) and planked the same day. No matter how long you've soaked the plank I'd suggest you always keep a squirt bottle containing water to eliminate any flare ups.

We enjoyed this better than regular salmon on the grill. The flavor was a little more intense.

I could taste a smokey flavor, but thought that regular salmon right on the grill was better.

This is terrific and delicious. My guests were so impressed. Very easy and the smoky taste is awesome.

Also very good without the onions

Thank god it's summer!

First time using a plank. I soaked it for 24 hours, then wasn't able to buy salmon. Took the plank out of water for a few days, bought some salmon and soaked it again for 24 hours before grilling. I turned the gas grill to high, put the plank on for 5 minutes, then turned it over and put some oil on the charred side of the plank, then put the salmon on. Then turned grill to medium heat. I never needed to extinguish any fire on the plank. Regarding preparation I added a few cloves of pressed garlic and I did not lay lemon slices on the salmon, instead I used lemon juice. It was great, truly yummy. I used a cedar plank. The cedar definitely added a distinct flavored to the fish. It was almost a little too strong for my preference. (note: just my preference, nobody else brought it up, they just kept saying how good it was) After I use up all my cedar planks I will try some alder planks, they are suppose to be a little more mild and sweet. The recipe is great, thanks!

The best salmon I have ever eaten. I used lemon and jalepeno slices.

Fantastic! I usually tended toward Asian/Teriaki when preparing salmon...but no more!! I prepared just about as the recipe suggested only I added some pressed garlic, finely minced the onion and sprinkled fresh lemon juice on top as others suggested. The fish was flavorful, moist and tender. Just went out and bought another huge filet to have this again!

Hope you like this recipe as much as we did. Thanks.

I used salmon steaks instead of fillets with the recipe. Cooked it slowly on the plank.Best salmon I have ever eaten!

I used the same recipe except I used freash caught grouper instead of the salmon. The crushed pepper corns were a little strong. I also used anoher cedar plank on the grill for the veggies that were excellent. I think that the samon would have been a better fish choice for this recipe.