Moist, tender, smoky and melts in your mouth. That is what your tastebuds are going to get when incorporating cedar planks into your grilling method. This is a method that is underrated and should be incorporated more often than not. I love using these for many reasons:

• They Enhance the Flavor: The cedar boards bring out flavors that the salmon is born to have. It makes them smoky and chars them to perfection. Plus basting them with your marinade of choice, is just the icing on the cake!
• They are super user friendly: It can be intimidating working with something like this over fire if you have never done this before. But, I can assure you that once you do it this, you will do it all of the time.
• They make for great presentations and are so fun: Who would have thought that you can make your salmon look incredible with a few simple boards. It is so minimal, yet makes a big impact.

‍5 Tips and Tricks For Grilling on Cedar Planks:

• Soak Planks: Make sure to soak the boards and have them fully submerged in warm water for 1-2 hours ahead of time (I did 2 hours). This is an important step to limit the possibility of the planks catching on fire.
• Cover Entire Plank with Salmon: the Try to cut the salmon filet to cover the full length and width of the board. This will prevent flaming of the plank. In my photos, mine is not. So, I am going to be transparent with you and tell you that the ends of my planks did start flaming.
• Spray Water Bottle: I highly suggest having a spray water bottle on hand To extinguish any flare ups of the planks.
• Heat Planks Alone First: Before even placing the salmon on the planks, heat the grill and then place the planks on the grill by themselves to heat them up. Once they start crackling and/or you smell or see light smoke they are ready for the fish to be transferred on top of them.
• Placement of Planks: As many of you know, the back of the grill is the hottest area. Place planks horizontally to ensure the fish is cooked evenly.
• Salmon is Cooked: You will know the salmon is done when it reaches and internal temperature of 145 degrees and it has the white fat showing from its edges.

Once the salmon is cooked, you can easily eat them directly off the boards. If you are sharing with multiple guests you can easily remove the salmon from the skin and the boards and transfer them to your serving platter of choice. Serve with extra lemon wedges on the side, a garden salad and some white rice and your meal is complete! Simple yet, so satisfying.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!