How to make it

  • Prepare charcoal grill. (Coals should ash over and be spread)
  • Place salmon skin side down on cedar plank. Brush with olive oil.
  • Sprinkle coriander, pepper, salt, and chives (optional) over salmon.
  • *Grill for 15 to 25 minutes or until fish flakes when pulled.
  • Prepare caper sauce while fish is grilling:
  • Melt butter in small saucepan over medium heat. Add capers and lemon juice. Bring to a boil and remove from heat. Serve while hot.
  • Serving suggestions: Salmon is a rich, moist meat. Serve with a vegetable that is moderate flavored so your plate is not loaded with overpowering flavors. Allow the salmon to stand out! Dinner salad, steamed green vegetable, green beans, corn on the cob, etc.
  • *Place plank directly on cooking grate over coals. Plank will smoke but should not flame up. Keep a spray bottle near by in case of flare ups.
  • Use mitts or oven tools to remove plank from grill.
  • Save plank to use at a later date as flavor wood on coals.

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