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This recipe is for OUTSIDE gas or charcoal plank-grilling.
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For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook.
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(I cut mine in 10-inch lengths for 2 (8- ounce fillets)
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Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight.
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Weigh down planks with heavy cans or stones to completely submerge the wood in water.
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Lightly coat the salmon with olive oil and season with salt and pepper.
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Place salmon on cedar plank skin-side down.
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Turn on your gas grill to high heat.
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Place planks (loaded up with salmon) on the grill and close lid.
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Your grill will now turn into an oven/smoker.
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Cooking time required will vary depending on the size of the salmon.
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Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke.
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Try to keep the lid closed as much as possible as not to lower the temperature inside the grill.
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When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water.
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Serve the salmon immediately with the Cilantro Pesto.
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Cilantro pesto
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1 cup extra-virgin olive oil
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1 cup roughly chopped cilantro leaves
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1 clove garlic
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1/4 cup pepitas (pumpkin seeds) lightly toasted
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1/2 lime, juiced
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Jalapeno, to taste
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Salt and pepper
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Place first 4 ingredients in blender or small food processor and completely puree.
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Add lime juice, jalapeno, and salt and pepper, to taste.
