It’s finally Spring around here, and that means two of my seasonal grilling favorites are starting to show up in our stores – salmon and artichokes.
I love to cook salmon on a cedar or alder plank. The wood adds a lot of flavor and because it protects the fish from the flames you can high temperatures to seal in the juices. Use a food-grade plank that’s at least half and inch thick. Because you want the plank to smolder, not burn, it needs to soak in water for about 30 minutes.