My dad is the king of the barbecue. His flank steak is perfectly marinated and cooked to perfection. His barbecued turkey is the opposite of dry Thanksgiving turkey – it’s juicy and has no need for gravy. His asparagus is blanched and lightly charred, turning anyone into a veggie lover.
So today, I bring you a recipe from the king himself. I had nothing to do with the cooking of his cedar plank salmon, other than sneaking my camera in at opportune times. But, it’s better this way, because we want to learn from those that can do it best, and you don’t want to learn about barbecue from me.
Every year, the last week in July, we go to the lake with the whole fam, we cook delicious meals, eat out on the deck, drink our cocktails, and tell the same stories like they’ve never been told before. Every year, we have a taco night, a ribs night, a pizza night, a cedar plank salmon night, and a night out at the “fancy” restaurant on the lake nearby. And every year, it’s even better than the last.
So today, I’ll share with you the cedar plank salmon. It’s best when eaten outside, lakeside, with family and friends. A small balcony will also do.
It’s as simple as making salmon, but with a tiny bit of prep work….as in buying cedar planks and soaking them.
Then there is just some olive oil, lemon pepper, and salt to add to the salmon.
Then it’s barbecued like a king.
And served alongside your fave summer side (like this one) and your fave summer drink in your fave summer spot.
- Cedar Planks
- Lemon pepper
- Olive oil
- Squeeze of lemon juice
- Soak the cedar planks in water for at least 2 hours, or as directed on the cedar plank packaging. Drizzle a little bit of olive oil over the top of the salmon. Sprinkle lemon pepper generously over the salmon, along with a bit of salt and a squeeze of fresh lemon juice. Barbecue on medium heat for 15-20 minutes, or until the salmon is cooked through.