Yield: 2-4 servings
- 1 untreated cedar plank
- 1 whole fillet of salmon, approx 1 pound
- 2 tbsp extra-virgin olive oil
- salt and pepper
- 1 lemon, thinly sliced
- 4 sprigs fresh thyme
- 2 cups beer
Place the cedar plank in a high rimmed baking dish or roasting pan and top with a very heavy can.
Pour beer in dish and add just enough water to ensure the plank is fully submerged.
Allow the plank to soak for at least 4 hours.
Heat grill on high (lid closed) for 10-15 minutes. Reduce heat to medium.
When plank has finished soaking, pat dry and place salmon filet on it skin side down.
Rub salmon with olive oil and season with salt and pepper.
Arrange the lemon slices on the salmon (or alternatively, squeeze lemon juice onto fillet) then top with fresh thyme sprigs.
Grill, covered, for 10-12 minutes, or until salmon flakes easily with a fork when cooked.
Recipe courtesy of: Michelle Stephenson, Judy’s Restaurant, Erin