1tablespoonchopped fresh herbsrosemary, thyme, basil, etc.
2clovesgarlicminced
48 ouncesalmon filletsskin removed
4lemon wedgesfor serving
Equipment
2 cedar planks
spray bottle filled with water
Directions
Place the cedar planks in a large container filled with water and soak for 2 to 3 hours. Remove from the water and pat dry.
In a small bowl make the marinade by combing the olive oil, salt, pepper, lemon zest, herbs, and garlic.
Place the salmon in a resealable plastic bag and pour in the marinade. Turn the fillets to coat evenly. Seal the bag and chill in a cooler until ready to grill.
Prepare a grill for direct cooking at medium-high heat, about 375 degrees F (191 degrees C).
Remove the salmon from the marinade and transfer it to a sheet pan.
Place the cedar plank on the hot grate and leave it there until you see and smell a light smoke, 3 to 4 minutes. Turn the plank over and place the fish on top.
Close the grill and cook until the salmon reaches an internal temperature of 135 degrees F (57 degrees C), 12 to 14 minutes.
Remove the fish from the grill keeping it on the plank, and let it rest for 15 minutes to allow the salmon to finish cooking.