Cedar planks are a great tool to use when grilling salmon, however if you don’t have one, don’t worry. Tin foil works just as good on the grill, and the fish cooks up perfectly leaving no fish skin stuck on your grill to clean later.
Being no stranger to fish, I’ve enjoyed salmon many ways since I started fishing as a wee child with my dad on the river banks in Northern British Columbia. Some may call me a salmon snob because I will not eat farmed salmon. I CAN taste the difference as I’ve tried it at restaurant and media events. Don’t be afraid to try different salmon when you go shopping and use different flavours.
When I cook salmon I try to change up the flavour but yet still keeping it simple. You don’t have to do much to salmon since it tastes pretty good on it’s own plus it’s important to me the kids learn to enjoy the flavour of the salmon itself. And then there’s my daughter who has been eating her salmon with pesto most of her life. Recently I grilled up this salmon recipe with no pesto in the house, leaving her to eat it as is. Started off good but she struggled a bit in the end.
- olive oil
- 2 tbsp maple syrup
- 2 sprigs fresh rosemary
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 lemons
- 2 full salmon fillets or 6oz per person
- Aluminum foil
- Preheat grill to medium. Brush salmon with olive oil and season with salt and pepper to taste.
- Remove rosemary needles from sprig. Thinly slice one lemon. Cut the other two lemons in half.
- Sprinkle rosemary on fish, drizzle on a little maple syrup and place cut lemon slices on top.
- Place salmon skin side down on foil. Fold foil up on sides to create walls keeping juices in. Close lid and grill salmon for 8 to 10 minutes or the rule of thumb is 10 minutes per 1 inch of thickness. It's normally less however since salmon tends to be uneven.
- Put cut lemon directly on hot grill and cook 3-4 minutes or until lightly charred.
- Serve with grilled lemon squeezed on top.
The great thing about salmon is it’s rich in flavor, omega-3s, vitamin D, and full of antioxidants.
As for how much to buy it’s hard to determine. One full size filet (like in the photo) will not feed our family of four. But two will feed us all and may leave a few leftovers for sandwiches the next day. Allow at least 6oz per person is the best rule of thumb.