Planked salmon (or steelhead trout, which has a similar look and taste) is simple to prepare, the plank acting as a buffer between the delicate fish and intense heat of the grill while infusing the meat with flavour as it smoulders.
Soak an untreated cedar plank in water for at least half an hour — this is easy to do in the sink, just place a pan or other object on the plank to keep it submerged.
Trim your veggies and toss with oil to coat; sprinkle with salt and pepper.
In a small bowl, stir together the glaze ingredients, if you’re using it, and spread over the surface of the salmon. Otherwise, sprinkle it with salt and pepper.
Preheat your grill to medium-high and place your plank on the grill for about 5 minutes, or until it starts to smoulder.
Place the filet on the plank. Close the lid and cook for about 10 minutes, lifting the lid occasionally to check for flares. Place the veggies on the grill alongside and cook for another 5-10 minutes, opening and closing the lid as you need to, until the fish is cooked through (fat will rise to the surface, and the edge should flake with a fork) and the veggies are tender-crisp.
Tips: Untreated cedar planks are inexpensive, and can be found in the seafood department of most grocery stores.
Toss any veggies you have on hand or is in season, like asparagus, broccolini, peppers and zucchini, in oil to coat and grill them alongside. Leftovers can be tossed into a quick pasta salad for lunch or dinner the next day.
It’s a good idea to have a spray bottle of water on hand in case of flare-ups.