one cedar grilling plank
1 (3 lb.) salmon fillet
olive oil
lemon juice or vinegar, to taste
chopped parsley, for garnish

Prepare your coals for grilling as you normally would in a charcoal or gas grill. Lightly oil one side of the Plank with oil and place it, oiled side down, on the hot coals. Char the wood well, and then remove and flip it over. Brush the charred side again with olive oil and a little lemon juice or vinegar.

Now lay your fillet skin side down on the plank, and close the hood, or use a tin foil tent. Cook the fish about 10 minutes per inch thickness. Brush the fish well with oil with a sprinkling of parsley about two minutes before it's done.

Note: The skin will stick to the board and fish will loosen easily with a spatula.

Submitted by: Deb Johnson