Ingredients
1cedar plank,untreated
1¼lbwild salmon fillet,boneless
1lemon,halved
¾tspkosher salt
1tspdried oregano
⅛tspblack pepper
fresh oregano sprigs,a few, optional
thyme sprigs,a few, optional
1cupgrape tomatoes,halved
¼cupred onion,sliced
¼cupkalamata olives,quartered into long strips
1tspolive oil
1tspred wine vinegar
⅛tspkosher salt
black pepper,to taste
fresh oregano,to garnish
Preparation
Soak the cedar plank in water for 1 hour.
Slice ½ of the lemon into thin slices. Season the fish with the remaining juice from the ½ lemon, salt, oregano, and black pepper.
Cover and refrigerate until ready to grill.
In a medium bowl, combine the tomatoes, red onion, olives, olive oil, vinegar, salt, and pepper.
Place the fresh herbs and salmon, skin side down, on the plank. Top with lemon slices.
Heat the grill to medium-high, leaving the right burners off. Close the lid and let the grill get hot.
Place the planked salmon on the direct heat side for 3 to 4 minutes, until the planks start to smoke and get a little charred on the bottom and edges.
Transfer the plank to the indirect heat side, cover, and grill for 12 to 15 minutes, depending on the thickness, or until the salmon is cooked through in the thickest part.
Top with the tomato mixture, serve, and enjoy!
