- 2 cedar planks
- 8 oz. fresh salmon
- vegetable oil
- seafood rub
- Soak your cedar grilling plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.
- Get your grill up to medium heat, 350 degrees. Place the wet plank on the pre-heated grill and heat plank for another 5 minutes before adding the fish. This allows the plank to begin to smoke.
- Place your seasoned salmon on the plank and close grill lid, let cook for recommended time. The average fillet takes between 14-18 minutes, depending on thickness. No flipping, turning, or tweaking is needed. Once cooked, remove from the grill and enjoy!
Directions for Reduction: – Macerate berries until juicy and then add vinegar. Let the berry juice and pulp meld with vinegar for up to an hour. – Pour blueberry and vinegar mixture through cheesecloth or very fine strainer to remove pulp and seeds. Bring strained blueberry vinegar to a simmer, whisking constantly.
Reduce vinegar down until desired viscosity- I like it pretty syrupy. Mix in fresh blueberries and top salmon with your hot Blueberry Balsamic Reduction!