If you like grilled salmon, then soak a cedar plank for several hours in water. Place a layer of rock salt on the plank and lay your salmon skin side down on top of the salt. Salt and pepper to taste. Place on a medium to medium hot grill, gas or charcoal, for about 18 - 20 minutes, or until the fish flakes easily. Serve! Use a new cedar plank for each cook-out. Note that the size of the plank simply must accomodate how much salmon you wish to grill. John

OOH Jim, you can't go wrong with a dinner like that. Sharon, I love your little bowls. Just perfect for your chicken pie. Now I have a craving for chicken pot pie. I haven't taken pictures of our last couple of dinners. We had Halibut for dinner on Sunday night. Monday night it was just toasted tomato sandwiches. The tomatoes were not from our garden but they were local heirlooms - Black Krim. My favourite. Last night I roasted a small Sirloin roast and served it with mashed potatoes and peas. I did bake bread this week. I had kneaded up dough last Wednesday and had intended to bake it the same day. That was the night that Matt and Dana were here for dinner. Never got around to it though until Monday night. I'm glad I waited. The long fermentation really does make for a great loaf of bread. More flavour and with lots of wonderful holes. Makes the best toast.

Man  I *love* Salmon  so I just can not relate to those of you who donÂt. :-) Did you soak the planks before cooking? IsnÂt the soaking just to prevent it from catching fire? We have a new infrared grill so catching fire is not an issue any longer (Yea!). We did put the plank on to preheat it and get it smoking well before putting the fish on. Oh  I read a tip that might be useful to some of you. It said that you can soak planks and then freeze them. They can be used right from the freezer. If you are like me, I would forget to soak the plank before leaving for work, so this would be great for me. One other thought I had - every "Plank" recipe IÂve read says to remove the skin. IÂm thinking this is necessary so that the cedar can permeate the fish thoroughly (could be wrong of course). LOL  the first time I tried to remove the skin what a hack job I made! I then Googled it and watched a YouTube video and now IÂm fairly adept at it. :-)

I'm not a salmon expert but we live in Seattle and eat fresh (summer/fall) and frozen salmon (winter/spring) weekly. We only eat wild caught salmon from the Pacific. I have always been disappointment in the flavor of Atlantic salmon I've eaten. From my experience the color varies across species. For example, sockeye has the richest darkest color. King is often lighter. The color does seem to affect flavor, but I think the most important factor to my palette is freshness. The fresher the wildcaught pacific salmon is when eaten or frozen the better it tastes. We buy frozen from a local vendor that fillets and freezes on the boat so the frozen when defrosted still tastes great. The other thing is not to overcook it. I find defrosted frozen salmon takes less time to cook. If you live somewhere that does not have good access to really fresh salmon then I'd buy frozen and try and source boat processed salmon. I haven't tried Costco salmon but they are a Seattle company and I do think they source, in general, pretty good quality products. If you like it then really that's all that matters. Also, largely you get what you pay for with salmon. The exception is that if it's the first of the season it's a rip off and if it's the height of the season it's a great deal. But wild will typically cost more than farmed and Pacific probably more than Atlantic and those price differences are worth it IMHO.