My best experience with grilling salmon occurred somewhere near Anchorage, Alaska. I attended a First Nation festival that featured alder-wood planked salmon prepared over an open grill. The taste and aroma still lingers in my mind. One day while perusing the web I came upon a place that sold alder planks. When they arrived, they became my number one favorite tool for grilling salmon. There is something about that wood that brings out the best of salmon. It is so easy to do.

The planks are approximately 8×12 inches. Before grilling time nears, I soak the alder-wood in water for 2 to 3 hours so that they don’t totally incinerate during the cooking process. I then set the planks on the hot grill and allow them to char a bit on each side. In the meantime, the salmon has been marinating in a mild, store bought ginger soy marinade for 2 to 3hours. I prefer the large fillets but certainly a thicker salmon steak works just as well.

The next step is to make sure the grill is at the perfect high temperature. Place the salmon on the planks. Put the planks on the grill. Then, close the lid and step back. You will soon be enjoying the pleasant mouth watering aroma wafting from the grill. The combination of the alder smoke and marinade results in an exceptionally tasty dish. Cooking time is about 8 -10 minutes. No turning is required. This technique can be used with any firm bodied fish. Try your favorite sauces. The secret I swear, is in the wood. Cedar planks are often substituted, but they are not as desirable as alder.

For more authenticity, while the salmon is grilling, have your friends circle the grill and chant traditional First Nation songs while they dance the Alaska two step.The information party rocks on: Summer barbecue guide: Everything you need to be the grill master all season long

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