Cedar Plank Salmon with Greek Relish

Make the Cedar Plank Salmon:

At least 15 minutes before grilling, soak your cedar plank in hot water. This will prevent the wood from burning on the grill.

Meanwhile, evenly brush the olive oil over the top flesh of the Salmon until well coated. Sprinkle with the oregano, salt and pepper. Do not drizzle while the fish is on top of the cedar plank. When ready to cook, start your grill and set the temperature to medium high. You are looking for a grill temperature of around 400°F.

Remove the planks from the water and shake off any excess moisture. Carefully transfer the salmon to the cedar plank.

Grill, covered, until the salmon is just cooked through. This will depend on the thickness/type of salmon you chose. With a thin, wild-caught coho salmon filet, it’s about 12-15 minutes. Salmon is done when it flakes easily with a fork and is uniformly pink throughout the filet. 

Meanwhile, make your Greek Relish:

Combine all ingredients in a large bowl and drizzle with desired amount of SideDish Greek Vinaigrette. Toss until well combined, and add a pinch of salt and pepper, to taste.