|Cedar-planked Alaskan King salmon, ready for some heat. © Ryan Schierling|
My first impression of salmon? It tasted like a lake.
It was 'good' but it took me right back to summer camp and the days I spent swimming in the lake as an adolescent.
About a year went by before I tried salmon again. This time it was at the home of a neighbor. I clearly remember that it was a whole fillet, cooked on a gas grill. I think it was essentially steamed. I recall it being unwrapped from a shroud of aluminum foil and then experiencing the luscious aroma of lemon and dill wafting a delicious "hello" in my direction.
It was a revelation – and it didn't taste like a lake at all. So began my love affair with salmon...
Pictured above is robust fillet of wild-caught Alaskan King salmon prepared for the indirect heat grill with salt and pepper, fresh dill and lemon slices. A thin, untreated cedar shake that has been thoroughly soaked in salted water overnight does duty here as an economical plank.
Finished with a squeeze of lemon and served with a simple wild rice pilaf, we're talking about a meal with classic Pacific Northwest credentials.