Get those Omega 3’s into your diet with this Grilled Za’atar Cedar Planked Salmon. Extremely flavorful, the hickory taste of the wood seeps into the fish, making it fork tender.
Due to the high consumption of vegetable oils, Americans are getting an overabundance of Omega 6 and not enough Omega 3’s. This can cause inflammation in the body, leading to a host of conditions and issues. However, there is an easy solution to this problem. Incorporating Omega 3 rich foods into your diet, like salmon, egg yolks, chia seeds and so forth.
I urge you to always get wild caught salmon or sustainable caught fish. It will not only taste better but it’s better for the planet as well. Anyways, I’ll step off my soap box and get to the reason why you are all here today – Grilled Za’atar Cedar Plank Salmon.
Grilling the salmon on a cedar plank incorporates a woody smoky taste that is absolutely divine! You won’t be able to cook fish any other way again. It takes a bit more prep aka soaking the plank for an hour in water, but then after that you’re well on your way.
Za’atar is a Middle Eastern spice blend commonly sprinkled on yogurt for a savory dip. It makes a great seasoning for salmon as well though since it’s extremely flavorful. I mixed the spice blend with a touch of garlic powder and ground black pepper for a touch of oomph to the dish.
This Grilled Za’atar Cedar Plank Salmon would be great served chilled with pesto, layered in sandwiches or tossed into pasta. Whichever way you choose to enjoy it, do me a favor – kick off your shoes, pour yourself a glass of white wine and savor each bite. Summer doesn’t last forever. Enjoy!
- 1 cedar plank
- 2 medium wild soho salmon fillets
- 1 tablespoon za'atar
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 teaspoons of olive oil
- Soak the cedar plank for at-least 1 hour, then drain.
- In a small bowl, combine za'atar, black pepper, garlic and olive oil. Spread mixture onto salmon fillets.
- Set a gas grill on medium-high. Place the plank on the hot grate and leave it until there is a smell of smoke, about to 3-4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook the fish for about 8 minutes or until, it easily flakes with a fork. Serve.