What to do the night before:
- Remove the salmon from their individual packaging.
- Place in a glass bowl and cover.
- Thaw overnight in the refrigerator.
- Also soak the planks overnight in water. I place a pan on top to keep them completely
submerged. If you forget to soak the planks overnight, you should soak them in water at least one hour before use.
When you’re ready to grill:
- Heat your coals to medium hot (or preheat your gas grill).
- Slice the onion into 1/4 inch thick slices. Place the onion on the planks.
- Arrange the salmon on top of the onion with the skin side down.
- Drizzle with oil and then sprinkle with a little salt and pepper.
- Place the planks on the grill and close the lid. Salmon will cook more quickly than you think.
- It’s done when the fish flakes easily with a fork. You could also measure the internal temperature of the thickest portion of the filet. When it reaches 145 degrees you’re ready to go!
- Serve immediately.