4.) Salmon – It’s impossible to discuss popular seafood without discussing salmon, and it’s the season for wild salmon, especially from Alaska. Seaver suggests putting it right on the grill, skin-on, letting the heat work just like it would when baking it in the oven. What about the cedar plank? “That certainly fits tradition,” Seaver said, but “this is just a gentle infusion,” and it won’t make it as smoky as using smoking wood chips on a charcoal grill. Once again, indirect heat is best. “Most seafoods do not respond well to being blasted with high heat.”
July 14, 2015
