![\"Grilled](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/IMG_3892-640x480.jpg\" "\\"Grilled")
<\/a><\/p>\nSalmon on the grill<\/strong> is a grilling experience I anticipate with eagerness and curiosity. My curiosity, fueled by all of the amazing grilling techniques that are available to grill Salmon, runs wild with the thought of how I am going to prepare one of my all time favorite fish. There is an abundance of grilled Salmon recipes available and everyone fuels even more grilling creativity and culinary experimentation. My anticipation is from the experience of devouring many a fine grilled Salmon over the years.<\/p>\n One of the truths I live with, is my love of Cedar planked Salmon. Cedar planks and Salmon is a paring that just blends so well together, rich aromatic smoke from the Cedar planks cooking the pink flaky flesh of fresh wild caught Salmon, creating a perfect blend of grilling nirvana for fish lovers everywhere.<\/p>\n I prefer to catch my own Salmon but when fishing is not an option, finding fresh wild Salmon at the local market is my back-up plan option. There is plenty of farm raised Salmon available but I am not a fan of \u201cfood coloring\u201d to enhance the look of my Salmon. Fortunately, some fresh wild Salmon was available and I purchased a 3lb piece of a whole Salmon for this recipe.<\/p>\n For this recipe, I used three of my favorite pieces of grilling equipment, Camp Chefs Big Gas Gril<\/a>l and Cedar Grilling Planks from Grilling Planks Super Store and ManPans cookware. All of these grilling tools make my outdoor kitchen just perfect for grilling Salmon.<\/p>\n Preparation and grilling this recipe is very simple and only involves six basic steps:<\/p>\n Salmon is ready for the grill! I washed and dried the Salmon, lightly coated all surfaces with E.V.O.O and liberally applied coarse salt and fresh ground coarse black pepper before stuffing with my spinach and Feta cheese mix.<\/p>\n Here is my stuffing recipe:<\/p>\n Spinach and Feta Cheese Salmon stuffing recipe<\/strong><\/p>\n 2 cups Baby leaf spinach<\/p>\n 1 tbs cream cheese<\/p>\n \u00bc c fresh Parmesan cheese<\/p>\n \u00bd c crumbled feta cheese<\/p>\n 1 tbs diced dried tomatoes<\/p>\n 2 tbs bread crumbs<\/p>\n 1 tbs chopped pine nuts<\/p>\n \u00bc c chopped flat leaf parsley<\/p>\n \u00bc tsp salt<\/p>\n \u00bd tsp coarse ground black pepper<\/p>\n Mix all ingredients together and stuff into cavity of the Salmon.<\/p>\n Cedar plank was prepare by soaking for one hour, then placing the smooth side down on the grill to pre-heat and burn of any microbes that may be lingering on the surface of the cedar plank. I generously coated the cooking side of the grilling plank with E.V.O.O. to keep the Salmon from sticking to the Cedar plank while grilling.<\/p>\n Grilling temperature was 350\u00b0 F<\/p>\n Cooking time for my stuffed Salmon was one hour. You can use a temperature gauge to check internal temperature, looking for a 155\u00b0 – 160\u00b0F temperature for a fully cooked salmon. I pulled my Salmon at that temperature range; your Salmon will continue to cook for a few degrees more once removed from the heat.<\/p>\n<\/a><\/p>\n\n
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