- Cedar planks with enough surface area for salmon
- 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- Olive oil spray
- 1 Tablespoon fresh (or 1 teaspoon dried) favorite herb for salmon (dill, thyme, rosemary, etc.)
- Salt and freshly cracked pepper, to taste
- 4 large sweet potatoes, sliced lengthwise into wedges
- 12⁄ Tablespoon ground cumin
Soak cedar planks for 1 to 2 hours (or overnight) submerged in water. Remove and pat dry.
Heat grill to medium heat (400°F). Rinse any ice glaze from frozen Alaska Salmon under cold running water; pat dry with a paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herbs, salt and pepper. Place sweet potatoes in a bowl; spray with cooking spray. Sprinkle with cumin, salt and pepper, to taste. Toss to coat.
Place cedar planks and potato wedges onto grill. Cover and cook about 3 to 4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm.
Cook salmon 12 to 15 minutes, just until fish is opaque throughout.