Fourth of July Menu: Grilled Shrimp, Scallops & Cedar Planked Salmon

A few years back when I was living in Seattle, I kept hearing about Cedar Planked Salmon so I decided to try it for our Fourth of July get-together that year. It has since become a tradition. Here's what we're grilling for the 4th:

• Grilled Shrimp & Scallops
• Cedar Planked Salmon

Grilled Shrimp and Scallops

Prep: For the shrimp and scallops, get the freshest you can find, of course. Rinse them well and keep them chilled on ice until you're ready to grill. I always try to buy shrimp cleaned and deveined with the tail on. I think it adds to the presentation. If you are cleaning the shrimp yourself, make sure to get that yucky dark vein completely cleaned out while rinsing under cold water.

Marinate: Olive oil, fresh lemon juice, salt and pepper in a Ziploc bag. Toss in your seafood and squish it around to coat. You can add to this if you like spicy. I've added Old Bay Seasoning, chipotle, etc to spice it up but I prefer to keep it simple. 

Cook: I hate fighting with shrimp and scallops on the grill. For that reason, I double skewer them so they don't roll around or fall off. I do the same thing with the asparagus. It makes flipping them so much easier! Seafood takes just a few minutes to cook and if you overcook it, it gets really tough. Cook over medium coals (hold your hand over for a 4 count---that's about medium heat) and grill for approximately 2-3 minutes per side-- look for the pink color. Serve with cocktail sauce. I make my own with loads of fresh horseradish. The scallops are usually so tender, they don't need anything but a squeeze of lemon or lime.

Cedar Planked Salmon

Cedar Planks ( I like one for each guest-- I serve right on the plank-- make sure to put something underneath because it will be charred on the bottom)

4 Salmon fillets (make sure any bones and skin are removed)

1/2 cup Olive Oil plus 1 tablespoon for the planks

1/2 teaspoon each salt & pepper

1/4 cup lemon juice

1 teaspoon lemon zest

2 tablespoons balsamic vinegar

1 teaspoon Coleman's Dry Mustard

1 tablespoon butter, room temp

Get cedar planks from your favorite culinary store, Lowe's, World Market or even Target. Look in the BBQ section. Soak your planks in water at least two hours before grilling. I've added a little bourbon to my soak and once I even added Tabasco. Didn't seem to do much to the flavor.

Next, while your planks are soaking, get your trusty Ziploc bag; add all ingredients except the salmon. Squish all of the ingredients around and add the salmon about an hour before grilling. Keep it chilled until grilling.

Heat coals to medium-high heat (hold your hand over for a 3 count) Remove the planks from soaking. Place on the grill to dry slightly and then lightly rub planks with a little olive oil to keep fish from sticking. Remove the fish from marinade and place on the planks. Top with a lemon slice if you like. Grill with the top closed for 20 minutes or until the salmon flakes easily. Mist any flare ups or if the edges of the plank start to catch fire.

Hope you love this salmon as much as I do--- it's about the best best thing I got from my year in Seattle!