- If you’re using wood planks, soak them overnight for best results
- Grill the fish skin side down and don’t touch it until it releases from the plank easily
- An easy trick to keep the fish from sticking: Dust the skin side with a little cornstarch
- Cooking spray
- Salt and pepper
- 1 6-ounce piece of salmon, skin on
- Cornstarch for dusting
- 1 fennel bulb, sliced in half with the tough inner core removed
- Olive oil
- 2 oranges, one thinly sliced and one juiced
- 1 red pepper, slivered
- 1 green pepper, slivered
- 1 tablespoon honey
- Preheat the grill to its hottest setting after completely cleaning the grates and applying cooking spray.
- Salt and pepper both sides of your salmon.
- Put a small amount of cornstarch on the skin side of your salmon and rub in gently to help prevent it from sticking to the grill.
- Grill the fish skin side down for 4 minutes, flip and grill for about 1 minute. It should release easily from the grates.
- Brush the fennel with olive oil and season with salt and pepper to taste.
- Grill fennel and orange slices, turning once after 4 minutes.
- Slice the fennel and arrange it with the salmon on a plate, garnishing with some grilled orange slices and pepper slivers.
- Drizzle with honey and orange juice right before serving.