Trout, salmon and steelhead fillets can be among the fastest dinners to cook up as it takes just minutes. And they’re made all the more flavorful with the use of cedar planks.

Todd English of Riverence, which has gained national acclaim for its ethically sourced, responsibly raised seafood grown in the clear waters of Idaho’s Snake River Canyon, shows Marie Gallo how to make Cedar Planked Steelhead in today’s Eye on Sun Valley video. The planks are available at hardware stores.

CEDAR PLANKED STEELHEAD

Fish fillets

Olive oil

Salt and pepper

Soak planks in a bowl of water, keeping them underneath the water with a weight, for at least an hour before you cook the fillets. Lay one fillet on each plank. Drizzle with olive oil and rub it into the fillet. Then, sprinkle the fillet with salt and pepper.

Barbecue on medium heat (about 350 degrees) between five and 10 minutes. Keep your eye on it as fillets cook quickly. Slide a spatula in between the skin and fillet and slide the fillet off onto a plate.