Cooking Steps

-Soak planks under water for one hour. While planks are soaking, prepare your salmon and peaches and preheat the grill.

-Place salmon on a plate, skin side down. Drizzle with 1/2 tablespoon of the olive oil, 1 tsp of the honey and juice from 1/2 of the lime. Sprinkle with salt, pepper, chili powder and garlic powder. Rub the citrus and spice mixture into the salmon. Set aside.

-Cut peaches in half and remove the pits. Place on a plate cut side up. Sprinkle with a dash of salt and drizzle with remaining 1/2 tablespoon of olive oil and remaining 1 teaspoon of honey.

-Preheat grill to 350 F. Add soaked planks to grill rack. Cover and heat for three minutes.

-Flip planks over. Place salmon, skin side down, on one plank and peaches, cut side down, on the other. Close grill lid and cook for 15 minutes.

-Open grill and squeeze remaining lime juice onto salmon. Close grill lid and continue to cook until salmon is cooked through. Salmon is done when it is uniformly pink in the center. Timing will depend on the thickness of your salmon filets, but we cooked ours for about 30 minutes total.